I know next to nothing about smokers, so I was afraid to start with a roast or shoulder.
About pound and a half of ground Bambi.
An egg, some panko bread crumbs, Worcestershire, a dab of half-n-half, garlic, onion and some cajun seasoning. Topped off with some good bacon cooked inside, and cheese of course! Started at 200, ended up at 250 1:40 later with probe temp 175. Not terrible, but I took notes and will probably go a little higher temp for a finish next time. Name: IMG_3216.jpg Views: 160 Size: 67.4 KB


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