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  1. M

    Inaugural Sous Vide Launch

    I've been using Sous Vide for about a year now. Magnificent on chicken, steaks, short ribs, pulled pork, almost anything ... if you've got the time or wherewithal to plan ahead. From what I've seen on SMF, you guys are plan-ahead types, so no problems there. I'm wondering what the best...
  2. M

    Why can't all things be smoked?

    Hello, all. m3taldoc here. I'm new to forums, so forgive me if I do something stupid. The name is because I'm a metallurgist, not because I like 80's Heavy Metal Bands. I'm relatively new to smoking and sausage making, and have found this site to be chock full of good information...