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Reply to "Cleaning"

SmokinOkie,
Thanks for the info. First, you are forgiven for having lived in Canberra.......
Do I understand correctly? Don't cold smoke in a smoker not designed for it. I saw last year whilst living in Eastern Europe the traditional sawdust smouldering timber smokehouses which are common in village backyards, used every year by non-professionals. They produce sublime flavoured sausages, salamis hams, speck etc. Wanted to see if that could be done using modern technology.

Thanks El & Pags for your advice too !!!

When you get your cold smoking accessory El, please let me know how it went !

Regards to all, Ozzieb
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