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I'm new here, so don't know much about the whole group thing. But I'd have liked to see this happen. I cam in about a month ago and stumbled upon the mini WSM and started looking for more info about it. It would have been a great resource to have all the mini WSM posts in one spot like the...
I'm not really a huge bourbon fan, but am working on it. It takes a lot of practice, but I'm willing to put in the time.
We went to Mammoth Cave this past summer and took the Makers Mark tour. It's a very good tour. But one of the great marketing things they do is their Ambassador program. ...
Glad to see this thread. I'm in the same boat, except I'm getting the parts to make a mini WSM. I can hardly wait. The only thing keeping me sane is that I'm so busy this time of year that it gets pushed out of mind.
Looks really good. I'll have to give these a try when I finally build my mini WSM.
I grow jalapeno peppers every year because they are so prolific and boost my ego. I'm the only one that eats them and I make them all into poppers. Split, deseed, fill with cream cheese and wrap in bacon. I...
You are supposed to rinse it well when using PBW. It's similar to caustic soda.
Another brew product that works great for cleaning anything is One Step. This is a no rinse cleaner.
Wow, that was quick.
I've seen mention of the terra cotta diffuser, but there's been several threads where people have issues keeping the temperatures up. At least that's the way that I remember the threads.
I'll start out saying that this will be a fairly long build time. I can't start on the actual build until after Christmas since the kids want to give me some of the parts. So I'll wait.
But in the mean time, I'm sure that I'll have some questions along the way. Here's my questions so far...
Yeah, because if there's something that 3rd world countries can't do is raise chickens.
While this type of stuff is amazing, there's no concern for the health implications. Someone mentioned the grinding of the whole animal and making it into "cuts" of meat. Some of the bacteria that are...
I saw that MACA was getting out of the Dutch oven business. I've wanted one of those HUGE Dutch ovens for quite a while, so I bought one over the Summer.
It didn't come pre-seasoned and looked like this.
This is too big to season in the oven, so I found a thread on how to season a big dutch...
Those look awesome.
That's about the same recipe that I use. Difference is that I always proof my yeast in about 1/2 cup warm water with a pinch of sugar. When it has a big foamy head on it I mix it up. I estimate the water based on how the finished dough turns out. Let it rise for an hour...
That's what I figured the answer would be.
No worries about the family, I'm willing to share. But I'll do 2 of them and keep 1 reserved for week day breakfast.
Now all I have to do is get a smoker. (still gathering parts for a mini)
I know this is probably heresy, but how's it reheat? I see myself making 2 of these on a weekend and taking one of them with me for breakfast at work the rest of the week.
These look awesome. I had never heard of a fatty before coming here. This is certainly on my list of things to do. I think the entire family will like these.