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  1. jomadav

    Beef Roast from a newbie

    4 lbs. Arm roast - very lean. Smoked at 215-250 for 3 hrs. internal temp was 141 when pulled and put in foil. I read somewhere that after foiling, to put in smoker until internal temp. was 160. Then pull out, wrap in a bath towel, place in small cooler for 2 hrs. I did all of this. I am not sure...
  2. jomadav

    Trying a beef roast

    I now know that I went way to far....The roast was a 4 lb. arm roast....very lean. If I try it again - what do you recommend for procedure? I get the "wrap in foil" and "wrap in a towel and place in a small cooler" part - but is there a simpler or better method? The other question I had is...
  3. jomadav

    Beef Roast from a newbie

    Won't try this again right away - turned out just OK - too spicey on the rub and very well done. Smoked 3 hrs, then one in foil, then one in the cooler wrapped in a bath towel. End result was just OK.
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  5. jomadav

    Trying a beef roast

    All done now. I smoked it for 3 hours at 225-245 and let it rest in foil for an hour in a small cooler. In my opinion, way over seasoned with the rub and cooked too long - was good, but spicey and quite well done.
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  10. jomadav

    Trying a beef roast

    I am trying a beef roast in a verticale square Brinkmann chacoal - stock. I have read to cook to about 130-140, pull it out and wrap in foil, put back in to 160, then pull out and put in cooler wrapped in towels for an hour or two. OK, have said that. The roast is 4 lbs. and lean and the smoker...
  11. jomadav

    Thermometer Suggestions

    Ok, Thermometer issue is done for now. I ordered the Comark Waterproof Digital Thermometer, -58° - 300°F from Amazon. It's actually made by Fluke ( they make alot of my work equip. and I trust them) and it is dishwasher safe i.e. waterproof. The ET-732 didn't have the portability I wanted and...
  12. jomadav

    Hello from Minnesota

    Well, I did it. Windy as all get out - used a folding table as a wind break. I seasoned the chicken with a rub early in the AM and put it in the fridge all day. I needed to hit 225-250 deg. from what I read here - was able to do that until I loaded the meat into the smoker. Maybe rookie error...
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  16. jomadav

    Thermometer Suggestions

    Update - I just looked at the ET-732 on Amazon. Not what I am after - I am looking for the "Stick" type that have a read out on the handle - something like the RT600C  for 20.00. They get great reviews for the price point.
  17. jomadav

    Thermometer Suggestions

    That's kinda my point/ question. Until you get up between 75 - 100 $ they all have problems. Some arne't waterproof, or read at 10 seconds, etc.I actually have 2, one is an Kitchen aid oven thermometer with a long probe - works great for smoker temp at the grate pushed thru a ball of tin foil...
  18. jomadav

    Hello from Minnesota

    I have been grilling for 25 years both charcoal and gas. Just baught a verticle Brinkmann charcoal - and did the modifications right out of the box. So far so good. It holds at 225-260 for about 4.5 hours and then starts to drop off. My first smoke will be this weekend - 8 lbs. chicken leg quarters.
  19. jomadav

    Thermometer Suggestions

    Hello all. I am the newbie here and need someone to point me to a reliable/ accurate meat thermometer for around $ 20-40. I have a newer "Good House Keeping" digital - newer and works good - somewhat accurate, but what I don't know is if an new one in that price range is any better. Any help here?
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