Sluggy

Only just discovered your reply 🙄

I’ve been brewing for 30+ years and never really had a problem with clarity. To be fair I only brew my version of very hoppy ale.

 I say my version as it goes in 10ltr kegs with 60g dextrose and served with minimal pressure as opposed to a beer engine.

My brews are never 100% clear as I brew using the no chill method. Tried the chilling method but much prefer no chill for a full bodied ale.

currently I’m going:- all in one brewer, as soon as the boil finishes it goes immediately into a stainless steel fermenter at murder degrees and left to chill on its own, either naturally or in combination with a brew fridge, yeast is added next day.

Never had a problem in years. 
I like to keep things simple, like me 😁

Been looking up this pressure fermentation stuff but it escapes me as to why 🤷 

Loving my Traeger 780 D2. 
Does it replace my wsm… depends on what I’m cooking. 
Also bought a Kamado kettle during summer… been interesting 🤔 

7 hours ago, Jay123 said:

Any update on the Alfresco pellets?

I use the Apple Alfresco pellets in my Traeger quit a lot, I do find the ash is a lot heavier as in more crunchy 😁 compared to actual Traeger pellets that leave a fine dust.

The Alfresco are good for shorter cooks in my opinion, approximately 6 hours or so as the fire pot can fill up with this heavy ash. Different machines may give different results.

Currently I mix them 50/50 with Traeger pellets and that allows me longer cooks, did a 9 hour brisket yesterday with no problems.

Reason being apparently is that the Alfresco are 100% actual debarked wood of the relevant flavour/tree whereas it seems the Traeger pellets are 100% wood, but not from the same place and are a mix of flavoured wood and some generic hardwood.

Apparently this can have an effect with the ash 🤷This also probably explains why the smoke is very weak compared to Alfresco.

2 hours ago, wolfylee said:

I'll jump in here to state the simple fact that not everyone who has a kamado also has an Ooni. 

Yeah, I seem to be good at offending people here, apologies.  
 

I was implying it might be better to get a pizza oven rather than struggling with a kamado. 
Right tool for right job and all that, but yeah you’re right! I’ll see myself out 😉

1 hour ago, YorkshireSmoke said:

Any tips for getting to really high temperatures for pizza cooking? I fully cleaned out the kamado yesterday, lit with maybe 2 thirds of the bowl full of charcoal, left for at least 30 mins and the dome temperature seemed to stop rising at around 320C. Both vents were fully open.

I had a 15” / 38cm pizza stone on the grill, which didn’t leave a huge air gap around the edge. But the total gap would be at least as big as the inlet vent, if that makes sense.

So is the stone too big, or am I missing something else?!

Forgive my ignorance but why would you wanna cook pizza on it 🤷

I have an Ooni pizza oven and it’s far more efficient at cooking pizza than a bbq or anything else. 
12” pizza in 45 seconds with a good back breeze, maybe a minute on a mild day, all on a pint or pint and a half of wood pellets.

Had it up to 600c two days ago with this current wind. Couldn’t turn pizza fast enough.

Not knocking just genuinely interested??

Was actually looking at something like this.

https://www.puritandoors.co.uk/ss3-ultima-large-home-tandoori-clay-oven.html

I like the proper fancy clay jars but think something like those wouldn’t last long with 3 lunatic dogs. 

Anybody got a Tandoor?

Really tempted but not sure if it’s worth it. Anyone here got one or used one? Does it get much use or is it another great idea but limited in reality.

Cheers 

Still around and on the grill/smoker at least 3 days a week come rain or shine. 
just not much to talk about I guess 🤷

6 hours unwrapped on Traeger big game.

Not too shabby for a first outing on a pellet grill compared to my usual Smokey mountain.

Managed to get around to firing it up today!!

Pro 780 D2 wiFire.

Ribs on Sir ribs alot... Don’t blame me, app wanted to name it 🤷‍♂️..seems fitting to cook ribs as a first venture.

How much difference does pressure fermenting really make?

 I ferment 11 litre brews in 19 litre plastic carboys and see no reason to change but I have seen lots mentioned regarding pressure ferments but not convinced it’s not just a fad.

Hiya,

Wind can be brutal on a kettle, been windy here for a couple of days, playing merry hell on my smoker with the chill factor. My snakes have been a briquette higher than usual to combat it.

Look up the snake method and protect your kettle from too much wind and you won’t go far wrong.

On 6/11/2020 at 2:09 PM, tedmus said:

I think one of the end ribs on the pork rack is doubled over inside the packaging.

Look the same quality I get from ABC butchers near me... proper ribs 😎👍

Just had my second set of 10 litre kegs delivered and they are just as outstanding as the first set... previous worries have been resolved and I’m now looking for some proper beer recipes to fill them with!!

Am an experienced brewer that left it behind a while back but now looking to brew proper beer ( not pissy lager please). Any recipes for a good malty hoppy brew??

Less wrappage resulting in an ever so slightly firmer rib..

Rubbed in my own bbq rub, smoked on apple and finished in a honey butter glaze.

Bone still fell out but leaving a firmer meat behind.

Deffo the way to go next time.

Day after ribs instead!!!

15 minutes from done 😎

Suppose I’ve just got used to the Reddit format. 

Just me then 🤷‍♂️

If I stop posting that’ll prolly solve it  

I see what you mean but do we really need a sub category for every machine? 1 for each group maybe, gas, electric, charcoal and maybe stick.

 Same with a few sub menus.

Dunno about anyone else but I’m forever losing posts 🙄🍻

For the last few days this forum insists on constantly logging me out!!, particularly on the newest page of any particular thread!! 
As most know.. I joined in on the bbq weekend but it was a constant struggle to stay logged in!! At one point I asked Mr Monkey if I had been banned?? 
Last day I stayed permanently logged in and all seemed fine but even now I can log in and go to the last page of a topic and get auto booted?? 
 

I know my stuffs good and people may feel intimidated but still!!!!   🤪😝😜
 

Just me ?? I’m on iPhone if that has any bearing 🤷‍♂️

looks Alright to me !!!

Only one as it’s over a foot long !! Follow your nose and if you find it you’re more than welcome to help us scoff it!! 😁

I seriously think there are wayyy too many categories here. Very easy to miss and/or lose posts.

Considering the number of active posters I would suggest a little streamlining wouldn’t go amiss. 🙏

For those that think you can’t get low and slow on a kettle...

Been hankering for a couple of weeks but too lazy.

Core is 1.5 x 1.5 inch of cheddar cheese.

Wrapped in pork sausage meat mixed with grated Apple soaked in lemon juice, along with a mix of herbs and spices that I’m not gonna spill.

Wrapped in x2 hammered out pork fillets.

Wrapped in x2 packs of streaky bacon.

Smoked on my Weber kettle using heat beads and soaked whisky oak chips.

update when done... if I remember 🙄