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Found 2 results

  1. This is soon to be chili Komado Al style. Where I come from, we call these fixin's... The green is two poblano's 1lb each of ground chuck and pork sausage, smoked a couple ours @ 195° ~ 205°. Plus 1lb. each chorizo and kiolbassa. (Well, about a 1 1/4lb of kiolbassa- you simply can never have too much of it)
  2. Because of the reviews on the cast iron pot _ I now have a 2QT ready to drill holes in the bottom. The reviews have been quite compelling. Well I just stumbled across this home manufactured unit called the Karubecue. It works exactly the same and there is a very good description of the smoke process. Sometimes I think there are as many kinds of cooking contraptions as there are BBQ sauces and rubs. This one sounds like fun. http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/karubecue-c-60-pit https://www.amazon.com/gp/product/B00JVCXY7O/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00JVCXY7O&linkCode=as2&tag=amazi0a8-20&linkId=IIXGH3I3FP56WKLS
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