I am honored to announce Cookshack as the first sponsor of my new website/blog. http://smokingfoodwithmrt.com/
Hopefully we can help them sell some items.
Please stop by for a visit and chat.
Tom
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Congratulations!
Best wishes on the new site, I know I have learned a lot from your posts!
Best wishes on the new site, I know I have learned a lot from your posts!
Thank you Soleman, we all learn from each other. Some are privileged to learn using the best equipment.
Tom
Tom
Congrats! Will have to check out your site. Have learned a lot about seafood from you. Thanks!
FYI, in Chrome, your pics cover your captions. Looks fine in IE.
Love the site.
I too am experiencing the same as AndyJ. I think it's an easy fix.
I too am experiencing the same as AndyJ. I think it's an easy fix.
Thanks for the notice guys. It is the browser. Those that are having problems should try a different browser. It will take a few weeks before it appears in all browsers and correctly.
As Andy mentioned, it works fine in Internet Explorer.
Looks like I better have my wife do a little cleanup under the deck.
Tom
As Andy mentioned, it works fine in Internet Explorer.
Looks like I better have my wife do a little cleanup under the deck.
Tom
Bookmarked! Thank you, I really appreciate your insight and comments on all things smoked/cured.
Pretty much unusable on an iPad...
Some of the domains only update every two weeks. All should be good by the end of the month.
Words hidden by pics on Macbook Pro using Safari. Will check in a couple weeks.
Tom,
Congratulations on your site. It all appears good to me with Windows Vista and Firefox. You have turned me into an expert (according to GF - all that matters) smoker of salmon. I did about 40 lbs this summer using your brine recipe - it can't be beat. I've varied the salmon type, cook temp, the final temp, and the wood type and amount. It was all great and is in the freezer for winter feasting. I wish you the best in your new endeavor, and am looking forward to new insights from you! Jay
Congratulations on your site. It all appears good to me with Windows Vista and Firefox. You have turned me into an expert (according to GF - all that matters) smoker of salmon. I did about 40 lbs this summer using your brine recipe - it can't be beat. I've varied the salmon type, cook temp, the final temp, and the wood type and amount. It was all great and is in the freezer for winter feasting. I wish you the best in your new endeavor, and am looking forward to new insights from you! Jay
Tom,Congratulations and good luck with the new site. Dave
Thank you Jay and Sarge. Will be adding to it once the kinks are worked out.
Tom
Tom