Here's my first smoking attempt with the Landmann: dual fatties.
The first was sauteed cremini mushrooms/onions with extra sharp New York cheddar. The second was New York cheddar, onions, and hashbrowns. I smoked them with hickory chunks for ~2 hours @ 240*-250* F, with the last 20 minutes at 300+ in an attempt to crisp them up a bit. I'm new to smoking, but not so new to grilling, so I've got a nice instant-read thermometer, so I made sure that they make 160 internally. Let me know what you think!
Rolling the first fattie
Seasoned with my own blend of spices that I use for pulled pork.
In the smoker! (I know, I forgot to wrap the water pan in foil!)
My first Q view!!!
Special thanks to Silverwolf636 for the tutorial on actually putting it all together! His technique is superb, it definitely would not have turned out so well without him.
Also, special thanks to my friend Becca, for taking all the sweet photos.
Now I'm just looking for inspiration for filling my next one!!!