So I need to understand better the type of smoker that I am working with, what its limitations and strengths.
https://statich.smokingmeatforums.com/6/63/63b0e646_FM2_1024x1024.jpeg
It burns a little pile of saw-dust in the box.
They are pretty common in professional kitchens here in France.
https://statich.smokingmeatforums.com/6/63/63b0e646_FM2_1024x1024.jpeg
It burns a little pile of saw-dust in the box.
They are pretty common in professional kitchens here in France.