Taking a half day off work today.
Ground pork and jalapenos at Golden Harbor in Champaign.
Time for the salmon flank and more smoke.
Pork rib back soaked in teriyaki and brown sugar with area salt. Let the smoking begin.
Coming up to smoke. Soon the meat will go on.
Today’s smoker load will be a combination of hickory and mesquite.
Starting the flame box for the smoker. Let the long weekend begin.