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  1. smokinvarmint

    SuperBowl pulled pork with a lil Q-View

    LONG NIGHT. Here in NM, we have been having unseasonably cold weather.  During the last week we have actually had sub zero temperatures overnight. But with that said, I was able to get my butt in the smoker at 10PM, and get up every 2.5 hours to keep the fire stoked. 14 hours later.... I...
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  4. smokinvarmint

    New Mexico Native Fattie

    We have a local butcher in the area who makes Bratwurst, either in link or bulk, and I buy it in bulk, and mix in our famous new mexico green chile, and a few spices like oregano, and cumin. I then fill the center with smoked/cooked bacon, to give just a bit more saltiness. I have to find the...
  5. smokinvarmint

    Reporting for Duty

    I also told her she doesn't get any of the brisket I am doing this weekend.  She got quiet after that.  I just finished all 4 pages of your build.  Very impressive welding skills, and a great finished product.
  6. smokinvarmint

    Reporting for Duty

    Thanks Tom,  That was next on the Honey-Do list.  She said I needed to paint it so it doesn't look so "RedNeck" .  For that, I may just paint "RedNeck" on it.
  7. smokinvarmint

    New Mexico Native Fattie

    New to the forums, and thought I would drop my favorite "Fattie" out there for you all to see. NM Green Chile Bratwurst and Bacon Fattie. Thanks for Looking!
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  12. smokinvarmint

    Reporting for Duty

    Thanks!!  This is EXACTLY why I started lurking around here.   I need to figure out the temp situation ( struggle with maintaining temp ), and then find how to reduce the smoke.  Thanks again!!
  13. smokinvarmint

    Reporting for Duty

    My first Qview ( be gentle )  Here is the first thing I did on the home built RF, it smokes good, but I sometimes struggle maintaining 225 degrees  hopefully the RF forum will provide some pointers 2 whole chickens, done up with my own "sweet" rub. Just thrown into the smoker,  I am a...
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  19. smokinvarmint

    Reporting for Duty

    My latest Frankenstein..
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