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You are on the right track! Instead of foil try the brown butcher paper if you are smoking indirect. Lets the smoke in but keeps the bark from getting mushy. Mine are done when they are done almost always around 200 to 205 deg. Paper or foil keeps them oh so moist. Oh if you are going to foil...

I have a Primo,American version of BGE, and love it. If I was lookingfor a less expensive way to smoke I would look at an UDS or try and score an BGE on Craigslist. Big reason is the ability to smoke n cold temps.

In a pinch you can "rush" a butt through the stall if you foil. IE : When it hits 160 foil and bump the temp to 300. It it finished too early you can FTC for hours and still be very hot. I had had butt's take 14/ 15 hours at 225 so start early. Like it was said prior. they are done when they are...

I bought a GMG pellet grill about a year ago and we used it very heavy. I started to add up the cost of pellets and was amazed. WAY more than propane. But, the taste vs the gasser is sooooo good. We than purchased a Primo ceramic grill and have not used the pellet since. I will use the pellet in...

I've racked onto a used cake in the past and have been fine. I did it as a test, not going for a prize winner. My method was to remove 2/3ds of the slurry and let er rip. You will be over or underpitching for sure, just let it take it's time in the bucket and in a few weeks you will have great...

ABT'S !!! For when the meat you cook is resting.

Had an egg but have a Primo now. Same thing just black instead of green By far the first must have is a platesetter. This is a ceramic heat shield for low and slow cooks...and pizza :) The other option is a digique...this regulates temps,the egg is really good without so I would get the...

I just stuck with the times on the instruction sheet. Beer is great.

I am guilty of rushing a beer now and then. Even a young HB tastes better than most store bought.

Og gosh no bad taste at all,,just grainy. The last batch I did was an AG from Northern Brewer, a Cream Ale. I mash in a 10 gal rubbermaid @152 for 60 min and batch sparge @170 fo a volume of 13 gal. Boil for 60, cool and pitch. I really think the taste does mellow but just cant rember. I hear of...

Hi all. When I do AG batches i can really taste the grain that I brewed with..duh right ? I do not taste grain when I do kits. Is this just the green taste of a young beer or can you always taste the grain. I try to do 2 weeks in the primary then a week on the keg. I am sure the grain taste...

I love that kit! I keg and do the 15psi set and forget method so I dont know if this helps. We drink it straight or make tan and tans :) with other lighter beer.

Thanks all. I did it once from cream ale to cream ale and never noticed any off flavors. I do clean the lines often. Guess I will try and get the wife to embrace this task...:) yeah right.

Hi all, any one ever just rack a new batch to a keg that just kicked? Still cold ,still full of co2. I dont want to be lazy but cleaning can be a pain some days.

Unless this was all grain their kits do not call for a full boil. Only around 2.75 gal then top off. I do full boils ....like a little more hoppy flavor :)

Hello all, I have made maybe 25 or so batches and have a pretty good track record so far of good beers. I mix AG with kits so some beers can be done with a shorter brew day. I made some Irish Blonde a while back and while I liked it the wife was just so so. So on to Frankenbrew. Over the weekend...

Wait, your pool is not covered in Dec :) Turkey looks just fantastic.

I just bought a pellet grill and so far it has been awesome. There is a website Pellett heads .com that has reviews for all the brands that are sold now. I got tired of fighting temp control but wanted to stay with the flavor of real wood. This smokes but also can be brought up to a temp of over...

I have been doing beef and pork and chicken for a long time....just a first for the big turkey. Your right though just like brewing, half the fun is the journey. here is the directions from the web site Turn the grill on and set it to 185°. When that temperature stabilizes, put the turkey...

I dont think the long low temp was for tenderness but more for smoke. I have a new GMG Pelet grill and this time schedule is in the recipe section. The wood pellets do give a great smokey flavor but much more is produced at the 185 mark than the higher temps. I can cook fast and get done, but...