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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...

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...

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...

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!

I went to smoke some ribs today and needed to buy more competition charcoal briquettes. I could not find them - only the original blue bag briquettes. OMG!  What a smell they put off.  Is this smell safe to eat? I used to use the blue ones, years ago with my grill, but with the grill I would...

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!

 

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...

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...

Hello! I'm in Portland Oregon and enjoy my Weber Smokey Mountain, for ribs, butts, fish & briskets although I've never cooked a Pork Crown Roast. On Christmas I'm going to give it a try.  Typically, for ribs, butts and briskets I like to use Hickory, and for  fish I use alder.  For the pork...