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Has anyone built/used a brick smoker before?  Would you recommend building your own or buying a steel one off the shelf?

Does anyone know the approximate PH of Soy sauce? I'm thinking of trying to make a sauce with a Soy base, but I don't have a ph meter.

I'm looking at producing some different seasonings and have been looking for some natural, non chemical anti-caking agents that can be added to a product which can still be classed as a natural product. Can anyone give me some suggestions please?

What is the optimal temperature to oven dry pods?

I hope it is ok to ask this question here as it isn't chilli related, but does anyone make their own bacon? Iv tried a few times to make cured bacon and it has never really had the desired flavor. Would anyone who has has success making their own bacon be willing to share their recipe and...

I just cant find black or any other shrink bands for woozy bottles anywhere in UK/Europe. The places I'v found in US will only send a few thousand or they want a fortune for postage. Would anyone be able to sell me some and post over here and I would pay with Paypal? 100-200 would be great...

I hope this is the correct forum. With a sauce made by Heinz or Tabasco you would normally expect it to keep for months, even if non refrigerated . I have a bottle of sauce made by a small, though non-hobby producer that has gone moldy after 3 months stored on a shelf. I would like to know...

I'm interested to know how many people are attracted or put off by 'burning ass' or satan/ skull inspired sauce labels. Personally they are are a turn off for me and I would rather see some clever or smart textual design/artwork rather than a scull or a flaming ass, which seems to be quite...

I grew these last year but never found out what they were. They are very hot. Any ideas? Red one on the left

Can someone tell me if the only way to 'wax' a bottle is with bottle wax, or are there other products such as resins that can be used? Steve

Can someone let me know the safe practice for cooling sauce once it has been bottled and turned upside down for a few minutes. Does it need to be chilled quickly? This is in relation to a vinegar based sauce with ph of around 4.

Hi guys. I hope you can give some advice. I have yellowing leaves in one of these pots below. Both are Orange Habs, both grown under the same light, watered at the same time and by the same water. The only difference is the size of the cells and at the moment the cells are quite dry. I...

I have a seedling with 3 leaves. Is this a mutant Bhut or have you had any 3 leavers before? I will keep everyone updated as to how it progresses. Steve I cant figure out how to post a photo here, so if anyone can advise I would appreciate. The link to the photo is below -...

Hi guys! I am planning to build a pollytunnel/ greenhouse and just trying to figure out the dimensions. I can build it as large as I want as iv got lots of land to use. I'm thinking maybe 10x4m. My question is how far apart would I plant my Habs and Bhuts?

Hello Guys! Steve here introducing myself to the forum. Chilli (Chili) fan, hot sauce experimenter and pepper grower. Just found the forum today and found it to be a great wealth of information. Last year my girlfriend and I grew over 100 plants and have about 3kg still in the freezer for...