- Jun 3, 2008
- 2
- 10
Glad to have found this forum. Just purchased a Smoke Shack 150 for my pub and will frequent this site for direction. I'm thinking of using it for less "barbeque-y" products - smoked oysters and salmon, cold-smoked hams, turkeys, pastramies, bacon, almonds, tomatoes, and sausages, but I know my clientèle will eat up some classic brisket or pork butt.
Looking forward to great ideas!
Looking forward to great ideas!