I've been smoking some great things this summer since joining this forum - with great results, thanks to the advice I get here.
My favorite and probably best think to smoke so far is the Spatchcock chicken. It takes me less than 3 hours and comes out great every time, now that I learned to forget about time and focus on the meat (breast) temperature.
I've also tried the meatball/bacon wraps with cheese on the inside - whoever started that thread - Thanks! They came out great.
I love doing Baby back ribs, but they take a good 5 hours.
So my question is this. I'd love to get the smoker going more often on the weekdays after I get home from work, but in order to eat by a decent time - like around 7:00 or 7:30, I've only got a couple house after getting home from work. So for a 'short time' let's say about 2 hour smoke, what would you recommend as options?
I haven't tried it yet, but if I got boneless chicken thighs - one of my favorites on the grill, would I be able to smoke them in less than 2 hours?
What about chicken leg/thigh quarters with the bone in? What do you think that would take?
I'm trying to be creative and use the smoker more often. The good news is, my wife likes it as much as I do, so I get no complaints from her.
Thanks for reading.
Oh, I did try something I read - smoking 1/3 pound hamburgers - the way I did it was to smoke them for about an hour, then I transferred them to the grill to finish up. They were so much better than any hamburger I ever grilled.