New guy from Louisiana

[clb239]

Welcome from White Stone, Va...

[Redwng]

Welcome from St. Cloud, FL.

[mrichie1229]

Welcome to the Pit DKLSmoke!

[Stuey1515]

Welcome from Oz

[rlozinak]

Welcome to the Pit from Buffalo

[Santamarina]

Welcome from California!

[Richard Chrz]

Welcome to the Pit from La Crosse, Wi.

[Panhead John]

Howdy from Houston neighbor! I was born in Ruston, La. Even though I was only there my first 2 years of life, I’ve always had a great affinity for the state. Great food and great people! Welcome to The Pit.

[Moore Smoking Q]

I bought my The Good One The Marshall last month and just smoked 24 butts (198 lbs) in one cook to feed 499 people at our First Annual Wings and Wheels antique airplane and car show in Franksville, Wisconsin. The Marshall was very easy to use, maintained temps and produced excellent pulled pork. I am very happy that I bought it. It's much better to serve fresh meat rather than leftovers. In the past, I would have to smoke several times on my 2 Pit Barrell Cookers to produce this much meat. Then you are serving leftovers. I would highly recommend this smoker for larger cooks. Plus it has a footpring the size of a card table!!

[smokenoob]

welcome to the pit! Come hang out with us at the meat up or the Cajun up or whatever we’re calling it in the fall!

[Panhead John]

Forgot already?….😳 Cajun Country MeatUp 😁

[smokenoob]

Panhead John I’ts been a rough week…..