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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Greengriller

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  • Storlok
    replied
    Welcome to the pit Green griller

    Leave a comment:


  • BigBear
    replied
    Welcome to The Pit Green griller and the wonderful world of smoking meats!

    Leave a comment:


  • CeramicChef
    replied
    Green griller - welcome to The Pit and welcome to The Addiction!

    Leave a comment:


  • jharner
    replied
    Welcome to the pit, enjoy.

    Leave a comment:


  • jecucolo
    replied
    Welcome! After a little smoking and a little reading on AR you will be answering questions and helping others. Most of us start with no experience. It is a fun place to learn.

    Leave a comment:


  • Green griller
    replied
    Wow I didnt see all of the replies. Thanks to all of you.

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  • Green griller
    replied
    Thanks for the responses. I have a weber performer. Mbmorgan. Thanks thats what Im doing.

    Leave a comment:


  • FireMan
    replied
    Where to probe or not to probe, 'tis the question! Well, after you find out, welcome aboard, enjoy the ride!

    Leave a comment:


  • LA Pork Butt
    replied
    Welcome to the Pit! What do you cook on?

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  • MBMorgan
    replied
    Welcome to the Pit! I didn't see it mentioned so ... be sure that your probe is suspended an inch or so above the grill. If you don't have a probe clamp, just use a ball of foil and stick the probe through it.

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  • David Parrish
    replied
    Welcome Green griller! We're glad you're here! This is the perfect place to learn to cook outdoors.

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  • DWCowles
    replied
    Welcome Green griller

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  • Huskee
    replied
    Welcome to The Pit Green griller! Glad to have you here, and welcome aboard. I put my probe, when on the kettle w/ indirect heat, beside the meat if possible and as centrally-located as the meat placement allows. Try to position it so the airflow direction that the probe's getting wont be obstructed behind the meat, in the "heat shadow". And like has been mentioned, 2-3" away from meat out of the cold air bubble.

    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.

    Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

    Hope to hear & see more from you!

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  • Danjohnston949
    replied
    Green griller, Welcome to The Pit! I think if you keep your Temp Probe at just above the grate! I have a Maverick 733 Dual Probe Thermometer! I think I would set up a dual probe thermometer and check
    the temps at both ends of your offset! I have an offset also with several modifications but frankly I haven't used it
    since I got the Maverick! I have been using a Weber Kettle, a S 'n S, and a DigiQ-2 Temp Controller for family cooks!
    Eat Well an Prosper! From Fargo ND, Dan

    Leave a comment:


  • fuzzydaddy
    replied
    Green griller welcome to the pit. I like to keep the grill temp probe 2-3" away from the meat to avoid it being affected by the temp of the meat.

    Leave a comment:

Announcement

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
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