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  1. Hi, It is my first time ever to join one of the BBQ related forums. Why now? Well, I like and have tried BBQ and smoked meat in all varieties. But after visiting this site I realized that there is plenty more to learn and try. To start with, I would like to share with you what I have. First, it is a very efficient smoker for cold smoke, built from an old fridge and a dryer. Very little smoke goes into air at the beginning, but it is negligible later on. Anyone interested in details, please contact me, and I will provide FREE instructions, pictures, and explanations. Second, I have obtained a patent certificate for process and apparatus for "smokey zest seasoning". Although it has same properties like "liquid smoke" (smell, taste, liquidity, colour), it differs from it in the way of manufacturing, and therefore represents a new kind of seasoning. Same device can be used for variety of products such as: Hickory, Mesquite, Apple, Alder, Cherry, Maple, Oak, Pecan, Grape, Mulberry, Orange, and Peach. etc. flavoured - sauces, - marinades, - dippings - dressings - smokey zest seasoning I am looking for patent outright sale, but open to other forms of partnership. If interested, please contact me for more details. Currently, I am conducting a market research to determine what kind of "smokey zest seasoning" flavour would be the most acceptable for potential users. If you could spare a minute or two to fill the questionnaire, I would appreciate it very much. Here is the link: https://www.surveymonkey.com/r/9HCDWNK Thank you.
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