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2 hickory smoked chickens, injected with buttery cajun spice marinade and rubbed with assorted goodness, waiting for ribs to finish in a warm, closed slow cooker:
4 racks of St Louis Cut spare ribs, just out of smoker. 3 hrs of smoke, 2 hrs wrapped in foil and final hr unwrapped and sauced:
Smoked some stuffed hamburgers (1/2 with Provolone and 1/2 with blue) with hickory. Used 4 lbs of 80% chuck and 2 lbs of 85% round, mixed with a cup of A-1 and a cup of Heinz 57. Enough for 16 burgers.
Made a skillet of red wine and balsamic caramelized onions/mushrooms for topping. Big hit.
Sorry didn't get any pics, no leftovers (12 adults).
Hauled out the smoker for Thanksgiving turkey and am very glad I did. Wife was happy the oven was freed up and the bird turned out great.
Soaked a couple cups of hickory chips overnight in red wine. Stuffed the turkey with peeled segments of lime, lemon, oranges, some sliced pears and sprig of rosemary. Just salted and peppered the skin. Filled the smoker water tray with red wine and used the red wine chips.
Five hours later it was ready to devour. Fantastic flavor.
