I did a chuck blade roast in the Smokette after I saw one posted on a site that has been mentioned here. It was great. moist, juicy, great flavor. And, it looked like the one in the link. I used 2 oz apple, 225, 6.5 hours. the roast was 3.5 lbs and about 2.5" thick.
I used a rub of montreal steak and sugar in the raw. 2 - 1 mix in favor of the sugar.
see Smoked Chuck Roast
I took it to about 190 - 1-2 and foiled/wrap/cooler for 1 hour. I also used about 5 pieces of Kingsford to get a smoke ring. That turned out great too.
I am going to do another one later this week. I will get a pic to Smokin' if any interest.