First "FULL" smoke in the new smoker. Technically the SQ inches is not much more than my MES30, but the layout lets me get more in it. 2 Boneless Turkey breast going to be sliced for lunch meat. Chuckie going to be french dip sliders tonight Foil pan has veggies in it for au jus, I let them sweat on their own the first hour then added some broth. The secret to left over PBBE, those 4 boudin links, No one else here will eat them, so I will fill up on those while smoking today. That plus 5 pounds of Pork Belly Burnt Ends, I should manage to have 1 or 2 for left overs. Looking at the photo, I know I should have put the boudin on the top and the turkey underneath, but oh well. Boudin alreay out, first link was fantastic, smoker (me and the pit) will consume 20 briquettes and 1 boudin link per hour LOL We post details of the rest of the smoke in separate threads as they are completed.