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Thanks again David and as always Revvy, I know both were Tinseth Utilization factors. I took the potential grain yields for my spreadsheet from Brew Calc/they nearly match the HBT Wiki but adjusted to take that variable out. If I specify a 5 gallon batch in calc does it auto up the boil...

I ran a recipe through brew calculus. As an exercise I also did the calculations manually using Palmer's direction as a guide in an excel spreadsheet. They numbers do not work out. Palmer method gives higher OG and IBU. Pretty sure the factors are near identical in both methods. Can someone...

Thanks U 2. Appreciate the advice David! I ran it through brew calc for the IBU # I cited. Just looking for someone with more hop combining experience than me. Maybe if I briefly explain how I got here it would help. I want to mimick the hop character of NB's Hoptober (but grain bill is...

Did you have fruit, dry hop leafs or something else chuncky in there? Usually seems to take something big to completely clog. An be hoppy it wasn't in a glass carboy when it happened. Hope all turns out well.

I am trying to put together a Golden Ale OG ~1.065 - FG ~1.016 Target IBU ~45 I have not worked with a hop bill this varried before and just wanted to get some feedback. I know the IBU is on target, more looking for thoughts on order and duration of schedule. Boil .5 oz. Centennial...

20 slabs of loin back ribs, and a mess of flank steak jerky that I got for a steal. FromZwolle: brine it!

I'd go with the biggest surface your budget and space allows. I know many who get terrific results form a barrel or egg style, but I will ALWAYS use an offset system. Early focus should be learning to control temps on whichever system you choose. Learn the woods' cooking characteristics...

+1, my HOA is a PITA but never complained about my covered grills. Also for the smoker, if it will sit on patio you use a lot then cover is practically a must. Flies LOVE smokers and a cover helps a lot in my experience.

The stout tastes great but still needs to age. I will up the FG target next time as suggested by swapping 5# 2 row (maris otter if available) for the 2 & 6 in original. It pours more like a hefty brown but darker. Flavors are all there but need to mellow/combine. The coffee stout, not so...

Respectfully disagree on turning up the temp. Many do this to finish up the meat faster, but there is an expense. While true any smoked meat will develop an outer bark, the thickness and consistency can/will vary. Just offering a suggestion...

FYI, HIGH maintenance until modified, and even then it is not an indirect system. No doubt you can make good BBQ in them, but they are not really indirect (even with a liquid pan in there). To be fair I don't use an egg for the same reason but have tasted great, not good, BBQ from them.

another must tip for me, take the fat side and cut a checkerboard grid though the fat but not into the meat making about 1" squares. Provides faster rendering and traps the liquid fat against the meat longer. This side faces up for the first 3-4 hours depending on the rendering time.

1) Name the date! 2) Burnt ends are fantastic, and I'd argue the best use of the tip.

Yes the bark is the crusty outside. I prefer a rub for seasoning, as compared to a marinade so yes I rub, allow to season, slather. If you do it after I suggest mixing the rub and mustard for a marinade, add a little apple cider vinegar in there as well.

If I had rule of the house rather than SWMBO and the #^%%$ subdivision association, I'd build a brick one out back, and an open pit next to it. All you need is a relatively (but not completely) airtight chamber with racks and a thermometer, a vented fire pit (to control airflow/temp, a...

Just thick enough to get full slices and not bits, you probably won't be able to match what they do with a commercial slicer, but close enough. It will thin a bit more as it dries. Partial Freezing will help but also impacts the structure of the meat. Once you get good with it you can slice...

Flank is my preferred, any lean"ish" cut on sale will work. For the paper stuff a top sirloin works well. I have a home slicer, like the deli version but smaller, So i Run the flank along the grain at the 1/4 inch mark. If you are form STL, the recipe is attempt at copying Tom Seinard's...

Carbondale? Surprised I never heard of it. 8# Pork shoulder with high fat (20%) content rough chop or cubed, or add some pork belly if lean A good smoked paprika 2-4 tbs to taste (this is the critical item for authentic color and flavor)...

+1 on smoking first. I can hold my temps without much ado and frequently wrap the brisket in tin foil after 4 hours (fat 50-75% rendered) to preserve the juices in the meat. If emphasizing the pink smoke ring I leave open but add a pan of water nearest intake for steam/moisture.

depends on the cut, 1-4 hours 225-250 As in the St. Louis Blues? Do you bleed blue???