We have the Brineometer how about the Smokeometer?
wallie
Using the CSG for a ham
17 posts
• Page 2 of 2 • 1, 2
by culinairezaken » Mon Feb 22, 2010 9:14 am
i always leave my cold smoked salmon for about 2 days.
i used it "fresh" one time and it tasted far too sharp!
i used it "fresh" one time and it tasted far too sharp!
Reality is a hallucination caused by a lack of alcohol!
-
culinairezaken - Registered Member
- Posts: 176
- Joined: Sat Oct 03, 2009 8:33 am
- Location: Haren, The Netherlands
17 posts
• Page 2 of 2 • 1, 2
Return to Smoking and Barbecuing
Who is online
Users browsing this forum: Google [Bot] and 11 guests