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Bay Area BBQr!

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    #1

    Bay Area BBQr!

    Hey all! Name is Joseph, big raider Fan, hence the " rdrjsm" . Been Q-ing on a 22" Webber kettle for 20+yrs and just recently picked up a WSM. Did a 6lb pork butt "trial run" last weekend, and it was a huge success. Had a couple temperature issues, but this website is my new BBQ bible, love it. A lot of good reading. Thanks Meathead! Whole chicken is next...
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    #2
    Welcome Rdrjsm! Great choices in cookers. I have 2 Weber kettles and love them, but no WSM. Congrats on the pork butt.

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      #3
      Welcome Rdrjsm

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        #4
        Welcome to the Pit, Joseph ... from Broncos country.

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          #5
          Welcome to the Pit Rdrjsm ... There's many Pit members that use your cookers willing to share lots of tips and tricks with you. That's what makes your $24 investment such a bargain.đź‘Ť Have fun in the Pit!

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            #6
            Glad to have you in the Pit!

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              #7
              Welcome to The Pit Rdrjsm! Happy to have you here.

              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:
              1. Give us an email address you actually use. You can set or change your email on file with us by clicking your name in the upper-right, then User Settings, then the Notifications tab.
              2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner (we’d hate to have to pick another person because you don’t answer us)!


              Hope to hear & see more from you!

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              • Rdrjsm
                #7.1
                Rdrjsm commented
                September 23, 2016, 11:56 AM
                Editing a comment
                Ya! Homework, I'm on it. ..
              #8
              Welcome to the Pit from the right coast! Ravens country in Baltimore, MD!

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              • Rdrjsm
                #8.1
                Rdrjsm commented
                September 23, 2016, 11:57 AM
                Editing a comment
                Thanks! Oooh, ravens... still burns me on the siragusa hit on Gannon ....
              #9
              Welcome to the Pit from another Bay Area BBQr!

              Comment

              • Rdrjsm
                #9.1
                Rdrjsm commented
                September 23, 2016, 11:58 AM
                Editing a comment
                Right on! Thanks... Go warriors!
              #10
              Welcome to The Pit from a South Bay 49ers Fan! I started with Weber Kettles, moved on to a Weber Smoky Mountain, and right now have 4 racks of St. Louis ribs on my Rec Tec pellet Grill. Beware the More Cooker Syndrome.

              Comment

              • swong13
                #10.2
                swong13 commented
                September 23, 2016, 01:07 PM
                Editing a comment
                Two of the best tips that I have used lately are both from Meathead's book. The first is to use the Reverse Sear Technique. The other tip is to cook whole chickens on a Beer Can Chicken rack BUT leave out the beer can.
              • Rdrjsm
                #10.3
                Rdrjsm commented
                September 25, 2016, 04:33 AM
                Editing a comment
                I did read about the mythical beer can chicken, where can I find ne of those racks?
              • swong13
                #10.4
                swong13 commented
                September 25, 2016, 05:55 PM
                Editing a comment
                Amazon has several kinds. I use one of the wire frame racks so that hot air can cook the inside of the chicken: http://tinyurl.com/jkvbe57
              #11
              I really like trying to pronounce your name without vowels. Welcome aboard & enjoy the ride!

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