Hey it was my first time. I don't know what happened. After I got the fire going again, the meat temp. climbed steadily to 200. Took it off about 8:30 Its good, but its not tender or juicy. A little dry. Did I mention this was a ham roast, not a shoulder cut? Maybe that makes a difference. Not enough fat, I would suspect. Oh well, next time I'll use a picnic roast & try to do better. I'm somashamed.