Supporting MembersSupporting Member
- Jan 29, 2014
- Reaction score
- Food Industry - - Retired
I like the traditional methods. In this age with programmable logic controllers a number of food processes are done by figuring out what Dawg is feeling and then finding a sensor for it.
ever time i smoke meat, i always squeeze it, ever little bit, before long you can tell when your meats are done no thermometer, now that been said, i ain't a clue what a premium German BBQ is, I use a off set stick smoker, it can be used to grill from hotdogs to steaks, but i go for pork ribs and both pork or beef pull meat, and salmon, and tuna,