Even with having to take care of my number one, while mama and number two rested for a nice break, I was able to get a lot crammed into a single day. I made my first cooler mash tun (didn't brew in it though), and then in preparation for my traditional mardi gras andouille gumbo, made my first recipe out of Ruhlman's book, for hot smoked andouille.
Before, 180 f smoker temp:
After, 150 f internal temp:
I even had time to smoke a shoulder! For $2.30 a pound, I can't afford not to...