I just grabbed a bbq guru from one of the brethren. $70 - can't even get the parts to diy for that.
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I did a batch yesterday that went for 10 hours, and it doesn't seem to smoky.
completely vegetarian, although not on purpose.
White Single Male is probably not the other.
BBQ brethren is not worthy of it. They moved the door post from "Q-talk" where it was supposed to be
Sounds easy and pretty cool. But I am a little bit leery on the use of water. Any time I have had kraut made with water added its kinda weak and watery tasting. I like the really sour long fermented stuff.
What's your process for curing whole heads of cabbage?
Wonder if there is a way to rig the BGE up for cold smoke?
Time to pack the crock with kraut!
Sounds like someone went by costco or is making room in the freezer.