I still use an old electric smoker. The usual suspects: Ribs, pulled pork (I do two shoulders for 24 hours @ 215* until internal temp is 200*), sausages, chicken.
Some others we've done that are a little different:
Some others we've done that are a little different:
- Roast beef. Buy an entire top round (as big as you can fit in the smoker), I do 12-15lbs at a time. rub it down with S+P, garlic and onion powder, tyme and rosemary. Smoke until internal temp is 125*. Straight into the fridge (still whole) overnight. Slice the next day for the best damn roast beef you've ever had. I have a slicer so I get it thin, but you could use a sharp knife and do it by hand
- Cheeseburgers! hand made with ground beef, seasoned, smoke for a few hours at 225