Had a LamYai tree cut down last year - a fruit tree, got them cherry-sizes Lychee-like balls with a brown shell growing on it - had the big chunks made into charcoal and stored the branches for firewood.
Makes good wood for smoking.
Got a bit of buffalo and some other meat from a neighbour, so cut it into 2-3" strips since I don wanna sit in front of the smoker all day, soaked the bits in brine overnight and after breakfast loaded the smoker - a small hobby one perfect for my purposes.
Gotta regulate the heat with the bottom tray and the lid:
Turns any old buff or soi-dog into succulent, juicy meat.
So 4 hours later the first strip is cut:
I let it get a bit too hot, but juicy inside, melts on the tongue...
just in time, the onion/sourdough bread comes out of the oven:
Yum, yum...