UK newbie

[Slo-Mo-Shun]

Hi all, My name is Pete and I come from southern UK. I have been attempting to improve my barbecuing for a few years now since I worked in Houston, Tx and discovered that barbecue was not under done chicken and cremated sausages. Most of what I have learned so far is mainly by trial and error along with a few youtube videos. After an initial look around this site it seems that I have an awful lot to learn and Amazingribs.com looks to be the equivalent of an outdoor cooking encyclopaedia and therefore should be a great resource.

As far as equipment goes, I have a 24inch weber kettle, a 26.75inch weber kettle and have recently purchased a Kamado Joe (Big Joe) along with a BBQGuru CyberQ. Various other bits and pieces but I do love my Mk4 Thermopen.

All the best,
Pete

[fuzzydaddy]

Welcome to The Pit, Pete. We're glad you're here! You have some great equipment. Looking forward to seeing how your cooks go and some photos. We're here to help, so feel free to ask any questions.

[Huskee]

Welcome to The Pit Slo-Mo-Shun! Great to have you here, thanks for your support. You have some really nice gear! And now, as you say, you have the encyclopedia of BBQ at your fingertips... plus the support of your new pals here in The Pit. There's no stopping you!

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!

[DWCowles]

Welcome Slo-Mo-Shun

[LA Pork Butt]

Slo-Mo-Shun Welcome to the Pit! You have the equipment to be successful, and you are in the right place to learn and ask questions of some very experienced cookers. I cook on a Big Green Egg and occasionally on a Weber Jumbo Joe and my son's 26" Weber. I just moved from Louisiana to Texas, so I am learning to switch from cooking pork to cooking beef.

[MBMorgan]

Welcome aboard, Pete!

[BigBear]

Welcome to The Pit Pete.

[Jerod Broussard]

You certainly off and running!! Welcome...

[CeramicChef]

Welcome to The Pit and welcome to The Obsession!

[Danjohnston949]

Slo-Mo-Shun, Pete, Welcome to The Pit! You have just Enrolled in the BBQ Univ! That's quite a list of tools You have! As I looked at it there were only two suggestions come to mind, one Would Be a dual Probe Digital Thermometer such as a Maverick 732 or 733 that allow you to monitor both your Grill Temp and Food Temp remotely! The other item you might look into is a S 'n S (Slow 'n Sear) for your Weber Kettles made by Adrenaline BBQ Co., ABC.com! If you check the Ratings and Reviews Section of AmazingRibs.Com!
Eat Well and Prosper! From Fargo ND, Dan

[Thunder77]

Welcome to the Pit!

[Slo-Mo-Shun]

Many thanks for the warm welcome guys, I appreciate it.

[jharner]

Welcome to the pit, enjoy the Wikipedia of BBQ.

[Breadhead]

Welcome to the Pit @Slo-Mo 👍

Send us a profile picture of you now. Then we will ask that you send another one in 1 year. JK

Now that you're a Pit member I bet you gain about 30lbs over the next year or 2.😆