Grant Magnuson wrote:
>
> Regina M. Lubbers <[log in to unmask]> wrote:
> > I am trying to find out some information about smokers. .
> >.  Has anyone ever used one?
> > Also, what kind would you buy . .?
>
> I've been eagerly watching this thread hoping for answers too, but haven't
> seen any :(
>

Dear Grant,

As one who was brought up in the wholesale meat business and who has
been smoking and barbecuing meat for about 45 years (I'm "only" 49), I
can heartily urge you on in your desire to smoke/grill your food.

I do enjoy my smoker.  For dinner last night, I had charcoal grilled
quail and top sirloin butt steak.  As I type, I am smoking a fresh
turkey breast, using charcoal and an oak firelog.  Last week I smoked a
half pork loin and a half pork shoulder (or boston butt, fresh picnic
ham, or whatever name your butcher might be marketing under).

As to the type of smoker.  I have had many over the years, and
eventually burned them all out.  Last year I bought two (one to keep in
the attic, since everything I like seems to be immediately discontinued)
smokers on sale for about $25 each to replace one almost like it that
had burned out after 5 years of use.  The smoker is the very common
metal cylinder type with a charcoal pan in the bottom, a water pan in
the middle, and two racks:  one sits on the water pan, the other on the
top, and a high-domed lid.  Simple, cheap, and perfect for me.  The
charcoal pan holds about 10 pounds of charcoal and wood and needs to be
replenished once or twice when cooking a pork roast or ribs.

Smoking meat is all about time.  Pretend that you are cooking in a 200
degreeF oven and you can estimate.  I cook pork shoulders for about
12-14 hours, replenishing the coarcoal once.  Typically I start it about
6 PM, replenish the fire at bedtime, then take it off when I wake up.
Turkey breasts take 4-5 hours.  Salmon steaks take 45 minutes.  I cook
lamb like pork, and it turns out the same ... falling off the bone like
Tennessee "pulled pork" barbecue.

PAT