So, after I was done cooking 12 quarter # burgers and about 8# of different styles of sausage on the MAK at 250° today, I decided to throw $110 worth of rib roasts onto the MAK straight out of the freezer with no rub on them. I just checked them at about two hours and the center was still frozen. Will check again in 90 minutes. My plan is to take off the grill at some point, throw in the fridge, vac seal tomorrow, and then sous vide at 135°. Throw back in the fridge, and then probably slice on Monday or Tuesday into thin slices. Vac seal about 1# packages for roast beef sandwiches.
I only use my smokers a few times a month during the April-November time frame and like to cook a lot of meat in a day and then vac seal to eat at later dates. Works out great as I work from home and can get out a few packages to eat during the week.
I will update the thread along the journey as this cook will take several days.