Welcome to Smogon! Take a moment to read the Introduction to Smogon for a run-down on everything Smogon, and make sure you take some time to read the global rules.
Smoking 2 types of chicken, one on the left is a Soy Ginger that just went in, and on the right is my homegrown rosemary salt and pepper Chicken.
Smoking at 250. They’re coming out excellently
Last Monday I made some brisket, turned out excellently especially for my first take. Basic Salt and pepper, cooked for like 12 hours. So worth it, sorry I don’t have any pictures showing cross sections or stuff, was coming down with a cold and it went fast.