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Another Weekend, another Smoke.....


I use 90% mulberry 10% maple or ash for wood to smoke with.
It's readily available here.
Mulberry is very hard and burns a consistent heat.
Maple burns hot and fast if I need to jump fire up some

What do you guys/gals use?
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Ready to be wrapped in aluminum foil with butter

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I move them over to the warmer part of the smoker.
They can sit there for a couple hours.
Get the butter good and melted.
It stays around 180 degrees.

I still have pork butts on. Temp around 300
 



I have 2 briskets in the freezer, debating on doing on. Otherwise, maybe a couple of whole chickens? Not sure.
 
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