Toggle sidebar

Recent content by portlandroger

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. portlandroger

    How do you Smoke a Boneless Leg of Lamb?

    My camera was in my other car, so I didn't have access.  Too bad as the lamb looked great. I like to shop at Cash & Carry too. Their pork is good as is their beef.
  2. portlandroger

    How do you Smoke a Boneless Leg of Lamb?

    Bend Oregon! Great Place. I cooked it the other day.  IT was 140° and it was perfect. It cooked at about 300°. I jazzed it up with garlic, S&P, Rosemary & Olive Oil. Next time I'll just use S&P.  I used a little apple wood & didn't really like that.  I've been using Pecan on everything...
  3. portlandroger

    Turkey - To Brine or Not to Brine a Frozen Turkey? That is the Question!

    I've got a 10.lb "Natural Free Range" Turkey that is thawing in the fridge right now.   We've never bought a frozen turkey, but had to this year. The wrapper states, "May contain up to 6% Retained Water, contains no artificial ingredients, no preservatives, only minimally processed. On the...
  4. portlandroger

    How do you Smoke a Boneless Leg of Lamb?

    I love lamb, and tried smoking a boneless piece of leg one time.  It turned out dry. I would love to hear from folks who smoke this delightful meat successfully. What wood do you use? What rub do you use? How hot & how long? I just bought a 3.7 lb piece of boneless leg of lamb and want to...
  5. portlandroger

    Are the FAB injectible meat enhancers worth buying?

    I have been reading about the meat enhancers called FAB. Can anybody tell me about these injectables? Naturally, the webpage selling them says they are the greatest thing possible for smoking meats. But are they? If they are, I'm in, but if they are not, I'd rather save my money, as they are...
  6. portlandroger

    Where can I buy an adjustable metal top vent for my Kamado?

    Thanks very much. I am hoping to find one 'without' the name / logo embossed in the metal - just a generic top vent.
  7. portlandroger

    Where can I buy an adjustable metal top vent for my Kamado?

    I have an original circa 1960's Japanese Kamado #3. I would like to find a metal top vent (cap) that fits. Does anybody know where I can purchase a top vent? Thanks!
  8. portlandroger

    I Had to Use Kingsford's "Original" Blue Bag Charcoal!

    Stan... In a WSM all wood seems like it would be a lot of hassle. I have a friend with an offset box - like the one in your Avatar, and he too uses only wood, but to use all wood in a WSM - I'm not sure how it is done. I haven't actually had any "smells" with the Competition brix over the...
  9. portlandroger

    I Had to Use Kingsford's "Original" Blue Bag Charcoal!

    5 o'clocker-  I used the blue bag when I first started smoking some years ago, out of ignorance and ease (they are sold everywhere).  But I too, once I got hip to the Comp Brix - that's all I use, except for this bag I had to buy the other day! Not sure why places like Home Depot don't carry...
  10. portlandroger

    I Had to Use Kingsford's "Original" Blue Bag Charcoal!

    I don't burn through the charcoal too fast, but I figured that the charcoal would burn uneven (too hot at the open vent vs no heat over by the closed 2 vents)  which would make the meat cook uneven - even hot on that one side. If it does not create an uneven heat, I might try it, because...
  11. portlandroger

    I Had to Use Kingsford's "Original" Blue Bag Charcoal!

    Johnny,  I dump and wait too, but haven't used water for a long time. I filled my water bowl with sand, then set a foil covered terracotta plant /pot tray on top of the sand filled bowl. I like the consistency of the sand a lot better than water. It is interesting that you use only one...
  12. portlandroger

    I Had to Use Kingsford's "Original" Blue Bag Charcoal!

    Also, I noticed that the lump in my local store was either Hickory or Mesquite. Lately I have been adding Pecan chunks or Apple chunks to my Competition brix. I like the flavors. I have used Hickory so much, in the past, that I am a little tired of the taste, and frankly, I've never much...
  13. portlandroger

    I Had to Use Kingsford's "Original" Blue Bag Charcoal!

    I have a WSM and have never used lump, although it is easy to get. Would it be advantageous to use in a WSM?  I always use the Kingsford Competition brix, and they do the trick and are easy to use - although not always easy to find.
  14. portlandroger

    I Had to Use Kingsford's "Original" Blue Bag Charcoal!

    Case, Do you typically add wood to lump? If you do add wood to it, what is the purpose of using lump to begin with?
  15. portlandroger

    I Had to Use Kingsford's "Original" Blue Bag Charcoal!

    OK!  The  ribs turned out great and the "smell" from the blue bag brix did not taint the meat! Has anyone used lump without adding wood?  Does it give you a smokey taste (without adding wood)?  
See more
Top Bottom
Back
Clicky