Recent content by shaydu

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    Chuck Roast… first attempt

    I was planning on using the dripping and some beef stock. what other option are there for the foiling liquid? thanks in advance
  2. S

    smoked chuck roast

    after how long can i spritz and how often after the first time?
  3. S

    smoked chuck roast

    thanks for a detailed response! i appreciate the info!
  4. S

    smoked chuck roast

    thanks for the info. so wrap 150-160. Think ill use the peach paper, saw where some collected the drippings or used beef broth and added that to wrap and went to slicing temp. i went back and re read everything but im still unclear what exactly im looking for with slicing temps. Still also...
  5. S

    smoked chuck roast

    it wont let me reply from my other account. thanks for the tips. Whats the benefit of wrapping around 160 vs wrapping at the end of the cook? i saw a recipe where jeff did it both ways. is there a general rule of thumb for time?
  6. S

    Having a bit of a pickle on firebox to chamber opening.

    Dave i searched the files and the thread you posted for the "plug an play caluclator" since the feldon calculator was not recommended. can you direct me to a more precise location to it in the thread please?
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