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  1. IMG_20130728_150537_915.jpg

    IMG_20130728_150537_915.jpg

    • millerk0486
    • Media item
    • Comments: 0
    • Album: First Time Shoulder Chuck Roasts
  2. First Time Shoulder Chuck Roasts

    First Time Shoulder Chuck Roasts

  3. millerk0486

    First Time Shoulder Chuck Roasts

    Here they are Rubbed and Injected. I don't normally use commercial rubs, but the store that I like to get my spices was out of my way yesterday so I am trying a new commercial today. Jakes Grillin Old Fashion Coffee Beef Rub.
  4. IMG_20130728_104503_397.jpg

    IMG_20130728_104503_397.jpg

    • millerk0486
    • Media item
    • Comments: 0
    • Album: First Time Shoulder Chuck Roasts
  5. millerk0486

    First Time Shoulder Chuck Roasts

    I'm using a WSM 22.5. I have always used chips. My last experience with chunks, they kept flaring up and made the temp jump. I'm guessing that I didn't let them soak in water long enough. I just got back from the store and picked up a 3.5lb Bottom Round Roast too. I would like to smoke then...
  6. millerk0486

    First Time Shoulder Chuck Roasts

    Top O' the Mornin' I was going through my freezer the other day and I came across two Chuck Shoulder Roasts that I previously purchased as a buy-one-get-one deal. I was thinking about roasting them in my crock pot with some veggies, but nowadays, anything that doesn't involve smoking or...
  7. millerk0486

    Can I use teak wood in my vertical smoker?

    If it has been treated in any way, then I would not use It. I've only ever heard of it to be used for outdoor furniture because of its weather resistance. A quick Google search said that it has oils that make it weather resistant. I do not know if those oils would be harmful in food or not, so I...
  8. millerk0486

    Info for the Winfo!

    I vote WSM too. I have the 22.5 and it holds tempos very well. I used to have a vertical brinkmann (not sure if its the same one you're asking about) and it was a pain to keep a good temp. I had to babysit it a lot. It was good for a beginner as far as price goes and learning the importance of...
  9. millerk0486

    Water or no water?

    I have heard both opinions on the matter. I have always used water in my WSM. I think it also helps in maintaining the lower temps in my smoker too.
  10. millerk0486

    Jack Daniels Pit Beef by SQWIB

    Thanks for the info SQWIB! I am going to give it a try when I smoke my two pot roasts tomorrow. I've never smoked those before, but I think your mop would do them right! Also, you should know that this thread has now convinced me to invest in a meat slicer, LoL. Thanks again!
  11. millerk0486

    youngest SMF member

    I'm 27 and started when I was 24!
  12. millerk0486

    Jack Daniels Pit Beef by SQWIB

    I have been eyeballing this post all week! Now I'm tempeted to fire up a Bottom Round, myself. How did you make your mop? Or is it a secret?
  13. millerk0486

    Cart for my WSM

    Awesome idea! I've been wanting a cart option too, but haven't known where to start. Thanks for the post!
  14. millerk0486

    First Ribs

    Looks like it turned out good! I have applied my rub as early as the night before or as late as just an hour before, and in my opinion, there has not been any noticeable differences between the two methods. in regards to your temp issues, you want space for your charcoal ashes to fall and do...
  15. millerk0486

    Elk Jalapeno Cheddar Summer Sausage..

    Customs & Border Protection
  16. millerk0486

    Elk Jalapeno Cheddar Summer Sausage..

    That sausage looks really good! Has anyone ever tried to make sausage like that on a WSM? I've never made sausage before, but I'd like to give it a try sometime.
  17. millerk0486

    Cleaning it

    Agree on cleaning only when needed. I usually clean mine every 6-12 months depending on how much I have used it. The only things that I clean regularly are the grill grates and water pan. For the water pan, I normally line it with heavy-duty foil when I cook, so cleanup for that is easy and...
  18. millerk0486

    Cleaning it

    My WSM is still fairly new, so I have not cleaned it yet. I have been thinking about doing it soon. My last vertical smoker I had, I used to power wash it on pressure high enough to knock the debris and any creosote off, but low enough to not damage the paint, etc.. I would also, light some...
  19. millerk0486

    Trying to cook dinner but not going so well

    After a few more smokes, that smoker will seal up any other air gaps (door hinges, etc...) that would let heat out and that will help in maintaining your temp too.  
  20. millerk0486

    Baffled in MD

    Welcome! I'm smoking out of central md too (Frederick County). I agree with SeenRed on checking out the 3-2-1 method. That's what I do. You can tweak the timing to your liking til you find what you like. Brisket is one of those meats that you gave to give a lot of TLC to. As long as you keep...
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