Years ago I came up with cooking smoked butts in the BEESR while feild testing the BEESR for CharBroil.
L.A and I were both given units to try out and we put them to the test.
The 15-10-8 method was developed so I could get as close to a real smoked butt in that cooker as you could from a real smoker. 15 is the unit on setting "15" for 15 to 20 mins so you can get the chis/pellets going real good place the butt or turkey in the chamber , 10 is setting "10" this is where you turn it down to for about one 45 mins to 1 hour then drop it to setting "8" and let it ride till the correct
IT for whatever meat your cooking is reached. I have cooked chickens and turkeys this way and they taste very much the same as a smoked chicken or turkeys
So if you have a BEESR don't let it just sit there break it out and give this method a try.