I've got one of these being delivered soon. I'm really looking forward to some low and slow smoking on this thing.
I wonder what to inaugurate this thing with? I was thinking about going with the bacon explosion. However, I've done a bit of research and at sites other than the one linked here, most people have had poor luck in making this recipe. Most have complained that the exterior bacon just will not cook properly at 225 degrees. The outside might get a little done, but the underside remains raw. I've seen some workarounds, but now I'm wondering if I even want to go there.
So, my options are open. I've done a couple of big batches of ribs lately. I'm not terribly interested in doing any more right now. I'm thinking about tackling another brisket - getting a nice 14-16 lb. full packer and bringing the smoker to life right.