I am trying out a 7 blade potroast with as long and slow as I have time for... three to four hours... but I will keep an eye on how it is progressing earlier than that. [p]I do not have a platesetter, so I am improvising. I took the handle off of an old, but good, teflon frypan for a catch pan, and set that on the cooking grid. I then put a grid from our old, yellow J**N A*R range. (An item I was tempted to paint yellow and use to hold up our mailbox, but a spot on the rifle range would be just as appropriate. In other words, a target!) On top of the grid, I put the pot roast, seasoned, of course (with Johnnie's Dock Seasoning Salt). I have it cooking at approx. 230 degrees. So far, so good. I figure on more seasoning (garlic) and wrapping it in an hour and a half, or two, depending on how it is looking. I figure it should be a nice brown, but not dry when I wrap it, so will be checking to see when it reaches this point. I am doing this by feel... not a recipe. [p]I will welcome all thoughts and ideas.
BTW, those old grill grids from that old range will make nice grill/grid marks on the next steaks I cook! [p]And the new seals are working much better than what was left of the old one. LOL LOL LOL...... [p]Thanks, Bonnie