On Saturday, September 14, 2013 6:34:15 AM UTC-7, George L 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 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.
>

A friend smokes only fish that he catches, and uses a Little Chief for that
purpose. The heating element burnt out, so he replaced it with a little hot
plate.

A former co-worker uses a fridge, but for cold smoking only. The fridge is uphill from the smoke box.