I gather from many of the posts on the forum that the vast majority of you smoke to order and aim to finish around the time the food is going to be eaten. Sometimes staying up all night to do so. Now it's my 40th birthday in november and this being me I've decided to have a garden part/bbq (yep end of november in england -mad ? Quite possibly, we could all end up standing in a tent staring out at the rain ;-)) Now given that I'm planning on having around 30 or so people round I thought I'd smoke up a few big joints and then do my usual astonishingly good grill to go with it. Obviously the grill needs to be done there and then - though I do a lot of pre-cooking these days. The question is how far ahead could I smoke the big joints (probably a leg of lamb, a decent beef joint (costcos finest) and maybe some mini-fatties) And is it possible to freeze hot smoked joints succesfully ? In short I really don't want to leave absolutely everything to the last day. Why Am I doing all the work for my birthday ? 'cos I love cooking for people - don't we all ? lol And short of going to a restaurant that's so expensive I'd be on my own (no fun) this is the best food I can get and share with my friends So any ideas, thoughts, experience on smoking ahead of the day would be really gratefully received. (yes I will post pics after lol) Thanks folks.