Who Dat, from Slidell, LA

[dpearce]

Welcome from central Ohio! Lots of good information here in the Pit and also on the free side of the house. Just take some time and look through all the topics you're interested in.

[RichieB]

Welcome from Western Massachusetts.

[Elton's BBQ]

[KimO]

Welcome from Missouri!

[Skip]

Welcome from Minnesota. Enjoy The Pit!

[RiverJeff]

Welcome from Nebraska! GO MUDDOGS!!!!!!!

[BKYDBBQ]

Welcome from Virginia...

[ItsAllGoneToTheDogs]

Welcome aboard!

I would suggest focusing on one cooker with one protein. No two pieces of meat are the same, but a chicken (or pork butt) should turn out extremely close each cook if the rub is the same each time, you'll just have slightly different times if monitoring internal temp (you are using at minimum an instant read thermo and ideally a leave in one right?). Beef is a little tougher because of massive differences in marbling. I would suggest your pellet cooker since that eliminates most of the potential variables.

As to rubs, either use one of the great recipes on the free side and use the same measured amount each cook. Or find a good commercial rub and stick with it.

If you stick around here long enough, you'll be impressing yourself each cook... and when you've been here a year, look back at your cooks and your progress (especially easy if you participate in the Show Us What You're Cooking thread)

[Fletcher2200]

Thank you for the insight. Ill throw a few things in Show US thread. Im cooking fine for the family and friends, and they really dont know the difference, but I know that there subtle differences. Just trying to cut that out and make better everything.

[ssennott]

Welcome from Massachusetts

[DavidNorcross]

Welcome from Virginia!

[SheilaAnn]

Hey hey from Da LBC! Lordy knows yo came to the right place to get you the next level and beyond!

[Whiskeyman53]

Welcome to the Pit, from the barbecue capital of New England, Massachusetts.

[swartzster]

Welcome from the Pacific Northwest

[itsnotmyfault]

Welcome to the Amazing Pit from Georgia!

[mrichie1229]

Welcome to the Pit Fletcher2200.

Different woods add different flavors and make taste better on different meats. Also different rubs taste better on different meats. I use Meathead's Big Bad Beef rub on my brisket, but I would not use it on pork. For pork, I use a blend of commercially available rubs and brown sugar.

Keep trying and remember that you are your own worst critic. You've got this!