1 Pork Tenderloin (450 g – 700 g) Sea salt Fresh ground pepper Garlic salt 1 pack of Slider Buns Cole Slaw Hamburger Dill Pickles Heavy-duty Aluminium Foil Suggested Wood Chips: Hickory
Smoked Haute Dogs and Mustard
Maple Glazed Ham
Noel Hassapladkis Pork Belly Burnt Ends Method