Ok, one picture. It has nothing to do with smoking, but I know how visual everyone is. This was from last summer.
It was a joint effort. I was on the hors d'oeuvres and bacon wrapped filet mignons, Mrs Smoke was on the salads, chocolate mousse and baked potatoes.
We started out with a pulled pork dip using Jeff's recipe accompanied with French Champagne. Rose of course. As the bottle went dry, everything finished at the same time. Actually we planned it that way. But, that left zero time for photos. The steaks were dusted with SPOG and a little Worcestershire sauce about four hours in advance. One hour before smoking, I put them in the freezer. The smoker was running at 225 on apple. In they went until 120 IT. Out they came, tented for ten minutes before going on the grill running red hot. Two minutes searing with cross hatch on both sides, off at 130. Rested for a bit while pulling together the spinach, Oregon blue cheese, and candied walnut salads. With the baked potatoes, I paired it with a 2014 Oregon Pinot. Followed by her home-made dark chocolate and Brandy mousse. I'm glad we ate in.
I then pledged my undying love to this woman. As I have for over forty years.