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  1. richoso1

    Hello from from Bulverde Texas

    Welcome one from the Lone Star state, SMF greets you with a warm welcome. Nice smoking/grilling area you have. It's all good my friend.
  2. richoso1

    Hello from the year round bbq and smoker paradise called San Diego, CaliforniaQ

    Welcome to the SMF, and thanks for the introduction. I may not be too dirty... but I'm old and proud of it. It's all good my friend.
  3. richoso1

    new gal from Philippines

    Hello Jan, and welcome to the friendliest smoking place on Mother Earth... SMF that is. It's all good my friend.
  4. richoso1

    Hi from California

    Hello Steve, and welcome to the SMF. That WSM is a great choice, and should last you for many years of smoke, Q, and fun. It's all good my friend.
  5. richoso1

    Seasoning new GOSM questions

    In the first stage, you only need heat. I would use wood in the second stage. It's all good my friend.
  6. richoso1

    Paprika

    Spot on regarding the Hungarian paprika. Next to that would be Spanish paprika. They both offer different varieties, like regular and hot, and some are smoked. It's all good my friend.
  7. richoso1

    Pepper prep Poll for ABT's

    I have a few old school potato peelers, and I prefer them to any new school peeler. Long live old school.,,
  8. richoso1

    Pepper prep Poll for ABT's

    My kind of ABT...
  9. richoso1

    first picnic of 2011 on the grill and a hello from a lost member

    First of all, I do remember you, and it's good to see you posting again. Secondly, that's some good looking Q View you've shared with us. It's all good my friend.
  10. richoso1

    Peppers

    Sounds like a good flavor combo, thanks for sharing. I don't usually grill peppers, but I do smoke them for use in salsa. It's all good my friend.
  11. richoso1

    Pepper prep Poll for ABT's

    I know everyone has a certain way of prepping peppers for use as ABT's. How do you like to prep them? Perssonally, I'll remove the seeds, but I try to keep the membrane intack as much as possible.. Thanks, Ruch
  12. richoso1

    A new Wiki with great Dutch Oven information.

    This link will help you determine how many coals to use, and where to place them depending on how you're using your DO.It also has a lot of other useful information. The Wiki is called " Link to Great information on using a DO *Dutch Oven"...
  13. richoso1

    Link To Great Information On Using A D O Dutch Oven

    If you ever have tried to figure out how many coals to use on top or the bottom, or how many coals to use for a certqin temp, then here's a greta guide. This link even has a calculator to determine how many coals to place depending on how you're cooking. Check it out, it's a great link for DO...
  14. richoso1

    i want to do tri tip and a beer can chicken at the same time on same grill

    If possible, setup your grill with an area for direct and indirect grilling. Your best way to go on the Tri Tip is direct heat, and indirect heat on the bird. Red oak is an excellent choice for Tri Tip, it's the most used wood on the west (left) coast for this cut of beef, Others have given you...
  15. richoso1

    What size wood should I be using for my GOSM smoker?

    If you plan on using chunks, figure out what your going to place them in. I use an upright coffee can drilled w/holes for air, and I mix RO lump and two chunks per load. On the size of the chunks, this might be dictated by what ever you'll use to place them into. Generally speaking, you'll use...
  16. richoso1

    Member on line/not online problem yet still signed in.

  17. richoso1

    A-Maze-N

    I'm using it as I type, It's in my GOSM BB. I use the top of the CI fire box covered with foil, as a heat sheild. I place the AMNS about 1.5 in. from the bottom vent. This is the same basic setup Dave is using, just another user's input. Be sure and get a good burn/smolder going before you put...
  18. Threehrdust.jpg

    Threehrdust.jpg

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  19. richoso1

    WSM Charcoal Grate

    I can't speak for the WSM, but many others give it the thumbs up. I have a Weber 22. 5 OTG, and it is the bomb. Well built, and very consistent with temps. It's the best grill I've ever owned. I can't believe I waited so long to buy one, not to mention the $$$ I spent on cheapos..Next to Dave's...
  20. richoso1

    Member on line/not online problem yet still signed in.

    Dave, I tried twice to duplicate what you've experienced. This is my second reply to a post. I'll keep an eye out for this issue.
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