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Recent content by bshep714
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OK, no need to turn this into class warfare/ city vs country discussion. I said you gotta like foie gras to appreciate. This was not an invite for people to trash something the've never tried.
Good country folk would never think of throwing away duck, duck liver or duck fat and would make the...
OK, you gotta like foie gras in the first place to appreciate this, but I ran out of filling for my ABTs and did the last two with mousse de foie gras. OMG those two were out of this world!
Doin my part to bring turds uptown .
Wellll, there ain't none left, that's fer sure. Me and the boy scarffed them down before the strip steaks. The wife will not try em though. They have mini sweet bell peppers in the store that I'll do for her next time. BTW, next time every hole will be filled.
Grainger item number?
Also the instructions on my PerfectFlame smoker said to only open the valve on my tank 1.5 turns. Any thoughts on this? I haven't really had a problem though.
Does it weigh 1/2 lb (tin) or 10 lbs (cast)?
To save propane once I wrap I finish in the oven.
Use a combo of chunks and chips all dry for most smoke. I have the cast box and usually leave the lid off.
BTW Jax warned me of the inaccurate T-meter and it'd true. Get a good multi-probe digital...
I've been brewing for about six years. I started out with a Mr Beer, then graduated to all grain. I mostley do Czech, German and Early American style Lagers but also like to do some Ales. I do have a lagering fridge for proper temps.