|Rick's Smoker, September 13, 2012|
The beef cooked in a couple of hours, as did the veggies. The pork and chicken took about six hours. Although this picture looks like a standard grill, the charcoal fire and wood pieces are actually in the drum at the right side of the photo. That fire exhausts its smoke into the section you see here, so the food is cooked or smoked from the hot gases, rather than a fire directly under the food. That is nice because you don't get flames lapping at the meats.
The veggies turned out to taste good, but not exceptional. Some of the peppers had a nice crispness, almost akin to bacon. The patty pan was good, but the butternut was better. My conclusion though was that the long smoking process was probably no better than grilling vegetables with olive oil over an open flame grill. The pork was DELICIOUS, and some is left over for lunch. Makes my stomach rumble just thinking about it.