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    #16
    Welcome Mona - I also have a PBC and it's versatility is amazing. Many good folks here to help you with any questions you may have. Follow Noah's instructions as a starting point and you'll be cooking in no time.

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      #17
      Welcome to the pit! You have just embarked on an incredible journey. There is a whole sub-forum here dedicated to the PBC.
      Oh, and happy birthday!

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        #18
        Originally posted by PBCDad View Post
        Also, a couple must-read before you commit to cooking the main course for a birthday party (*cough* ) are the lighting instructions sticky and the cook times sticky. Those coupled with Noah's videos will have you drooling and sending everyone out to buy a PBC in no time.

        .
        Not cooking for my bday I decided to go big or go home, so tomorrow (Saturday) I am going to give it the inaugural run: it will be my first time using this cooker, using charcoal, AND making a brisket (14 pounder). Yes, I'm crazy, but it was on sale for $1.99 a pound, so it's worth the risk. It's been salted and injected, and is now resting comfortably in the fridge. DH and I figure we have nothing to lose on a lazy 110 degree Saturday.

        Thanks everyone!
        Last edited by (Girl on Grill); June 24, 2016, 09:40 AM.

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          #19
          (Girl on Grill) don't forget the pics...we love pics

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            #20
            (Girl on Grill), Mona, Welcome to The Pit! You are Now Enrolled in the BBQ Univ! Attendance is Mandatory! I'm Glad you're Meeting the Prof's!
            Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

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              #21
              Welcome to the pit Mona, enjoy the Wikipedia of BBQ.

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