The Spice Guy

[Donw]

Welcome from Maryland

[Draznnl]

Welcome to the Pit from the Florida Suncoast. Thank you very much for the discount. I look forward to using it.

[Starsky]

Welcome!

[HawkerXP]

Welcome, from another Virginian.

[DaveD]

Welcome from lower, slower Delaware James! Been following CN's account of your service, and it sounds very interesting. Hope to see you posting in the Pit!

[Chef Heart]

Thanks Dave. The reception here has been great! CN is helping me get around the forum. Will be posting soon. ;0)

[Panhead John]

Great concept James and Howdy from Houston!

[itsnotmyfault]

Welcome to the Amazing Pit from Georgia!

[Duanessmokedmeats]

Welcome from Michigan!

[Alan Brice]

Welcome from Cincy Ohio! I picked up on a btl of Grumpy Old Bastards via CN's recommendation. Very Nice and glad to see the main ingredient is not salt.
We love pics and I love the fresh herbs.
Now Get Off My Lawn! ;-)>

[Chef Heart]

Thanks Alan!

We prefer to pack-in spice, not salt. Salt enhances the flavor profile in some blends but it tends to overwhelm easily. Most spice suppliers pack in the salt because they are producing in volume and salt is cheap. That, and our fast food nation has become desensitized to real flavor so salt tastes like flavor to them. Glad you agree!

Connected story: As a kid, I went to 1 Pro baseball game ever… Johnny Bench’s last Reds game of his career in Cincinnati. :0)

[Alan Brice]

Yes Chef Heart JB was quite the Beast! I am amazed he can even walk.

[Alan Brice]

Btw, Burt says yes.

[Alan Brice]

jfmorris No, but he saved me a tonne of work getting that package open.

[Chef Heart]

I love the innocent look on his guilty face. lol

[Alan Brice]

Chef Heart That is exactly what he wants. He is a Rotty SOB. Soon as yer done petting him, if ya get that far, He will nip fingers as you pull them back.

[RiverJeff]

Welcome from Nebraska!

[Purc]

Welcome to The Pit from Texas and thank you for the discount.

[ecowper]

Welcome James …… when ComfortablyNumb posted about your store last month, I knew I had to try it out. And you definitely did not disappoint ….. cooked up some rib steaks last night with SWW Beef Rub and it was excellent.

As far as smoking goes, perhaps try a smaller start to the whole thing. Get a kettle and and a slow n sear insert and learn how to smoke there. Tons of great guidance and advice here in the Pit. Check out my review and observations using a Slow n Sear Kettle and Insert here.

[BKYDBBQ]

@ecopower I started with a Kettle and then MCS set in...sometimes I wish I had stuck with just the kettle and the PBC...

[Chef Heart]

Hey ecowper, that’s great to hear. We loved the recipe you gave us. Will be promoting it for sure!

I appreciate the advice on the smoker. So many choices out there. Which do you prefer? Wood, charcoal, gas, or pellet?

[ecowper]

Chef Heart I am a charcoal with wood chunks kinda guy. I have a Weber Smokey Mountain, Slow n Sear Kettle with Insert, and a Hasty Bake Gourmet. All of them use charcoal for the fire plus wood chunks for smoke. Long ago I grilled with propane and it was okay, but not the sort of outcomes I get now. Some of that is the fuel, some of that is the learning over 20 years around Amazing Ribs and Pitmaster.

[CaptainMike]

Howdy from The Great State of Jefferson!

[RichieB]

Welcome from Western Massachusetts. Looking forward to checking out your products.