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  1. portlandroger

    DigiQ DX2 fan speed? Is 10 cfm to big for a 18" WSM?

    I have never use a Guru, but the guy at the factory was telling me that the reason for them including a 10CFM fan for the WSM is to "bring it up to temp quickly". For me, to date anyway, I have always brought my WSM up to temp manually, but "with" meat in the pit.  I like the way the smoke lays...
  2. portlandroger

    DigiQ DX2 fan speed? Is 10 cfm to big for a 18" WSM?

    I never bring my pit up to temp before putting the meat on it. Why would you have to bring the pit up to temp without the Guru first?  If you want to have your pit up to temp first, why not use the Guru to bring it up?
  3. portlandroger

    Is Fig a good Wood to Use for Smoking?

    Bubba- A little off topic, but you mentioned 'chicken'.  I never BBQ chicken, because in the past whenever I did it it, the skin always turned out gummy.  What's the trick to smoking a chicken (parts or whole) so the skin is edible?
  4. portlandroger

    DigiQ DX2 fan speed? Is 10 cfm to big for a 18" WSM?

    I am about ready to spring for a DigiQ DX2 by BBQ Guru and wonder about the 10 cfm fan that they recommend.  10 cfm seems like a lot of air to be pushing through my WSM when I want to cook at 220° for many hours.  The next size "down" is a 4 cfm fan. Who can tell me about this? Thanks!
  5. portlandroger

    WSM 18" Using the Lower Section - Question

     
  6. portlandroger

    St. Louis Ribs - Question about the cut

    Chuck & Bill, Thanks very much. I left it on, and frankly, it was ok - no problem! As a side note, usually I rub regular French's type yellow mustard on the ribs first, then the rub. Yesterday I rubbed a 'deli' type mustard, that had a lot of mustard seeds and such in it, and then the rub...
  7. portlandroger

    St. Louis Ribs - Question about the cut

    I am going to smoke 3 racks of St. Louis ribs in a little while. They are setting with the rub on, as I type. The ribs are cut differently than usual, so I thought you guys could lend me some advice... Typically, the place where I buy them trim them bone to bone - no boneless flap of meat on...
  8. portlandroger

    First time Baby Back Smoke

    Wes!!!! Wow!  What a smoker.  I saw one of these in Croatia once, but never here. It is w-a-y more than awesome! (I'll never look at my little WSM the same, again...) 
  9. portlandroger

    First time Baby Back Smoke

    I forgot to mention - when I use the bamboo skewers, I push the skewer all the  way through the meat, through the center circle of air, and all the way through the meat on the other side.  The skewers give the roll stability that way, so they stand up straight and don't flop around...
  10. portlandroger

    First time Baby Back Smoke

    Wes, I buy those bamboo skewers and skewer the ends with 2, sometimes 3 skewers. Super easy to do, and the skewers are inexpensive. A bag of 100 is about $1.50 to $2.00.  I can get 3 or 4 rolls on my top rack and 3 or 4 rolls on the bottom. The only downside is:  The very end pieces don't...
  11. portlandroger

    Comment by 'portlandroger' in media 'image.jpg'

    This looks great! What is it and how'd you cook it?
  12. portlandroger

    Comment by 'portlandroger' in media 'Christmas Crown 2012.jpeg'

    Thanks. It was my first crown roast on the smoker. Really easy to do, and a wonderful presentation on the Christmas table. I dribbled a cranberry sauce on it for a little color and flavor. Somewhere on here is a photo of the crown cut, at the end of dinner. Was a beautiful color inside too!
  13. Christmas Crown 2012 After Dinner.jpeg

    Christmas Crown 2012 After Dinner.jpeg

    • portlandroger
    • Media item
    • Comments: 0
    • Album: Christmas Pork Crown 2012
  14. Christmas Crown 2012.jpeg

    Christmas Crown 2012.jpeg

    • portlandroger
    • Media item
    • Comments: 2
    • Album: Christmas Pork Crown 2012
  15. Christmas Pork Crown 2012

    Christmas Pork Crown 2012

  16. portlandroger

    bbq guru setup on WSM 22?

    Thanks for the advice. Do you 'not' use a Maverick any longer now that you use a Guru? (Is there any need to ever use the Maverick?)
  17. portlandroger

    First time Baby Back Smoke

    Looks great! I have to "roll" my ribs because my WSM 18.5" is a little small to cook them flat, or in a rack (without cutting them up prior to cooking). I cooked these Tuesday, using only one set of vents.  Frankly, it was easier to control the heat using one set of vents - only.  (I have...
  18. Ribs - BBQ.jpg

    Ribs - BBQ.jpg

    • portlandroger
    • Media item
    • Comments: 0
    • Album: The WSM 18.5" is a little too small for Ribs!
  19. The WSM 18.5" is a little too small for Ribs!

    The WSM 18.5" is a little too small for Ribs!

  20. portlandroger

    bbq guru setup on WSM 22?

    Thanks.  The 10 cfm Pit Viper seems too large for an 18.5". So now I have to figure out if the wi-fi function is necessary, or if the standard Digi Q is just fine?  I wonder if people who own the wi-fi model actually use the wi-fi function much, once the novelty wears off?
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