I bought a Louisiana Grill Black Label 1000 from @YouNeedABBQ the other week.

Here's the adventures so far.

Smoked Pork shoulder. Dry brined for 24 hours, covered in kosher salt, pepper, garlic, smoked paprika, and brown sugar. Applewood smoked. Rested and shredded in the Dutch oven.

Poor Man's burnt Ends. Competition blend. Chuck Roast, dry brined for 24 hours. Rubbed with Money Championship rub. Smoked until 185, cut into cubes, tossed with BBQ sauce and brown sugar, smoked for 2 more hours.

Whole hickory smoked chicken. Dry brined for 24 hours and rubbed with White Lightning with double garlic.

Smoked Rib Roast. Hickory smoked with salt, pepper, and garlic.

Smoked Meatloaf. 2lbs venison, 1lb ground pork. Salt, pepper, garlic, smoked paprika. Money Championship Rub. Basted with BBQ sauce.

Simply put, this thing is phenomenal. Almost all meals will get cooked on there for the remainder of the summer and fall. Looking forward to getting more creative with it. Special thanks to the good people @YouNeedABBQ who were awesome to deal with.