Chicken gizzards and hearts. Put them in a foil pan with butter and some hot sauce, stayed on the smoke for about 4 hours at 250*, were excellent!
R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone
Vice President, Great Lakes BBQ Assn
Backwoods fatboy, onyx oven
Certified Moink Baller, CBJ# 53817