Originally Posted by Flachief58
During the week, I limit myself to smaller cuts of meat that don't take to much time. Sundays I break out the larger cuts that take all day. I use a propane fired Brinkman vertical smoker which makes setup a lot quicker too. 15 min after lighting, I'm at temp and ready to start cooking.
Shit, by the time I get home at 5 and set any of that up, I wouldn't be eating until after 9 for something that only took 4 hours to cook!
And "real" men like me use charcoal smokers but they sure are kind of a pain in the ass!