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  1. 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...
  2. 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...
  3. 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...
  4. 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!
  5. portlandroger

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

    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...
  6. 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!
  7. portlandroger

    WSM 18" Using the Lower Section - Question

     
  8. 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...
  9. 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...
  10. portlandroger

    Smoking a Pork Crown Roast

    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...
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