Hi;
My name is Bill and I just stumbled across this site and it took me all of about 10 minutes of browsing to know I had to join. I live in historic Mesilla, NM.
We are 40 minutes from Hatch, home of the world famous Hatch green chile. My wife and I have a small pecan farm that yields about 8k lbs/yr. Pecan wood for smoking is the other fringe benefit.
My equipment:
For everyday use and almost all of my smoking is a Weber. For just the 2 of us I can get a 10-12 lb. brisket or 6 lb. pork shoulder on indirect heat. We also use the rotisserie collar for chicken and turkey.
I have owned a New Braunfels offset barrel smoker since the mid 80's when they were built to last a lifetime. Much heavier gauge steel and steel strapping around the doors, not like the cheaper versions today. Usually only use if cooking for a crowd.
La Caja China cooking box. Used rarely for big crowds. I have done a whole hog, multiple pork shoulders, multiple turkeys, etc. Incredible cooker with incredible cooking times but no smoke.
I am looking forward to being a member and Learning from the site and other members. Although I lit my first grill back in the 60's you are never too old to learn!
Oh, and I almost forgot, we also have a small hand cranked chile roaster fueled by propane. We like to use this to roast our 40lbs of green chile we freeze every year. It holds about 3 lbs. of chile so the chile doesn't get beat up like in the commercial roasters. That way you can have perfect unbroken pods for chile rellenos
My name is Bill and I just stumbled across this site and it took me all of about 10 minutes of browsing to know I had to join. I live in historic Mesilla, NM.
We are 40 minutes from Hatch, home of the world famous Hatch green chile. My wife and I have a small pecan farm that yields about 8k lbs/yr. Pecan wood for smoking is the other fringe benefit.
My equipment:
For everyday use and almost all of my smoking is a Weber. For just the 2 of us I can get a 10-12 lb. brisket or 6 lb. pork shoulder on indirect heat. We also use the rotisserie collar for chicken and turkey.
I have owned a New Braunfels offset barrel smoker since the mid 80's when they were built to last a lifetime. Much heavier gauge steel and steel strapping around the doors, not like the cheaper versions today. Usually only use if cooking for a crowd.
La Caja China cooking box. Used rarely for big crowds. I have done a whole hog, multiple pork shoulders, multiple turkeys, etc. Incredible cooker with incredible cooking times but no smoke.
I am looking forward to being a member and Learning from the site and other members. Although I lit my first grill back in the 60's you are never too old to learn!
Oh, and I almost forgot, we also have a small hand cranked chile roaster fueled by propane. We like to use this to roast our 40lbs of green chile we freeze every year. It holds about 3 lbs. of chile so the chile doesn't get beat up like in the commercial roasters. That way you can have perfect unbroken pods for chile rellenos
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