Hi from East Coast

[Prof Bunky]

Go easy on us. Please!

Years ago, it started with a hibachi (which we now use every other year. Maybe.). Then, a portable propane grill in which everything tasted like gasoline. No, we don't still have it.

We read about pulled pork, went to a restaurant that claimed to have it. Thought, 'It's not supposed to be sliced, and it's not supposed to taste like only sugar.'


Then came the ECB. Yay, let's try a pork butt and make our own pulled pork!

We didn't season it first, or burn it off, or anything. The pork butt came out like smoky shoe leather and actually made us woozy. We still have it. An attempt to electrify it failed.

Now we have two propane grills, a NoNami and a Weber Mini. Coal? A Weber kettle, and a Kamander. Ribs, butt, bird, all come out okay.

No, we don't have a split personality, but Mrs. Prof, AKA Commander-In-Chief of side dishes, is looking as I type.

Nice to be here. And we don't wrap our ribs!

[mcook2201]

Greetings from ol' North Carolina.

[Mosca]

Welcome! Those Kamanders are pretty neat, they can turn out superior product. That and the Weber Kettle is a proper combination.

[Draznnl]

Welcome to the Pit from the Florida Suncoast.

[58limited]

Welcome!

[LA Pork Butt]

Welcome to the Pit from Dallas, Texas!

[captainlee]

Welcome from Colorado, also not a rib wrapper.

[Purc]

Welcome to The Pit from Texas. I too had a hibachi. Mine was very simple, cheap and only took a little charcoal to cook a steak or a couple of burgers or dogs. Back then I did use lighter fluid. Great for a kid just out of college.

[clb239]

Welcome from White Stone, Va...

[Stuey1515]

Welcome from Oz

[ssennott]

Welcome to the pit from Massachusetts

[JLR]

A big Texas welcome to ya!

[WayneT]

Welcome to the Pit, from Yadkin Valley, NC. Nice intro. You’ll fit in well here.

[Huskee]

You'll get there, Prof. Maybe with her cracking the whip, but you'll get there. You're in the right place.

[DavidNorcross]

Welcome from Virginia!