///M5

In New Mexico, enchilada sauce (or red sauce) is regularly just the chiles and the hydrating water blended. Amusingly that tastes better than any canned enchilada sauce I've had. My recommendation is to grab a few and hydrate and taste. Musts are: Nuevo Mexicano, Guajillo, Ancho, Arbol...the rest are just me being ridiculous because I like to taste different shit.

These are what I have dried at home: Nuevo Mexicano (what J was referring to) these are really Anaheim's grown in the Hatch valley of NM Guajillo Ancho Japones Puya Hungarian Paprika Pasilla Poblano Serrano Cayenne Arbol Thai birds eye Habanero Jalapeno

Lots of yummy chiles

I use a bunch of lard though so in that eay i am classic

Lard and white onions if you are authetic

Oops. Stock too.

Classic is ancho tomato garlic onion cumin oregano. In some areas almost no tomato others lots. Depends on your love of pure chile

Enchilada sauce is chile gravy. Depends on what chiles you like. Do you like the can? If so what chiles does it use? I tend to mix it up but can surely share it in a generic way.

Behmour and green beans from aweet marias is how we roll

Way dim and illuminating aren't always the same. You saw my torment with replacing bulbs on my car and nowhere near the color temp of what you picked. Those will be bright to oncoming cars, but not as illuminating as stock bulbs.

I would expect the sylvanias from anywhere to be better than those.

WAY better.

Stock lights will make things easier to see than those.

I'll take mine in dragon wagon form

Wonder what about the initials ihop are the problem, that is funny. Only this topic?

The problem is my fire door, not the electronics. They are simple but I have a Viking C4 which has a completely different door. My cure will be to put it in a screened in porch under a restaurant hood and never go outside to use it anymore and then it can stay wired 100% of the time.

I need to make a better rain shield and fan holder. Not ultra convenient. Wired inside my house with nice plugs outside though.

I have no choice using a controller although for cooks no longer than ribs I don't bother with it.

E ROFL. J sent me his last week to read. In classic Sean fashion I ripped it a new ass but gave lots of constructive pointers. If you are still "writing" then start with a list of accomplishments. Figure out how to fit them into your tasks and things will be easier.

Do you temperature control from the top vent or the bottom? If you use the top, the smoke gets stale. I'd rather control the fire than the smoke. Other question is are you building too big of a fire to begin with. Doing that or closing the top will create an acrid taste instead of yummy mouth watering smoke. I am personally averse to really smoky, but love smoked food. Normally I would clarify, but I think you know exactly what I mean.

Agree on the need...but I have never done things without excess.

I am out of chunks Last of the Apple tree we cut down is gone as of the ribs I did this past week.

Exactly why we were confused. Should I use half lump and half lump? Lol. Half chunks of wood will cause more burn and less smoldering. May actually reduce the smoke. I do strategically bury my wood chunks so that throughout the burn there is always some smoking wood along with the lump. More like 5/6 and 1/6 though than half.

Ha, that is one of 2 things I do in the microwave. Melt butter and heat tortillas. I do have a ceramic tortilla holder though that makes it possible. I've never had a packaged enchilada sauce that was edible. Easy to make!

Lump is yummy, bituminous coal not so much. I would assume that is not at all what he meant, but am equally as confused as you since the only word for coal I've ever heard is what we burn to make power. Chunks of wood on the other hand are yummy as well. If by coals you meant you are making your own lump out of wood chunks then carry on...but still add wood chunks.