Makes me think of The Blues Brothers when their car falls apart after the last ride. :-)
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Very nice Jason!
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I've had a 1lb chuck roast sitting in the freezer for a few months (it was what remained after I cut up a larger one for stew meat) with no idea what to do with it. I'm making a pot of chili tomorrow so I decided to smoke it, put it in the fridge overnight, and cube it up tomorrow to go in the pot.

I rubbed it with chili powder, red hatch chile powder, cayenne, smoked paprika, coriander, cumin, and s&p. Into the smoker with a chunk of red oak courtesy of a friend down the street who had a tree in his yard removed due to damage from hurricane Zeta. It stalled at 155, so I put it in a tray with some homebrewed jalapeno-lime lager, wrapped it, and took it to 190.

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Nice James!
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Yes please!
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I "think" I've eyeballed the ingredients, but how long/time did you leave that on for..... LOOKS FANTASTIC!!!
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I honestly don't remember. pretty much until the cheese was melted and the veggies were soft. It was good though!
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Mojo criollo marinated pork leg. Just put on about 15 minutes ago. Going to roll at 225 for a few hours then bump it to 275-300 to finish.
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If there are no photos when it's finished I might cry. :-):-)
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3 hours in. IT is 41F. Gonna take a while. Lol.
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And the finished product. Pulled it at 159. Cut from the bone, sliced and chopped.
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After many years of faithful service, my Stoker BBQ controller $hit the bed.
Come to find out, Rock's BBQ, that makes the Stoker, went out of business this year. :-)
I looked at the various digital controllers out there, and settled on the Fireboard 2 Drive.
I say settled because none of the controllers offered everything I was looking for.
That said, the Fireboard checked the most boxes, and offered the right options for my needs.
Seems really simple to use. Going to try my first cook tonight.
Anyone else running with a Fireboard 2? Any thoughts or tips?
Thanks in advance.
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Also, if anyone is still running a Stoker, I have a bunch of new probes, fans, and fan adapters if anybody wants them, plus some used ones.
I also have the Stoker itself, if anyone wants to take a shot at getting back up.
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I'm making Carnivorous Bastards' Smoked Pork Chile Verde. I'm using a three-pound chunk from a Boston Butt.

Rubbed and ready for the smoker:

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After an hour+ at 325F just to get a little bark going, in a pan with some home made salsa verde before getting covered and put back in the smoker to bring it up to 195F.

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Chopping it up before putting it in with the pan juices to simmer for an hour or so. It actually got a bit of a smoke ring. Tastes great. Going to serve it later with tortillas, guacamole, sour cream, cilantro, and lime wedges along with some home made refried beans.

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Bump. LMK if anybody wants these. I'm going to toss them after the weekend.
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Threw some ribs in the brick oven just for fun.
Pellet maze for smoke and the residual heat to cook with.
They had a decent smoke flavor, but they were overdone. Not dry, just fall off the bone and a little mushy.
I think without a live heat source, I didn't get the pullback I'm used to, so I left them in too long.
Certainly not the best ribs I've done, but they'll eat.

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Well, they look good, that's for sure!
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Did some Picanha on the Pit Barrel.

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