smoker


  1. Zimmy
    Thread

    Cold smoking meats

    I come from a family that always hot smoked brined meats. Traditionally we would smoke sausages, briskets, and pork bellies at 160-170 F....
    Thread by: Zimmy, Mar 12, 2018, 16 replies, in forum: Back to Basics
  2. GOG
    Thread

    Bought a new Smoker

    I've been reading a thread on another forum about smoked cheese and it got me thinking. I've been wanting a smoker for some time so I finally...
    Thread by: GOG, Dec 19, 2017, 15 replies, in forum: General Survival and Preparedness
Showing results 1 to 2 of 2
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