I like just about any meat that’s been properly smoked and not too dry. I have a Kamota Joe I found beside a dumpster in the ritzy part of town. I disassembled it and stuffed it into a Nissan Rogue one hot July Sunday afternoon, and hauled it home. Had a neighbor make the circular rack for it and a damper (they were missing). Wife raised sand at first but now enjoys what I smoke on it. Love brisket, Boston Butt, pork chops, and cream cheese and other cheeses smoked on it. She’s gluten intolerant and really likes the squash, peppers, onions smoked on it. Bryan thick sliced bologna was excellent. Venison and chicken are good too. I do smoked sausage, brats and chicken too. Been using red oak like the Choctaws preferred to cook their hominy when I worked on the Rez.
