Gentleman and ladies,
Finally got some weather that almost resembles what spring is so I pulled out the Bradley and wanted to get creative.
Decided to finally tackle a bone in pork shoulder
[img] <a href="http://s678.photobucket.com/user/rosschris18/media/Smoker/20140308_092221.jpg.html" target="_blank"><img src="http://i678.photobucket.com/albums/vv143/rosschris18/Smoker/20140308_092221.jpg" border="0" alt=" photo 20140308_092221.jpg"/></a>/img]
Then I went to grocery store and saw chicken thighs on sale and next thing I know I have this on the counter
[img <a href="http://s678.photobucket.com/user/rosschris18/media/Smoker/20140308_144828.jpg.html" target="_blank"><img src="http://i678.photobucket.com/albums/vv143/rosschris18/Smoker/20140308_144828.jpg" border="0" alt=" photo 20140308_144828.jpg"/></a>/img]
Pesto cream cheese and garlic mushroom stuffed chicken thigh roll wrapped in a bacon weave
Planning to smoke chicken for 2 hrs while smoking the pork and finishing in oven
Will be smoking at 220, thinking pork shoulder on top but looking for other opinions if possible as well!
from what i have been told from health inspectors here in California, beef on top. pork in the middle and poultry on the bottom, if horizontal just be sure there is 2 inches clearance between all meats and they never touch or the poultry would drip on other meats.