If you find yourself in Texas you are welcome to help us smoke our product. Hands on is the only way in food. So far I have seen 1000 variables just in starting the fire and keeping the heat up to temp. I need quantitative information on selection and effects of various genus and species of smoking woods and related materials for meat, fish, game, cheese, and vegetables. If you find yourself in Texas you are welcome to help us smoke our product.
Hands on is the only way in food.
So far I have seen 1000 variables just in starting the fire and keeping the heat up to temp.