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.
|My sophisticated instrumentation arrangement.|
|A few hours in. Only 5 or 6 more hours to go.|
|Lunch: hot smoked chicken pulled off the bone and wrapped in romaine leaves.|
|pulled pork at the end of the day|