Sometimes, you just have to take a weekend for smoking meat and that is what I’m doing this weekend. It has been a few weeks since I’ve last fired up the smoker, primarily due to schedules, but this weekend it is on.

The current menu, prior to going to the grocery store and butcher is as follows:

  • Pork Butt
  • Several ropes of sausage
  • Chicken Breasts
  • Turkey Breast
  • Ribs

I’ll more than likely space this out of both Saturday and Sunday, as it is going to be sunny, but cold. I’ll use a mixture of both Cherry and Apple wood as well, which has become my go to mix. I normally go roughly 70% apple wood and 30% cherry wood, but maybe I’ll mix that up a little tomorrow?

Photos coming this weekend.