Recent content by fadedgiant04

Wind shields, a pump, two pots, pilot lights, and electrical left Sent from my iPhone using Home Brew

A

Ensure you are using the right filler metal, preferably cadmium free. You'll need either oxyacetylene, or mapp gas. Make sure you clean all the flux off after. Sent from my iPhone using Home Brew

That's the fat cap I trim off while smoking and throw it back on in the oven. It kinda bastes it while being cooked.

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my usual rub and injection. Sent from my iPhone using Home Brew

For 10lbs or more it is a pain and expensive to control charcoal for 16 hours. I usually start around 5pm then throw them in the oven at 10 pm, then go to bed. Sent from my iPhone using Home Brew

i usually go 240-260 for 5 hours in the smoker with applewood chips, and a water dish for humidity, then throw it in the oven at 240 till 190 internal temp. then let it rest for 3-4 hours, then pull it. the oven switch is great for big butts, i cannot lie.

But it would drive me crazy if I didn't put it in the center Sent from my iPhone using Home Brew

I think he is saying that you won't see any change in the mash numbers. Sent from my iPhone using Home Brew

I guess the magnitude of the flow instability might be negligible though. Sent from my iPhone using Home Brew

the wort/sparge water will flow unbalanced through the grain bed, therefore either causing uneven mash temp profile during the recirc, or uneven grain rinsing during the sparge. Sent from my iPhone using Home Brew

Yeah that looks good. Now I just need the right length nipple to take the elbow to the center for evenly distributed sparge flow through the grain bed. Sent from my iPhone using Home Brew

And it fits under the false bottom? Sent from my iPhone using Home Brew

I'll probably plumb a simple pickup in the center as close as I can get to bottom, just looking for other ideas. Sent from my iPhone using Home Brew