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My basic bread is based on 500 grams flour and 350 grams water . Using ripe starter @ 100 grams I'll add 1/2 tsp instant yeast . That's around 3 to 5 grams . This is based on the above , but split and baked as 2 loaves .

Nice score !

I discard and feed mine , then go right into the fridge . I hold them for 3 to 4 weeks without any attention . When I want to use them , I get them out a day or so before and let it sit on the counter over night . Usually shows some activity , then I discard and feed . Comes right back to life ...

If your cure brine was the correct mix , and the fridge temps are good , no slime or off smells , your probaby OK . It's all a guess from this side of the screen though . Final decision is yours .

I'll second a 26" kettle . I only use mine as a smoker . Really holds the heat and temps well . I made a large charcoal basket for mine . Works good . I normally set it up like this . I get around 10 hours at 260 this way .

Get a no rinse surface santizer like star sans . Follow the directions to mix it up .

Nice !! You're gonna love that I bet . The Carpentry and assembley look great , but that electrical is kinda rough ,,,,,

Church key .

Most of the time you see white smoke , it's moisture . Especially in an electric smoker . Next time you see it , hold your hand over the exhaust and see if it condensates / leaves moisture on you hand . If your food taste fine , not acrid , then I wouldn't think it's smoke quality . The type...

I'd say a pellet isn't set and forget . Just because you have to watch any and all smokers in my opinion . I only say that because I don't think anyone should go into this stuff with that mindset . The Webers do not get the respect they deserve . I have a SmokeFire , and I only say that...

Cool . That was one for a Bradley smoker , but also works with others . Just check the wattage output compared to your smoker . Looks like it's 1400 watts , but just double check .

Looks great . Love the plate .

https://www.smokingmeatforums.com/threads/mes-rewire-simple-guide-no-back-removal-needed.267069/ This is the thread . Theres a lot in there , so take some time and look through it . If your serious about doing it start a thread and several members here can help ya get it done . It's a lot...

Yeah ,, I'm thinking I either read something that said wait , or was told that by someone here . Might have just been for adjusting the flavor . Just Googled it . Said fermenting consumes the sweetness . Maybe that's why I waited . That Reaper pineapple was good , but the fumes got me when I...

It happens , but that looks like a lot . Scrape it off with a clean spoon and continue on . As long as it's not fizzy . If it's fuzzy toss it . I've had it in very small amounts . On top , and some on the weight This one had some floaters get above the weight , and is starting to form . I...

I suspected they were mis-labled . Good price for those .

Yeah , I've been eating pretty good . Kids were in Florida the one week , so did some stuff just for me ! Retirement also helps that .

Looks great Mike . Add some baked beans to that pile of ribs and I'd be in a food comma .

@JLinza That's awesome ! Take 3 people just to put the ketchup and mustard on ! Lol .

Nice cook , and I love the cake like that . Good stuff . I do the gas grill finish too . Works great . Looks like you have BB's to me .