Hello, everyone. I just took the plunge with a Pitmaster Club membership after reading the "free" parts for years. It's great to be here.
I've made some amazing food from what I've learned. My pre-AmazingRibs.com existence consisted of boiled and then gas gril-charred ribs, burgers and hot dogs. A friend had a Big Green Egg and introduced me to that cult. It opened up a new world. More than a decade later I'm still at it.
I'm an unabashed fan of pellet cookers. I don't particularly enjoy dealing with charcoal, chopping wood, etc. I've owned a number of them and love the convenience. They have rewarded me with some incredible successes. I know many purists think they are cheating, but I don't care. The technology keeps getting better and I find it all irresistible fun.
My current kit includes a Memphis Pro ITC3 and a Traeger Timberline XL. One of them is going to be sold soon. I posted about my experiences with both in the Traeger forum; check it out.
I've made some amazing food from what I've learned. My pre-AmazingRibs.com existence consisted of boiled and then gas gril-charred ribs, burgers and hot dogs. A friend had a Big Green Egg and introduced me to that cult. It opened up a new world. More than a decade later I'm still at it.
I'm an unabashed fan of pellet cookers. I don't particularly enjoy dealing with charcoal, chopping wood, etc. I've owned a number of them and love the convenience. They have rewarded me with some incredible successes. I know many purists think they are cheating, but I don't care. The technology keeps getting better and I find it all irresistible fun.
My current kit includes a Memphis Pro ITC3 and a Traeger Timberline XL. One of them is going to be sold soon. I posted about my experiences with both in the Traeger forum; check it out.
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