Who or what is smoking?
I am going to do chicken cordon blue wrapped in bacon this weekend. Using my smoked bacon and swiss cheese.
Smoked in my newly built uds.
Not Dead, I just moved to NJ for an undetermined length of time. My Daughter, Ski302, insisted that I leave the smoker and all my stuff so "THEY" don't have to go without Smoked meat. So I have to wait on a new one and the funds to replace my AMNPS, Pellets and Torch, etc...JJ
Probably another Gen 1 MES 40. I am still on the disabled list and no time or ambition to mess with Wood or Charcoal. Plus I make Sausage and the easy to reach and hold 130 to 180*F control of the MES suits my purpose. One day there will be a Lang Hybrid or other Stick/Charcoal Burner to ride along next to the MES...JJ