Hello fellow BBQ lovers

[Talon 1]

I'm Tim, I live in northwest Florida and I love to cook and eat good barbecue. I came to Amazing Ribs two years ago to learn how to smoke a pork butt. Since then I've bought three smokers and enjoyed the journey of learning. I look forward to learning from each of you.

[boftx]

Welcome! And everyone looks forward to learning from you, too.

[Paulie Brisket]

Welcome!

[DWCowles]

Welcome Talon 1

[LA Pork Butt]

Welcome to the Pit! What do you cook on?

[CeramicChef]

Talon 1 - welcome to The Pit and welcome to The Obsession!

You look forward to your posts.

[MBMorgan]

Welcome to the Pit, Tim!

[lemayp]

Welcome, it's funny how the number of cookers and thermometers seems to go up after reading this site. Luckily the quality of the food produced also goes up so you can pass the additiction on to friends as they try your food.

[fuzzydaddy]

Welcome to The Pit Talon 1! Where in northwest Florida are you located? I recently bought a house in Milton, FL.

[Danjohnston949]

Talon 1, Welcome to The Pit! You have just enrolled in the BBQ Univ! Eat Well and Prosper! From Fargo ND, Dan

[Thunder77]

Hello and welcome from Baltimore, MD!

[BigBear]

Welcome to The Pit Talon 1 .

[jharner]

Welcome to the pit Tim, enjoy the Wikipedia of BBQ. Please post some pics of the results of three smokers

[Huskee]

Welcome to The Pit Talon 1! Nice to have you here. Only 3 smokers? Give it time, ha ha! But seriously, it's a hobby we all love, and some of us just can't quit. We're glad you're here with us.

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!

[Talon 1]

I'm not sure how this works but LA Pork Butt asked what I cook on. I bought a WSM 18 inch after my first visit to this site, which introduced me to some fabulous information. I mainly cooked baby backs, butts, and turkeys on the WSM 18. I wanted to do more ribs so I bought a Pit Barrel Smoker. PBS is awesome at volume cooking. I did some ribs, whole chickens, and got into brisket on that one. I just bought the WSM 22 and will probably break that in on Memorial Day weekend.

Huskee is right; smoker and thermometer requirements grow exponentially after visiting this site. WSMs, Mavericks, Thermapens just keep showing up; not to mention huge cutting boards and other tools. I get by with it because people love to eat the bbq!