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  1. chefbunwoo

    Koch Commercial Smoker

    I just ran across this Koch smoker and vacuum sealer for sale.  What are they worth.  Does anyone have any experience with either of these?
  2. chefbunwoo

    Pastrami and Beef Plates

    I've always used a packer when making pastrami but Rytek also mentions using Beef Plates. What are beef plates and how do they compare to brisket.
  3. chefbunwoo

    Gosm Vs. Smoke Vault

    I think I'm finally going to make the switch from electric to propane. My Old Smokey has worked well...but it's limited. I think I have narrowed it down to either a GOSM Big Block or a 24" Smoke Vault. From reports sounds like I can't go wrong with either. Also should I expect a better bark with...
  4. chefbunwoo

    Madrone, Tan Oak, and Pepperwood

    Has anyone ever used any of these in their smoker?
  5. chefbunwoo

    Hello from the Redwood Coast!

    I'm Chefbunwoo and recently found SMF and could not resist the urge to start Smokin'! That being said I'm just learning and and my current apparatus include 22.5" Weber and a Little Smokey. Thanks in advance to everyone who makes SMF what it is...Awesome!
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