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    Hi there!

    Now residing in Albuquerque, grew up in Chicago, have been experimenting with different types of smokers for around 40 years or so. Started with a “Little Chief” electric & chips fired setup (preferred for fish because of low heat output), also later acquired a Brinkmann Smoke & Grill, traded that one in a few years ago for a Weber Smokey Mountain. Now concentrating mainly on ribs, had excellent results with some St. Louis cuts the other day using the Minion Method, about 7 hours at 225 degrees, no Texas Crutch used.

    #2
    Welcome to the posting side from the California Delta.

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      #3
      Welcome from Colorado.

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        #4
        Welcome from White Stone, Va...

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          #5
          Welcome from Virginia!

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            #6
            Greetings from the Buckeye State!

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              #7
              Welcome to The Pit.
              ​​

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                #8
                Welcome!

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                  #9
                  From one Chicago refugee to another, welcome to the Pit from the Florida Suncoast.

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                    #10
                    Welcome from central Florida.

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                      #11
                      Alright!!!!!!! Another fellow Land of Enchantment resident! Welcome!!!!!!

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                        #12
                        Welcome from Chicagoland. Glad you’re here!

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                          #13
                          Welcome from Nebraska!

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                            #14
                            Howdy from Texas

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                              #15
                              Welcome from Minnesota. Enjoy The Pit!

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