I put in a combination of orange and mesquite woods (soaked an hour in water first), then added 12 marinated chicken thighs, two racks of ribs marinated in a combination of dry rub followed with some of my homemade datil pepper sauce (watered down a lot), plus three token mild pork sausages just because they were in the freezer begging to be let out and looking lonely. The sausages come out halfway through the smoking and I plan to add a dozen ears of corn in the husks. I have them soaking in a combination of water and the remnants of the chicken marinate and a good slosh of vegetable oil. I will not open the husks at all, which will allow the corn to remain moist and will only have a mildly smokey flavor. Once cooked, the silk is easily removed. I don't know why folks make such a big deal of pulling back the husk, removing the silk, soaking in water and oil, recovering with husk which is frankly a whole lot of unnecessary work.
Vanessa's on a medically prescribed meat free diet right now, so I am cooking additional protien - black eyed peas and brown/wild rice. I harvested a bunch of Swiss Card, which I'll wilt in garlic infused olive oil. I might make a carrot and raisin salad and a potato salad too.
David is supposed to come over early and he and I are going to try out the recipe for homemade Snickers bars, a favorite candy bar for both of us.