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Welcome... From peoria area!!!!
I would get on amazon and order the mr. Beer kit for starters, ya I know (why would I start with that) yep said the same thing!!!!! These kits will brew 2gallon batches or about 24 or so 12. Oz. bottles. They also offer a ton of variety which is great!!! He'll I...
I have to bottle my last 4 gal from 2 mr beer kits then its all in with the new setup my wife purchased for b-day. am supper stoked to get started and wish I had the process all figured out like you, need to learn to relax and sure it will be fine.
Do you bottle or keg batches? Thinking of a...
AGREED! You cant go wrong with any home brew (good or bad) while chucking chips into your smoker thinking what time did I put this on:) or honey you think its done...
How long you brewed? I am just a beginner but the type to just jump ahole deep into it!! look out...
thanks for the line and...
hello from central il.
New member and was glad to see a home brew forum!
Brewed several batches from Mr. Beer and have just purchased all equipment to start extracting in 5 gal. batches. I will most likely switch to all grain after a few extracts are under my belt.
What's better than a day of...
I also have seen the cheap chimney starters not working and have purchased the large weber one at Lowes for 15 bucks! This thing is a charm and works great!
HELLO FROM CENTRAL ILL,
IS ANY ONE ELSE HAVING THURM. PROBLEMS? I CANT SEEM TO FIGURE OUT THE TEMP SETTINGS EATHER? NEED TO ADD A TEMP GAUGE TO LID MAYBE?
I have a built in meat thrum on the big easy? ya I think it may be time for a new wireless double monitoring system?
Thanks for the input ALL sounds as if I need to get meat hotter and will be resting in a cooler for an hour or so!
What's a good therm. that will monitor smoke and meat temp?
So I have smoked several pork butts in the past and never could get it to pull apart like I have seen. After reaching internal temp of 180 I let rest in a roaster overnight and still no luck had to knife in chunks. Any suggestions?
Need to determine if its holding heat and think the only way is adding a gauge on the lid? Have seen the wireless ones and maybe that would be a better choice? It does have an internal meat therm. but cant determine if that's very accurate either? Changed pic and most likely be keeping name...
Smoked several times and have great results only needing to add a thermometer to allow better control of heat, that is the only fall back I can see with unit. Hard to know what heat setting to use