This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Greetings from the Central Coast of California

  • Filter
  • Time
  • Show
Clear All
new posts

    Greetings from the Central Coast of California

    How is everyone doing today? I've been bar-b-q'ing for many years with the standard adjustable open pit style rig, way before they were called Santa Maria style bar b q's ;-), plus I remember when tri-tip was only around .89 cents a pound or so. I was lucky to have learned to bar b q from my Dad and Uncle. I'm lucky to still live on the little farm my Grandparents bought in 1914, so I guess I'm now considered one of the real old time locals, plus my place has plenty of coastal red oak available on it to trim for my pit. Besides my open pit I have a gasser with the 12 inch pellet tube smoker addition for it and I've just purchased a MES 40" that I'm going to attempt to get the hang of, so I'll be reading up on this from you pros, I've never done the true low and slow cook. Well all you Cooks have a great day. This looks like fun.
    Thanks in advance for upcoming answers, Rj

    Greetings, RJ ... welcome to the Pit!



      I've used plenty red oak in east Texas.


        Welcome sir! I am in southern CA. Let me know if you ever want to part with any of that Red Oak, i'd gladly make the drive! Cheers


          Welcome to the Pit!! I use red oak all the time. Great stuff. Its sound like your place is incredible.


            Welcome aboard loadpin! I'm great today as was your introduction! Hope to see you around The Pit often.


              Welcome loadpin


                Welcome to the Pit!


                  Glad to have you in the Pit!


                    Welcome to The Pit loadpin! Great to have an ol' pro here! Thanks for your support. That MES will do some killer smoked salmon, if that's your thing. As much as I love my wood- or wood & charcoal-smoked salmon, I LOVE it done on an electric.

                    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!


                      loadpin, Welcome to The Pit! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy "The Pit"!
                      Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan


                        Thank you everyone for sending out such great welcome greetings to all of us newbies. It's really great to see a group who gets along, having the set of guidelines is also nice so everyone stays focused. Again Thanks!!


                          I was in Paso last week. Such beautiful country and great wines. You are luc ky!


                          • loadpin
                            loadpin commented
                            Editing a comment
                            Thank You Meathead, I really am truly blessed to live where I do. Don't know if you were headed north or south, but my place is about 10 miles east of Pismo and there's always cold ones in my fridge for weary travelers and 3 or 4 winery's within a couple miles with great tasting rooms.

                          Welcome...and you're in a prime location for wood, meat, and wine. Fell right into that one! Very lucky. Enjoy.
                          And enjoy your time spent here as well.


                            Currently live in the Bay Area, but had relatives in the SLO/Grover Beach area. I do tri tip all the time...send some red oak my way!




                            No announcement yet.
                            Rubs Promo


                            These are not ads or paid placements. These are some of our favorite tools and toys.

                            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                            Use Our Links To Help Keep Us Alive

                            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                            Grilla Pellet Smoker proves good things come in small packages

                            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                            Click here for our review on this unique smoker

                            The Cool Kettle With The Hinged Hood We Always Wanted

                            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                            Click here for more about what makes this grill special

                            Groundbreaking Hybrid Thermometer!

                            Thermapen One Instant Read Thermometer

                            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                            Click here to read our comprehensive Platinum Medal review

                            Compact Powerful Sear Machine For Your Next Tailgater

                            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                            Click here to read our detailed review and to order

                            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                            Click here to read our detailed review

                            GrillGrates Take Gas Grills To The InfraredZone

                            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                            Click here for more about what makes these grates so special


                            Comprehensive Temperature Magnet With 80+ Important Temps

                            Amazingribs.com temperature magnet
                            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                            Click here to order.