WOODS AND PROTEINS - which to use when you're smoking fish, chicken, pork, beef, and cheese.
At The House of Nosh, we love smokin' meats, cheeses, and fishies. Four-ish years ago, we lived in a tiiiiny duplex in Austin, Texas. Ethan got me an electric smoker for my birthday -- it felt right to explore the world of smoking food while we were living in Texas...and electric was all we could fit in our backyard.
Fast forward to now, we're on our second wood smoker and can't get enough of all that is wood + charcoal.
Check out our tips below or download it directly from Slideshare for easy reference!
Have questions? Email email@example.com and I'll get back to you faster than you can eat a pastrami sandwich.