Brand New to Pitmaster Club

[ssennott]

Welcome from Ma

[CaptainMike]

Howdy from The Great State of Jefferson! Great intro and welcome to The Pit!!

[HawkerXP]

Welcome to the Pit!

[Jared49]

Welcome to the Pit Family, from Appleton, WI

[Draznnl]

Welcome.

[Soonerpop]

Welcome from north Texas. Looking forward to seeing your cooks. Have fun on the Pit.

[LA Pork Butt]

Welcome to the Pit from Dallas, Texas!

[ofelles]

Welcome from the California Delta.

[Eggy72]

Welcome from another Marylander.

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!

Lookin forward to learnin along with, an from ya!

[Elton's BBQ]

Welcome to the Pit!
Cheers from Norway

[RonB]

Welcome to The Pit.

[Donw]

Welcome from Maryland

[Daba's BBQ]

Good morning everyone.

I am new to the Club, been on the site though for about one month. Great stuff.

I am a former wine bar/restaurant owner here in NY. I have been in the travel/hospitality industry for about 30 years. I was laid off in March 2020 due to Covid. My wife was laid off two days later. In July 2020 I had surgery for a spinal tumor, broken back, and a spinal dissection. Needless to say, it has been a long road to recovery. I wound up going on permanent disability this last December. I can walk, but the pain is always there.

Since I am now home, I decided to throw myself 100% into my passion for cooking. My other passions are books, tech, gaming and music (former lead singer in a Blues/Motown/Soul touring band). I refinished my kitchen so I can have some room to play around.

My gear consists of a Traeger Pro Series 34, Weber 22" Kettle Grill, Cutluxe Knives, Calphalon Classic Stainless Steel Cookware, Electric Pasta Machine, ThermaPro IT-48, a Thermapen instant-read plus enough spices, accessories, and gadgets to choke a pig. I use a variety of suppliers for my pellets and buy 95% of my meats from Wild Fork.

That about sums it all up. I look forward to being active on these boards, sharing our cooks, recipes, ideas, feedback, and pics. I hope that I can bring some of my hospitality and restaurant experience here, so feel free to ask me anything at all. I'll do the best I can to answer.

Peace,

Daba's BBQ