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Just joined up from Tulsa, Ok

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    #16
    Welcome to the Pit from Dallas, Texas!

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      #17
      Welcome from Minnesota.

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        #18
        Welcome to the pit from the bbq capital of New England, Massachusetts.

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          #19
          Welcome from St. Cloud, FL.

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            #20
            Hello from NW Oregon

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              #21
              Howdy from Kansas Territory, Welcome to Th Pit!

              Lookin forward to learnin along with, an from ya!

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                #22
                Welcome from north Texas. Great looking cooker. Have fun on the Pit.

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                  #23
                  Welcome from Oz, you will like it here

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                    #24
                    Greetings and welcome from North Carolina.

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                      #25
                      Well check YOU out! Nicely done & welcome to the pit!

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                        #26
                        Welcome from Chicagoland!

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                          #27
                          Welcome from Illinois!

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                            #28
                            Welcome from Iowa! Wow, that's quite a jump in cookers! Looking forward to hearing more about it. I've also learned from Meathead's book and this site how many things I was told all my life were lies! Well...at least not the best methods.

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                              #29
                              Hello Once Again,
                              Several folks have requested to see inside my home built grill so here they are, the best pics I have.
                              While I researched different designs and air flow engineering data I came across a smoker airflow design web site and used their information for the basis of my design. I did design drawings, sheet metal cut and bend schedules as well as the burn table layouts. My sheet metal shop guy said "he's never had such an easy job" and gave me a great discount.
                              The firebox, grill area and the bottom and sides of the smoke transfer tunnel are lined with fire brick. It will burn charcoal, logs or a combination of the two.
                              Enjoy
                              Attached Files
                              • 7 likes

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                              • RickyBobby
                                #29.1
                                RickyBobby commented
                                August 28, 2021, 11:31 AM
                                Editing a comment
                                That thing is awesome! Nicely done!
                                • 1 like
                              #30
                              Welcome from the Pacific Northwest

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                              Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

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                              Bring The Heat With Broil King Signet’s Dual Tube Burners

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