That's right WooHoo! First harvest of the year. Then it froze again. Fortunately I picked all that was up. I had some odd packs of meat in the freezer. boneless skinless chicken thighs, and some pork trimmings from the last batch of Buck Board Bacon (pre-cure). So I took them and flattened them out, trimmed the fat and marinated in soy, wine vinegar, garlic, ginger, pepper and sea salt for 45 minutes. Then threaded onto bamboo skewers. Into the Mini-WSM at 225* with apple, cherry and 365 brand hardwood lump. Slow smoked for 30 minutes. Also had the asparagus going in foil on the lower rack. Asparagus, taters, dill, garlic, sea salt, pepper. Pulled the smoker top, onto the direct grill. These don't take very long since the meat is so thin. Check out the TBS still rolling! The 365 brand lump is working out really good. By far, besides homemade, the best lump I have used. Has the best burn and smell to it.