Greetings from Bentonville, AR. I've spent a lot of time on the Amazing Ribs free pages, decided on a lark to sign up for the forum, and less than a month later, I'm a proud new owner of a OKJ Pro. 
I've been grilling for 15 or so years and cook a mean steak.
I got my start cooking low and slow on a WSM 18" 5-6 years ago. The food was amazing, but it was a little stressful to load it and run it over night. Right after I bought a Camp Chef pellet grill (and sold my WSM), the Thermoworks Billows came out. Instantly regretted selling the WSM.
My friends think I'm an expert, but in reality, I just bought Meathead's book and am good at following directions. I'm here to learn and am excited to discover this group.Happy to find a community like this so I can learn from your successes and things that didn't go quite according to plan. 
My current setup is a PK300 (which is AMAZING), a Camp Chef Woodwind, and an OKJ Bronco Pro.
I'm season the Bronco Pro as I write this. If all goes according to plan, I'll be cooking some ribs tomorrow
I've been grilling for 15 or so years and cook a mean steak.
I got my start cooking low and slow on a WSM 18" 5-6 years ago. The food was amazing, but it was a little stressful to load it and run it over night. Right after I bought a Camp Chef pellet grill (and sold my WSM), the Thermoworks Billows came out. Instantly regretted selling the WSM.
My friends think I'm an expert, but in reality, I just bought Meathead's book and am good at following directions.
I'm here to learn and am excited to discover this group.Happy to find a community like this so I can learn from your successes and things that didn't go quite according to plan. My current setup is a PK300 (which is AMAZING), a Camp Chef Woodwind, and an OKJ Bronco Pro.
I'm season the Bronco Pro as I write this. If all goes according to plan, I'll be cooking some ribs tomorrow
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