Hello from New Mexico

[Hockeydudde]

New member from New Mexico, just south of Albuquerque. Been smoking on and off for 8 years or so, but really upped the interest in the last 6 months.
I've got an Oklahoma Joe's highland (5 years old). Recently an offer from my dad to buy my old one if I wanted to upgrade, led me to getting in the list for a Bell fab. Should be done around mid March.

Attached is last night's cook, pork belly cooked like brisket and chickens for tacos today.

Brian

 

[DRKsmoking]

Welcome from Nova Scotia

This is the right place for cooking , looking and sharing

Belly looks great , I just did one Friday night also, nice color on the chicken

David

 

[TNJAKE]

Welcome from Tennessee. Congrats on the bell fab. I have one and several other members do as well. You'll love it

 

[JLeonard]

Welcome from Mississippi! Did a travel nursing gig a couple of times to Roswell NM. Loved NM!
Jim

 

[Brokenhandle]

Welcome from Iowa! Good looking food and congrats on the new smoker!

Ryan

 

[sandyut]

Welcome to SMF from Utah

 

[Colin1230]

Welcome Hockeydudde, glad you joined us.

 

[Hockeydudde]

Thanks for the warm welcome! We love New Mexico!
DRKSmoking, did you get the belly to have a fall apart tender texture? That's what I was going for, but it was more like slightly under done ribs. Not dry, but more bite then I hoped for. I did lose track of time and the probe said it got up to 208 (we are elevation, so water boils around 204). I freaked and pulled it, even though it wasn't probe tender. After the fact, I'm thinking my probe wasn't centered and was reading close to the exterior. But I was afraid I'd made jerky!

 

[bauchjw]

Welcome from Virginia! My sister lives in Albequerque, I’ve been there many times! She’s owned the same bar/pool hall downtown since about 1990, so that’s been a big reason to visit! That food looks outstanding and congrats on the Bel Fab! I got on the list back in December too.

To get a members attention on a call out or question put the @ symbol before typing their name, that way it notifies them. I can’t answer for DRKsmoking but it sounds like you’re on the right track!
Welcome aboard! You’ll have a lot of fun and learn a lot too!

 

[Sven Svensson]

Welcome, from California. Great pictures. I look forward to seeing some more.

 

[FishAndBeer]

Welcome from Wisconsin! Just did my first pork butt done like a Brisket myself! All that food looks amazing

 

[DRKsmoking]

Welcome from Virginia! My sister lives in Albequerque, I’ve been there many times! She’s owned the same bar/pool hall downtown since about 1990, so that’s been a big reason to visit! That food looks outstanding and congrats on the Bel Fab! I got on the list back in December too.

To get a members attention on a call out or question put the @ symbol before typing their name, that way it notifies them. I can’t answer for DRKsmoking but it sounds like you’re on the right track!
Welcome aboard! You’ll have a lot of fun and learn a lot too!

Thanks Jed for the heads up to this and in helping out Hockeydudde on how to summons " ME " , ha ha . Really thank you.
I will respond to Hockeydudde now to his question
Jed you are the best.

David

 

[bauchjw]

Thanks Jed for the heads up to this and in helping out Hockeydudde on how to summons " ME " , ha ha . Really thank you.
I will respond to Hockeydudde now to his question
Jed you are the best.
David

Ah shucks, You’re making me blush!

 

[DRKsmoking]

Thanks for the warm welcome! We love New Mexico!
DRKSmoking, did you get the belly to have a fall apart tender texture? That's what I was going for, but it was more like slightly under done ribs. Not dry, but more bite then I hoped for. I did lose track of time and the probe said it got up to 208 (we are elevation, so water boils around 204). I freaked and pulled it, even though it wasn't probe tender. After the fact, I'm thinking my probe wasn't centered and was reading close to the exterior. But I was afraid I'd made jerky!

Hi Hockeydudde, first I must say thank you to Jed ( bauchjw ) for the heads up and in helping you with how to get in touch with folks.

Now I was/did smoke mine ( Belly ) for slicing and Making a couple different meals out of. So I did not cure it as I wanted the sweet taste of the pork to shine.
I smoked it at 225/250 Deg. for 2 1/2 hours/ than 300 Deg. for 2 1/2 hours with Hickory and Mesquite chunks
Coated/Rubbed with Q-Nami. Brought it to 169Deg. IT.
It came out very nice and tender. And the rub was great, not much of a smoke ring because of the fat

Sorry probably not the info you were looking for

David

 

[pushok2018]

Welcome from North California! Nice looking belly and the chicken....

 

[DougE]

Welcome from Kentucky. Great looking grub, and looking forward to seeing some pics of the new smoker, and some cooks off it.

 

[DRKsmoking]

Ah shucks, You’re making me blush!

Ha ha , and I thought that was just wind burn,

David

 

[Hockeydudde]

Thanks bauchjw and DRKsmoking .

 

[BrianGSDTexoma]

Welcome from Texas. I wish I would of seen this yesterday. Pork belly i bought had the skin on. After I removed it not the greatest piece for bacon. I was thinking about about just smoking it when I bought it but went ahead and started curing it. I guess I can still smoke it. Yours looks really good!

I love Hatch Chiles. Bet you get some good ones. Been wanting to try Chimayo Chili Powder but just to expensive.

 

[Hockeydudde]

Good Chile comes from anywhere in the state! Hatch is famous, but it depends more in the variety and farmer (and roaster) than what part of the state it is from.
We make our red from pods, much better than powder if you like red Chile. Even here though, chimayo Chile isn't really available. Every year we say we are going to drive to there to buy Chile and visit the Santuario, but haven't done it yet.