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  1. richoso1

    Here! California Newbie

    Hello Rtan, Welcome to the SMF. I'll be looking forward to your recipes, smokes, and Q too. Save the planet... it's the only one with Q.
  2. richoso1

    First Venison Sausage

    Congrats on what looks like a great job on the sausage. I hope it taste as good as it looks. It's all good my friend.
  3. richoso1

    Bad news with a happy ending

    Customer service can be the backnone of a business. Glad to hear that they responded to you in a positive and quick manner. You'll be smoking up that new Landman before long. It's all good my friend.
  4. richoso1

    New kid on the block!

    Welcome to the SMF, you'll be amongst some friendly and helpful folks here. Sometimes family concerns can only be handled one day at a time, so just go with the flow and it will put you back on the high road. It's all good my friend.
  5. richoso1

    Hello! From Missouri

    Thanks for joining us at the SMF. And congrats on the new smoker, we have many happy MES owners here. Save the planet... it's the only one with Q.
  6. richoso1

    Smoked Meatloaf for Mother's day

    Congrats on what looks like a nice Mother's Day meatloaf. Thanks for sharing the Q. Save the planet... it's the only one with Q.
  7. richoso1

    Duo mods, season, results and Royal Oak issue

    I'm in agreement, especially on the success of your first run. It's all good my friend.
  8. richoso1

    Mother's Day Prime rib on the WSM-$ shot

    Al, congrats on a great smoke and really great Q. Those pics show the value of your work. Thanks for sharing, and making me want some beef. Save the planet... it's the only one with Q.
  9. richoso1

    "Best in Smoke" Food Network 9 pm Central Time Tonight

    Just for the record. the show aired again three hours later. I watched it from the start to the finish. Same conclusion, no need to watch it again.
  10. richoso1

    Best in smoke

    Even a Bobby Flay Throwdown is a littl more fair...just saying.
  11. richoso1

    "Best in Smoke" Food Network 9 pm Central Time Tonight

    I realize that not everyone shares the same taste in programming. I turned on the program, and within the first ten minutes it had the familiar ring of another reality show. After thirty-four minutes into it, I grabbed the remote for something different. It just didn't have enough substance for...
  12. richoso1

    Smoked Buttermilk Leg Quarters (w/ Q-View)

    Sounds like the start of a great smoke and Q too. Buttermilk is my choice of brine for chicken. Save the planet... it's the only one with Q.
  13. richoso1

    water pan

    I would continue to uise water, and if it's a whole chicken your smoking, use the beer can method. You can put any kind of liquid in the beer can. If you;re smoking chicken parts, try a brine  . If you're smoking chicken parts, try a brine., II I Save the planet... it's the only one with Q.
  14. richoso1

    New to the Forum - New Smoker - Hello and Please Help

    Welcome tot he SMF, I see you're getting some good replies to your question. Did you notice a lot of white billowing smoke? I ask this because based on your description of the taste, it might have been creosote. This could indicate the use of too much wood, and or not enough smoke...
  15. richoso1

    An interesting observation..

    Enjoying where you live makes lfe a lot more pleasant.  Glas to know it's worked out for you. Save the planet... it's the onlt one with Q.
  16. richoso1

    Anybody Use This Charcoal Before?

    Same goes for me too.
  17. richoso1

    And we're off. Smoking Chicken breast this morning. Smoker temp, internal temp and dry out concern

    Good reply, especially regarding the danger zone. And bacon will help, more so if there is no skin on the breast. Save the planet... it's the onlt one with Q.
  18. richoso1

    Different Forums and member response

    I want to mention the fact that here at the SMF, we have a great site with members who care and take a friendly approach to most subjects, and moderators that consider the human element. Why I am mentioning this? I belong to a handful of other forums , some that do not have anything to do with...
  19. richoso1

    Debark or not? Rate these woods. Peach, Pear, Pecan

    I have not found the need to remove any bark from the chunks that I use. You might want to try combining woods for a better flavor. I use cherry with mesquite, apple with mesquite, apple and hickory. Pecan I've used straight with pork, and it was good. I've also used peach with other hardwoods...
  20. richoso1

    1st smoke!

    Good luck on your first smoke, and don't forget the Q View. That rub sounds interesting. And yes, the minion method is good. Save the planet... it's the only one with Q.
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