Update with the prep. Pretty simple lasagna, a pound of ground chuck, 3 links of Italian sausage browned and ground up then added to a large jar of Ragu and simmered for awhile. I wanted to use pulled pork instead of the ground chuck but she didn't think it would be good (I'm gonna have to change her mind on that one). She did something I had never heard of, she mixed a raw egg in with the cheese, said she got it from a recipe a long time ago and that's how she always does it. She used an Italian blend shredded cheese and neither of us are big fans of ricotta so it's not in there, I know I know, but this is how we like it. Two layers of sauce, cheese and no boil lasagna noodles then topped with sauce. I will add a final top layer of cheese when it is almost done smoking.
I had to show this because I had never heard of it:
Ready for the smoker! Going to smoke at about 275* with Todd's Pitmaster's Choice pellets for about 2 hours or whenever it looks done
Stay tuned for the finished Q-view!