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Kranked up the Klose today to do some PROSMO Buttski. Rubbed with some Hebrew salt, a little negro pepper, Papuska Paprika, coconut sugar, Cayeninne pep, dry mustardo, and Garlica granules. Let marinate for a day and a night. Also put on some Jalpena peppers to smo. This time put in a H2O bowl with some Mex Sweet Sherry

Set up the fire for a long burn...wt Almond, Red Oak and Maple, plopped the goodies on after the fire died down. Started at 300+ but the heat curve will come down.