Quote Originally Posted by theGinsue View Post
I have been thinking about this. I'll be out shopping tomorrow morning an will see if I can pick up a shit ton (industry technical standard) of charcoal. I have an electric smoker and a wood/charcoal offset smoker. I've got enough wood chips to smoke the meat I have.
We smoke a moderate amount of food over a few days. Vacuum seal, dated with package info, then freeze. This makes it easier for meals when no one feels like cooking. Plus, if the powers out and you're using a pellet or other type that needs power to run. There's no worries about food going bad. AND smoked meats have longer shelf life.