Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

New Guy

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    New Guy

    I have been BBQing and smoking for many years but just joined this site. I bought a Meatheads BBQ book after I bought a Kamado Joe 18 inch. Use a gas Summit weber for most cooking but do whole chickens on the Kamado Joe with their slow roller using either apple or cherry on top of the slow roller. For smoking I use an electric smoker but after reading articles I am thinking I should get a pellet smoker. I live now north of Austin but moving back to the Houston area soon. Because of the move selling most of my BBQ equipment and plan to start new. All of my friends and family love my smoked Baby Backed ribs, big butt, fish and whole chicken. I have not excelled in a brisket as of yet. I stoped using Oak and Mesquite as a family member was not able to handle the strong smoke. I started to use apple, cherry or pecan and have add good results. look forward to learning a lot here.

    #2
    Welcome!

    Comment


      #3
      Welcome from Georgia!

      Comment


        #4
        Welcome from a south Texan!

        Comment


          #5
          Welcome from Minnesota. You'll find a wealth of information in this forum. Gota question, just ask. You'll get a lot of responses. Good luck on your move!

          Comment


            #6
            Howdy from up the road a bit.

            Comment


              #7
              Hello from NW Oregon.

              Comment


                #8
                Welcome from Colorado …

                Comment


                  #9
                  Welcome to The Pit.

                  Not happy with your brisket? Try smoking a chuck roast. Cook them like a butt, but it's a quicker cook, and use a beef rub, or S&P.

                  Comment


                    #10
                    Greetings and welcome from North Carolina.

                    Comment


                      #11
                      Greetings from South Africa.

                      Comment


                        #12
                        Welcome from California!

                        Comment


                          #13
                          Welcome to the Pit!
                          Cheers from Norway

                          Comment


                            #14
                            Welcome from Oz, you will like it here

                            Comment


                              #15
                              Welcome from Virginia!

                              Comment

                              Announcement

                              Collapse
                              No announcement yet.
                              Working...
                              X
                              false
                              0
                              Guest
                              Guest
                              500
                              ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
                              false
                              false
                              Yes
                              ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2026-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
                              /forum/free-deep-dive-guide-ebook-downloads