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  1. Count Porcula

    Dark Ribs with Smokin-It 2

    I have a Smokin-It 2, and it works fine, but I am concerned because my ribs are always so dark on the outside. I keep the ventilation holes open, so I know it gets air. I've been using chunks of dry oak in the 3-ounce range. Are all the other Smokin-It users getting similar results? I use a...
  2. Count Porcula

    What is the Purpose of Baby Backs? Also: Rub Question

    My local store put baby backs on sale, so I bought some. I always eat spare ribs, but I thought I would be open-minded as well as cheap this time. These things have no personality. They just do not have as much flavor, and the fat is lacking. They're smaller, dryer, and more expensive, so it's...
  3. Count Porcula

    Smokin-It Hidden Clog

    Thought I'd post this for other people who, like me, were slow to notice a problem with smoker vents. Crud accumulates in the bottom of smokers and can clog air vents. Everyone knows that. But today I was cleaning my Smokin-It, and I found a problem that was new to me. Crud accumulated UNDER...
  4. Count Porcula

    How Long can a Country Ham Age?

    I've been trying to get answers about this elsewhere, and I can't believe I didn't think to ask here. I'm from Eastern Kentucky. My grandmother and her brother used to cure hams. They were fantastic. In my opinion, pork was better and fattier back then, and my understanding is that her hams...
  5. Count Porcula

    Stopping Holes in Griddle for Frying?

    I want to get a griddle that fits my gas grill, but it comes with several holes that let fat run off. I'm not sure what genius thought that up. Obviously, you want that fat to stay with the meat. Has anyone here dealt with this problem? There must be something I could plug the holes with.
  6. Count Porcula

    Napoleon Griddle Accessory for Prestige 500?

    Has anyone here tried the cast iron griddle Napoleon makes for the Prestige 500? I have finally admitted to myself that grilling steaks ia a gigantic mistake. I now think I should have a griddle on one side and a grill grate on the other, for vegetables or sausages. I don't know if the griddle...
  7. Count Porcula

    Easy Pork Roast with Apricot/Sage Glaze

    People on this forum have been extremely helpful to me, so I would like to contribute a pork recipe. I just made it today on my new Napoleon Prestige grill. I used to use my Ronco rotisserie, but now that I have a gas rotisserie, I can do a way with a lot of the cleanup. This recipe is not just...
  8. Count Porcula

    Ceramic v. Steel Griddle?

    I sort of feel like I blew it by buying a Napoleon grill instead of a griddle. "Blew it" is not really right, because I now feel like I should have both a grill and a griddle. The Napoleon is great for many things, and it has a rotisserie, and a griddle can't do rotisserie stuff. Far as I know...
  9. Count Porcula

    Improving Flavor of Gas Burgers?

    What's a good way to get more flavor into gas-grilled burgers? I've been using my Napoleon grill's infrared burner, and while it's basically fine, the flavor could be better. Today I basted a burger with butter containing garlic, thyme, and tarragon, and it seemed like an improvement. Should...
  10. Count Porcula

    Good Cheap Grill Cover?

    Can anyone recommend a good cheap grill cover? I got a Napoleon Prestige 500, and there is no way I'm paying over $100 for a bag.
  11. Count Porcula

    Good Sturdy GAS Grill With High Heat?

    My grill is a $100 Pit Boss from Amazon. Great for the money, but not great. Now that my wife is moving in, I think I should get a real grill. I had a DCS a long time ago, and it seemed pretty tough. I would like something similar. Stainless that really is pretty stainless. Parts that don't rot...
  12. Count Porcula

    Better Food from Offset Smoker?

    I saw a guy claiming his old offset made better food than a Smokin-It. I used to use a home-built smoker with an external fire box, which is basically like an offset, only better. Now I have a Smokin-It. Far as I can tell, the food that comes out of the Smokin-It is as good or better. Is there...
  13. Count Porcula

    "Dry Brining" for Butts?

    Yesterday I was trying to find out if brining a butt was a good idea or not, and I came across a Serious Eats article on "dry brining." In case you haven't heard of this, it simply means salting meat and letting it rest before cooking. It's a silly term. Brining has to involve brine. The folks...
  14. Count Porcula

    Moldy Smoker

    How do the rest of you keep mold from growing in your smokers when they're not in use? I have a Smokin-It, and it seems like I have to clean mold out of it every time I want to use it. Should I start leaving the door open?
  15. Count Porcula

    How Many Hours of Smoke for 6-Pound Butt?

    I have six pounds of pork shoulder. The directions that came with my Smokin-it, which have always worked for other meats, say to give it 1-2 hours per pound, which is more than a little vague. It doesn't say how much of that time is smoke and how much is post-smoke baking. How much smoke time...
  16. Count Porcula

    Good Propane Griddle for Steaks?

    I do not like grilled steaks. It's hard to get a gas grill hot enough to produce steak that isn't mostly grey, and I'm not going to be a slave to charcoal. I bought a little Pit Boss grill and put a huge turkey fryer regulator on it to get more heat from it, but it's still not as good as steak...
  17. Count Porcula

    Dilute Sauce When Mopping?

    Today I decided to try 3-2-1 spare ribs for the first time. I did not go through with it. When I took the ribs out after three hours in the smoker, it was obvious they would be extremely overcooked after three more hours. There were small bits that were actually done after three hours. I had to...
  18. Count Porcula

    Bad Batch of Hickory?

    A friend of mine is fixated on hickory, so when we decided to do some smoking, I picked up some Greenwise hickory chips from Publix. They were the only hickory chips there. They looked fine to me. He smoked some chicken parts, and the chicken smelled and tasted medicinal. The smoke was a bit...
  19. Count Porcula

    Turn my Pork Belly (no Jokes, Please ) into Smoked Bacon

    Couple of days back, I smoked some grocery store salt pork and used it in green beans. It was incredible. Now I want to keep smoked salt pork or the equivalent on hand, frozen, so I can be ready to fix beans and greens at the drop of a hat. Today my local store, miraculously, had pork belly for...
  20. Count Porcula

    How to Get Northerners to Stop Eating Undercooked Vegetables and Putting Jelly on Cornbread?

    A while back, I posted a thread, asking for suggestions for low-carb BBQ vegetable sides. For some reason, I didn't feel like beans or greens. I think now this was a mistake. Today I fixed something my mother used to fix. Green beans, collards, cornbread, a sliced Vidalia, and a sliced tomato...
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