Recent content by mpeachhead

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  1. mpeachhead

    Round Roast

    Man, I could kick myself in the butt this morning. I forgot to take pictures. I put a chicken, a rack of spare ribs, and the eye of round roast on at 7:50 a.m. Satruday. The grill was around 250 degrees. I did a 2 1/2-2-1 method on the ribs--best I ever made. I let the round roast unwrapped...
  2. mpeachhead

    Round Roast

    Thanks, Nick. That's exactly what I have. I'm going to put it on tomorrow morning. I'll take your advice.
  3. mpeachhead

    BBQ regret-rant about a lunch

    Always. I had a similar experience at some chain my friend dragged me to in Atlanta. No smoke smell. You could eat off the floor, but why would you want to? They didn't have anything edible in the entire place. Even their corn on the cob was frozen. The best places are the literal BBQ shacks...
  4. mpeachhead

    Round Roast

    Well, damnit. Now I don't know what to do. Seboke says 145. White Cloud says 195 (nice pictures, by the way). That's a helluva difference. Is it safe to say that anywhere in between would be edible? I'm thinking of putting it on Friday evening late, stoking up the smoker before I go to bed...
  5. mpeachhead

    Smoking a fully cooked ham?

    I love to do cured picnic hams. They are from the shoulder, so they are more tender--basically a cured boston butt. I'll take them out of the packaging, rinse them off, then pack brown sugar all over it--as much as I can get on there. Then I wrap it in plastic wrap and put it back in the fridge...
  6. mpeachhead

    Round Roast

    Thanks, guys. White Cloud, your link didn't work for me. Seboke, that sounds almost too easy to be true. I'm going to go for it though. I'll take that baby out today and start letting it thaw. I'll post pictures for you next week. My fingers are crossed.
  7. mpeachhead

    Round Roast

    I've got one in the freezer, and I was thinking about trying it on the smoker this weekend. I'm worried about it drying out, being tough, etc. Do you recommend a brine? If so, what's a good recipe for one? Thanks, Michael
  8. mpeachhead

    Saturday's smoke

    I live in South Georgia, so I guess I can look forward to it getting easy this summer also. My guess is the humidity will give me a few problems though. Thanks for all your advice. I know who to turn to about my Brinkmann now.
  9. mpeachhead

    Saturday's smoke

    I didn't have it licked then, but I licked it last Saturday. My Smoke 'n Pit comes with two large holes in each side of the lid. I'm not sure what they are there for (to install some sort of rotisserie attachment?), but I sealed those babies up with some aluminum flashing and JB Weld. I cooked...
  10. mpeachhead

    Brinkmann Smoke 'n Pit

    All it does is humidify the air and possibly regulate temperature a bit by storing heat. If placed near the fire box, it might help as a baffle. It could also double as a drip pan for grease.
  11. mpeachhead

    Saturday's smoke

    Thanks. I think I'm going to try some beer can chickens and another fatty this weekend. I'll have this baby figured out by springtime!
  12. mpeachhead

    150 some odd pounds

    So, when do I get mine? Just UPS me a bundle. 10 pounds should do me.
  13. mpeachhead

    Saturday's smoke

    Here are the results. I had a lot of trouble with wind that day. 30 miles per hour for most of the day. I eventually removed the baffle and removed the new grate (I didn't feel like enough air was circulating underneath it). The wind was not in my favor. It messed up my temps. Instead of doing...
  14. mpeachhead

    Saturday's smoke

    Here is what I did Saturday. First off, I'll show you the modifications I made: I rolled up some aluminum flashing to lower my smokestack, made a baffle out of it, and put a drip pan with some water to act as a tuning plate. I also raised my grate level in the firebox with an old pizza pan.
  15. mpeachhead

    Brinkmann Smoke 'n Pit

    Well, I smoked on Saturday. I did a corned beef brisket, a rack of ribs, and a fatty. About three hours in, I threw some chicken quarters and stuffed porkchops on for my parents. However, the wind was gusting at upwards of 30 miles per hour for most of the day here in Georgia. I played hell...
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