Thinking of buying a smoker

[Saltheart]

I'm amazed at some of the short times reported for smoking. We used to put bluefish on and it took all day.

I think if you are a purist requiring charcoal its going to be a long day of baby sitting. If you can go for other sources of heat , I think the electric ones are the most automatic in terms of temp control. My heart leans towards gas fired but the all day long temp control feedback loop is not there as it is with an electric one.

Anyway ,I love the taste.

[Fly Rod]

I too am amazed at the short times...Saltheart U were probably cold smoking them fish at 60-70 degrees...I do believe it is illegal to cold smoke for retail sales in Mass....plus cold smoking does not kill all the bacteria from what I have read....I smoke Alaskan salmon till it reaches 140 degrees depending on thickness

babybacks or ST. louis ribs take me about 4-5 hours at 250 degrees ...pork butt 9 hrs. or longer at higher temperture ....same with brisket....brisket is hard to get tender....rule of thumb with brisket is when U take a butter knife and slide it in easy in middle of brisket it is done....need to inject brisket with juices.

Some have said U have to watch the smoker all the time....once to desired temp I leave for an hour or so and recheck temp....go cut the grass etc:....sometimes my problem is not letting coals get hot enough at beginning ....once ya learn the nack of it it becomes simple.

Just bought a fresh 13 lb. porkbellie from market basket will brine today for 5 days and then smoke it....hope I do not mess it up....

This could be a good read for some.

www.amazingribs.com

[Sea Dangles]

In the WSM I cook the butts overnight.Check it before sleep and it is done when I wake up. Absolutely killer!