Longtime reader first time pitmaster clubber

[Skip]

Welcome from Minnesota.

[Texas Larry]

Howdy and welcome from Wilson County, Texas!

[Santamarina]

Welcome from California!

[Sid P]

Welcome from Chicagoland! Clubbing pitmasters is frowned on in these parts, but you appear to have gotten away with, or perhaps the clubbee hasn’t awoken. What was his offense? Dry brisket? Boiled ribs? Did he start a thread about hot dogs?

[GreaseShirt]

He put beans in his chili within Texan state lines.

[RickyBobby]

GreaseShirt , as a former Texas resident, it sounds like you were totally justified and I hereby declare all charges dropped.

[Sid P]

"Mmmm. This is good, whatever it is."

[Redwng]

Welcome from St. Cloud, FL.

[WI Bubba]

Welcome from Wisconsin. Glad you could join us!

[MsTwiggy]

Welcome to the Pit from Seattle!!! I haven't done a chuck yet but i have cooked several new things on a similar setup since I signed up. Looking forward to sharing the cooks and learning with you. 🔥🔥🔥❤️🐿

[RichieB]

Welcome to Western Massachusetts. I'm late on this so what they said.

[mcook2201]

Greetings and welcome from North Carolina.

[jfmorris]

Welcome to the Pit from Alabama! Glad to have you onboard.

I can say from first hand experience that you can smoke an excellent brisket on a 22” kettle with the SNS. I’ve done them up to 18 pounds on my kettle. If you don’t want to do a full packer, try a flat or point - or split the brisket and smoke half and freeze the other half for a future cook.

[swartzster]

Welcome from the Pacific Northwest

[Dr J]

Welcome!