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Sounds like you can't go wrong with either one, they'll both do the job.

I use PBW for cleaning and Star san for sanitizing in my SsBrewtech kettles and fermenters. They recommend those for their products. I think the reason is the peroxide based cleaners are too harsh and can eat away at the etched gallon markings inside.

Pretty slick solution. Lol, my workaround is I pump from the kettle into my brew bucket in the mini fridge.

I just put a beach towel over my kettle. I'm in VA and the garage stays fairly warm in the winter. Since I'm using an induction burner, I just cover the kettle as soon as I turn off the burner and dough in. It'll drop over the course of an hour by 4-6 degrees, but it seems to work fine.

The only problem I've had using the two computers is that it doubles the count of my recipes, so if I store a recipe to the cloud on one and then access on the other and make a change, it's now two recipes. Still I can live with that for now.

I don't understand that. My BS v3 allows me to use it on 2 computers.

I have the Apera and it works great. Easy to calibrate and I like the fact that the sensor is replaceable. You'll need some replacement solutions for calibrating and storage, as the starter that comes with it is quite small. Worth the money to me to have a nice accurate unit.

+1, I Completely agree.

That's about what I get on my 5.5 SSBrewtech kettle. That's not a bad efficiency to me. I get that on a single crush on my BC mill with no sparge just squeezing. If I double crush the efficiency seems to jump way up, but it's resulted in higher ABV than I wanted on a couple of brews. I'm sure...

I do sauce my ribs. I do them with a rub on the smoker at 250 for 1.5 hrs then baste them with sauce, wrap in foil at 250 for another 1.5 hrs.

I like the straps on mine for hooking to the pulley.

My largest batches are 5 gallons , so just about everything goes through food saver vacuum sealer, then in a large plastic tote.

Mostly been at 250F because that's as high as my old smoker went and am familiar with the timing. New smoke will go to 275 and I did a chicken that way and it turned out great. Pork butt and ribs I'll wrap in foil the last few hours with a little liquid. Woods I like using apple, cherry, pecan...

Never tried a smoking a chuck roast, but sure willing to give it a try. Wife got me a new electric smoker for Xmas to replace my old rusted out one. What temp did you smoke the chuck roast? Does it shred when finished or do you slice it like a brisket?

Welcome to the forum! I'm in VaBch.

Aye, that and helical gears like on the Heidelberg I had when I owned a small commercial shop.

I use my compressor to blow it off and that seems to work well so far.

Not according to the reviews on the link.

I had a bit of the same problem when searching for one. Mine is a Magic Chef 4.4. It will hold my 7 gal SS Brewbucket, or I can get my 3.5 gal SS mini brewbucket and a Mr Beer plastic fermenter with 2.25 gal in there together. I've been very pleased with it.

Thanks, I moved everything close together as I have a worn out knee. I only have to lift the gallon jugs of spring water to fill the kettle. I could probably get away with 6 gal in my 7 gal brew bucket, but typically 5 gal is my largest batch. I do like pumping straight into the fermenter in...