Has anyone worked with a pressure smoker before?
I'm guessing it puts out the average chain restaurant quality ribs quickly. I'm just curious how the thing operates
Here's a link to an example.
https://www.webstaurantstore.com/r-v-works-ces4-cajun-express-smoker-4-rack-lp/698CES4.html
I'm guessing it puts out the average chain restaurant quality ribs quickly. I'm just curious how the thing operates
Here's a link to an example.
https://www.webstaurantstore.com/r-v-works-ces4-cajun-express-smoker-4-rack-lp/698CES4.html