First day was a ribs day. Short ribs brushed with Worcestershire sauce and sprinkled with kosher salt and cracked black pepper. And pork spareribs smoked using franklin’s bbq YouTube video as a guidance. Second day I smoked pork belly rolled and prepared just like pancetta and duck brined in soy sauce based marinade. And in between lamb kebabs with coal roasted tomatoes, sweet peppers and eggplants.