We had a farm in...not Africa but Florida. My father built a smoker from a commercial freezer and we enjoyed fantastic chicken/fish/pork/turkey and sometimes not often beef - he was not a fan of brisket. By removing the middle stantion he could do as many as 10(!!!) turkeys at the same time as Christmas presents, usually however a turkey a mess of fish some pork were more than enough. He never used a thermometer only his experience meaning for most large cuts of poultry/meat resulted in an all night stand where his only timer/thermometer was a bottle of Wild Turkey - finish the bottle smoking is done. Obviously he was at a very low temperature for a long long time. I am thinking of a 5-6 pound rack of pork say 190F/90C wanting an internal 145F/62C Any ideas about time?
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