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I just came across this one and it sounds tempting! https://www.walmart.com/ip/Masterbuilt-Gravity-Series-560-Digital-Charcoal-Grill-Smoker/811864559

Double post

I'm used to doing it freight train style where you stand in front of it and feed the beast keep a eye on the temp at all times love doing it this way, But want something that's more set and forget , I'm used to 6 to 15 hour cooks but by the time i'm done I'm usually to drunk to eat the old way...

Has anyone ever ran thier ferment through a juicer then boil and bottle how did it turn out ? You should be able to add water and vinegar to get the right consistency right ?

I got the Pesto 23 quart cooker canner https://www.gopresto.com/product/presto-23-quart-pressure-canner-01781

I guess my main question is can you pressure can precooked food or will the canning process over cook it ?

So I got my pressure cooker/canner with the ambition of learning to pressure can but now I'm a bit nervous about it lol Can someone explain how pressure canning works ? I'm going to do things like Bean soup , Chili ect .. Even meat if I can get it down but I'm confused because from what I'm...

Meaty not to chewy or tuff . I use a dehydrator for 12 hours but probably should add more time then directions say .

I've followed some online recipes but not getting that commercial taste from them , Anyone got a jaw dropping recipe they care to share?

Neighbor gave me a couple bags of Pomegranates around 34 what should I do with them ? He gave me a bunch "not this many" last year but I only made juice and that was a pain probably did it wrong lol but what would you guys do and whats the best way to Juice them ?

Well I know I'm creating sacreliog but it's been 7 days I opened and tasted and it was delicious so I put it in the fridge and called it a day , 1st question will it explode? 2nd It tastes so good now crunchy and sour why let it go for more time ?

Is this normal this is a week old the cabbage has risen a bit but mostly still under the brine but has left behind these foamy bubbles

Yeah I did notice it was easier after letting it sit for a bit . Don't know how tho keep it from breaking though . I'll figure it out I guess.

Yeah it's the same kit got it from Amazon working out pretty good other then the easy to remove glass weights lol Not so easy without rubber gloves.

The Tea Pot is from the 1890ish's The cup is a recent limited addition My Girlfriend is from England so tea is a thing lol

Well here's my 1st attempt guess I did get enough brine this is one head a cabbage .

Cant you just mix up a brine 2 tsp to two cups water and call it a day? This squeezing is breaking it up into small peices and taking forever. Squeeze a bit and add extra brine to cover ?

It worked after but man it took off moved close to 2 feet in a matter of seconds before I got to it. Hope nothings wrong it's only been used like 3 times .

So the other night blending some sauce ,I was using my Blendtec I turned my back on it for a minute and all of a sudden it went crazy like someone pushed the gas pedal to the floor It started dancing on the counter top and smelled really hot anyone else experience this ?

Is pickeling salt better or just sea salt not seeing anyone using pikeling salt.