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wookie

wookie

Newbie
Original poster
Oct 10, 2007
17
10
Hey everyone!

My name's Chris, and I'm from outside Columbus, OH. I'm just starting out when it comes to smoking. I read up a bunch on the topic this summer, and did my first few smokes with a small cast iron box filled with wood chips down on the burners of my propane grill. My friends and family were pretty surprised how good everything turned out with such modest equipment. Being toward the end of the season, I'm on the lookout now for clearance deals on smokers.

I know there's a little bit of cross-over between the hobbies, so I figure I should mention that I'm a home-brewer also. Besides beers my wife and I have also tried our hand at wines, meads, and ciders so far. Actually won an award this year at a local microbrewery's homebrew contest for our sweet stout. It was our first crack at all-grain brewing and it turned out fantastic!

So...hello everybody! And thanks in advance for all the info I'm sure to soak up from the expertise on hand here.
 
Welcome to the forum.
PDT_Armataz_01_22.gif
 
Welcome to SMF, It sounds like you can share a few tips with us.

Glad to have you here
PDT_Armataz_01_37.gif


sign up for jeff's 5-day ecoures lots of helpful info to be found there.

Don't forget to post pictures(Q-view) of your smokes we all love to see it.
 
Are you a man of wealth, and taste?
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Welcome to SMF! Lots of experts here on many subjects. I brewed for a couple years. Don't anymore, but a few here know alot about that too... DeejayDebi and NavionJim come to mind.

Anyway, you will be amazing instead of surprising folks soon!
 
Haha exactly what I was thinkning! As soon as I read the subject the background vocals started doing, "ooh oohs" in my head.
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Welcome to SMF, your in good hands now.
PDT_Armataz_01_37.gif
 
Welcome aboard Chris, I am interested in making some mead. I tried it 25 years ago, with wild Montana huckleberries. I must have added a tad too much sugar when I bottled it.
I gave a bottle to my friend, she popped the cap, and took a shower in mead, it ran down her face, down her glasses, soaked her hair and shirt. Sure gave everyone a good laugh though.
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Terry
 
I would have kept going with the stones lyrics....but in actuality, I'm rather poor and classless. Wealth and taste aren't exactly my forte.

Thanks for the kind, and rapid fire, introductions. This board sure does see a lot of traffic.

BigArms, as for exploding mead problems there's 2 major culprits: 1) incomplete fermentation, and 2) incorect dosage of priming sugar. Meads are SLOW fermenters. My first mead was still giving off visible airlock activity for more than a month after I first pitched the yeast. Getting them to ferment fully can be a challange. If you bottled too quickly, you may have still had sugars left over from the honey, and the transfer during bottling may have roused the yeast. Then they'd start munching away to finish fermentation, giving more CO2 than you planned on. Hence the mead-shower. As for #2, make sure to weigh out that priming sugar and not just use a measuring cup. Of course, you could always go for a flat mead and steer clear of that issue entirely.
 
mmmm..Mead! I doubt Homer would truly appreciate it's complexities, but man...I love that stuff. Right along with ices, ports, and sherries :{)
 
Star Wars fan and brewer - good combination. :) Q-fan is just a bonus. :) Welcome to the board!

AG brewer here and start at least two batches of mead a year - making more braggots these days... and never bottle mead at less than a year of bulk aging.

Got a couple of braggot recipes I'm willing to share - both can be bottled at 6 months, and then aged for at least another 6 months to a year to get the green out - the last bottle of one 'recent' batch was well over 2 years when we popped the cap on it... testimonial to the magic that time does to mead and mead varieties.

Not big on priming my meads, tend to do them still... have force carbed a 3 gallon keg and put it on tap... nice stuff.

Weather is finally cooling off here... so it's time to start brewing again, and that's also prime time to smoke something... had a friend bring me an armload of pecan wood last weekend and I can't wait to cut it up and use it - it's already well seasoned. Should last me through a few smokes.
icon_wink.gif
 
Welcome Wookie -

Glad to see another homebrewer here! There are several of us now. Congrats on winning with your sweet stout.

Download Jeff's FREE 5 day Smoking Basics eCourse:

http://www.smokingmeatforums.com/mod...ewarticle&id=3

It'll go through the basics and get you off on the right foot!

then subscribe to Jeffâ€[emoji]8482[/emoji]s FREE Smoking Meat newsletter:
http://www.smoking-meat.com/subscribe.html


And don't forget to read Jeff's FREE How To Smoke Meat PDF
http://www.smoking-meat.com/how-to-smoke-meat.pdf

ENjoy!
 
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