Trying one last time

[Nick_atnite]

Thanks guys.  The good news is the catfish (did that first and by itself yesterday) came our real good.  Big hit with the family and neighbors.  This morning I've been working on the ribs, chicken and game hens.  I put the ribs in early and took them out about an hour ago.  I think I had them in there too long - tastes good, but the outside is a bit tough.  Thanks for the tip on the poultry below the pork - just caught it after I read your post.  I have ribs in crock pot now warming in applejuice.  We'll see if they come out.

Couple of questions, you obviously can't eat as much as you would normally smoke in a session at one time, so where is a good source to find out what stores well, and how to store it?  By this evening, I'll have a whole chicken, 4 game hens and 5 lbs of country style ribs.  Even my 15 year old son would be hard pressed to make a dent in that...  Also, if you're smoking to store stuff, at which point to you stop?  I.e. cook halfway and finish at a later date or cook all the way, freeze and warm??  If you're cook time is 4 hours, does that mean your smoking the whole time too?  I see a lot of recipes on here that don't differentiate.   When guys are finishing the poultry or ribs in the oven, at what temp is that being done?  Sorry for all the newbie questions, but it's all your own fault for being so damn helpful  :)

FYI, it's 35F degrees out today with a sideways rain and brisk wind, so I'm smoking in my garage (took pop up deer blind down in a panic after I realized I didn't want it smelling like smoke in the woods!  (Had in there to dry off)).  I've had the temperature set at 280 and it seems to hold between 225 and 230.

[Chili Head]

Get yourself a foodsaver and some bags..thats all I use.  ;) 

[ArnieM]

Happy to hear about the catfish Nick.

I'm with CH on the vac bags and freezing.  Depending on what I'm doing, I either go to done or nearly done.  Pulled pork, for example, is totally done - and pulled.  Poultry goes to 160-165 with a rest before being bagged.

Your ribs should turn out well in the crock pot.  If you like them sauced, brush on some Q sauce and give them 5-10 minutes in a 350 oven.

The birds can be thawed and then done at 325-350 in the oven.  You just want to heat them through and crisp up the skin some.