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  1. renorose

    Best Buns for Pulled Pork?

    King Arthur recipes are consistent, easy to navigate and often have extra tips that make things turn out wonderful every time.  <http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe> Good Luck!!
  2. renorose

    Red skin potatoes

    I bought a Weber Style square, perforated, stainless steel pan specifically for smoking the potatoes.  The edges are raised about 4 inches so I'm not chasing little potatoes all over the grill.  I parboil the golf-ball sized potatoes for about 8-10 minutes, dry them, add olive oil and salt and...
  3. renorose

    New to the game and just got a Kamado Joe Classic!

    I've had my Kamado for 3 years and it's the best smoker/grill I've ever used.  Holds temps well, easy to maintain and everything I've smoked or grilled has been delicious.  They have a very good website <http://www.visiongrills.com/>. Happy smoking!
  4. renorose

    Show Yourself

    Back atcha! Have a good one!
  5. Show Yourself

    Show Yourself

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    laughing fred.jpg

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  7. renorose

    Seasoning with lard

    Your smoker is a thing of beauty.  How's it workin' for ya?  Wish I had know about these forums when I purchased mine.  Didn't know they had to be seasoned!  Have had mine for 3 years, should be well seasoned by now.
  8. renorose

    Can someone tell me what's wrong with my 'mater?

    Use of fertilizer low in nitrogen, but high in superphosphate, such as 4-12-4 or 5-20-5.  Don't cultivate too close to the plant or you'll damage the  feeder roots.  Also, you can add more calcium to the soil not only with egg shells but clam and oyster shells too.  Good luck!
  9. renorose

    Greetings from Pa

    This looks like a fun site for cooking and learning - couldn't resist.  I've been cooking on a Kamodo for 3 years and it's the best I've ever used.  I've been smoking all day - garlic, onions, lamb shank and chicken.  Wowee it's all good!  Looking forward to meeting fellow smokers. 
  10. renorose

    Is Fig a good Wood to Use for Smoking?

    <http://www.nytimes.com/2001/05/23/dining/food-stuff-heady-scent-from-the-grill-the-wood-of-the-fig.html> Seems fig wood is trendy.
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