Decided to fire up the smoker today, but wanted to keep it simple. Yard Bird I broke down the bird and added some additional legs. Simple Injection into the breasts of chicken stock I used my low sodium rub Smoked with a blend of black cherry and apple Smoke temp 275 2-1/2 hours in the smoker 15 Minutes under the broiler to crisp up the skin. Twice Baked Mashed Cauliflower -Two heads of Cauliflower, boiled for 20 minutes, drained and let rest in a covered pan for 20 additional minutes -Placed the Cauliflower in the food processor with 1/4 Cup Greek Yogurt, 1/3 cup graded parmesan Cheese ( grated myself, if using store bought I would cut in half), 2 cloves finely chopped garlic, 2 TBS coarse chopped parsley, 2 tsp black pepper, and a 1/2 tsp of fine sea salt. - Blended until semi smooth (I do not like it totally smooth and whipped) - Placed in foil pan that I had coated with Walnut oil - Sprinkled about 4 TBS of cooked crumbled bacon, 4 Chopped Green Onions, and 1/4 cup of a 4 cheese blend - Drizzled some Garlic infused olive oil over the top -Smoked with the Chicken (on the rack above the chicken) for 45 Minutes -Placed under the broiler while the chicken rested to crisp up the cheese and bacon It all turned out great. Of course in typical fashion, I only took pictures of the finished product....working on getting better with the picture thing Smoke ON!