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thanks 420 layersofdank picked one of the padded cases up

Yea the smoke flavor is still there when you smoke then sear if you allow the meat to sit in the container with the smoke for a few minutes. I do this often with my pork chops its a more subtle smoke. If you sear then smoke you sometimes get that harsh bitter smoke flavor (as depends on the wood...

Hi Guys I have a Mac Ceramic Honing Rod and was take it back and fourth with me to work in my knife bag and i am always worried about cracking it and was wondering if there is any solutions you guys have found that protect it. I had one in culinary school that i dropped two weeks after i...

I own one and have used it for various techniques. smoked buffalo sauce, cold smoking brined pork chops, smoking sous vide pulled pork. etc. The amount of smoke generated depends on the wood chips used as well as type of container used to along with the smoking gun. as well as how long you...

Good evening Gents from baltimore MD Short time Lurker and knife enthusiast, Full time Chef and food lover.