Video Instructions

In the following Videos , you can get all the information  , how to properly and safely use the house equipment !! Please watch and apply :)


Espresso Coffee Mashine

How BBQ , Smoke house and the wood stove works....

Before smoking your meat , it is really important to let it cure for 1 night :

The Importance of Brining

Brining your meat keeps it from drying out during the smoking process. It's all about science - the salt in the brine makes the proteins in the meat more water-absorbent. When sodium and chloride ions get into the meat tissue, their electrical charges mess with the proteins (especially myosin), so they can hold onto moisture more effectively and lose less of it during the cooking process. For optimal moisture retention, soak your meat in a brine for 10-12 hours before smoking.

In its most basic form, brine is nothing more than salty water, however, it benefits from the addition of herbs and spices. To make a good base, add three tablespoons of salt to one quart of water, then throw in whatever else you prefer. Brining is a bit of a double-edged sword: It helps meat retain moisture but also makes it saltier. Some chefs use sugar and molasses to combat the salty flavor. The rest....on following Video!