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Very nice, I like to get a good smoke ring before I sear. I think I have done 250 a few times as well but last night I was hungry enough to want to speed it up a bit.

New to this thread, I just received my Grainfather today and I am very excited to get it going. I want to skim through this thread but 105 pages...eh. I was seeing reflectix insulation on the first several pages of this thread, but there is also the graincoat. I've done extract brews for a...

Anyone else here do any reverse seared steaks? It can be done with really any heat source starting off but I am a HUGE fan of doing this on the smoker. I smoke at 275 until my internal temp is 125. Then throw it on a scorching hot grill or stove for about 90 seconds on each side. Then done and...

Case in point: Equipment costs are cheaper to brew from extract but you pay more for every batch.

Good to know. I EBIAB 5 gallon batches so I might keep it in the maybe column. I have a hard time seeing it heat up for grains, my wife and my mother have put those machines through all kinds of crap. There are different motor sizes in them though.

I haven't seen sugar maple before but I'll keep it in mind. I just started using lumberjack brand. I've been pretty happy with their hickory so far.

What kind of smoke for those 9 hrs?

My wife said she wanted a grain crushing attachment for her KitchenAid. I wonder if that would meet my needs as well

based on that list, that sounds pretty cheap

I just ordered a grainfather with a 20% off coupon from NB. I was going to wait a few months but when I saw the coupon would work I jumped on it. I could speculate on these but as I have never used them, I don't think I would be the best person to answer that. As for your comparison question...

This is awesome! I stopped by this thread because of the BL super bowl ad that infuriated my wife who is a chemical engineer for Tate and Lyle. I'm pretty sure this is a legacy product from them as it's a British company specializing in sweeteners and starches. The way I understand it, they were...

Agreed. Also, try out pecan! Works on basically everything but I love it on pork/chicken/fish. Hickory/cherry at 60/40 is my go to for beef.

That's sounds and looks great! I have done my own pork belly -> bacon but I went super simple on it. How is the salt level of the final product? I ask because the whole reason I started doing pork belly was to get some nice thick, well smoked bacon without being overly salty.

The way I see it, one way or another you are investing it the process; Time, money, labor, heartache. It’s what you value the most that makes it a priority. Also, it’s a hobby. What makes it more enjoyable as a hobby to you? Is it being able to have an ROI (vs cost of purchasing beer) on your...

I've been following this thread for some time as I have done a couple light lagers with 2112 and interested in other people's experiences. After all the praise, I plan on giving the MJ variant a shot. I'm thinking a Shiner Bock clone for this trial. I've done it before, I believe using wlp820...

It seems like a lot of people is my area (eastern Tennessee) don't really know what a good smoked brisket is like people in the western states and Texas. I'd love to show them, but for that I need to have a ton of people over. Its a whole lot more reasonable to grab a 3lb chuck and smoke that if...

looking good

Hey, thanks for the link with great info! I'd be interesting in hearing your results as well!

I love smoking chuck, I just finished eating the leftovers yesterday and Im already thinking about throwing another one on.

@Miraculix I think I have previously run across a post of yours on the warm fermented lager thread about using Kveik. Have you by chance ever made something light and citrusy?