1. Tri-Tip - did that yesterday
2. Smoked chili - today
3. Roast chicken - Monday
4. Pork butt - Tuesday
Smoked the onion on the SnS for about 45 minutes and the chuck roast until internal temp hit 155F. Used red oak for the smoke.
That chuck roast is pretty! Got it at Safeway straight from their butcher, 3.1 lbs
1/2 lb of my maple-whiskey bacon
Been cooking about 3 hours now!
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