OK, I'm new to the smoking thing, but so far I've made some really good chicken and pork in the smoker. I've figured out that it can take a bit of work to keep the fire at the right temperature all day. That's not a bad thing, but I figure if I'm going to go through that work, I'd like to make sure I cook plenty of meat. What I'd like to do is to make enough pulled pork that I can keep it and have it later, one day after work. Does anyone have any experience freezing smoked meat?
post #1 of 10
12/4/07 at 11:37am