[RKDinOKC]

Because the Smoker/Roaster/Grill uses Infrared heat it cooks really fast, yet the meat comes out juicy and tender. Got one of those wireless thermometers that lets me know when the core of the meat gets to temp. Then you wrap it in aluminum foil and let it set for 30 minutes for the juices to cool back into the meat.

Did both a big roast and a 8lb turkey breast and they were up to temp in 45 minutes. Then 30minutes in foil.

It even has a pan to catch all the juice that runs off while cookin to make gravy and whatnot. Not that I've ever tried making whatnot.

Mine is Propane. Charbroil also has one that works the same way except it's electric instead.