Chello

LATEST ACTIVITY

• Posted in thread: How do you maintain your sourdough starter? on 06-04-2012 at 09:12 PM
  Mine stays in the fridge. Pull it out the day before i want to make bread. Feed it with enough
  flower/water so it stays in runny pancake batter consistency. Make my bread, and put the
  remainder of the...

• Posted in thread: 50amp GFCI Spa panel safe at well below 50amps? on 02-23-2012 at 09:13 PM
  Fantastic! Thanks for all the help.

• Posted in thread: 50amp GFCI Spa panel safe at well below 50amps? on 02-22-2012 at 10:36 PM
  Planning my electric build and just curious if there i any safety issue using the 50amp GFCI
  breaker from the spa panel on something i may only be pulling ~25 or 30 amps out of. I imagine
  most the tim...

• Posted in thread: Brinkmann Electric Gourmet Smoker on 02-20-2012 at 11:16 PM
  I have one and love it. You can't really adjust the temp which is a major negative, but mine
  seems to stay steady around 230 depending on how cold it is out which is just fine for me when
  smoking port...

• Posted in thread: Hops Sale $6.99/lb on 02-02-2012 at 09:52 PM
  Are these 2011 crop?

• Posted in thread: Who's smoking meat this weekend? on 02-01-2012 at 12:45 AM
  I did some chicken wings in the smoker
  Sunday:https://lh5.googleusercontent.com/-bnJQ54AXS8w/TyXK7N3D8NI/AAAAAAAAAlQ/iajFMmHS7AA/s640/
  IMG_20120129_174022.jpgHow's the skin turn out on your wings? Ever...

• Posted in thread: Summit hop experiences? on 01-31-2012 at 09:30 PM
  I think it's crop variations. 3 years ago Summit was a Tangerine bomb and amazing. the 2010
  crop (or atleast what i got) had an zero citrus and all onion. So i haven't tried any since.

• Posted in thread: Test to better understand rye flavor - Pale Ale comparison on 01-08-2012 at 02:32 PM
  A good way to really "find" that rye taste is to do a more straight forward grain bill. Maybe a
  standard American Rye Ale.5 lbs. 2-Row5 lbs. Rye Malt~30 ibu'sMake a American Wheat for
  comparison if yo...

• Posted in thread: Smoked Pork Loin on 12-27-2011 at 05:12 PM
  Delicious! Smoked it till 165 and let it rest an hour or so.The family loved it, and i have a
  good bit left over that makes really good sandwiches!

• Posted in thread: Smoked Pork Loin on 12-21-2011 at 07:37 PM
  Welp, i'm going for it. Bought a whole loin this afternoon and put a paptrika, brown sugar,
  kosher salt rub on it. Will smoke it tomorrow afternoon along with some chicken wings. Thanks
  for the help e...