My 2lb chuck roast turned out to be a disappointment, and I don't know if it was something I might have done/not done or if it was just a mediocre piece of meat. First of all, after 4 hours of smoking indirect at 230-250* the Poulder read only 152* internal. I opened both top and bottom vents a little to let the dome temp gradually rise to 350* for another hour. By then the internal temp was 167* and I went ahead and pulled it because it was past time for dinner. Much to my surprise, it was very tender and juicy, but it still had way too much fat in the meat that had not yet rendered out. The taste was just ok to me (my wife really liked it - or said she did), but I attributed that to the fat still in the meat. I had seasoned with coarse Dizzy Dust and mustard the day before and smoked with ash wood. At the rate that the Poulder was changing temps by the end of the cook, 1* every 2-3 minutes, it would have been another hour to hour and a half before it hit my target temp of 190* internal. What might have prevented the roast from reaching my target temp of 190* in 5+ hours? BTW, the internal temp rose steadily to 150* and then held there for over an hour. I thought that was probably the plateau and that when it broke through, the fat would be mostly gone - not so. I don't know if I will try another chuck roast or not - for the time invested, I was not impressed with the results.