I use large Rubbermaid totes for storing my grain. Keeps it dry and also keeps the mice out. Plastic trash cans work weel too.
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One could make beer into whiskey with a crock pot. If one was so inclined.No, no, no. Grandma never used crock pot.
It was pressure cooker.
I never understood what that copper tubing was for.
Major, why have the turkey in the oven at all if you're going to smoke it?
What kind of smoker do you have?
Generally I'd say smoke on the hot end of the spectrum (which I guess since according to Euro/Cappozoli standards, is the SUPER hot end since anything over 100F is hot smoking), upwards of 300+ so the skin crisps more. Poultry in experience is not like pork ribs and brisket, it doesn't need low and slow as much, and I've always preferred birds roasted more crispy at higher heat with smoke than the low and slow equivalent, but that may just be personal prefs.
...Yeah 3 or less...here's the mfg's data sheet.It used to be 2.4. Looks like they lowered the concentration.
Really? I don't recall it ever being 2.4, but that doesn't mean it wasn't!
You crock pot haters can go ahead and hate. I agree they are not ideal for everything - but for roast beef they work great. But, I'm willing to learn. What would be a better way to cook a roast beef? Or, would you simply cook something else?