On Apr 10, 3:14*am, (Phred) wrote:
> [snips]
> It has occurred to me that getting one of those hooded BBQs may be the
> way to go if they're capable of cooking decent roasts -- hence my
> request for guidance from the enlightened! *[snips]

Using an outdoor grill as a roaster is very common and can produce
fine results. You may need to experiment a little to determine what
settings produce what temperatures. One procedure is to start the
meat/poultry over the coals or direct flame to char/sear it, then move
it to a cooler, indirect heat area of the grill to finish. As a
bonus, you can choose to produce smoke from wood chips, adding flavor
while not necessarily going the whole smoker route. -aem