Hello from the Pacific NW

[jharner]

Welcome to the pit, enjoy the Wikipedia of BBQ.

[Bcelmins]

Sounds like I have some delicious research to do.

[Tim E]

Welcome! Nice to have another PacNW member here! My story was similar to your yours. The PIT is an awesome resource!
FWIW Alot of times tough ribs are actually undercooked and not overcooked. Try testing your ribs doneness via the "bend test"

[LA Pork Butt]

Welcome to the joy of the Pit!

[Spinaker]

Welcome to the Pit. There are some SV fans in here. And some non-fans (myself included) I am glad you have seen the light and are going for the some true BBQ cooking. Again, welcome to the Pit. We are happy to have you here. You will be amazed at the things you will learn here and the quality of the information. The help and support from the community is second to none.

[DWCowles]

Welcome Bcelmins

[Bcelmins]

Hello there,

I'm Brent from Portland, Oregon. I love to cook, but I'm new to grilling/smoking. My wife recently got me a new 22" Weber Kettle with a Slow n Sear for our anniversary because she loves grilled food, but I always hated using my lousy two-burner gas grill that collects dust in our backyard (she also knows that when I get new food toys, I tend to dive deep into how to use them).

I love real BBQ, and I'm lucky to live walking distance from one of the best BBQ brisket joints on the west coast (Matt's BBQ in Portland... it's the business).

Today, as it stands, I can churn out a high-level of BBQ-style ribs/pork butt/brisket suing my sous vide machine that would make most home cooks jealous, but I'd like to be able to develop the skills/tools to be able to produce my own legitimately smoked brisket. In the meanwhile, I'm learning my way around the ins and outs of grilling/smoking from the ground up. But I'm a fast and obsessive learner, and I plan on grilling well into the rainy season here in PDX this year to be ready for next summer.

I smoked my first rack of ribs last week, and was happy with being able to dial in the 225 for 6 hours, and while the flavor was bonkers, I overcooked the rack and ended up with tough ribs (rookie mistake).

Anyway, happy to come aboard!