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  1. ron50

    Long season for Baby Backs

    Those are some great looking ribs. Enjoy them, and the game.
  2. ron50

    New to this Forum

    Have you tried contacting Olymel directly, explaining your situation and asking them? https://www.olymel.com/en/contact-us/
  3. ron50

    New to this Forum

    Welcome to the forum. Hopefully someone has the answer to your question.
  4. ron50

    Reheating pulled pork for a party

    I really like this finishing sauce. https://www.smokingmeatforums.com/threads/soflaquers-finishing-sauce-for-pulled-pork.51933/
  5. ron50

    Reheating pulled pork for a party

    Thanks for all the advice. I was concerned leaving the meat in the refrigerator for 3 days but it sounds like the way to go.
  6. ron50

    Reheating pulled pork for a party

    I'm making a few pork butts today for the game Sunday which should be done some time late tonight. After they are done and sit in the cooler for a few hours I was going to pull them and put them in a pan in the fridge to cool, then vacuum seal them and freeze them. We are heading to a friend...
  7. ron50

    Another charcoal question

    There are many good reasons to like JD. The size is # 1 reason. Some of the pieces were grapefruit sized or larger. Temperature regulation is easy. No foreign objects in the bag so far. The only thing I am on the fence about is the taste profile. I'm smoking two butts today for Sunday and we...
  8. ron50

    Another charcoal question

    End result. While both the peppers and fatty had smoke flavoring it was "different" then what I get from using Royal Oak charcoal. It was less intense, less of that bacon flavor that hickory and oak impart. That said, the chunks of Jealous Devil were very large and they kept a constant...
  9. ron50

    Raspberry Chipotle, glazed pork chops.

    The color on those are cookbook worthy. Nice job!
  10. ron50

    Another charcoal question

    Appreciate everyone's input. I decided the best way was to do a small smoke and test it out. Stuffed peppers and a fatty filled with shredded cheddar, sautéed green apples and onions. WSM 18 using the minion method. Impressions so far......initially had a hard time getting it to light in the...
  11. ron50

    Another WSM18

    Figured there hasn't been much activity here I'd give this subforum some love. I just bought my 2nd WSM18. My first was was back in '08 and it didn't make the move when we relocated to FL. I really like the Q this thing produces, usually without too much effort.
  12. ron50

    A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!

    That is one amazing work of art right there. A real beauty.
  13. ron50

    Happy Birthday Brian

    Have a great Birthday! Enjoy.
  14. ron50

    Happy Birthday Robert

    Happy Birthday. Enjoy your day!
  15. ron50

    Another charcoal question

    On the nakedwhiz review site he claims 997 degrees for the JD and 1169 degrees for the RO. I'm using hickory chunks for smoke and I usually add it throughout the smoke as well so I am hoping that would be the predominant taste.
  16. ron50

    Another charcoal question

    Sorry to bring this up again... I smoked up a pork butt last weekend. It came out great but I was not pleased dealing with the Royal Oak lump that I used. Tons of small pieces. I am cooking up 3 butts tomorrow for a Super Bowl party so I picked up some Jealous Devil Lump because of all the...
  17. ron50

    Pulled pork

    Well then that is pretty quick. I have to smoke a few this week for a Superbowl party and I hope they smoke as fast as yours.
  18. ron50

    New Member

    Welcome to SMF. It's a great place full of knowledgeable people.
  19. ron50

    Pulled pork

    What temperature where you running that you got it done in 10 hours? I just did a 7 pounder and it took 14.
  20. ron50

    Pulled pork

    Nice butt!
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