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    20.jpg

    • flyfishjeep
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  2. 26.jpg

    26.jpg

    • flyfishjeep
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  3. flyfishjeep

    test

    can't get pics to post and show on this forum anymore...
  4. flyfishjeep

    Baby Brisket with Qview

    That is a nice looking brisket and everything else must have been delicous too!
  5. flyfishjeep

    New Member from Minnesota and THANK YOU!!!

    Welcome SKander007!  A lot of us here have been able to bring our A-game to the smoker due to all the advice and quick help of others.  We look forward to many Qview from you and if you don't have pictures, well...It never happened. What part of MN are you from?  I grew up in Buffalo-Wright county 
  6. flyfishjeep

    Smokin' three trouts.

    Those do look delicious!  You wouldn't hear me complaining about hauling in 3 trout like that on my fly rod! What were your cook times and temps?
  7. flyfishjeep

    Ribs, Wicked Baked Beans, Corn and ABTs

    WOW!  Great looking ribs, and a beautiful smoke ring to boot!  Congrats on a successful smoke!
  8. flyfishjeep

    Baby Backs for the 4th with Q-View

    Those ribs do look Delicious!  Always glad to hear a "tweaked" experiment worked!!  If you don't mind me asking, what kind of smoker are you using?
  9. flyfishjeep

    Oil drum Question 250 gallon

    If you are cleaning the rust off I would start with a hand grinder but be careful not to stay in one spot too long and take off too much metal.  If you have access to a sand blaster it would probably be a quicker and smoother way to go. Take a high temp paint like you said after you clean it up...
  10. flyfishjeep

    Brisket queistion

    I don't think it matters either.  I tend to put the fat cap up so as it renders down it will drizzle over the meat and keep it moist.  Plus the meat on the bottom can sit in the juices which will help keep it moist.  Either way you will be fine. Try it both ways and see what you like. Good Luck.
  11. flyfishjeep

    double barrel smoker

    Your smoker looks great!  What was your $ invested in it?
  12. flyfishjeep

    Today's brisket (Qview to come) Sad news...

    Started last night with a 13lb moster packer brisket.  I seperated the flat and the point so it would fit in my MES. Rubbed it with Bilbo's slather,rub and mop.  5 o'clock this moring it went in the MES and back to bed I went.  Got up to feed it some more chips.  I do have to say that this smoke...
  13. flyfishjeep

    Is this a posible true temp

    Keep letting them go. You're fine. Every now and then I think the same thing. I usually think my probe isn't in far enough, so I grab a second one and double check.
  14. flyfishjeep

    Fatty Does Philly - [Qview]

    Looks great! Way to go on the quality ingredients!!!
  15. flyfishjeep

    Beef Short Ribs QVIEW B-DAY Party Continues....

    Happy Birthday! And Oh Man those Ribs look fantastic!!!!! The bark on those things along with the smoke ring would make a blind man cry. Looking forward to more Qview from you!!!!!!
  16. flyfishjeep

    Belated Easter Ham post

    I am assuming that everything turned out well The ham sure looks good along with all the vegies.
  17. flyfishjeep

    Couple of Chicken Wings for 2nd smoke ever.(Qview)

    Nice wings and nice smoker as well! Do you care to share how you built it?
  18. flyfishjeep

    Injected BRT butt for tacos w/pics

    Looking forward to the finished Qview! I also like the injection of pineapple juice...
  19. flyfishjeep

    Thank you everyone.....

    What a great compliment! I bet you won't barely be able to say that you're going to smoke something and he will be at your house! Keep up the good work.
  20. flyfishjeep

    Sunday Smoke w/ Qview

    Here is the finished product! Very Tasty. Some parts were a bit dry, and others were vey moist. I used the 3-2-1 method and I will probably go with the 2-2-1 next time. Cooked them at 225-230 on apple wood.
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