When you have a 22 WSM...

[Jonas-Switzerland]

... You need a second fridge. My old second one died 2 weeks ago. Damn. No space to prep the meets the night before.

Still, I managed with a few curses under my breath



The spirit is a great dirty table. And now its on the smoke. A beef chuck, pork collarand a pork 'chest', which I'll cook like a pork belly



Weather's still mighty fine. Sergio is enjoying himself

 

[Jonas-Switzerland]

Just before lunch I add the chicken. Gonna do some pulled chicken too.

 

[Kevin L (NKY)]

That looks so fine, love the rich color of the smoke. This will make a excellant plate of food with some sides, enjoy.

 

[Richard S]

The feast is on in Switzerland! Yeah!

 

[Jonas-Switzerland]

This was the chicken before the pull.
Added lemon juice, tomato paste, and salt. Vac-sealed for a weeknight dinner.

Originally, we wanted to pulled pork and beef burgers for dinner. But they weren't getting tender. I switched to the spirit and increased temps to 300. Then my gas went out. But the pork chest and my experiment was ready. So we made burgers from those.




I sliced the pork collar in half, took half of it to pulled pork tenderness, and half of it to 85C, as a sort of blade steak. I had planned to sear the steak on the spirit, but...

It was good! Not yet 100%sure how I want it, but I can totally see the appeal of a blade steak.

My three year old devoured the burger. I couldn't ask for a better compliment.

I didn't get to see the pulled pork. My wife pulled it and froze it while I put our kid to bed.

This little meteor is the beef before the pull


Captain hindsight: Every single piece on the cooker is a different cook. Damn. I thought it would be easier. Next time fewer but bigger cuts. Tired, but happy. First time in weeks where the redults were good. Now to clean up the cellar for my fridge delivery tomorrow...

 

[Kevin L (NKY)]

Nice smoke ring, the chicken skin has amazing color also, job well keep these photos of cooks coming.