Last Activity:11-20-2015 9:04 PM
Likes Given: 277
25 Likes on 17 Posts
Posted in thread: Coldbreak Brewing Herms Giveaway! on 07-28-2015 at 11:35 AM
Posted in thread: Going semi-pro advice? on 11-10-2014 at 12:13 AM
Like I said, this is definitely something on the back burner. Right now, I'm focused on getting
all the paperwork for the state, feds, bank, business plan, etc taken care of....But I'm still
Posted in thread: Going semi-pro advice? on 10-29-2014 at 02:34 AM
it would depend on your state laws.... Contact the ttb and see what they say. In VA I think you
have to either sell it to a distributor or sell it at the same address it's brewed. You can
Posted in thread: Going semi-pro advice? on 10-24-2014 at 05:42 PM
Hey guys, I wasn't quite sure what forum to put this in, so I apologize if it isn't in the
right spot. I am in the process of starting up a BBQ catering company. I have already had many
requests for m...
Posted in thread: Who's smoking meat this weekend? on 09-15-2014 at 12:15 AM
Posted in thread: Who's smoking meat this weekend? on 09-14-2014 at 09:19 PM
Latest chicken wing concoction:
Posted in thread: Automated Temp Controllers - reviews/suggestions on 09-12-2014 at 01:07 AM
I also have a white box stoker. Vote for it, but the key is keeping everything dry. Ive ruined
a few probes because they have mini circuit boards built into the plugs....shorted them out.
Live n learn...
Posted in thread: Trade Pictures! on 09-12-2014 at 12:56 AM
Killer MAW box from zazbnf!are those two w/o labels, Westy's??
Posted in thread: Who's smoking meat this weekend? on 09-12-2014 at 12:54 AM
I have two more racks of baby backs going on tomorrow morning for another test smoke... :-)
Posted in thread: Who's smoking meat this weekend? on 09-12-2014 at 12:52 AM
^ill say i disagree in the temp.I shoot for 190* internal and always have incredibly
tender/juicy pork.Truth is - the internal temp is not all that reliable. Once you get close,
start probing the meat...