On Sat, 14 Sep 2013 08:34:15 -0500, George Leppla
> wrote:

>Today is "Meat Smoking day at George and Becca's" It takes all day and
>is a pain in the ass to do it, so when we get the smoker out, we load it
>up. I have a 14 pound brisket, a 10 pound pork shoulder and 2 big slabs
>of ribs in it..... about 40 pounds of meat. It will run all day and
>tomorrow we will slice, portion and freeze everything. When we do it
>like this, we only have to smoke twice a year at most.
>
>I'm not big into this stuff, but when you live in Texas, you have to
>smoke at least 20 pounds of meat per person, per year or they fine you.
>(Y'all ain't from around here, are you boy?")
>
>I can not recommend the Bradley Smoker.
>http://www.amazon.com/Bradley-BTIS1-.../dp/B000FK2DNM
>In spite of light use, ours is falling apart. The smoke generator works
>fine but the heating element and smoking cabinet is pretty shoddy. Some
>day if I get up the ambition, I'll get an old refrigerator and attach
>the smoke generator to that.
>
>George L

Never tried the Bradley, but had a couple of charcoal and wood
smokers.
I use a gas smoker and wood chunks. Great Outdoor Smoky Mountain for
less than $150.

I'm in New England and exempt from the minimum as log as we make clam
chowder once a year.