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  1. rad5

    Smoker upgrade... Kamado?

    It’s time to upgrade my cheap old propane smoker and I was thinking of getting a Kamado style grill. I like the idea of having a smoker, grill, and oven. Besides making BBQ, love making pizzas, roasts, grilling meats and vegetables. Getting a Kamado seems like a great fit. I’m trying to decide…a...
  2. rad5

    Standing Rib Roast

    I do a rib eye every year around the holidays and I found just a simple rub works best. Onion powder, salt, garlic powder, fresh ground pepper. I use a combination of black white and green pepper corns. Being this is a such a good cut of meat, there's no need for slow and low. I let mine smoke...
  3. rad5

    Looking for good local BBQ

    Guys, I'm not sure if this is the right place for this but, I am in Texas this wee for work and I would like to know where are a few good local BBQ joints I can try. I am out side of Fort Worth and I have no problem traveling an hour for some good BBQ. Usually the good places are not on the...
  4. rad5

    HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

    Al, Do you smoke any LOX in the summer? I'm up here in Orlando, and you know how hot FL is in the summer. I'm going to try your recipe while it's cooler but I'm trying to think of a way to cold smoke in the summer without covering the meat with ice.  Thanks, 
    • rad5
    • Post #48
    • Forum: Fish
  5. rad5

    Turkey- to brine or not to brine?

    Thanks for all your help guys! I ended up using Alton's brine, which I love by the way! Due to work issues, I had to roast the bird in the oven instead of smoking it. I used Alton Brown's recipe for roasting that was with the brine. I ended up brining the bird for about 12 hrs in a cooler. The...
  6. rad5

    Turkey- to brine or not to brine?

    I noticed in the Butterball website, they have a recipe for brining their birds. Mine is a store brand, but the "enhanced" ingredients are the same. I am going to brine anyway. If it's too salty I'll just make a bland gravy! How long should I brine for? I was thinking 12 hours or so?
  7. rad5

    Turkey- to brine or not to brine?

    I am all for brining. Being it's already brined in a 6 % solution, If I brine it- will it take on anymore flavor? Should I add less salt to the brine? Less time?
  8. rad5

    Turkey- to brine or not to brine?

    I am going to smoke my first turkey for thanksgiving and I have a question about brining. I picked up a turkey and I noticed it's already brined in a 6% solution. Would it be ok to do a brine or will it be too salty? Should I save it and try to find a turkey that has not been brined?
  9. rad5

    Need a good rub for first prime rib

    I agree! I used salt, pepper, garlic powder, onion powder, and a little olive oil. I smoked using cherry wood and it turned out great. With such a good cut of meat keeping is simple is the best way.
  10. rad5

    Perfect Flame Propane Smoker

    I have the same smoker...I turn the flame down real low and close the vents almost all the way closed. I leave them open just a little. You might have to bend the tab that keeps the vents from closing. Also, like everyone said get a good thermometer.
  11. rad5

    Previously frozen ribs?

    Thanks for the info! So do stock up when they are on sale and keep them in the Freezer?
  12. rad5

    Previously frozen ribs?

    What are your thoughts? My local Super Target has baby back ribs on sale all the time and I noticed that the label says "previously frozen" Would this make a difference? Should I stick with fresh?
    • rad5
    • Thread
    • Replies: 13
    • Forum: Pork
  13. rad5

    Prime rib advice

    So here's what I did.... pretty simple actually. I seasoned the rib with salt, fresh cracked pepper, garlic powder, onion powder and a little olive oil. I put in the smoker fat side up and smoked it at 250-260 using cherry wood. I pulled it out at 135which took about 2.5 hrs. I then let it rest...
  14. rad5

    Which smoke box, tin or cast?

    Another question, do you guys keep the lid to the smoke box on or off?
  15. rad5

    How often do you add more chips/chunks?

    Take a screw out of one of the side handles; you'll have a nice little hole to feed the thermometer in. Works better than pinching it in the door.
  16. rad5

    Which smoke box, tin or cast?

    Thanks Dave, even though I was not seeing a lot of smoke, it did have a good smokey smell. I just wasn't sure if it was doing anything to the meat.
  17. rad5

    Which smoke box, tin or cast?

    So will the cast provide a longer smoke?
  18. rad5

    Which smoke box, tin or cast?

    I am just trying to get the smoke to last longer.
  19. rad5

    Which smoke box, tin or cast?

    I have a perfect flame smoker from Lowes. It came with a tin smoke box and I was thinking about using a cast smoke box. Which would be better to use? The tin does a good job at making charcoal (which I use in the Weber) but only smokes for an hour or so.
  20. rad5

    Prime rib advice

    Should I put the meat in cold or let it come up to room temp before going in the smoker.
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