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  1. T

    Where should I post.

    If I have posts where I want to show you the things/products/methods I have to use over here in Thailand, where should I post? Even things like showing you a Thai style grill, or the way they smoke fish, may be entertaining to people. But I wish to post in the proper group. Just create a new...
  2. T

    Hi

    Thanks. Looking for basic ways to make great food.
  3. T

    Retired in Thailand

    One of the ways I will be adapting is the choice of smoking woods. Smoking is not a big thing over here. They do smoke fish with the leftovers from the rice harvest, but its a very acrid smoke. I have managed to get myself some Lychee sawdust for smoking and will be using soon. Tim
  4. T

    Hi

    Welcome, very nice. Looking for a drum for myself as products like yours are ridiculously expensive over here in Thailand. For smoking I am going to try using lychee wood as the standards are not available in suitable quantities. Happy smoking!
  5. T

    Retired in Thailand

    Thanks. Retired from Winnipeg.
  6. T

    Retired in Thailand

    Thank You. I have a small youtube channel for my travels over here, but I'm not sure if it's against the rules to post in my reply.
  7. T

    Retired in Thailand

    Thank You
  8. T

    Retired in Thailand

    Thank You On the lookout for a drum. I assume it needs to be a drum that was used for food and not chemical or petroleum products.
  9. T

    Retired in Thailand

    Thank You
  10. T

    Retired in Thailand

    Hello, Originally from Montreal. Then all over when in the military, followed by 29 years in Winnipeg in the police.
  11. T

    Retired in Thailand

    Hello, I am a Canadian in Thailand. My wife and I retired here. Struggling to make some of the things I miss here, with limited access to supplies to do so. Started making sausages again after special ordering some herbs that weren't available locally. Imported kitchen and smoking devices...
  12. T

    Hickory smoke powder?

    Any suggestions as to how to use for a bacon dry cure, and a back bacon dry cure? Suggestions and experiences in how much to use. I suspect it would be best used in the beginning of the curing process to penetrate the meat.
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