<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />Second - after deciding upon the 4 hour time with help from other's posts, I put the taters in at 4 hours to meal time. Problem - I was done smoking hours before the taters hit the Bradley...If you're on a 10 or 12 hour butt cook, how do you smoke the spuds??? I applied 4 hours of hickory at the start, so the only smoke flavour will be the residual in the cabinet, unless you do them early. How do you all time the cooking???<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I will admit that is a delema, I always put my spuds in at the begining and check about four hours into it. Smoke those puppies! And I do pull them when they are done. Again, I am the weird one here. We do two things, we eat them before the pig/cow is done or it is nothing for us just to leave them out and reheat them in the nuker when we are ready for them.
SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie
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