SmokeOS
Programe oficiale și rețete din comunitate — cele mai populare sus.
Salt, coarse pepper, oak — smoked to bark, rendered to 95 C, then held
Perfect Polish country sausage — dried, smoked, baked to a probe-tender 68 C
German hot-smoked bacon over beech — cured, pellicle-dried, finished to 66 C
Low and slow, finished to a probe-tender 92 °C
Polędwica — cured, dried, cold-smoked below 24 °C
Four hours of cool smoke, then a week to mellow
Salt, coarse pepper, oak — smoked to bark, rendered to 95 C, then held
Salt, coarse pepper, oak — smoked to bark, rendered to 95 C, then held