TUCKER COOKER

Last night I tried two recipes from Americas Test Kitchen. One was the Grilled Top Sirloin Roast. The day before I did as they said, rub in the spices and wrap in plastic wrap then back in the refrigerator for 24 hours. I got a chimney started and took the roast out of the fridge to warm a little. Then  I put some unlit coals on the Adjustable Rack so that the coals from the chimney would keep a consistent temp as they were burning. Once I put the lit coals on the rack, I let the grates get hot. I then put the roast on to brown on each side. Once it was browned I then put it on the cooler side of the grates. It is supposed to hold an internal temperature between 80 and 120 degrees as long as possible. I put the probe in so I could watch the temperature to make sure it stayed between the 80 and 120 long enough to break down collagen, or connective tissue. I was aiming for a temperature of 125, medium rare. I put the probe in so I could watch the temperature to make sure it stayed within that range long enough to break down collagen or connective tissue. So when I put the probe in it was already at 134 degrees, wow that was fast. I took it off and let it rest for about twenty minutes. The flavor was good, but it was tough. It was my fault that it got to be that way. I will try it again, now that I have a better understanding of how.
I also tried the Smashed Potato recipe. It called for seasoning with Thyme, salt and pepper. I really didn't like the Thyme. I would rather have a mashed potato or a baked potato. No, I don't believe I will try that one again.