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  1. millerk0486

    HELP!!! Homecoming Backyard Bonanza

    If it were me I would smoke the butts a day or two before, then put the pulled meat in the crock pot the day of. If you're serving it unsauced, you can put a little water in the pot to keep it moist. I do this all the time. You can even smoke it a week or longer in advance and freeze the pulled...
  2. millerk0486

    Pork Ribs with Q-VID! :-)

    Cool vid, now I want ribs!
  3. millerk0486

    Smoking ribs

    What you should do is figure out how much it is going to cost you per pound in finished product (meat, fuel, spices, rub ingredients, sauce ingredients, materials, foil, paper towels, ice, etc...). Once you tally all of that up, you know that you will have charge at least that to break even...
  4. millerk0486

    How I start and use my WSM....

    You'll definitely notice a taste difference once you don't use the lighter fluid or match light charcoals. I'm not an old timer yet and am still learning. I used to use lighter fluid too until I saw someone use a chimney. Now that's all I use. I used to always use newspaper with the chimney, but...
  5. millerk0486

    About To Order ET-732 From A-MAZE-N...

    Thanks for the info. I might give that a try.
  6. How I start and use my WSM....

    How I start and use my WSM....

  7. millerk0486

    How I start and use my WSM....

    A chimney is for lighting your charcoals. You fill up the chimney with coals and start a fire beneath it with paper or whatever. I use the white chocolates to start mine, usually 3. I like them because they leave virtually no ash an no taste. Chimney White Chocolates (aka Lighter Cubes)
  8. Screenshot_2013-08-08-07-21-00.png

    Screenshot_2013-08-08-07-21-00.png

    • millerk0486
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    • Album: How I start and use my WSM....
  9. Screenshot_2013-08-08-07-15-03.png

    Screenshot_2013-08-08-07-15-03.png

    • millerk0486
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    • Album: How I start and use my WSM....
  10. millerk0486

    2nd attempt at brisket w/Q-view

    I've always done low and slow for my briskets and have had success. I usually have a full brisket on for 12 hours then wrap til time to serve. I will usually try to maintain that goal temp in the end for a little while to ensure that the fat really breaks down and the meat gets tender, rather...
  11. millerk0486

    About To Order ET-732 From A-MAZE-N...

    What to you use to heat shrink?
  12. millerk0486

    talkin' ribs

    I agree with Chef Jimmy on ground beef losing texture after freezing. I still do it when I get it on sale, but I prefer it fresh.
  13. millerk0486

    VACUUM SEALING DISCOUNT FOR ALL MEMBERS

    Those are exactly what I've been looking for! You will be receiving an order from me in the very near future! Thank You!
  14. millerk0486

    Chuck Roast hit the WALL

    TurnandBurn, that's exactly what I had to do; throw it in a crockpot with some sauce and make shredded beef sandwiches with it. Would rather have pulled pork though
  15. millerk0486

    talkin' ribs

    NIH did a study on the effects of freezing and thawing different beef meats. Here is the scientific study... http://www.ncbi.nlm.nih.gov/m/pubmed/23100592/
  16. millerk0486

    Chuck Roast hit the WALL

    My chuck roasts did the same thing. I had to foil them to get them up to temp. I didn't like the way they turned out and probably won't do them again.
  17. millerk0486

    talkin' ribs

    If it were me, I would freeze then smoke. I feel like ribs are best fresh off the smoker than reheated. But if I were doing pork shoulders, I would smoke, pull, then freeze.
  18. millerk0486

    How to use my Maverick ET732 on OKJ Horizontal?

    If you search probe eyelets on the forum, you'll find some ideas; especially from WSM owners. I intend on doing the same to my WSM soon.
  19. millerk0486

    VACUUM SEALING DISCOUNT FOR ALL MEMBERS

    Lisa, does your site offer the food saver marinating containers? I can't seem to find them anywhere. Thanks
  20. millerk0486

    VACUUM SEALING DISCOUNT FOR ALL MEMBERS

    This post couldn't have came at a better time! I just noticed that I am on my last roll and need to order soon. Thanks!
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