Okay, got the smoker goin'

[flamin lib]

One small brisket, a four rib pork roast, catfish nuggets and a fillet, some hatch peppers and I'll find something else as the day wears on.

I use Mesquite for the smoke mostly 'cause for me smoke is smoke (tho I really like fresh green pecan wood too) and because the land in west Texas is so poor ya' can only run one lizard to 40 acres so those folks need all the help thy can get.

Wonder what avocados and tomatoes will be like after a few hours on the smoker?

Any other suggestions for the afternoon?

[Denninmi]

1. Cold smoking or hot smoking this stuff?

If you're cold smoking it (doesn't sound that way), I'd say do some cheese.

[flamin lib]

2. Don't have a cold smoker. Temp is about 200-250F.

Brisket takes 12 hours, pork rib roast 4-6 and catfish 2 or so. I'm thinkin' there must be some veggies or something.

I've got 12 hours to add stuff.

[Callalily]

3. Well, for something

completely different - how about some cheese curds?

[MrMickeysMom]

4. Could you do this with firm tofu?

My Webber (which really is getting old, so I'm tearing up, I love it so) is so perfect for my apple wood and marinated chicken breasts, salmon, but what about a block of tofu (which I make spongy by putting it in the freezer, when making BBQ tofu).