Hello, new to the forum from Michigan. I have a Masterbuilt electric smoker (size?) with the glass front door, temp probe and wireless signal. Did a pork butt a few weeks ago (got the smoker for Christmas 2013) and it was good. But was a little too smoky and was tough. It was about 10 degrees outside and I got impatient. I think I cranked the heat up and kept adding wood so I think I messed that up.
Anyway, tomorrow I want to do smoked chicken to put on corn tortilla tacos (with cheese and an apple slaw and either a cilantro lime sauce or a clone of Taco Bell's old Baja sauce).
Question: While I'm smoking the chicken, is there anything I can use the smoker for (that will keep for a week or more) to use some of the space? Or should I focus on the chicken? I was thinking of maybe smoking tomatoes or cheese or something. But I guess it would have to be at the same temp as chicken (which I'm thinking of doing at 250*).