Pit Master in training hailing from NC

[DougW]

Let me preface this by saying I've been reading articles on the website for quite some time and it has helped out immensely for my backyard grill fest improvements. Recently however I've started dipping in to low level competition BBQ with my Oklahoma joe's offset smoker and placed third at my most recent competition from yesterday. Before people send their congrats.....there were 3 entries with one judge who had never judged before haha. That loss spurred the purchase of this membership where I hope to learn from the experiences of others.

About me: active duty military originally from Texas. I mentioned the grill I have above so I won't belabor you with more about it.

Goals: These are somewhat common but in the end I want to make competition quality BBQ every time I cook. Be it a backyard get together or a legit competition, I want to make the best I can make and then make it better the next time.

Anyway, thank you for listening and I look forward to learning more and improving from great advice from BBQ's most dedicated folks.

Doug

[DWCowles]

Welcome DougW

[MBMorgan]

Welcome to the Pit, Doug!

[martybartram]

Welcome DougW and thank you for your Service. Which Service and which base are you at? I work on Fortress Bragg in the center of the universe

[DougW]

Same here. Army based at good ol' bragg

[fuzzydaddy]

Welcome to the Pit!

[LA Pork Butt]

Welcome! The Pit is a fun place to be.

[Thunder77]

Welcome to the Pit! You have come to the right place!

[Spinaker]

Welcome to the Pit!! We are happy to have you. Thank you for jumping into the Pit.

[Danjohnston949]

DougW, Welcome to The Pit! You just Enrolled in the BBQ Univ! Eat Well and Prosper! From Fargo ND, Dan

[CeramicChef]

@DoudW - first off, thanks for your standing the watch. It's greatly appreciated.

Second, welcome to The Pit and welcome to The Obsession!

[jharner]

Welcome to the pit Doug, thank you for your service to our country. Enjoy the Wikipedia of BBQ.

[Huskee]

Welcome to The Pit DougW! Nice to have you aboard. I am confident that you'd have kept your third place finish even if there were 50 entrants.

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!

[boftx]

Well, I guess not everyone can be Navy (USS Ranger, 71 - 73) but thank you for your service!

As for reaching your goal, get yourself a good digital thermometer like the Maverick ET-732 or ET-733, seal the leaks in that COS as best you can (I have one of those, too) and you will be well on your way to being an expert. Just understand that there is a BIG difference between Texas BBQ and the Carolinas. Vinegar is your best friend now. So you need to offset that with a bit of sweetness (I use molasses) that Texas would usually frown upon.