Yesterday in the late afternoon I got the Keg going about 230* and put two big links of Poche's boudin on to smoke before adding two NICE pork chops on for slow even ccooking. Then when they were close to 140* internal I moved them over to the hot side of the Keg to finish off and added some peachy jalapeno glaze.
Added some peppers(not hot)and chicken tenders too.
http://i1183.photobucket.com/albums/...4/DSC03946.jpg
http://i1183.photobucket.com/albums/...4/DSC03947.jpg
Time to eat with some pasta salad as a side.
http://i1183.photobucket.com/albums/...4/DSC03951.jpg
Mmmmm....... Delicious!!!!
http://i1183.photobucket.com/albums/...4/DSC03952.jpg