Made chili on the Egg today. Normally I cook a single roast (usually 7-bone) and then dice it up after its mostly cooked and add it to the chili. Didn't see a good roast at the market yesterday, so I thought I'd try stew meat in my vegetable basket this time. It worked okay, a bit messy but the meat cooked very quickly.
I thought maybe the extra surface area would collect more smoke flavor (I used Jack Daniels barrel and a bit of mesquite) but the chile flavor kind've masked it (I used four dried poblanos and six dried japones, soaked in hot chicken broth, stemmed and blended).
Good stuff, Maynard!
I Know Why The Egged Bird Sings.