Subject: Re: smoking
We had an event, and 1poorlady wanted me to smoke and pull a pork roast. At about 12 lbs, that is a 12-14 hr process. We don't have a pellet smoker, so temp control is up to me. As the event was late-lunch, that means I had to stay up all night baby-sitting the thing. - 1pg

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I hear you about tending a smoker all night.

I have an old school offset smoker and enjoy making ribs, chicken, porkchops, mac and cheese, pork belly, but I never make brisket although that is one of my favorites. The same reason as you, it just takes so long I don't want to be tending the smoker all night. Whenever we go out for BBQ I always order some brisket because I am not going to stay up all night to make it at home.

I do make pork roasts often but I use the Crock Pot, set it and forget it for about ten hours, just my speed.

I was on a deer hunt one time at one of those fancy camps. The chef made all sorts of good food the three or four nights we were there. One night he made steaks on the grill and for desert, an angel food cake. He sliced the cake into big thick serving size pieces and put them of the grill for about three minutes on each side. Grill marks and smokey sweet taste, best angel food cake ever