Pork , beef , and a venison slab and tenderloin.
The pork roast was 2 pieces about 4.5&2.5 lb . The 2.5# I pulled with the beef at 155° in the 5.5# bottom round roast . The smaller pork roast made 165° but remained moist . Note to self the bottom round roast is lacking somewhat . It was tender and definitely not dry but the flavor was off a bit ........ Maybe I'll shoot the next one up with butter and Wostershire before rolling it in garlic pepper or maybe figure out a brine or something .
The venison being thin and probably only a pound or 2 only resided about 2 hr in the smoke box so it didn't draw a lot of smokiness but treated as desert range beef it was a fine addition and just over Medium.
I'm struggling with the temperature platue thing which is aggravated by multiple flavors and sizes but it's coming along . Electric heat control seems to help a lot for me
I think I've done about as much as I can with cherry wood. Oak is a future choice for beef as well as pecan .