100% Certified Newbie

[DavidNorcross]

Welcome from Virginia!

[HawkerXP]

Welcome to the Pit!

[Clawbear57]

Welcome from Winston Saleem, NC

[Skip]

Welcome from Minnesota.

[Draznnl]

Welcome to the Pit from the Florida Suncoast. Hang out. Read some threads. Start with easy stuff. They say it’s about impossible to screw up a pork butt (shoulder). Good luck. Have some fun.

[Mosca]

Welcome!

Never apologize for using a gasser. This ain’t that kind of place. There is no hierarchy of cookers, there is only good food. If all you got is a gasser (and now a Camp Chef), then make good food on the gasser! Panhead John just started a topic a few days ago, What Was Your First Outdoor Cooker; you’d be surprised. I learned how to do ribs on a Member’s Mark gasser.

[Panhead John]

Yep, we’ve probably all had gassers at one point, and lots of folks still do. Every cooker has a purpose, and no one here will knock your choice of cookers.

[fzxdoc]

I love my gasser. A great big sear station. A good rotisserie. My other smokers give me the side-eye when I fire it up, but I don't pay attention.

K.

[Carolyn]

Welcome from the Inland Empire in southern California. My husband is a westbanker.

[itsnotmyfault]

Man, you have lucked out, you have joined the best website for BBQ knowledge and experience... Enjoy!

[Redwng]

Welcome from St. Cloud, FL.

[swartzster]

Welcome from the Pacific Northwest

[Purc]

Welcome to The Pit from Texas.

[RiverJeff]

Welcome from Nebraska!

[fzxdoc]

Welcome! Nice first cook. Throw another chicken on now and fiddle with getting higher temps to cook it. That's how I learned on my first smoker--a couple of the our friends got at least one chicken as I experimented my way through to doing it just the way my family likes it.

You're going to love coming to this site--friendly, helpful people and a ton of great BBQ information, solid and scientific.

Kathryn

[Jkahnert]

Glad you are here. Welcome

[holehogg]

Greetings from South Africa.