Today's smoke started Saturday when I took some elbow Mac over to my GF's barn to cold smoke while I worked on a couple projects.
Got up early this morning and whipped up a Blueberry Cobbler
Built a 7 hour snake in the Weber kettle. About 70 briquettes + 10 or 12 in the chimney.
Soup's on. St. Louis ribs this time around. No wrapping. Nekid smoke. The probe in the ribs was a failed experiment. I don't use a therm for ribs and won't do it again.
About 4 hours in
Back to work on the smoked Mac & Cheese. Got out some of my smoked cheese from back in the cooler weather and the smoked Mac from Saturday.
Outa the oven
Ribs are done
I'm stuffed, but happy.