I had the 22” when I lived in Texas, moved to New York for a while and gave to a friend. He got me the 18” once I had a yard again since the shipping would cost so much. It was nice for the rare occasion that I wanted to cook a full rack of ribs or like multiple turkeys. For a single butt or brisket though it used so much coal even with the ring method. No upgraded door, I just buy a bunch of ends and pieces, put em in my cast iron, crank the vents all the way open and coat the inside with fresh grease while I’m seasoning my pan.
I promise I did not do this on purpose. I like potatoes but not potato quality.
Uploaded via memmy which maybe did some jpeg compression. Still getting used to the new world. Need to figure out a better image upload/hosting pattern
I use a chemex, I’ll usually tighten the grind as I go through a bag, so I’ll back the setting off a little before a new bag and then tighten from there. Coffee is too expensive these days to throw away a bad brew and I prefer my coffee to be a little soupy vs. over-extracted
Are you using a blade grinder? I would highly recommend even a cheap burr grinder over blade. What’s your overall brew setup?
What’s less boring? You can make Arch as exciting as you like imo. One of the better distros to roll your own kernel on
@wellington
@lemmy.world