I'm really interested in smoking meat. I've done a bit of research, but I have one lingering question. Smoking meat seems like a lengthy process where it could take anywhere up to 4 hours to smoke meat.
My question is...
Do people normally smoke meat enough for just one meal? Or do people smoke in batches?
Smoking in batches seems to be more practical since it is such a lengthy process and also uses lots of "energy", whether it be a charcoal smoker or electric.
(I'm thinking about going the way of electric smoker BTW).
A friend of mine who has been smoking a lot lately... basically most of his dinners, says his electric bill has gone through the roof since then.
I would think that a freshly smoked meat made specially for that meal would be most ideal, but it is also practical to smoke in batches and store the smoked meat? Or is that complete ridiculous idea to smoke meat then only refrigerate it afterwards for later consumption.
I'm thinking about getting a 30" smoker. My thought was if I did smoke, I would smoke batches of meat. For example, if I wanted to have smoked ribs that evening, I may go ahead and throw my trout in the smoker and other meats I have to smoke to fill the rest of the rack to make most use of the space, time and energy I'm going to spend.