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    Hello Amazing Rib Pitmasters! Always enjoyed reading comments here and getting a better understanding regarding the science. Decided to join this week and look forward to a continuing education. I have a Traeger pellet grill, a Kamado Joe, 2 sous vides circulators and enjoy cooking for 2 to 30. Have Cooks Illistrated Best Recipes, Julia Childs cookbooks and really enjoy Italian as well. My Texas roots all lead back to BBQ as i have been eating brisket since a child. Went to Black's in Lockhart in route to a Longhorn game as a 12 year old in 1963. Been totally amazed as to the transition of BBQ on a national scale as they are catching up with what we already knew! Always trying to improve technique and taste.

    #2
    Welcome from Colorado …

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      #3
      Welcome! You're off to a good start with the gear you have, your learning attitude, and the Pit. Share all your insights, and ask your questions here!

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        #4
        Welcome to the Pit from Chico, CA. You are going to have fun here and based on your write-up, I look forward to your contributions.

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          #5
          Welcome from Maryland

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            #6
            Welcome to The Pit.

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              #7
              Welcome from the Land of Enchantment and the chile capital of the world!

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                #8
                Greetings and welcome from North Carolina.

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                  #9
                  Welcome to the Pit from southwest Florida.

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                    #10
                    Welcome from Virginia!

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                      #11
                      Welcome to Pit from Dallas, Texas!

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                        #12
                        Welcome from the Chicago suburbs! It’s a great place to learn and hang out.

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                          #13
                          Welcome from St. Cloud, FL.

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                            #14
                            Welcome to the Pitmaster Club! We are happy too have you here. Thank you for the support.

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                              #15
                              Welcome aboard

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