It's been a week or two since the last smoke, so I decided to put some heat in the offset Yoder. Just a quickie.... Pulled a frozen, trimmed tri-tip, and some chicken thighs out of the freezer on short notice. Lit a chimney of Royal Oak, and started the box w splits of almond for the cook. Rubbed the tri-tip with mustard and added the seasoning. Pulled the skin on the chicken, seasoned, reapplied, and seasoned some more.