This is a question for you MAK experts out there, BP and others. I see in many of your posts that you start cooking on the "smoke setting". what temperature is does that equate to? I was just wondering so I can adapt your recipes to my Yoder.
I know, I know, make fun of the yoder. It's done me well so far though. Maybe I'll supplement my arsenal with a MAK...you can never have too many, right Poppa?
Ford, Chevy, dodge...it's cool as long as you buy American, right?!?! I wasn't offended or anything, I can take a tease as good as I can give one!! No worries
By the way Poppa, you mentioned jalapeño salt in another post but didn't see anything like that for sale in BPS.com. Do you sell it, and if not where can I get some. Sounds good