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  1. G

    Smoking Malts/Grains

    Howdy all! Okay, so a few months back one of my neighbors and I talked about making a smoked beer. Traditionally, in Germany anyway, there's a type of beer called Rauchbier. It is a traditional German smoked beer, it utilizes Beechwood smoked malt (most of you home brewers probably know it...
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    Smoked Habaneros

    For me I rinse, de-stem and cut in half, then I smoke at 150*F for approx 8 hours, I continue dehydrating for an add'l 24-30 hours. Once dried they are bagged and ready to grind. I should note that I have a hybrid smoker that will smoke then with the 4 fans will continue to dehydrate...you could...
  3. Smoked Habaneros

    Smoked Habaneros

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    Smoked Habaneros

    Sorry, Been a while...bought a new boat/project and have spent the last 3 weeks disassembling and rebuilding motor...the motor is back in boat and running strong...back to smoking! Once again my uncle in South Dakota sent me another 67lbs of anaheim, cherry and habanero peppers... I smoked the...
  5. Habaneros 2

    Habaneros 2

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  6. Habaneros 1

    Habaneros 1

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  7. G

    MYPIN TA4 PID manual, programming instructions and general PID/SSR info - by request

    This is a 1995 Chris Craft 197 Concept Bowrider. It has a 5.0L Volvo-Penta (220HP) with the Volvo Penta/OMC Cobra SX drive. Newer trailer. The Boat's been sitting for 5 years in a storage lot...possibly needs a new motor (improper winterizing 5 years ago, hence why it's been sitting and price!)...
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    MYPIN TA4 PID manual, programming instructions and general PID/SSR info - by request

    Dave, Been a while! Hope you and yours is doing well?! You're once again spot on when it comes to the PID stuff! I'm still having good luck with my Chinese knock-off of a Japanese PID that I bought with an SSR from ebay for $21...mind you after I removed the mechanical relay from the board! I...
  9. G

    venting about burnt ends and commercialism

    We know longer eat out at BBQ joints...not because they're all bad (some are actually quite good!) but rather why pay someone else to do what I love to do? My Q (IMHO) is as good as any local BBQ joint and better than most. It's way cheaper for us to cook for a large group of friends than it is...
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    BB 3-2-1 or 2-2-1

    I make bbr's pretty regularly and get compliments from most folks who eat 'em! Remove membrane then I rub with EVOO, then apply a basic Brown Sugar based rub (BS, Salt, Pepper, Paprika (chipotle if I want it spicier), Garlic powder and onion powder) place in smoker at 225*F let 'em smoke for...
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    Making Chipotles (now with PB-View = Paper Bag View)

    I not sure what's considered "chipotles" but I will say I've smoked many different type of peppers/chiles and other than color, jalapenos, red or green, taste/smell the same. Look thru some of my other post and see...I sell smoked serranos, jalapenos and anaheim peppers...I will say I sell the...
  12. G

    fresh chilis from South Dakota

    I smoke 'em at 140*F for about 8 hours then dry them (In the TEFS) for about 24-30 hours, depending on type of pepper...end up with different type of chipotle...
  13. Jalapeño Jar.jpg

    Jalapeño Jar.jpg

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  14. Anaheim Jar.jpg

    Anaheim Jar.jpg

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  15. G

    fresh chilis from South Dakota

    In case those that don't know me or read any of my post are wondering why I'm so happy to have so many peppers/chiles....I smoke 'em!
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    image.jpg

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  17. image.jpg

    image.jpg

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  18. G

    fresh chilis from South Dakota

    I'd say he's grown on me as I've gotten older! He's always been very generous...in every way!
  19. fresh chilis from South Dakota

    fresh chilis from South Dakota

  20. G

    fresh chilis from South Dakota

    Hey all.. Been a while since I posted (seems like I've been busy with work, kids and camping) anyway, my uncle in South Dakota has a new hobby...some would call it gardening...I'd call it farming?! He planted a bunch of different chili's and peppers (among everything else?) he shipped my 5...
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