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  5. richoso1

    new comer from montana

    Hello Big Sky Country, and welcome to the SMF. Good to know you're out of the closet, and into the limelight. Keep reading the forums, as there is a good deal of information from great folks. It's all good my friend.
  6. richoso1

    Thermometer in Weber Kettle

    Do you know if your kettle will truly get above 475°, under a normal smoke? Have you used a calibrated therm to read your highest temp? Dave gave you a well suggested mod that will be great for readng at grate level.Just trying to help you out. It's all good my friend.
  7. richoso1

    Also in Surprise, AZ........small world!!!

    Well, another new member from Surprise Arizona. The SMF welcome you, and don't be shy with any questions. Folks here are friendly and will always try to give you a good answer or reference.It's all good my friend.
  8. richoso1

    Smokin in Surprise, Az.....

    Hello Jack, and welcome to the SMF. Read the different forums, as there is a mountain of good information from great folks who like to share good times. It's all good my friend.
  9. richoso1

    Hey

    Welcome to the SMF. Read the different forums, it'll help you get through the learning curve much faster. It's all good my friend.
  10. richoso1

    Newbie from New Mexico

    Another new member from the Land of Enchantment. The SMF welcomes you, and you've done good by reading the forums. Matt gave you good information about the dynamics of temp readings. It's all good my friend.
  11. richoso1

    Howdy from North West Iowa

    Hello Fr ed, and welcome to the SMF. Nice to know you have channeled your concerns to happy hours spent with your smoking. It's all good my friend.
  12. richoso1

    whats a dino bone??

    Here's a link to some very good and practcal information about back ribs and short ribs. http://www.amazingribs.com/recipes/beef/zen_of_beef_ribs.html   I hope this can help clarify your questions. It's all good my friend.
  13. richoso1

    Pulled Pork Loin "Pic Heavy"

    Great pics, and I really like the flavors you used in the injection. That sure sounds tasty. Congrats on a great smoke. It's all good my friend.
  14. richoso1

    My small garden of NM chiles are just coming on

    You are correct about the peppers. They will be hotter if you stress them by holding back on the water. BTW, I like the tat. It's all good my friend.
  15. richoso1

    Master Forge won't get hot

    If your smoker is outdoors where the ambient temp is very cold, I'd try a temporary wind break. Have you tried a different propane tank?Aside from that, I'd contact customer service. Good luck my friend.
  16. richoso1

    How many ABT'S can you fit on a 22.5" WSM w/QView?

    I wouldn't care to treat you like a lab rat, instead we can enjoy the new and improved. BTW folks, Gary smokes some mean cheese.
  17. richoso1

    Just a Quick 5 Pounds of Cold Smoked Cheese (QView)

    Congrats on a great cold smoke. You should be OK with two weeks in the fridge. More would be better, but you shouldn't get any complaints. It's all good my friend.
  18. richoso1

    Master Forge won't get hot

    If your smoker runs on propane: When you say you bought an internal temp gauge, did you calibrate it? Are you taking the reading at grate/rack level? Are you using the regulator on high? Set the regulator on low, and look at the size of the flame. The put it on high, and check the size of the...
  19. richoso1

    How many ABT'S can you fit on a 22.5" WSM w/QView?

    Yesterday I was testing some ABT fillings, and I ate 10 halves. Today I see your pics and I wanr more. Just for the fun of it, I'm going to see how many halves I can get on my 22.5 OTG. This week fresh jalapenos are 2 lbs. for $1.00. They usually sell 3 lbs. for a $1.00. It's all good my friend.
  20. richoso1

    Smoked Paprika?

    Craig, congrats on some spot on information. Redarding smoking your own paprika,it's like others have said, use a cold smoke method. I do this often with salt, peppercorns, garlic powder, and coriander seeds. Keep the temp low, and you need to smoke it for at least three hours. And for wood I...
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