On Fri, 23 Dec 2005 01:45:13 GMT, Lancer wrote:


It generates smoke for 2 or 3 hours..

And Cherry is the best, esp for Turkey or Chicken..



That ain't bad at all. I thought it would be like 9 hours. What if it's like 25
degrees out? I am asking because I still BBQ in winter.

Vinnie S.

If I hot smoke a turkey, which is heat with smoke, a turkey can take 8
to 9 hours. My smoker runs about 250 degrees, with a water bath under
it. If I cold smoke it, you still have to bake it in an oven for the
same amount of time as a regular turky. The only problem I have with
cold weather is the output of my smoke pistol plugging up with
condensed smoke.


Smells good just posting about it. I have not given smoking a try yet. Most of
the stuff I have eaten that has been smoked, has been at someone elses house.
But those smoke/BBQ restaurants are gold in my book.

Vinnie S.