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From Springfield, IL. Happy to be in The Pit.

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    From Springfield, IL. Happy to be in The Pit.

    I'm a professional chef and I'm just starting to dip my toe into the smoking pool. The more I read, the more I notice that this is a rabbit hole you can go deep, deep down. I know barbecue is exactly what I'm looking for. Just received a Big Green Egg from my parents for my birthday. Right after they left my house, I went straight out and bought a whole chicken and smoked it. I noticed the learning curve with smoking isn't especially large, but learning to do it well is gonna take some work. I'm sure I'll enjoy sharing recipes and cooking tips with everyone.

    #2
    Oh yes, gotta share this pic. It's a whole goat roasted over an open pit. Yeah, that's a grid of rebar he's lashed to.

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      #3
      Hey Chef,

      Welcome to the pit. Awesome pic!

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        #4
        Welcome to The Pit NC! Nice grill! When you have a moment, check out my Welcome letter and tips topics, which will help you complete your signature (Tip#1). They're here and here.

        After that we'd like to know more about you. Head over to the General Discussion channel and dive into the mix... Post your latest cook in the Recipes and Techniques channel(with pics!).... Tell us about your latest restaurant BBQ experience.... make yourself at home!

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