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that would be great. let me know when you will visit here. pm me the details and hopefully we could meet.

just did a 4 day food market event in my hometown and the results where great. we sold everything in just 3 hrs. hoping this will continue and more blessings to come

thanks guys. im hoping to improve alot better. i'll be doing beef brisket this saturday. the king of smoke meats. this will determine how good i am in smoking.

Hi guys,     This might be offtopic but I wanted to share my smoking progress and how this forum helped me. First it would be proper to know my background. I'm from the Philippines, a south-east asian country. I studied culinary and graduated from business management. For years i wanted to...

Im from philippines so we have a very different taste bud. I sold it by the rib with coleslaw and rice or fries. I also sold pork belly by the lbs and chicken by quarters. People here dont really like beans so i adjusted to what preference they like

Yeah. I recently joined a food festival. I had very good outcome. There are things to be adjusted but all is well

this is the only decent pic i got.

Had to use a bomtruck to deliver it. It weights alot. Made alot of modification to contain heat and smoke

I dont know. I havent tried cold smoking yet Here are the final result of it

CC 250*F Warming cabinet 170*F

Hi guys, i have been smoking for 5 mos now and decided to make another smoker. I saw a few thread here where they have a warming cabinet attached to the smoker. I was curious and decided to make one. Pls let me know what you think

by doing so you can prepare batch of ribs ahead of time then reheat it in the smoker for an hour? am i wrong?

5 hrs isnt bad. would you reheat it in a smoker if you can or not? after 5 hrs in "extreme" cooler?  "Folks who are not meat smokers think "fall off the bone" is a sign of a true pit master.  If they only knew." - made my day hahahahha

Hi alll   I decided to make another smoker with a warming cabinet. I was wondering how does it work? what are the things needed for a warming cabinet? how do i make it?     this is my first build and there are a lot of things that need to be improved here. Your help is greatly appreciated

hi all!!   recently i smoked spare ribs for my family for a occasion. to prevent guest waiting for the ribs to cook, i decided to cook the ribs quite early for dinner. i started smoking at 10 am in the morning then finished around 4 pm in the afternoon. That time guest were comming in late so...

thank you for your motivation. i have tried different methods each time i smoke. thats why if you look at the  pictures you can notice a lot of differences.  this is what i like about smoking. there is no right or wrong. i can innovate each time i smoke. my only setback is that im the only one...

im using fruitwood like (santol or cottonfruit / tamarind) and hardwood like mahogany. these are the only available wood that i could use for smoking. i live in a tropical country btw. we have alot of fruits. 

i smoke them for 6 hrs in 275*F. i use 3-2-1 method and achieve 195*F internal temp. My problem is the smoke ring. If using Bone-In Pork Belly, how could i get that smoke ring?  i trim off excess fat which i think would prevent smoke ring but still cant get that smoke ring.  if i try to smoke...

Hi guys!!    I recently started smoking and i live in the S.E asia where bbq smoking is zero. I wanted to start bbq smoke just by learning here in this forum and luckily i have good results.    My problem is we dont have high quality pork ribs available since it is always exported to other...