Got a pellet smoker (GMG DB). Did my first cooking with it today: a chicken and a smallish pork shoulder for pulled pork. Used the same rub for both, my own cayennier variation on meathead's memphis dust. It was a big success, even with explaining to the neighbour that the garden was not burning down.
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| My sophisticated instrumentation arrangement. |
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| A few hours in. Only 5 or 6 more hours to go. |
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| Lunch: hot smoked chicken pulled off the bone and wrapped in romaine leaves. |
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| pulled pork at the end of the day |