I,m in,,sounds great so far,,, better wind and rain than wind and snow like here LOL
A full smoker is a happy smoker ,,,, looks like yours is about ready to get flippin happy
Okay... Back to cooking. After 24 hours in the brine I soaked the legs in fresh water for one hour. Then let them dry out a bit on racks for one hour.
A little light dusting with my favorite chicken foofoo powder and into the MES at 250 degrees. AMPS is burning whatever pellets were in the bottom of my BBQ closet. These should take about 2 and a half hours.