Got a couple angus bottom round roasts BOGO.. SPOG and smoked to 130 with pecan at 225.. Taste test and into the fridge to rest before meeting the mother of all slicers tomorrow.. Two giant pork chops into the WSM when the beef came out.. SPOG and out at 145.. Then pan fried some fresh grouper. Egg wash and Zatarains garlic fish fri.. Roasted some coffee too... Two 12 oz batches of Burundi Kayanza Bourbon A+ just into second crack.. The only cooking for me for the next few days is steaming some fresh bush beans from the garden!!! Craig Test driving some of Todds Qmats..they worked great!!! About one pound each.. Some lemon, a splash of Texas Pete ad sweet cole slaw!!!