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  1. jeremymillrood

    Looking for recommendations on a good wireless/WiFi meat thermometer

    I've got an old Redichek themometer and I'm looking to upgrade to something newer and with Wifi. Here are my requirements: Accurate readings WiFi Multiple probes, including one to measure smoker temp Wireless probes if possible, but not a deal breaker Decent app with good features I looked...
  2. jeremymillrood

    Smoking a brisket flat at high heat

    Hey guys..Haven't been around for a while, and I'm about to do a brisket for my father-in-laws b-day. Last time I did one was 4 or 5 years ago, so to say I'm out of practice is an understatement..:emoji_laughing: I've got a Weber bulet and want to try the high heat method, but I'm curious if...
  3. jeremymillrood

    Question about use of wood for smoking

    When I first started smoking, I was using mostly lump charcoal and now I have switched to using primarily oak.  For you guys that are using just wood to smoke with, how do you keep from oversmoking the meat?  Obviously when adding more wood to your fire, it has a tendency to smoke up.  This...
  4. jeremymillrood

    Need input, learning ins and outs of new smoker

    Had this custom side firebox smoker made for me several months back and have smoked on it 3 or 4 times, definitely not enough to be an expert with it but I have noticed a couple of things and would like to get some suggestions from you all. Here are some pics. My first question is about...
  5. jeremymillrood

    Smoking my 2nd Brisket 10 pounder w/ Qview

    Father-in-law requested a brisket for his birthday and I haven't done one yet in my new smoker so I was pretty happy about the request. Picked up a 10 lb packer from the butcher yesterday, $4.99/lb, trimmed up some of the fat when I got it home, coated it with yellow mustard did my usual rub...
  6. jeremymillrood

    Smoking my 1st Chuck w/ Qview

    Two firsts for me this weekend, first time using the new smoker and my first time doing a chuck.  Picked up a nice 7 lb chuck yesterday, hit it with some mustard and just a basic butt rub..Started the fire around 8:30 this morning hoping to be ready for dinner around 5:30 or 6, plan is to bring...
  7. jeremymillrood

    Check out my new custom vertical smoker w/side firebox

    After struggling with a flimsy vertical Brinkman for several months, I decided I wanted to get something a lot more durable and built to my specs. Did a lot of looking around and finally found a guy on Craigslist. After going back and forth for a couple of days we settled on a design and I have...
  8. jeremymillrood

    Smoker Recommendation Needed

    Ok, I bought this Brinkman vertical about 2 months ago. Don't get me wrong, it's good for what it is, and I've used it several times. This passed weekend, I realized that it's just not enough smoker for me..The metal is flimsy and the paint is already peeling on the back where it's had too...
  9. jeremymillrood

    Smoking a Bottom Round

    I wanted to do beef ribs this weekend, but the butcher and the supermarket were both out. So, I decided on a bottom round. I know it's not the best candidate for smoking, but I figured I would give it a try. I have a 5 and a half pounder. I'm going to do a dry rub and smoke it to 150. For...
  10. jeremymillrood

    Smoking my first brisket pics included

    Got tired of the cheap old Brinkman bullet smoker and always wanted to smoke a brisket, so I went out to Wally World and picked this up the other day. Really wanted to get one with a side box but I'm limited on space, so this will have to do the job for now. It's another Brinkman, but this one...
  11. jeremymillrood

    What cut of meat for smoked brisket

    First let me say this is a great site..Found it after looking for some information on the Meatman website. Here's the deal..I've done quite a bit of smoking, usually chicken and ribs, but I want to try a brisket. I keep seeing reference to a "packers" cut of meat, one that has a nice top fat...
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