Recent content by John Mc.

Something I learned recently is that my dome thermometer reads about 60 degrees low - when it reads 275, the temperature is actually 335, and so on. It hasn't been an issue for me but if I operated strictly by temperature maybe it would have been.

I don't have photos to share, but I use half-pint canning jars labeled with a permanent marker. The jars come a dozen to a box, and the boxes have dividers, so I just use the boxes for organization. I have 22 individual jars at this point, room for two more, and when I expand beyond 24 I'll buy...

My sister's boyfriend just got a cold-extract brewer. I think it might be this one - http://www.amazon.com/Hourglas...n-product/B002CS8A9Q He grew up in Louisiana and has mentioned this coffee before, I am looking forward to trying it.

Hi Dean, Just to be clear, I have a carbon filter cartridge inline with a softener cartridge supplying the water for my espresso maker. There's still plenty of mineral content in it. Around here tap water will scale up a coffee maker fairly quickly with lime, and I hope to keep my boilers...

I see water filtration mentioned and thought I'd put my oar in on *that*... You might not know that over-filtered water makes for inferior coffee. Filtration and softening help to improve the flavor and odor of your water, and to reduce scale in your equipment, but it is possible to filter too...

I am a bit of a coffee nerd, and have a strong preference for espresso. Specifically, triple ristretto with a small amount of microfoam on top, sort of like a machiatto. For this I have a La Spaziale S1 V2. Mine has the red chassis skin, very racy. I had to teach myself about plumbing to install...

I have a Technivorm for drip, which I like quite a bit. Brews at correct temperatures right out of the box, which is surprisingly hard to find.

Good advice Rich, thanks, I hadn't thought of contacting them for a replacement. I also learned just now that a foiled brisket makes it impossible to get a sane reading anywhere on the grate. I moved the grate probe from the grate to the exhaust, with a plug of aluminum foil holding it in...

I received one for Christmas, so far I've used it for BBQ of all types, sliced roast beef, roast beef steaks, coffee, nuts, cheese and lox. I'm also learning how to use it for curing and marinating. I'm hooked!

It seems like it so far. I'm 2 hrs. 20 minutes into the cook, and the dome temp reads 190F while the Maverick reads 255F. I checked the WSM exhaust with a Thermapen ( also new for me this cook ) and it agreed fairly well with the Maverick. This is really good to know actually, just kind of...

I just received mine and I'm using it, only the grate probe ( I'm cooking ribs ). The dome thermometer on my 18.5 was reading at least 75F low I guess my HHB's were *really* HH...

My humble two cents, maybe they will help - once I started thinking about *cold* butter from the fridge when probing for tender my briskets stopped being dry.

I just smoked my second roast, this time a CAB Top Sirloin ( the first was a rib roast ). It was 18+ pounds. I see a week of meals and a lot of Food Saver activity in my future. IMO roasts are a nice break from the brisket 'n' ribs routine, and seem easy to get a good result, and a pretty...

I wonder what the difference is in this case compared to the prepared foods restaurants buy from Sysco and serve after heating or further processing?

It's done and I've eaten 5 or 6 ( or 8 ) slices The brisket came out tender and moist, a good effort for me. I can't say it tastes better or worse than my injected briskets, but I'm happy with the result. Next time I think I'll try driving rub into the brisket during the Jaccard step.