I've used the pan of ice under salmon in my Cookshack. A thermo probe on the grate said it did not exceed 100F. Was good but I'm not sure it was worth
I could use a 8" Henckels Chef for everything (and have in my young and foolish days). I don't use different knives for different tasks because
If you aren't cold smoking a lot, put pans of ice between the heat source and the product. Buying ice can get expensive long term but works great for
I'm going to put these two on my website together. I'll post here on Sunday with the time that they will be available in my store on Monday evening. That
The Bloodroot is Amazing! As was that countlessly refilled and emptied glass of Pinot behind it...