BOB wrote:
> George Shirley wrote:
>
>>BOB wrote:
>>
>>>George Shirley wrote:
>>>
>
> to freeze and was
>
>>>>>wondering how long they'd be okay before going bad or
>>>>>potentially going bad. B-Worthey
>>>>>
>>>>
>>>>Couple of years if you vacuum bag and seal them. I've
>>>>done beef, pork, fish, and chicken that way with great
>>>>success. Vacuum sealers don't cost as much as a decent
>>>>grill and much less than a smoker.
>>>>George
>>>
>>>
>>>Welcome, George. You "slumming" over here in the BBQ
>>>group now days? BOB
>>>a long time lurker over in rec.food.preserving
>>>
>>>
>>
>>More or less, trying to make up my mind about a smoker
>>and thought I would read what the experts had to say.
>>
>>George
>
>
> You'll get plenty of advice from a Weber Smokey Mountain, to off-sets, to
> Ceramics and everything in between. I'll try to steer you towards a
> Kamado www.kamado.com since I decided that was what I wanted a few years
> ago and haven't changed my mind. You can smoke, grill, high temperature
> sear, bake pizza, bread and anything else that can be done in an oven.
> But don't let me twist your arm.
>
> Do you have any specific needs?
>
> Have you seen this website:
> http://www.eaglequest.com/~bbq/faq2/toc.html
>
> Have fun and don't be shy about asking.
>
> BOB
>
>
My Gawd! That thing looks like a call girls drawers - fancy. I'm in awe.

George