Bonus: when you cook this way there is zero trimming of the gnarly beef cheek skin. Just open, season and smoke. What skin doesn’t renders pulls right off after long oil bath. Another observation I prefer these over direct fire. The drum without a deflection plate. Just enough grilled flavor to match with smoked , it just hits me right.
Im not 100% happy, but I’ll be the only one that notices. Wife declared it good. About a good Blessing that can be expected. As we’ve discussed I seldom due the same thing twice. I’ve even started putting a tied cherry stem in my mouth and untying it. Anyone can tie it.