We did a 6 lb beef shoulder yesterday. While eating it my wife made the comment that if this was served as pot roast it would probably be the best either of us had ever eaten. The only thing missing would be that wonderful dark, rich gravy that you get with good pot roast.
Has anybody tried putting a small pan under the meat just to catch juices for gravy? Would the heat from the element burn it too much like it burns on top of the wood box?