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Hello from Northern Canada

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    Hello from Northern Canada

    I have been BBQing for 49 years. I live in the center of the worlds best beef area, Edmonton Alberta, but our pork sucks. I enjoy the chemistry and physics involved in BBQing. Meathead has taught me how to think differently about the process which allows me to have consistent results and predictable experiments. Just look at his article on why you should think energy and not temperature.
    I have some unique circumstances in BBQing here in the far north. I have cooked a packard brisket when the outside temperature was -33 F on a Weber kettle. I have cooked porterhouse steaks at -54 F where the top side froze faster than the heat side cooked. I enjoy learning and improving my efforts and hope to discuss and collaborate with other members as the BBQ community here is very, very small.
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    #2
    Welcome from upstate NY! Sounds like you have some very unique skills I'm looking forward to seeing your posts and sharing information with you!

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      #3
      Welcome from the California Delta. Thank you for reminding me why I live here.

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        #4
        Well, very, very small just got Amazingly Big. Yup, you up there. Can’t wait to hear of yer cookin travels. Welcome, eat good and have fun!

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          #5
          Well, now that you're around there goes my ability to complain about winter weather in the Midwest of the US :-)

          Looking forward to hearing about more cold weather cooking tips from a pro! Welcome.

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            #6
            Welcome to the Pit from Dallas, Texas, USA!

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              #7
              There is still room for a pellet grill.
              Hello from NW Oregon

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                #8
                Welcome to The Pit.

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                  #9
                  Gotta agree about best beef, my uncle farmed, used to bring Alberta beef down to southern Ontario to finish, always at or on top taste wise.
                  We're the opposite down here pork is plentiful and kinda affordable depending on the week.
                  No real scarcity in beef but it is priced thru the roof every day.
                  Love cold weather cooks, don't break the -30's, did get close a few days this year.
                  Hope to learn from you also.

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                    #10
                    Welcome to the Pit!

                    I agree with you! Hot - Cold or anywhere in-between.

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                      #11
                      Welcome from north Texas. I’ve not had those problems! You’ll have fun here.

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                        #12
                        Welcome from Maryland

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                          #13
                          Hello from... the not so cold Mid-Atlantic.

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                            #14
                            Welcome from Washington state

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                              #15
                              Greetings and welcome from North Carolina.

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