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  1. sgtmonte

    Chicken Cordon Bleu Fatty and Buffalo Chicken Fatty

    I'm soooo making these
  2. sgtmonte

    Fatties and Beans on the UDS with QVIEW!

    I need to stop looking at these things right before lunch. Now I'm REALLY hungry.
  3. sgtmonte

    Stone Smoker Build

    That's beautiful!   How big is that cook chamber?
  4. sgtmonte

    Smoking a turkey w/ Q-view

    That's awesome!
  5. sgtmonte

    Dual RF Smokers on trailer....My first adventure

    I was contemplating buying that very same welder from Harbor Freight but was afraid it wouldn't stand up to lots of welding.  You have just convinced me to go pick one up! This has been a great build to watch and I can't believe you're getting it together so fast.  Great job.
  6. what was your first car to drive

    what was your first car to drive

    • sgtmonte
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  7. sgtmonte

    what was your first car to drive

    Unfortunately it was a 1978 Ford Pinto Wagon
  8. Pinto.jpg

    Pinto.jpg

    • sgtmonte
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    • Album: what was your first car to drive
  9. sgtmonte

    reverse flow design

    There's a chamber built into the bottom of the cook chamber.  Heat & smoke enters the chamber through an opening in the back and exits the chamber through 1" holes drilled in the front. I don't have pictures of it but here's a sketch I made to show it.  Just imagine this is inside the cook...
  10. baffle.jpg

    baffle.jpg

    • sgtmonte
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    • Album: reverse flow design
  11. sgtmonte

    April Throwdown Voting.

    Holy Smoked Peppers, Batman...all these entries look delicious.  
  12. sgtmonte

    looonnggg looonnggggg smoked pork butt!! w/Q-View

    Your electric company will enjoy the long smoke :)
  13. reverse flow design

    reverse flow design

    • sgtmonte
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  14. sgtmonte

    reverse flow design

    Here are a couple pics of mine and it works great.  There is a temp difference of about 15 degrees from center to the edges but otherwise it cooks real nice.
  15. sgtmonte

    Smokin1

    Definately get a seperate cooking thermometer such as the Maverick I found that there was a 15-20 degree difference from top to bottom of my MES 40.  Once I figured that out, I stopped overcooking stuff. If you're looking for tips, you're definately in the right place.  There are tons of...
  16. sgtmonte

    Myron Mixon's book "Smokin'"

    I bought the book last fall and read it cover to cover.  I've used several of his recipes to include: Hog Glaze, Chicken Sauce, Hot Wings, and his Rib recipe, just to name a few.  He likes to cook hotter and faster than most but it obviously works for him.
  17. sgtmonte

    My New Smoker

    Yep, bought it done in your neck of the woods
  18. sgtmonte

    What's you favorite thing to smoke that's not a pork butt or ribs?

    I did the same thing, only with a venison roast.  Turned out great.
  19. sgtmonte

    My New Smoker

    Yes, there is a baffle that runs the length of the cook chamber made of 1/4" steel.  There are 1" holes drilled in the front of the baffle to allow smoke to escape.  I'll try and get pictures of the baffle.
  20. DSCN7495.JPG

    DSCN7495.JPG

    • sgtmonte
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    • Album: My first fatty
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