[Sca-cooks] Smoker was: Bread Questions

Johnna Holloway johnnae at mac.com
Sat May 30 16:18:41 PDT 2009

Might I suggest taking a look at Harold McGee's volume On Food and Cooking.
He goes into the limitations of smoking and the bibliography suggests a 
number of
sources that offer good follow-up advice.


Karstyl wrote:
> David Friedman wrote:
>> Have you experimented with smoking as a method of preservation, 
>> rather than only flavoring? I've wondered if it would be a useful way 
>> of having meat at Pennsic without a cooler.
> I have not, but I have thought about it.  The question is of course 
> figuring out how is safe to do.  snipped
> -Hrefna

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