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    #16
    Welcome from White Stone, Va...

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      #17
      Welcome from Chicagoland! I’m glad you have Meathead’s book, as it most of the grilling and smoking info you’ll ever need.

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        #18
        Welcome from a part time South Havener

        temp knowledge is king and your addition of the fireboard is the most important component you're adding.

        That and your subscription here - worth it's weight in good food.

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          #19
          Welcome from Wisconsin. Glad you could join us!

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            #20
            Howdy from San Antonio, Texas! You might consider, down the road, the Joetisserie. I’ve had amazing results with mine.

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              #21
              Welcome from the California Delta.

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                #22
                Welcome to the Pit!
                Cheers from Norway

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                  #23
                  Welcome to The Pit.

                  Sorry I can't help with your questions, but it doesn't look like you need any additional help anyway.

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                    #24
                    Welcome from the Pacific Northwest

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                      #25
                      Welcome from California!

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                        #26
                        Welcome fr Cincy Ohio! I have the SnSk I bought used. It was like new. I have the bellows but never felt the need to use it. My Kamado runs rock solid and I feel, the less variations you have, the less blame for abnormal cooks. Read as much here as you can get your hands on then start simple n build from there. If it ain't broke...

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                          #27
                          Welcome from Chicago!

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                            #28
                            Originally posted by Texas Larry View Post
                            Howdy from San Antonio, Texas! You might consider, down the road, the Joetisserie. I’ve had amazing results with mine.
                            Thank you for this.

                            What things do you find yourself cooking on the Joetisserie the most?

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                            • Texas Larry
                              Texas Larry commented
                              Editing a comment
                              Mostly chickens, which cook beautifully, game hens, pork loin. I cooked our turkey on the rotisserie this year. First time I had done that. Came out great. I would like to try a pork butt and maybe a rib roast. Lots of possibilities.

                            #29
                            Howdy, whut part of Meeechigan do you hail from? L.P. I presume. Can’t wait fer yer new cooker to show up. Eat good and have fun!

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                              #30
                              Boy, Howdy, are you in the right place! I can't add to what has been said above, except welcome from the gulf coast of Florida

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