I was given the option of going out to brunch or doing a smoke so guess which I decided? Did a rack each of spares and baby backs along with some lamb ribs and a chicken. Had the PBC at around 250 and it performed well. Especially tasty were the riblets which went fast. Mama Smokin is not a fan of PBC smoked chicken so inspired by what I saw on a Food TV show, I decided to grill instead. With no room left on the PBC I loaded up the PK grill with Royal Oak lump and grilled each side for about 10 minutes and then indirect to an IT of 165. This took less than an hour and was probably one of the tastiest and juiciest chickens ever.
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