No picture of the cook, but here is the result (just a pork loin on the kamado anyway[emoji6]): Whole pork loin deli style, smoked on the kk for 4h with cherry and apple wood chunks. 10 day cured with some spices, than rubbed with Maille mustard and a jalapeño maple dry rub (local brand). Amazing taste. 2,6kg. Glad to have a slicer. Was doing it all with knife before. Envoyé de mon iPad en utilisant Tapatalk