Still no ProQ, I've been told next week, yeah yeah I know, I've been hearing that since June. Anyway, just going on auto-pilot today and doing a chicken on the Smokey Joe.

I found in the pantry this spice pack my wife bought awhile ago, it was Hoyts lemon pepper. Great, that goes well with chicken (and in my youth I was addicted to Masterfood"s Lemon Pepper seasoning).

At 3:20pm, I fired up the pit, with the meat going on about 20 minutes later.

My wireless temperature monitor was playing up and giving me weird temperatures, much lower than it should have been. At 5:45pm, the chicken was smelling great and to me it looked fine, but the temperature reading was saying otherwise.

I then decided to take the chicken off and checked it with the my wife's candy thermometer and it was getting a reading of 68°C. I took a punt and cut into it and noticed that it was cooked all the way through and it was juicy / tender. Time to eat. I'd have to say the rub was pretty average, but was still nice to eat.

Oh by the way, that picture in the bottom left, is me using my old iPhone and an app called ManyThing to have a remote live video feed of my smoker. I was actually inside with the family playing Cinque Terre (I won too !)

I had been told that I was getting my smoker this weekend, so my wife bought a big ass piece Pork butt to smoke. Unfortunately, the smoker didn"t arrive, so I got it ready for a long smoke on the Smokey Joe. The night before I rubbed down the pork with my own special blend:-

1 x tablespoon salt
2 x tablespoons black pepper
3 x teaspoons smoked paprika
3 x teaspoons garlic powder
2 x tablespoons brown sugar

At 8:30am, the pit went on. This meat is way too big for the smoker, going to have to keep monitoring that. For this cook, I used plum chunks and setup lots of heads beads in a half crescent. I put rosemary in the water / drip pan. At 9am, the meat went on with an internal temperate of 6C. 45 minutes later and smoke was billowing out of the Joe, so ran out to check. Yep, the meat was too big and was overhanging, with it's fat dripping directly onto the coals. I did my best to build a heat shield and then kept checking every hour or so.

The meat took on a black / charred look on the outer crust, which was mainly the fat top.

8 hours later and I took the meat off to rest. The fat cap just slide right off revealing the juicy meat on the inside. That night we had the in-laws over for dinner and they enjoyed it too. Hopefully, I"ll have my ProQ for next time.