Quote Originally Posted by cannabis-seeds
ribs take 6 to 8 hours - we did a 20 pound beef brisket - it took over 20 hours in the smoker, plus 4 or 5 wrapped in towels in a cooler to finish it off
I am no pro here, by any means; but after 8 hours smokin'; why or 'can' you even wait another 4 or 5 hours in a cooler???
Generally, I rub/marinate mine overnight in beer, then pre-cook in a low heat oven for 8 hours and then on the smoker another 7-8 hours. I have never been brave enough to smoke a turkey though, I've heard horror stories!

I see 32yrsltr is taking a little vacation. Guess I should have warned him, toast doesn't seem to use a good sativa, it isn't a very good idea to get stoned and 'deliberately' make a post with toast in it (not even with jelly on it) (lol--was rather funny, as I was using Pineapple when I read it). I thought the post was funny and he was stoned!

In Euless, Tx; there was a pro 'smoker' that did awesome feeds at his buffet in a VFW place, on Friday and Saturday evenings. Awesome variety and always great. Sure missed it, when my Mother moved to Calif and left Euless.

I've been looking at those propane ones? My smoker, the lid is really heavy, after a day of smokin'. Not to mention how difficult it is to keep the temp constant, in the winter. I'll have to take a more serious look at those propane ones...Thanks for the info.
:smokinstill pineapple'd) pr
painretreat Reviewed by painretreat on . Wood smoked food hot and cold methods Hey guys. Wondering if anybody smokes their own food? My best item would be smoked cheddar cheese hickory chips and smoke the cheese for 2 hours then cured for 2 weeks in the fridge, best cheese you will ever eat. Haven't mastered jerky yet. I personally love mine bone dry, that can sit on ur dash board for a week lol. Rating: 5