27/11/2025
Cheers 🔥🔪 on smashing my 1 TON BENCHMARK on smoking meat over the past 4 years. This year alone I've smoked 200kg Brisket at the Restaurant for three (3) events. Thank you for the privilege! 💙
Dan: Vir al die baie baie baie slim mense daar buite.... onthou asseblief _ alles in hierdie lewe is altyd makliker gesê.....as gedaan. Onthou ook dat alles wat jy op you tube sien en op Google raak lees nie altyd in praktyk so werk nie....
Hot Smoking meat is an intricate and very complex process, it's a delicate art that takes dedication and a deep understanding of the craft and also the cut of meat, from managing airflow and maintaining thin blue smoke, to monitoring internal temperatures and perfecting the bark, to achieve a flawless end result.
