Hello from Geldrop, The Netherlands

[HawkerXP]

Welcome to the Pit!

[MBMorgan]

Welcome from Colorado ...

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!

Lookin forward to learnin along with, an from ya!

[Stuey1515]

Welcome from Oz, you will like it here

[Deeremaxx]

Welcome from Indiana!

[FireMan]

Best tip is get a really good Turkey, I mean really good. Then trust yerself, you got the makins of bein a good one. Welcome, eat good and have fun!

[Redwng]

Welcome from St. Cloud, FL.

[swartzster]

Welcome from Washington

[WI Bubba]

Welcome from Wisconsin. Glad you could join us!

[jpietrantone]

Welcome from Tennessee! I'm a fan of dry brining chicken and turkey. All I do is apply 1/2 a teaspoon of Kosher salt per pound to the skin and cavity. I let it rest in the fridge uncovered for at least 12 hours. I also like cooking them hotter around 325 to crisp up the skin.

[Murdy]

Welcome from the U.S. (Illinois)!

[ecowper]

Welcome from near Seattle in the USA. As far as a turkey goes, I (more or less) follow Meathead's ultimate grilled turkey method

Can't wait to hear about your grilling and smoking adventures.

[efincoop]

Welcome from upstate NY! I'm looking forward to reading about your cooking/learning adventures. Lord knows mine never cease!

[ofelles]

Welcome from the California Delta

[BKYDBBQ]

Welcome from White Stone, Va...