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  1. Brits Try SMOKIN' [SUCCULENT CHICKEN THIGHS] for the first time!

    Brits Try SMOKIN' [SUCCULENT CHICKEN THIGHS] for the first time!

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  2. How to Make Traditional South African Boerewors Sausage - Easy to follow Recipe

    How to Make Traditional South African Boerewors Sausage - Easy to follow Recipe

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  3. Can we modify Cavern to make it work? Testing a Prototype Dry Curing Chamber

    Can we modify Cavern to make it work? Testing a Prototype Dry Curing Chamber

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  4. Smokin' & Jokin' With Sarge #56: Dr. Pyrostein

    Smokin' & Jokin' With Sarge #56: Dr. Pyrostein

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  5. Smokin' & Jokin' With Sarge #55: Kenizi

    Smokin' & Jokin' With Sarge #55: Kenizi

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  7. Pastirma/Basturma for Beginners - Dry Curing Meat for Beginners

    Pastirma/Basturma for Beginners - Dry Curing Meat for Beginners

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  8. Should you adjust vents after adding meat to the WSM? | Ep 41

    Should you adjust vents after adding meat to the WSM? | Ep 41

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  12. 10 Peppers Every Spice Lover Needs to Eat at Least Once. #foodie #food #cooking #pepper

    10 Peppers Every Spice Lover Needs to Eat at Least Once. #foodie #food #cooking #pepper

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  13. How to make Classic American Smoked Bacon - without Nitrites

    How to make Classic American Smoked Bacon - without Nitrites

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  20. How Can Shrimp and Grits Be Next-Level?… Let’s Find Out!

    How Can Shrimp and Grits Be Next-Level?… Let’s Find Out!

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  22. Putting meat into Cavern - testing a prototype dry curing chamber

    Putting meat into Cavern - testing a prototype dry curing chamber

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