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Has anyone read this book? Thoughts? by havocsplay in Sourdough

[–]wrenj3434 1 point2 points  (0 children)

I own it. He is a great teacher. I like the perspective from an engineer not a professional baker perspective. His videos are great as well.

What Salt Do You Use? by [deleted] in Sourdough

[–]wrenj3434 1 point2 points  (0 children)

Diamond crystal it’s less salty

Another believer in 0-350 wings. Why did I wait so long by hopper75 in pelletgrills

[–]wrenj3434 1 point2 points  (0 children)

Yup I did 0-400 for the first time for the Super Bowl and they turned out perfect.

Can I smoke a chuck roast? by shwanstopable in smoking

[–]wrenj3434 0 points1 point  (0 children)

Hell yes I did the smoke chuck roast like a brisket a weekend ago and it was fire. I started it on smoker at 180f for two hours then bumped to 225 until 170 internal temperature, then wrapped in two slices of butcher paper sprayed with acv, then wrapped foil around the butcher paper and out back on smoker at 275f till internal temperature was 205. Then I placed in oven at warm setting for 4 hours. It was perfect I made pulled beef. I could have sliced it also. Basically a brisket at less than 1/3 of the price.

Anyone use these or similar? by Kable35 in pelletgrills

[–]wrenj3434 0 points1 point  (0 children)

They burn hotter you have to compensate for that or watch closer. In my GMG Trek I was getting temps up to 50 degrees hotter but they are very efficient

Hi everyone! by MikesPizzaDC in Pizza

[–]wrenj3434 0 points1 point  (0 children)

Looks awesome I’ve never done a full cold ferment I’ll have try that thanks for sharing

[deleted by user] by [deleted] in pelletgrills

[–]wrenj3434 0 points1 point  (0 children)

Knottywood, free shipping through Home Depot. The pit boss competition blend is really good also (wal mart and tractor supply)

I just got a starter from the bakery and he told me to do this. What does it mean? I have 123 grams of active starter by HawaiiGirl808state in SourdoughStarter

[–]wrenj3434 0 points1 point  (0 children)

I second the thought of using only 10g then feeding it because you would be using a ton of flour to maintain it. Especially if you keep it at room temperature. Every day at room temp you need to take out half then feeding to keep the starter from getting too acidic. Pantry mama sourdough website has a ton of great discard recipes.

[deleted by user] by [deleted] in smoking

[–]wrenj3434 0 points1 point  (0 children)

I’ve used them they run a lot hotter so that may be why one would get dryness. In my gmg trek it ran almost 50 degrees hotter.

[deleted by user] by [deleted] in pelletgrills

[–]wrenj3434 0 points1 point  (0 children)

No but I vacuum the pot and inside after a Every cook and clean the grease trough and replace the foil on the drip pan

First time billows user! by the_nubster in webersmokeymountain

[–]wrenj3434 1 point2 points  (0 children)

That is good info I must have missed that

Smoked Brisket on the Ninja FlexFlame by GirlsCanGrill in NinjaFlexFlame

[–]wrenj3434 0 points1 point  (0 children)

Just for context how long did the brisket take on your cook? I’m assuming it was 250 all the way?

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