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    #1

    Introduction

    Hey guys, here to introduce myself! My name is Nate Olewine and I've been a lurker on this website for almost a year. I've gone from someone that had never used a smoker to producing (according to my gut at least) quality andouille, pulled pork, ribs, and (finally) brisket. I honestly get better with every cook, and the information I get from the experienced members of this website is awesome! Thanks for welcoming me into the community. Let's eat!
    Tags: None
    #2
    We do like to eat 😋

    My guess is the average Pit member is at least 20 pounds overweight.😊

    Comment

      #3
      Welcome aboard! What are you cooking on?

      Comment

      • Nate Olewine
        #3.1
        Nate Olewine commented
        October 29, 2015, 06:45 PM
        Editing a comment
        I've been a Weber guy from day 1 and use the Smokey Mountain pretty extensively and a regular ole Weber grill for grilling, etc. Finally got around to doing a brisket back over the 4th, and (needless to say) I'm hooked! Ribs are probably my next favorite. Thanks for the kind welcoming.
      • LA Pork Butt
        #3.2
        LA Pork Butt commented
        October 30, 2015, 12:10 PM
        Editing a comment
        I've used Webers in the past and they are great grills. Currently I have a Big Green Egg, but I cook on a 26" Weber at my son's and an 18" at my son-in-laws. I recently bought a 18" jumbo Joe on close out at Walmart for $45. They usually sell for $59 to $69.
      #4
      Welcome to The Pit! Nate Olewine, Andoule has to put you in the Louisiana Purchase Somewhere! Breadhead Speak for Yourself! 👍👍👍👍👍. Dan

      Comment

      • Nate
        #4.1
        Nate commented
        October 29, 2015, 06:37 AM
        Editing a comment
        you tagged the wrong nate
      #5
      Welcome to The Pit Nate Olewine! Nice to have you here, thank you for your support. We all share your sentiments I think!

      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!

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      Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

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