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ok, another ? for you brewers out there... I have read that the juice or cider you use must not have any preservitives. I looked at walmart and didnt see any that said no preservatives.... is there something to look for on the label of ingrediants that I might stray away from?? thanks!!
I have a bit different opinion... Galvanized metal is dangerous if food is to make direct contact with it, or at the melting point of the galvanization ....which is way up there ( i think 800-900 deg).
Alot here use aluminum dryer duct for the stack extension for a GCSP. A lot of folks think it...
Are you using briquets or Lump?
And how much of it are you using?
Are you using some lit and some unlit in your basket?
And Do you have the intake and stack opened all the way ?
these things will all effect the temp a great deal... also might try another thermo.
I sealed mine up only for the...
thanks guys!!! I will use your advice in my process. I am excited to give it a try. if there is any other advice out there, ill be very open to hearing what it is.. thanks again!!!
I installed it with some angle, from menards, cut and painted. then I used rivets to attach, some have used bolts though. Just a tip: If your lid is as sprung as mine was... close the lid and install the lib flush to the lid, rather than going off the bottom lip, if that makes sence? it was...
And heres a few more of my basket and extra intake damper. Each smoker may be a little to a lot different in proformance, so after you seal the smoke chamber, you most likely will experiance some growing pains of learning it new capabilities.... I had a heck of a time getting the right TBS after...
I am Planning on brewing some hard cider in the near futer. I have never attempted Wine or Cider, Though I have brewed a bit of beer. I am wondering if any of you have any tips, suggestions resources, or recipes you might help me out with? I have read tons of dif. opinions all over the internet...