Simple supper tonight.
First split a butternut squash and coated lightly with EVOO, then Dizzy Pig Shakin' the Tree.
Raised indirect at 450* on the XL using a 10" stone to create an indirect area.
Once it had been on for about 45 minutes as was on the way to getting tender I added the fish.
Raging River salmon and breaded Cod. For the breading I used 1C fine bread crums, 1/4C corn meal, 4 tsp DP Mediterranean-ish. I didn't use all the breading, have some left for future use. I dipped the cod fillets in beaten egg, then dredged in breading.
The planked salmon went raised direct, the cod indirect, again 10" stone below.
I missed the finish on the salmon as I was busy and it overcooked a bit, but was still edible:
Butternut Squash nice and tender around 200*:
Cod pulled at 145*:
Turned out good, I liked the flavor breaded cod with the Mediterranean-ish. I'm glad I had extra breading, as I'll be doing that again.
After that I cleaned the egg, re-loaded with lump and 2 chunks each of apple/pecan/oak. Got temps stable, added the Stoker and away we go with a butt. I used Meadowcreek BBQ rub. Pork shoulder is about the only thing I use this rub for, it has a high salt content, but the surface area to meat ratio of pork shoulder can handle it.
Aiming for this to finish around 9:00AM +/- to FTC and take along to church for an after-church lunch we have tomorrow.