G
Guest
Guest
I just watched Food Finds on the Food TV channel. They showed a guy in Austin, TX who smoke-dries Roma tomatoes. I want to try that (on a much smaller scale, obviously). Two questions; what temperature would I want the smoker, and what type of wood? I would think a heavy smoke and/or strong wood would NOT be what I want. Maybe alder? Apple? Cherry?
... and how much wood WOULD a woodchuck chuck...? /infopop/emoticons/icon_rolleyes.gif
Kelly
... and how much wood WOULD a woodchuck chuck...? /infopop/emoticons/icon_rolleyes.gif
Kelly