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Those poppers (along with everything else) look insane good! 

Decided to have some fun tonight while my brother's in town. Picked up this monster at the local international market:  Salt and Pepper:  Smoked it at 225 until internal temp was 115:  Pulled it, brushed it with some melted butter and threw it on the propane for 4 minutes/side until...

I took delivery of my Lang 60 Deluxe on Friday morning (my first smoker). I had it back home late afternoon and moved into the back yard to season late night.  Just like Ben says in his videos, it quickly went from this to a very clean burning smoke straight out the top.  After an hour...