Where to begin? I've smoked, grilled, barbecued for a long time. I'm primitive with a hi-tech twist. I like wood, fire, steel and stone, but I also like data acquisition and science. I'm an Instrument Tech at a National Lab. My job is finding ways to gather data and instrument equipment. I have experience with temperature control, fabrication etc. so maybe I can be of use here and learn a few things as I go. I'm not a chef nor a Pit Master, so expect a lot of stupid questions. My goal here is to learn what's behind the magic curtain of great BBQ. Thanks in advance for your patience. If you have any questions about thermocouples, thermal mass, temperature controllers, data logging etc. I'll do my very best to answer.
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Welcome to The Pit ki4dog! Great to have you here. I bet we'll have lots to learn from you, and we look forward to the interchange of information and tips. I think you'll really like The Pit!
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
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Hope to hear & see more from you!
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Welcome! The is a great place to ask questions, and the wise man asks questions.Comment
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ki4dog, Welcome to The Pit! I look forward to your Posts on instrumentation and Pit Temp Control! Eat Well and Prosper! From Fargo ND, DanComment
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Welcome aboard ki4dog. I'm west of you in Murfreesboro, near I-24.Last edited by fuzzydaddy; March 18, 2016, 03:06 PM.Comment
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Welcome to the pit, Wikipedia of BBQ.Comment
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