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gerhardk

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  • Re: Destination Ribs

    gerhardkgerhardk
    I am basically doing the same thing end of May with 8 racks, I am a foiler so I smoke 3 hours, foil 1 hour (they are fully cooked at this point) refrigerate and then they go on a gasser @ 250º for 45…
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  • Re: egg related. ..pics and phone cameras

    gerhardkgerhardk
    I think taking good photos and the cost of the camera has about as much relationship as cooking good food and owning an egg. The two are related because people with an interest in photography are wil…
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  • Made pizza today

    gerhardkgerhardk
    Dough was made yesterday and kept in fridge till about 2 hours ago Flattened by hand and then placed on parchment, this was the third pizza of the night so the parchment is a bit dark Loaded up with …
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  • Re: OT. What size house do you live in?

    gerhardkgerhardk
    Our house is a little over a 100 year old farm house, it's about 1800 square feet, 3 bedroom, 2 bath, unfinished basement. There is only two of us and we feed the occasional feral cat or cats. G…
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  • Re: Smoke in garage

    gerhardkgerhardk
    In a commercial hood the make up air is like a non powered vent that provides fresh air above the appliance, the negative pressure from the exhaust causes the fresh air flow. The idea of this is to m…
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