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  1. ron50

    Returning after a long hiatus

    Thank you sir.
  2. ron50

    Returning after a long hiatus

    Hey Jerry. Good to see you.
  3. ron50

    Returning after a long hiatus

    Thanks Jake
  4. ron50

    Returning after a long hiatus

    Hey Brian. Thanks for the nice welcome back. I am glad to be here too. Looking forward to learning and contributing again.
  5. ron50

    Heat Deflector

    I've been researching a new kamado style smoker. Probably either the BGE or the Kamado Joe. Among the many accessories I've seen the heat deflector and read many post and seen many you tube videos about how it is essential. While I have never owned a kamado style smoker I did have a Weber...
  6. ron50

    Looking for a new smoker

    Greetings, I'm moving into a new place soon and in the market for a new smoker. I haven't really done much in the past 10 years but looking forward to getting back into it. I use to own a Camp Chef Smoke Vault and a 18" Weber Smokey Mountain. Both produced excellent results. The new place...
  7. ron50

    Returning after a long hiatus

    Hello y'all, I'm returning after a long break. I use to be very active here about 10 years ago. Took a break but I'm ready to dive back in. I'm looking to purchase a new smoker but I'll post those questions in the appropriate sub forum. Glad to see this place is still doing well and is still...
  8. ron50

    bitter taste

    Hi Mike: It's been a very long time since I've visited here so my knowledge might be a little rusty but here are my thoughts. The wood that should be used for smoking meats are all hardwoods. Hickory, Oak, Mesquite, apple, cherry etc. Soft woods like pine contain a lot resin and when you burn...
  9. ron50

    Hiyas from an ole member

    Been a while since I've visited here. Once upon a time I was a mod and frequent contributer. Friend of mine just purchased a new smoker so of course I sent him here to have a look around. Hope some of the old timers are still here and everyone is doing well. Glad to see the site is still doing...
  10. ron50

    A trip to the Piney Woods Plantation. With Veggie-view!!

    Impressive veggie garden. Jerry never does anything half way, lol. Ron
  11. ron50

    Just saying Hi

    Just stopped in. It's been awhile since I've posted and wanted to say hello to all my old friends here. Hope all is well. Ron
  12. ron50

    Stuffed Smoked Portobello Mushroom with Q-view

    Try using a very thin and sharp filet or paring knife and make some slits that go through the cap. That will help with the moisture. Ron
  13. ron50

    New OTBS Inductees

    Wow, 225! See what happens when you step away for a time. You get a whole bunch of accomplished smokers.  Congrats to all. Ron
  14. ron50

    N. Fl Gathering V

    Hi all it's been awhile. Wish I could make it, came very close this year... We are going to me in NC in April but a week or two too late. Enjoy it.
  15. ron50

    First time smoker...

    I'll let the food safety and sausage experts answer your sausage questions.  As far as the rest. You want a temperature of about 225 - 250 degrees for the should ribs and brisket. Depending on the type of ribs, spares, baby back, etc it can average around 5-6 hours at the temperature. It's...
  16. ron50

    June OTBS Inductees

    Congrats and well done!
  17. ron50

    Portabella with smoked mozzarella

    Another thumbs up Cheryl. Might even taste good with some roasted red pepper on top. Ron
  18. ron50

    Welcome Our New SMF Contest Coordinator

    Couldn't have picked a better person. Ron
  19. ron50

    Buying new grill and want opinions on weber grills?

    I love Weber grills. I had an old Weber Geneis that I owned for 15 years and it always worked great. I gave it to a friend and bought the Weber Summit S-650. It has: 6-burner propane grill; 60,000 Btu's; 838 inches total cooking area693-square-inch cooking area; 145-square-inch warming...
  20. ron50

    Wheres the Chat

    Definitely a big change but as was said try to give it time and post the things you don't like. Some of them may be able to be changed or work arounds exist. We are definitely looking for constructive criticism. Ron
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