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Cheers from Los Angeles!

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  • Huskee
    commented on 's reply
    Lol. SWS. I see what you did there with your avatar!

  • Jon Solberg
    replied
    Hello and WELCOME!

    Leave a comment:


  • Breadhead
    replied
    Welcome to the Pit smokinfatties ...

    Hello from Hermosa Beach.😎

    Leave a comment:


  • Huskee
    replied
    Welcome to The Pit smokinfatties! Sounds like you're well prepared!

    Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

    Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

    Hope to hear & see more from you!

    Leave a comment:


  • smokinfatties
    commented on 's reply
    gwschenk Absolutely! 100 times over, especially if you are newer to BBQ and want to learn technique and are a hands on learner. A lot of his recipes and techniques are shared by him on his website but its a completely different story when putting in into action- i am much more of a hands on learner.

    He's extremely nice and helpful (and provides feedback and answers any questions you have on an ongoing basis). The food itself is insane (we tried like 15 different items that were prepared in class) and on top of that some of the proceeds go to charity so its a win-win.

  • LA Pork Butt
    replied
    Welcome to the pit. There is a lot to learn?

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  • gwschenk
    replied
    Howdy, from Sierra Madre. Was Harry's class worth the money?

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  • DWCowles
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    Welcome

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  • Jon Solberg
    replied
    Hey There! Nice to meet ya.

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  • Danjohnston949
    replied
    Welcome To The Pit! smokinfatties, I think you will be able to get a wealth of good information free for the asking. The Members and the Moderators for A R are just Great! 👍👍👍👍👍. Dan

    Leave a comment:


  • smokinfatties
    started a topic Cheers from Los Angeles!

    Cheers from Los Angeles!

    Hi Everyone,

    Rookie here looking for a good forum to continually get tips and tricks. Figured this would pay for itself if it saved me from screwing up 1 piece of meat!

    Took Harry Soo's class a couple of weeks ago and have been addicted to smoking ever since! Went straight from the class and bought a 18" WSM and Chefalarm along with some Red Oak, Cherry, and Apple wood from the woodshed in orange county. Couple of bags of KF blue and I am on my way to the big leagues! Have been cooking on the Kettle for years now and ready to introduce the flavor profile of the BBQ rubs and smoky wood flavoring.

    Still getting the temperature under control in the WSM but every cook keeps getting better (have done 6-7 in the last couple weeks).

    Also bought some of the Cajun Bandit WSM mods to help keep temp under control.

    Looking forward to learning and contributing.

    Cheers!

    Paul

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