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I never understand how some folks can get 7-8 hr out of full ring. I did get it to 325 but only stayed there for about an hour. I've now dropped to 295o after ~4 hr. BUT the good news is she hit 165 ! ! Took it out, wrapped in b/paper, stirred the coals, added another 20 or so and back she...

and that's Canuck price--only $3 US :love:

What with pandemic and post-pandemic pricing, availability of briskets are getting better with decent pricing. Prior to covid, I don't think I EVER even saw a brisket, let alone one at good price. Because of transpo issues (lack of drivers apparently), they had to "unload" briskets here in...

Printed as you and collected in a binder BUT no plastic protector. All are saved on PC so if one becomes damaged/unreadable, just print a new one. Plastic takes up way too much space (as you've found out).

Start off with a low % mixed in with unbleached ap. Like maybe 20%. It'll give it a nice nutty flavour but won't hinder the rise. Then increase it again and note the difference. Make sure you add more water than you would with 100% flour. ALWAYS use bakers percentages when adjusting flours...

Nope. Use the whole grain. I've got my eye on some fine sieves to get the bran out. I've read that separating the bran after grinding and then adding back in when doing the stretching that the resultant loaves will be higher. The bran tends to cut the gluten so by removing it and then adding...

baked in a pullman loaf pan. I do Lahey-type no knead breads exclusively but also vary the ingredients. I'll do two all white bread on occasion but will frequently change it up. As I grind my own flour, I have 1)wheat grain 2)rye grain 3)spelt grain grains that I will blend with unbleached...

Yup. When you know the discrepancy against a known value (ie boiling water), then just add/subtract the difference and then you know. Most thermometers that we can buy as consumers are frequently wrong. I bought a combined thermo/hygrometer. It always reads 1o F higher than room temp. I...

FIrst in your post are prob loin backs and the 2nd were borderline baby/loin. It's really the size that determines the "name". Not a big deal, just something to be aware of.

Boiling water test--remove thermo from lid, get some water boiling and insert probe (NOT the whole thermo) and check the temp. IF 212, good to go. If say 222, then you know thermo runs hot. SO if you want 235, your thermo has to read 245. ETC.

AND one more thing: baby backs vs loin backs. Babies are <2lb each and will get done somewhat sooner. Loin backs are big fellas and can run 2.5, 3 or 4 lb per rack and will take a bit (but not much) longer.

IT DEPENDS. lol. On your temps. Keep a log every half hour OR SO noting time and temps. If you're consistently at 275, check at 3 hr. If closer to 225o, peek at 4 hr. No need to stick a probe in ribs (in butt, yes but don't bother with ribs). Are the ends exposed (ie meat is pulled back...

As a critique, as you are using the lid thermo, have u used the boiling water test to determine how accurate it is? A lot (most?) of us use a remote thermo (like one from https://www.maverickthermometers.com/ ) to test grate temps as the lid thermo is wrong a lot of the time. Also, do NOT keep...

Great write up !

Did someone say overpriced online? ::eek::oops::mad: At least its got free delivery 😉 Local wallyworld has it (online only) for $42CDN so slightly better 😉

Ya, Canada Trash at $23/bag ($18 US) plus 13% tax😦

You can always review and edit your post 😉

Read on a fireplace site: The sound of firewood popping and crackling are the noises made by gases escaping quickly when the firewood is being burnt. The amount of pops and crackles produced by a fire can depend on the type of wood, the moisture content of the wood and the efficiency of the...

Make sure you "report back" if you do (y)

MMM MMM 😁 . For your broc/gratin, consider adding chunked up onions to the broccoli when cooking prior to the baking part. Takes it to a new level (y)