One of my favorite foods is BBQ. BBQ anything. Beef, pork ribs, chicken, turkey, whatever. The smoky slow cooked flavor of food cooked over an open flame just tastes good. I have a charcoal grill I use for everyday grilling, the picture to the left is my home built smoker. This is the "plan your weekend a week in advance" kind of dinner prep.
Depending what is being cooked depends on the time. A 13 pound rotisserie turkey takes 6 hours or more. A pork shoulder for pulled pork sandwiches gets started before the sun comes up so its ready for dinner. The time to brine or marinade your choice is done a full 24 hours before that.
Why do i do it? Well if you have ever had good BBQ then you know the answer to that. And believe me 4 ounces of smoked pulled pork goes a long way on a bulky roll with a slice of onion, 2 tablespoons of BBQ sauce and some homemade coleslaw on the side.
You can buy your own smoker almost anywhere and start small. A rack of ribs, a chicken or two, even smoked meatloaf! Whatever you want, just plan ahead and make sure you have a good thermometer to make sure your food is cooked all the way through. The only limitation I have found in smoking is turkey and chicken. Due to the long cooking time chose a bird under 14 pounds so food poisoning does not set in during the long cooking process.
Try this next Thanksgiving or Christmas. Smoke your turkey the weekend before, Separate the meat into foils pans and freeze it. Thaw, warm in the oven and serve.
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