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Connecticut checkin' in...

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    Connecticut checkin' in...

    Always loved BBQ, couldn't get the hang of it myself. Meathead's been steering me right--finally jumped in with a 26" Weber kettle, Slow 'n' Sear and a Maverick thermometer. (Gotta admit, I don't want to trash the old 18" Weber.) Still getting the new one calibrated and hoping to do up a Boston butt soon.

    #2
    Welcome to the Pit tlaw ...

    You now have the Ménage A Trois of BBQ equipment. Those three pieces of gear when used together are blessed by the BBQ god's.👍

    Follow Meathead and David Parrish carefully and you will become a real Pit Master soon.

    Send pictures of your cooks.😎

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      #3
      tlaw, Welcome to the Pit from Fargo ND! In addition to Meathead and David Parrish I would and do pay careful attention to Breadhead and the other Members and Staff! 👍👍👍👍👍. The advice and suggestions you can get free for the asking would make a Culinary College Cry! Dan

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        #4
        Wow man, 26"er with an SnS.....straight out the gate!!!

        Welcome and thanks for the support!!!

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          #5
          Pretty good way to get started, welcome.

          Comment


            #6
            Welcome tlaw

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              #7
              Welcome tlaw! We're glad you're here. Thanks for taking the plunge with the SnS!

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                #8
                Welcome to The Pit tlaw! Thanks for joining up with us.

                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!

                Comment


                  #9
                  Checkin' back in with a photo of my first attempt at a hunk o' flat brisket, injected with 6 oz. of beef broth. 26" Weber & SnS and hickory chunks, 12 hours (even with a Texas crutch at 250 deg.) Hit another stall at 187 deg. But, it came out moist and tasty, and look at that smoke ring! I've done a pork butt and spare ribs, but can't find the pix. Lots of problems controlling the temperature, but I'm getting the hang of it. The secret is a long cigar and good whiskey.


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                    #10
                    Welcome from Indiana...

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