Got up early this morning and started prepping a 6 lb. roaster and some fresh spicy chicken sausages for the smoker. After all the spices and prepping was completed I placed a few healthy sized chunks of aged hickory wood in the smoker and fired her up. Almost 7 hours later, after having to endure that heavenly aroma all day, pulled the yard bird and sausage from the smoker, let it rest a best, then the wife and I feasted

The meat just about fell off the bone

I wish I could describe the aroma and the taste to you but those of you who partake of such delicacies already know and don't need any descriptions :emoticon:
I figured this was kinda airgun related as all day I kept thinking about g-hog hunting and letting the next g-hog I get see the inside of my smoker.

Jeff