How would I go about maintaining a simmer in the WSM? I was thinking about braising a chuck roast in the wsm to make po boys. I have made them on the stove and they come out great but I wanted to try it in the wsm. Would 250 do the trick? My plan was to bring the roast to a boil on the stove and then transfer it directly to the wsm, pot an all. Just wondering if this would be a waste or would it impart any smoke flavor.