Last Activity:11-15-2013 7:14 AM
Posted in thread: Pulled pork for 40? on 04-04-2013 at 12:20 AM
Thanks for everyone's advice on the pork. I started with 40lb of pork in the smoker and cooked
at 225 for 14 hours. After serving 47 people I had about half of the meat left over and it was
Posted in thread: Pulled pork for 40? on 03-13-2013 at 03:26 AM
So I have a reverse flow smoker that is insulated and keeps temp very well. I have a party
coming up and will have 40 people. So how much meat and how long to cook it? i'm thinking 40lbs
uncooked and ...
Posted in thread: Brew sculpture on 01-21-2013 at 02:51 AM
If I were to guess I would think that it is a newer Coors keg. Same shape as those old ones but
sanke style top without the side bung hole. I could be wrong and he could have plugged the hole
but I do...
Posted in thread: Brew sculpture on 01-20-2013 at 03:45 AM
Here is my sculpture. I have an electric set up so this should be great. Lots to still figure
Posted in thread: Post pics of your smoker on 11-07-2012 at 12:13 AM
Dude, I like the stack design. I'm assuming the legs are opened to the chamber below. Really
need both thermos? I've found with my insulated smoker, it varies by a degree from the bottom
to the top of...
Posted in thread: Post pics of your smoker on 11-05-2012 at 09:58 PM
Here is my reverse flow smoker. 2' x 2' x 3' smoke chamber. 2' x 2' x1' fire box all insulated
and firebricked. All insulated. It has 5 cooking racks. This think is awesome. All built from
the ground ...
Posted in thread: Stuff on top of my beer on 10-04-2012 at 10:09 PM
So I need some help. I went to keg my scotch ale that has been in secondary for 2 weeks and I
saw this white layer on top. Is the batch wrecked? Seem one please help. Thanks dan
Posted in thread: Sweet extract beer on 08-24-2012 at 12:45 AM
So I am on my 8th batch of extract and I have have had great luck. But this is my second batch
that has come out very sweet not in a row though. I've followed everything to a T and I have
been very ca...