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  1. portlandroger

    bbq guru setup on WSM 22?

    You mentioned that the 10cfm is a little overkill... I was thinking that it might be. I am looking at the various models, and notice that Guru has a 4cfm fan available. Would 4 cfm's be enough, for an 18.5" WSM?
  2. portlandroger

    gotta order my power draft setup and need some help...

    I've done a number of 'over night' cooks, using only my Maverick.  It works fine, but I'll admit that the darn thing wakes me up to tend to my WSM too.  I'm seriously thinking of buying a DigiQ myself.  Heck - sometimes during the day I have to tend to temp fluctuations and it seems that the...
  3. portlandroger

    Is Fig a good Wood to Use for Smoking?

    Thanks. I've seen fig on a safe list, but never spoken to anybody to find out if it actually has a nice flavor. I kind of thought that green wood might tend to give off bitter flavors, but wanted to ask - just in case. With all the "work"  & expense to smoke a nice piece of meat, I hate to...
  4. portlandroger

    Is Fig a good Wood to Use for Smoking?

    I have a Fig tree that I just trimmed.  Does anybody here use this wood? Is it worth saving? Do you use this wood green or must it be seasoned?   When I buy wood from a wood "bagger", it is always really dry - like 1 - 2 years old.  Is this necessary, or can you use it green? I've got a lot...
  5. portlandroger

    WSM or Egg

    I agree with the 18" model. It'll cost you less up front, it holds a lot (plenty for most friends & family events), you'll spend w-a-y less for fuel, and it takes up less space.  Dollar for dollar, I'd skip the egg.  They are wonderful, but the WSM is fantastic, and it sounds like you are on a...
  6. portlandroger

    Pitmaster iq110 vs stoker/guru

    The company that makes the pitmaster iq110... I've read that they are REALLY difficult to deal with, on returns.
  7. portlandroger

    Pitmaster iq110 vs stoker/guru

    Because the Guru only uses one of the airflow holes, do you  ever notice uneven cooking? Is it as fool proof as put on the butt or brisket and go to bed without worrying about the fire getting too hot or too cool? I use a Maverick which beeps me when this happens, but that';s my gripe - I...
  8. portlandroger

    Smoking a Pork Crown Roast

    I contacted the farmer / processor and asked about the tough texture.  For what it's worth, here's what they said: It is the smoking process that will dry the outside of the product out, which will make it harder to cut. Two things will contribute to it feeling tough. Smoking dries out the...
  9. portlandroger

    Smoking a Pork Crown Roast

    Update! I brined the 10.37lb Pork Crown Roast for 12 hours, with the recipe above from Jimmy J, then cooked it at 225° - 245° (mostly in the 225° range), using apple chunks. At 145° IT, (3.5 hrs cooking time) I removed it, covered it with a foil tent for 30 mins, then dribbled...
  10. portlandroger

    Pitmaster iq110 vs stoker/guru

    I've read that this firm will take a "return" and give you back 50% of your original investment! Any company that will not take back a return, for ANY reason, is not worth dealing with. As consumers we should be able to return an item "just because we don't like it", or because "it doesn't...
  11. portlandroger

    Tips or pic for a pork crown roast

    Nice to hear from you. Thanks for the info.  I did a search on this forum and found a  long list of acronym's, including SPOG.  But thanks. Yes, the deli is Edelweiss.  The Bavarian deli in Tigard has the same meats, too.
  12. portlandroger

    Tips or pic for a pork crown roast

    JJ, Here's what a person at the farm that raises the pigs emailed me, about the tough feel of the meat: Two things will contribute to it feeling tough. Smoking dries out the meat and will make it less tender than baking it. The other possibility is that it was too lean and that would make it...
  13. portlandroger

    Tips or pic for a pork crown roast

    I was a little reluctant to leave the crown in the brine much longer, as I was reading that brine can make the texture mealy and soft sometimes.  Naturally the article didn't go into enough detail to inform me 'when' this occurs. When you talk about your mother's over cooked pork, I can...
  14. portlandroger

    Tips or pic for a pork crown roast

    Update! I brined the 10.37lb Pork Crown Roast for 12 hours, with the recipe above from Jimmy J, then cooked it at 225° - 245° (mostly in the 225° range), using apple chunks. At 145° IT, (3.5 hrs cooking time) I removed it, covered it with a foil tent for 30 mins, then dribbled...
  15. Tips or pic for a pork crown roast

    Tips or pic for a pork crown roast

  16. Crown After Dinner.JPG

    Crown After Dinner.JPG

    • portlandroger
    • Media item
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    • Album: Tips or pic for a pork crown roast
  17. Crown Ready to Eat.JPG

    Crown Ready to Eat.JPG

    • portlandroger
    • Media item
    • Comments: 0
    • Album: Tips or pic for a pork crown roast
  18. portlandroger

    Tips or pic for a pork crown roast

    I forgot to ask... On the regular "cooking" web pages, they say 18 mins per pound at 350°, which would be 3 hours. on another site  they say 1.5 hrs per lb to get to 155° - 165° IT. This confuses me, if 225° will get my roast cooked in about 2 hours.
  19. portlandroger

    Tips or pic for a pork crown roast

    Got it! Thanks very much. I appreciate the tips.
  20. portlandroger

    Smoking a Pork Crown Roast

    Thanks for the advice.  I took it off the brine at 12 hours. Can you tell me about how long a 10.32 lb Crown Roast should take to cook at 225°?
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