New smoker

I did that once in our QC lab (mostly unused lab), it had a hood and a stove I built in my shop, Safety first ya know. About 9am the aroma was very evident floating around the yard. Come quitting time and coincidently end of cooking time I pull the lid off to put the roast in the ice/insulating chest to transport it home. I'll be dipped if a third of that roast wasn't gone! Not shrunken as meat does as it cooks. Gone! Rotten co-workers never did thank me :rofl: Sure was tasty.