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  1. millerk0486

    Jack Daniels Pit Beef by SQWIB

    I used your JD injection on a bottom Round and it rurned out amazing! I cut it as thin as i could with my elecrric knife. I will definately wlbe smoking this again. I justscored a free meat slicer and will hopefilly get some thinner cuts next time...
  2. millerk0486

    Another what did I do wrong post.

    Good air flow will resolve the bitterness. If you think your loin was too salty, you may want to rethink on Brining it over night. I used to brine chicken, but it kept turning out too salty. Once I eliminated the brine, the chicken was fine. It may be a different story with your pork loin, but...
  3. millerk0486

    Info for the Winfo!

    I had an old TV Dinner Tray stand that I use to hold mine up off of the ground.
  4. millerk0486

    Another DRY brisket

    All of the briskets I have done, have done fairly well. My main focus to keep it moist, is to limit any puncturing, wait until the last minute to slice, and mist it with a juice throughout the cook to help seal the juices/moisture in. I would also wonder if when you wrapped it with the beef...
  5. millerk0486

    Another what did I do wrong post.

    What's a fry test?
  6. millerk0486

    Info for the Winfo!

    I thought the same thing when I ordered mine! I looked all over and couldn't find any on display to see in-person before I bought it. I got mine through home-depot too via gift cards. Over the holidays and my bday, my family asked what I wanted, so I told them home depot gift cards. I ended up...
  7. millerk0486

    wsm 18.5 inches

    It's listed under, "Other BBQ Products". It's called, "Probe Eyelet Assembly"
  8. millerk0486

    wsm 18.5 inches

    There's an adapter eyelet that you can buy for under $20 from the BBQ Guru web site. It is supposed to replace one of the bolts that is already on the smoker. So, no additional drilling is required.
  9. millerk0486

    Had an idea

    If you plan on cooking the food from your residence, some towns require temporary business permits. Ours requires one just to hold a yard sale.
  10. millerk0486

    Info for the Winfo!

    You'll like it! It's a good smoker. There are plenty of mods people have done to it to fit their cooking style.
  11. millerk0486

    Pulled pork platter question

    Lately, I have been yielding between 40% and 50% of actual finished product with pork shoulders. Something else I learned back in my college days of being a summer plumber helper, is to always quote 15% more in material for a job. Today I have started to do the same thing when smoking large...
  12. millerk0486

    dont smoke tri tip n please fix tv pitmasters lol

    I've yet to do a Tri Tip, but agree with wanting Pitmasters to go back to following teams in the actual competitions. It's neat seeing how everybody does their food, but I feel like the judges are starting to repeat everything they are looking for, etc...
  13. millerk0486

    Info for the Winfo!

    Maybe... I'm still new to mine. It may be possible if you added more unlit coals in the beginning. If you had an automatic stoker, I'm sure it would last 6+ hours without you needing to tend to it as long as you had plenty of fuel.
  14. millerk0486

    Info for the Winfo!

    It's a good backyard smoker, but I wouldn't take it to tailgate with, because it's a 3 part unit and not easy for transporting in my opinion. I tailgate for Redskins games all the time, but we just take a grill to warm up whatever I smoke the day prior.
  15. millerk0486

    Call the BBQ Police

    I have a bottle, but have only used it some sauces
  16. millerk0486

    My First Butt coming this Sunday, a few questions?

    That should be enough meat for everyone. I usually figure a 1/4 lb as a serving. If it is a bone-in butt, then you can figure to have about half the weight in meat when done cooking/pulling. I agree with GrillSeeker on using a fruit wood if you want a light smoke taste. Apple wood makes a good...
  17. millerk0486

    Info for the Winfo!

    I used mine yesterday and it held good temps between 205 and 235 for 6 hours. I basically had a chimney's worth of unlir coals in a ring and dumped a lit chimney in the middle. The only tending I needed to do every so often was opening the vents throughout the cook. I did add about two handfuls...
  18. millerk0486

    First Time Shoulder Chuck Roasts

    Sounds good Gone4NC. I will have to try your rub some time. I definitely just found a new meat for me to smoke again. I just sliced the Bottom Round and it tastes awesome! I will definitely do this again! The pot roasts are still in the smoker. I was afraid that they would dry and get tough...
  19. IMG_20130728_175838_181.jpg

    IMG_20130728_175838_181.jpg

    • millerk0486
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    • Album: First Time Shoulder Chuck Roasts
  20. millerk0486

    First Time Shoulder Chuck Roasts

    The chucks are starting to look like steaks right now, but I have been keeping them moist with the mop. After 3 hours, my bottom round reached 135°. I went ahead and pulled it and wrapped it in foil. I want it to be medium, so I am going to leave it wrapped at room temp before I put it on the...
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