Know what I'm thinking about right now? 730 square inches of smoked meat. Here's why: in the United States October 12 is Columbus Day. A good day for the 4 or 5 people who actually get off work for it, a BS non-holiday for the rest of us. But in Canada October 12 is something entirely different. In Canada October 12 is Thaaaanksgiving. I know this because my friend Carlos is Canadian and he spent the whole last weekend talking about how he's flying back to Canada this weekend for a 3-day feast of smoked turkey, smoked salmon, smoked ham, and, if I know Carlos, smoked sativa.
I don't know if smoked meats at Thanksgiving is a Canadian thing or a Carlos' family thing, but I'm finding myself very jealous of the quality time he's about to spend with piles of wood chips and elastic-waisted pants. I found this electric digital smoker from Masterbuilt to console myself. Masterbuilt says their 30" model is thermostatically controlled between 100 and 275 degrees F for a constant, perfect temperature every round of smoking. The push-button digital control panel makes setting both temperature and time at 0 to 24 hours look easy enough for the skill-less like me to handle too.
Inside, the smoker holds 4 chrome-coated racks suitable for turkey, sausage, chicken, ham, pork, fish, jerky, or vegetables. Wood chips insert via a side-loading tray for safety and convenience.