So I've attempted (successfully thanks to folks here!) a number of Smokes, and decided to take on a much bigger challenge.
Cooking for about 45 people as a Thank-You. Planning on serving up some smoked salmon, a smoked pork loin, and a smoked corned beef to my Squadron on Fri around 12:30.
Here's my quandry: If I smoke the loin and corned beef on Thursday afternoon/evening, then the salmon Friday morning, what's the best way to re-heat the loin and corned beef? Can I just wrap them in foil and throw them in the Smoker if they fit? Better just using the oven? Would love to have everything warm about the same time, and appreciate any suggestions!