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That's the same exact unit I've used for the past 6 months and it's a quality piece. People complain about the plastic gear, but it's a pretty damn hefty part if I say so. Just don't be a jack a$$ and keep cranking when it won't let you and it'll last you a good long time. Here's some of the...

Sorry for the delay everyone, had some pregnancy issues with the wife. The system has been sold locally as a piece. Thanks.

Responded.

Nm

I'm in the Chicagoland area and I'm selling my bottom drain electri BK.

Ok so I'm adding the RIMS tube and 2 PID controller to this listing. The controller has 2 MYPIN PIDS with k type connections. 1 PID was used for monitoring outgoing MLT flow and the other connects with a 2" tri clamp the RIMS tube and controls the element. The panel also has a master on/off...

Hello, was just PM'ed about this by the previous poster, but here it is. You'll be next in line if he's out.

BTW, I'm in Crest Hill, IL which is SW burbs of Chicago.

Well it's time for me to downgrade. With a 2 year old and a baby on the way, I'm looking at going back to kit brew....which is fine by me. I've got a number of things available. Shipping is available on the items that note it only. Also the Control panel and RIMS tube/setup is not for sale ATM...

Started a 10 lb Boston butt yesterday at 5am for a gathering at my house at 7pm. Smoked it with cherry and Apple until 165 internal temp then wrapped and finished it in the oven. For some reason the electric smoker stopped right at this temp. Came out awesome. I was surprised by the bark given...

I would venture to say no, but I haven't tried. I don't think I would either.

A return flow will create some sort of movement in the wort in the kettle. The flow would depend on your direction your fitting is pointing inside your kettle and the diameter of your kettle. I imagine it would for sure decrease your chilling time simply because there is "some" sort of flow, but...

Chicken thighs were on sale for .99 cents a lb, so I smoked 5 lbs of 'em. Got another 5 lb package in the freezer for later. Pictures a little blurry, but the flavor was good. The grill was actin up, so I didn't get as crispy of a skin as I would have liked.

My heart goes out to you and your family for the injustice that is forced upon you......

I'd imagine your looks worse than since you ferment in it, but your right...had that been the case here, I don't think it would have made it either. I'm gonna weight it tonight since it's been 1 week to see how things are progressing.

Why is when I go out of town, something seems to happen in my curing chamber.... Came home from 5 days away from the Lomo to find the hook I'd secured it with cracked and it was sitting on the floor of the chamber. Luckily, prior to use this time, I'd wiped it down with Chlorox wipes and dried...

So today I rinsed off the pork loin of the seasonings and padded it dry. It got tied up and hung in the drying chamber. It's now sitting at 55 degrees and a nice 79% RH.

I've got half the batch cold smoking right now with a makeshift cold smoker. All it is is a veggie can cleaned with a soldering iron stuck in it full of Apple chips. Been going strong for 1 hour. We'll see how long it really lasts. Soldering iron cold smoker: http://youtu.be/EcWP9P-Peg8

PM sent :) Now that you've proved this successful with your current equipment....what's next?

48 hour ferment is done, and the chamber setting is now at 12.7 C and the humidity should be dropping slowly until it gets to around 75%. When I get home tonight, I'm going to cold smoke about half of them as per the recipe and keep half of them un-smoked. I'm curious to be able to taste a side...