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PIzza night (indoor cook on a baking steel). Oven goes to 500, steel got up to 530*F or so. 1st pizza was a GF one, didn't have any parchment paper so stuck pretty well. 2nd and 3rd were older doughs that had been frozen. Both showed signs of life and smell of a wonderful acidic sourdough aroma...

Raining day, though not complaining, rain needed badly around these parts. Did a sort of cheat, used the bread machine we have here at the cabin to make a dough, then baked it in an old aluminum pan, I think. Whatever it is it's lightweight. Turned out okay once I remade with the yeast as an...

Jim, you should keep it around...it's a good excuse for some hands on cookin' and drinkin'...if you need one, lol.

Well, I had no choice in this unit, it just appeared one day like magic. My older brother who makes a nicer living than I do purchased it a few years back. I just have to buy a bag of pellets every now and again. The 20lb hickory bag was around $9. I'm guessing I could get 5 or 6 all day cooks...

Got the sawdust burner going early today. Forecast had a nice day on tap, rain yesterday, rain tomorrow. Tossed on a 7 lb pork butt and let it cook. Some leftover "competition" pellets and added some hickory pellets on top. Started out for about 4 hours at 225*F, ramped up to 250 for an hour...

Okay, I'll give you the concepts I learned from The Elements of Pizza by Ken Forkish book I have. The faster the cook time, the lower the hydration of the dough. So for example, a Neapolitan Pizza made in a 900*F oven in Naples will have between a 55 and 58% water content, because the pizza...

I found this on one of the websites that sell the kit in one of the reviews: ----- So far excellent! Just recommend clarifications regarding wood chips. Great timing on your part for review - just now ready to rack to secondary. Directions confusing to me I received 3 different packages of wood...

Bob, I live within an hour of Hershey, just let me know and I can pick you up a few pounds of powder, lol.

Vinny, someday you need to try a longer fermented dough in the fridge (24-72 hours). The flavor is amazing, plus if you use hi-gluten flour (I normally use KA Sir Lancelot for NY style doughs), the dough becomes more workable the longer it ferments, as long as you warm it up a couple of hours...

Looks like Sony is about to topple over and knock Mr. Jones into his own cake.... Or he might be trying to remove all his clothing as his shirt is almost off... Not sure what his left hand is up to...

Started digging around and found plenty of 2015, 2016 and 2017 vintages I made to take and sample on vacation. This one is a Pinot Noir from a Chilean juice bucket and a couple of lugs o' grapes. Pretty much the way I remembered it, the results of 18 months with a couple of French med+ winestix...

You could tell by the cork it held up well... Edit: Now you did it Mike. Made me go back and explore the wine "sanctuary". Found a bottle of a 2015 blend of Merlot/Cab Sauv/Malbec. Base was a Merlot juice bucket with a lug of the three to round it out. Was my 10th batch of wine and the first I...

I've heard of two fisted drinkers, but double bottle drinkers? FYI, how was that 2014 vintage, still holding up well? It looks like it is a Merlot dominate Bordeaux, or whatever they call it here domestically...

Raspberry wine first made in Nov of 2014. Then I found this forum during my searches, lurked for a few months and joined. The wine I then made started actually tasting drinkable after that, lol.

Was gonna make a few pizzas for the neighbor's party, his youngest daughter as well as mine turned 16 this past week. But his wife bought him a present a few months ago, a sawdust burner, think it's a pit boss. So now the man who wouldn't eat chicken if it had a bone in it is cookin' up a big...

Ah, but how many have expired, lol?

Really hoping this cut-off low in Maine/NS gets a move on. My brother just texted me, they cut their stay at our cabin in NorthCentral PA due to the air quality. Looks like their index is at 230 right now. 165 down here, I do notice I'm huffin' and puffin' a bit if I exert myself too much (like...

Yeah, I think you get free space with Windows 11 Pro and we have about 5 gmail addresses between the family members. I'm just old school and don't necessarily like stuff in the cloud. I moved the hard drives over one at a time to the new system and unloaded what I needed. The biggest thing was...

Yes, the corny keg will be fine. You said you have a couple of them, you can rack after a couple of weeks so you don't have quite so much sediment in the bottom when you serve the beer. And yes, the 6.5 buckets would work as well, that's what I used until I got a 7 gallon Speidel fermenter...

Head first is the quickest way to learn!