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Greeting from New Hampshire

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    Greeting from New Hampshire

    Backyard weekend warrior. I do lots of cured meats. Corned beef, pastrami, bacon, Canadian bacon etc. as well as the standard BBQ items of ribs, pork and beef brisket and beef ribs. I stick to propane smokers, a dynaglo narrow unit and a Masterbuilt wide unit. I also have a Blackstone 36" flat-top and a no name gas grill. I use a grill grate ET732 as well as a Thermoworks thermapen. A few of my favorite items are smoked buffalo wings with home-made bleu cheese dressing and bacon wrapped stuffed jalapenos fresh from the garden!

    #2
    Welcome to the Pit! Would love to see pictures of your successes!

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      #3
      Welcome to the pit! Wings sure is a good snack, and blue cheese dressing is a great match!

      Since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

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        #4
        Howdy from Kansas Territory, Welcome to th' Pit!
        Sounds like ya' have some cool things to share, so make with th' pics, already lol!
        Cap'n, Sir!!! btw
        I'm jus' a Cook...
        Jus' a lowly, lowly Cook...!!!
        Last edited by Mr. Bones; August 20, 2017, 12:13 PM.

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          #5
          Welcome to the Pit!

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            #6
            Welcome from Indiana

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              #7
              Welcome from Florida!

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                #8
                Welcome Captphil

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                  #9
                  Heh!! Green Mountain, aww chrud, that's Vermont. Oh well, still up there.

                  Gotta love cured meats and I so wish my big smoker could be an Ole Hickory CTO-DW Propane burner. Just $13,000+ b/n me and that joker.

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                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    Are those Pesos, Dinars or murrica dollars?

                  #10
                  Welcome to The Pit.

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                    #11
                    Welcome to the Pit from Baltimore, MD! 😎

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                      #12
                      Huntington Beach welcomes you and your smoked meat!

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                        #13
                        Welcome from Colorado!

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                          #14
                          Originally posted by Captphil View Post
                          Backyard weekend warrior. I do lots of cured meats. Corned beef, pastrami, bacon, Canadian bacon etc. as well as the standard BBQ items of ribs, pork and beef brisket and beef ribs. I stick to propane smokers, a dynaglo narrow unit and a Masterbuilt wide unit. I also have a Blackstone 36" flat-top and a no name gas grill. I use a grill grate ET732 as well as a Thermoworks thermapen. A few of my favorite items are smoked buffalo wings with home-made bleu cheese dressing and bacon wrapped stuffed jalapenos fresh from the garden!
                          What part of NH? I grew up in Lancaster

                          Zack

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                            #15
                            Howdy from The Great State of Jefferson!

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