Tomáš Pražák

Tomáš Pražák

Tomáš Pražák
Další nápady od uživatele Tomáš
Pho bo recipe infographic by lovingpho.com. Right-click for high res image.

Pho bo recipe infographic by lovingpho.com. Right-click for high res image.

California Pellet Grills - Traeger Grills - Wood Pellet Grills - Orange County, CA

California Pellet Grills - Traeger Grills - Wood Pellet Grills - Orange County, CA

Cold Smoke Generator (Pic intensive) - Overclockers Australia Forums

Cold Smoke Generator (Pic intensive) - Overclockers Australia Forums

Another look into the business end of my cold smoke generator.   Right end - 1/2 - 1/2 compression fitting, drilled out center to allow 1/2" copper pipe to pass completely through.   Left end - 1/2 - 3/8 compression fitting  Stainless sink drain in bottom  4 - 1/4" holes, 1/2" from bottom - at quarter points - for lighting and intake air.  Slot ( 1/4"x1/2" ) bottom of 1/2" pipe centered between compression fittings - for exiting air.

Another look into the business end of my cold smoke generator. Right end - 1/2 - 1/2 compression fitting, drilled out center to allow 1/2" copper pipe to pass completely through. Left end - 1/2 - 3/8 compression fitting Stainless sink drain in bottom 4 - 1/4" holes, 1/2" from bottom - at quarter points - for lighting and intake air. Slot ( 1/4"x1/2" ) bottom of 1/2" pipe centered between compression fittings - for exiting air.

Hack Together a DIY Cold Smoker Gun for Less than $20

Hack Together a DIY Cold Smoker Gun for Less than $20

8 Easy Tips to Smoking Meat Like a Pro - The first step to bringing out the robust flavor of ribs, brisket and other meats is selecting the best meat smoker and deciding which fuel option — charcoal, electric or gas – works best for you. Smokers are fueled by propane gas, electricity or traditional charcoal briquettes. The fuel in turn heats wood that generates smoke.  http://www.odumagazine.com/8-easy-tips-to-smoking-meat-like-a-pro/:

8 Easy Tips to Smoking Meat Like a Pro - The first step to bringing out the robust flavor of ribs, brisket and other meats is selecting the best meat smoker and deciding which fuel option — charcoal, electric or gas – works best for you. Smokers are fueled by propane gas, electricity or traditional charcoal briquettes. The fuel in turn heats wood that generates smoke. http://www.odumagazine.com/8-easy-tips-to-smoking-meat-like-a-pro/:

Massieren Deine Beschwerden einfach weg.

Massieren Deine Beschwerden einfach weg.

Temperature 8C or 46 F. Cold Smoker I-1 used together with ProMountain, 300 gram of wood pellet, smoking time 3 hours, temperature 35 to 50C, or 95F to 122F. Description from allchinas.com. I searched for this on bing.com/images

Temperature 8C or 46 F. Cold Smoker I-1 used together with ProMountain, 300 gram of wood pellet, smoking time 3 hours, temperature 35 to 50C, or 95F to 122F. Description from allchinas.com. I searched for this on bing.com/images

The Charcuterie Adventure: Cold Smoke Generator

The Charcuterie Adventure: Cold Smoke Generator

Cold Smoker 1st Build Finished (but need advice) - The BBQ BRETHREN FORUMS.

Cold Smoker 1st Build Finished (but need advice) - The BBQ BRETHREN FORUMS.