Search results

Scary, but true - I have gotten used to metric. 227g and 454g are now burned into my memory ...

Here are a couple of YouTube videos of the Bunn Trifecta Lab in action: Bunn at CoffeeCon 2012 Bunn demo video

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon K: and you have a problem spending $300 on a Technivorm, this is the answer. We've had it for 2 years and it makes a great pot of coffee...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean S.: We've had our Technivorm since 2007, still makes great coffee, my only complaint still being that it's a bit of a pain to clean inside the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron G.: My wife and I like to wake-up to fresh-brewed coffee. We grind the beans and set-up our timer-equipped Krups the night before. I know you lose...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon K: and you have a problem spending $300 on a Technivorm, this is the answer. We've had it for 2 years and it makes a great pot of coffee...

I decided that the TechniVorm WAS worth the price - only $1 per day for the first year. It definitely makes the BEST coffee. I never found really great coffee locally roasted, so I also roast my own coffee beans. But there is a simpler alternative. In the last year I found a source of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Moriarty: As a Homeroaster, I personally would not care for the flavor of burnt coffee on anything. Was he using green beans or roasted? Gives a...

When I purchased a new coffee maker last year, I did a lot of research at the Coffee Geeks web site. They seemed to prefer the Technivorm over the Capresso , but only by a little. I have no qualms about recommending the Technivorm. I bought one and use it to brew great coffee every day - I...

I LOVE my AeroPress too. It is great for making iced coffee in the summertime. Don't be fooled by their advertising hype - it does NOT make real espresso. You need an espresso machine for that.

It may take a bit longer to cook, depending on the total number of pounds. Other than that, I wouldn't anticipate any problems.

I just made this for the 2nd time. The first time I only made half the recipe. But it was SO good, this time I made the full 10 pounds (as Rita predicted). Here is your drool icon:

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean Ruff: WOW. Great meatloaf recipe. What about reheating after freezing? Any suggestions? Sean </div></BLOCKQUOTE>My favorite for leftovers is...

Ken, I see no reason why you can't do the boiling and prep a day ahead.

It took 2 hours to get the duck to an internal temperature of 160 degrees. This was at a fairly low lid temp in the WSM: started at 230, ended at 250.

Chris and Greg, thanks for the info. Great minds think alike! I now consider myself somewhat educated on Lump!

It sounds like a poorly fitted door usually leads to temperatures that are too high. I need a bit of clarification. What is the exact description I look for to buy some lump charcoal?

I always use Kingsford charcoal, as suggested on this board. I had not heard about the ash problem, but I did notice LOTS of it when I cleaned out the WSM.

I guess it is possible to get that shiny new look again. But it will be a lot of work. I'm thinking of getting a Guru for Christmas, along with the NuTemp!

Jerry, I have heard of this idea before. I guess opening the vents to 100% may not be enough. I will try opening the door a bit next time. I already have two more 13 pound turkeys in the freezer