Smoked Pork BBQ Nachos

I cracked open Steven Raichlen's "Project Smoke" for some inspiration yesterday and decided to tackle an easy one I hadn't yet done. I was not disappointed. 

I turbo'd a butt and made nachos which also were smoked. Pork shoulder got some dizzy pig, and then smoked with peach chips and later a small chunk of cherry that I slipped in through the air inlet.  Anyone else ever do that? It worked pretty well as far as I could tell and only easy way to get an extra chunk in after you're all set up indirect.

The nachos were made two layers w cheese black beans mexicheese scallion jalapeno and fresh Q on each. I made them up in my veggie grill pan so the whole kit was permeable. That went back in the smoker for 12-15 minutes with more peach chips. 

Simple and very good.  This dish is staying in my regular rotation. Tortilla chips highlight the smoke and everything else just melts together. 

Set up egg for indirect 350, run ~3 hours to 165; wrap in foil, add preferred liquid, back on until 205 internal and rest for an hour on a small cooler.  Check your fuel while the butt rests, I needed to add some then closed the vents down to minimum flow. Dome temp was 300 after sitting an hour, add your wood chips, run at 350 till done. 

I have a couple bags of leftover Q tagged for repeats of this new hit that should be super easy for a weeknight cook on the gasser.  With a smoker box this is easy enough to replicate in under 30 minutes.