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  1. oregonpigboy

    Newly Certified

    Just wanted to let everyone know I got my PNWBA judging certification yesterday. Can't wait to go to some comps and taste some of the best BBQ the Pacific Northwest has to offer.
  2. oregonpigboy

    Pulled Pork is coming

    Getting to smoke this up for some sandwiches and BBQ spaghetti . Will be using my Weber Kettle, as my Camp Chef Woodwind is on order, but it's gonna be good.
  3. oregonpigboy

    I like my pork pulled and my meat rubbed

    I like my pork pulled and my meat rubbed
  4. oregonpigboy

    Everyone excited for the "official" start to BBQ season?

    Everyone excited for the "official" start to BBQ season?
  5. oregonpigboy

    Looking into purchasing the Woodwind grill & smoker by Camp Chef. Can anyone provide some...

    Looking into purchasing the Woodwind grill & smoker by Camp Chef. Can anyone provide some foresight into this?
  6. oregonpigboy

    Ribs on a Weber

    I'm gonna give that a try
  7. oregonpigboy

    Ribs on a Weber

    Briqs
  8. oregonpigboy

    Ribs on a Weber

    Good call, have been doing that.
  9. oregonpigboy

    Ribs on a Weber

    I've been playing around today with no meat and have been able to lock the temp at 225-250 degrees by completely closing the bottom vent and leaving the top mostly closed apart from a small crack. It has been maintaining for the 1 1/2 hours.
  10. oregonpigboy

    Ribs on a Weber

    I'm going to play around today with no meat on, to see if I can get temp set.
  11. oregonpigboy

    Ribs on a Weber

    Thanks for the advice. That's pretty much what I did minus the water pan, that's probably where I went wrong.
  12. oregonpigboy

    Ribs on a Weber

    Set it up for indirect cooking. Didn't use a water pan and perhaps I should have. Just couldn't get the vents right.
  13. oregonpigboy

    Ribs on a Weber

    I smoked 2 racks of ribs on my Weber kettle today. They came ok, however the major problem I found was that is was near impossible to get my temp steady at 235. I was either way to high or way to low. I played with my vents, took some charcoal out, everything I could think of. Because of this...
  14. oregonpigboy

    First boneless pork butt.

    I use primarily chunks, I get a good even smoke from them. I just set them on top of the hot coals. No soaking needed.
  15. oregonpigboy

    First boneless pork butt.

    Was your meat at room temp? Some people say it doesn't matter with pork, but I've found it more relaxed and responsive to smoking at room temp.
  16. oregonpigboy

    First boneless pork butt.

    Play with different types of wood, some give a heavier smoke flavor than others. Were you using chips,pellets, chunks or logs? That will play a huge part as well.
  17. oregonpigboy

    Hello from Orgon

    I'm happy to have found this forum. I am relatively new to smoking meat, although I have dabbled a few times with ribs over the years. I am currently using my Weber grill although am looking to build a brick smoker. I look forward learning a lot from all of you.
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