Last evenings supper was chicken breast cordon bleu, a twice baked potato with cheddar cheese/bacon on top with a tab of butter and then asparagus spears all smoked over hickory and maple. Preheated the Yoder and put the potatoes on while I got the chicken ready. Started with putting a couple of chicken breasts in Mad Hunky poultry brine and letting them rest in the fridge for a few hours. Then removed from brine about 5 hours later and pounded semi flat. Layered some swiss cheese and ham and then another slice of swiss cheese. Then rolled them up and could see a toothpick wasn’t going to hold it. Got some chicken ties that we use with the small roaster chickens and secured them shut the best I could. Sprinkled them with a little seasoning and onto the Yoder they go… Started them out at 180º for about an hour to take on some smoke along with the potato. After an hour I turned the heat up to 230º and continue to cook the chicken until it reached an internal meat temp of 168º. Once there I removed the chicken into a pan and covered with foil while I got the asparagus on the grill. Thanks for looking!