Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Ah Peoria Ridge! Played there a few times, but not in a long time. Last time was maybe 15 years ago. Hey happy birthday neighbor! I hadn't planned on taking requests...but any SMF brother is welcome to pull up a chair! :emoji_wink: I'm planning a rack of BB ribs...but that's probably...
I was always pretty bad at knife sharpening...never could master a stone. And I tried a couple different sharpening systems that didn't work very well either. I got a WS MK.2 a couple Christmases ago, and can finally get a decent edge on my kitchen knives. Maybe not a perfect system...
Don't mind a bit! So there's a crank handle on the left side of the cabinet with a coarse-threaded screw extending into the cabinet. Crank that screw in, and it pushes on a ram that makes contact with a pair of hinged arms. Crank it one way and the arms go up - crank the other and the arms go...
No, your math is correct, according to SCA standards. And yes, I too was pretty surprised when I realized how weak the coffee was that I'd always made - at least according to SCA standards. But I have to say that now that I follow those standards, I'm enjoying a much better cup of coffee than...
:emoji_laughing:
My drip machine claims to make 10-12 cups...but the brew basket won't hold enough coffee to make that much - at least not if you make a good cup. I usually make only a half-pot, and fill the basket pretty close to as full as I can get it without ending up with an overflow...
I love a strong cup...but for me, all the dark roasts I've tried tended to be on the harsh and bitter side. Just my peculiar taste buds, I'm sure. I found a very rich and bold medium-roast bean that I like very much. Southern Weather, by Onyx Coffee Labs - based in Fayetteville...
Howdy Al! Nice to see you checking in from time to time Brother! I hate hearing of your taste and appetite loss. But as mentioned, hopefully that might improve over time. In the meantime, please keep coming around, my Friend. Your presence, humor, and wisdom on the forums are always needed...
Beautiful work Steve! A large and well crafted cutting board is a fine thing...and a nice tool to have in any pitmaster/chef's arsenal! And it's one of those essential kitchen items that you can just about name your price for a quality board. The really good ones ain't cheap!
One of my sons...
Thanks John! I think you may be right - I don't know of any other members who cook on a HB. Maybe that'll change...although I suspect that a large part of the country outside the mid-south and and central plains don't know about them...best kept secret in our region?? Maybe!
I know I'm...
Keith, I'm sorry to drag you deep into the weeds on this...but you did ask! :emoji_laughing:
Clearly I could have build the box (shell) and hood with no design problems, so the only engineering challenge was that lifting mechanism. As I said before, my skills are limited. Since I'm not a...
Yep - no doubt!
I spent several weeks trying to reverse engineer the lifting mechanism in one of these - with thoughts about just building a knockoff myself. With my limited skills I couldn't make it work without the weight (and the cost) getting out of control. finally decided I'd be money...
The knock on pellet cookers (if there is one) has usually been the idea that they don't produce as much smoke flavor as wood or charcoal pits. I think the technology is better now than when I owned mine, and the newer ones make more smoke. I've eaten pork loin that my son cooked on his, and it...