Barbecue Articles
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I'm having a girls night out type get together at my house on Friday, and I've decided to have some sort of cheese plate. To make it special, I've opted to smoke my cheese. It's ridiculously easy to do with the cold-smoke baffle, and the flavor is great (I like that you can control the smokiness/type of smoke you want).
Saturday, April 19, 2008
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Having a smoker in your outdoor kitchen gives you the choice of slow-smoking. Cooking meats low and slow over wood smoke results in tender, juicy, moist, and smoky food that you and your guests will love.
Monday, March 24, 2008
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