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  1. fatbutchiks

    Marinate, smoke, confit

    Hey guys, good day to all! I'd like to ask the smoking vets here if anyone has actually tried immersing your meat in marinade, smoking it the next day and then confit it for about a week before resmoking it or heating it up again through the grill. My questions are, Is there any degradation in...
  2. fatbutchiks

    Vacuum sealing for my restaurant

    Hey guys,  Im putting up a restaurant, nothing big just a small 30 seater for people to ome hang out and enjoy a few beers. I'll also be serving a few smoked dishes like marinated chicken, pork belly and sausages as well as grilling burgers and baking mussels. Thing is, i want to eliminate...
  3. fatbutchiks

    My UDS Build in Manila.

    Hello fellas, smokers, grill masters. I have a simple question to which I can't seem to find the answer to. Recently convinced my father to buy a new air compressor and scrap his old one, so I took it off his hands and now I'm doing my first smoker build. First question is what coat of paint do...
  4. fatbutchiks

    Manila Smoker

    Hello guys, I was reffered here by r/smoking on reddit. Eager to learn everything this forum has to teach. Looks like a pretty awesome community. Can't wait to talk to you guys! 
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