For sure a pull out unless you go mechanical. I have 3. Both types. I use the pull out for anything over two pounds which requires a large bowl as that blocks your view of the digital display. No question pull out for sure.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
But whichever scale you choose, make sure you can set it to stay on. Most of the battery operated scales have an automatic turn off, (to save batteries), and having it turn off in the midst of adding an ingredient is very irritating. The KD8000 runs on batteries but has an optional ac adapter. With the ac adapter you don't have to worry about running through batteries. This is the scale recommended by multiple members of the now defunct Baking Circle forum at King Arthur Flour.
Edit to add make sure you go to Amazon through Meathead's link whatever you decide to buy.
I would make sure your scale measures in 1 gram increments. Some of the less expensive ones measure in 2 gram increments so if you need to measure out 5 grams, you can't.
A new bread man! Woohoo! You will love it Scott. Plus you can do it while you're doing a low and slow cook. Bread is like BBQ in that there is lots of waiting for stuff to happen.
scottranda ... I had a guy (a Pit member) ask me to help him learn how to make sourdough bread a while ago. I put together a very detailed thread that is step by step of all the information you will want and need to make a perfect loaf of sourdough bread. A few guys have used it and have posted pictures of their successful attempts.
Use this thread to get started and feel free to ask me any questions that you might have.
Teaching Steve Vojtek how to make sourdough bread...
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
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