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Announcement

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Hello from San Diego

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  • DBoone
    Former Member
    • Jul 2014
    • 19
    • San Diego

    Hello from San Diego

    My name is Dave and I'm relatively new to smoking, about 5 or 6 months now, but I'm really enjoying it. I started by trying to smoke on my grill but quickly realized that wasn't going to cut it. After checking the ratings on AmazingRibs.com (and my bank account!)I selected the 24" Smoke Vault and I'm pretty happy with the choice. My experince so far includes baby back ribs, pork butt, brisket and beef short ribs. I even smoked ribs and pork butts for about 60 at my church. That was a challenge! AmazingRibs.com has been an invaluable source of information for me. Thanks for the help!! Personal info - mid level manager for local utility, married with two kids and four grandkids.
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4729

    #2
    Hello Dave, Very nice to meet you. WELCOME!

    Comment

    • Huskee
      Administrator
      • May 2014
      • 15541
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Masterbuilt Gravity 560
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber 26" Original Kettle Premium (light blue)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke X4 by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #3
      Welcome to The Pit Dave. Glad to have you here, thanks for the support! And thanks for the nice words.

      When you get a minute, check out Pit Boss' Welcome & Announcements channel, as well as the tips posts in that channel. These will help you learn your way around The Pit, as well as set up your signature. There's also a post that explains the best way to post nice big pics here... we like to see bragging pictures of your equipment and your cooks. We look forward to hearing more from you! Enjoy!

      Comment

      • SRA
        SRA
        Charter Member
        • Oct 2014
        • 130
        • Pit Barrel Cooker
          Maverick ET-733
          Weber Smokey Joe Gold
          Weber RapidFire Chimney
          ThermoWorks RT600C
          Weber RapidFire Compact Chimney
          POS Gas/Charcoal/Smoker Grill (entering retirement soon)
          Brinkmann All in One (about to go to the scrapheap)

        #4
        Welcome Dave! Glad to have you with us! Look forward to hearing your smoking adventures!

        Comment

        • _John_
          Former Member
          • Jul 2014
          • 2394

          #5
          Welcome, I spent a few weeks out there in San Diego which I miss a little. My typical view was
          Click image for larger version

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          And hearing stories of Jack in the Box

          Comment

          • DavidM
            Former Member
            • Oct 2014
            • 1

            #6
            Hello everybody and thank you all for your time, trouble and generous spirit in creating and supporting this Amazing website for all weary would be pitmasters such as myself. It's just extraordinarily packed with everything one ever needs to know about grilling and more. I hosted a small gathering yesterday, and used the "Last Meal Ribs" recipe by Meathead. I had three racks of loin back ribs (baby back?), and intended to cook them for 4 hours. After 3 1/2 hours I succumbed to the pressure of my guests and finished off the ribs with the sauce glaze. They were a total HIT with everyone, but alas, were a little too too firm in my opinion. Well, there will be other opportunities to do justice to the recipe and all your good advice, so there's always that! Thanks again everyone!

            Comment

            • Gunderich_1
              Former Member
              • Jul 2014
              • 199
              • Paris, TN

              #7
              Hey welcome Dave. San Diego used to be home away from home when I was stationed at Ballast Point many, many moons ago. Lived all over the area....La Mesa, El Cajon, Spring Valley, just to name a few. Hardly recognized the place when I went for a visit a couple of years ago. You will love this site. The folks here are very helpful and the recipe's would cost you some serious money if they were in cookbooks. Look forward to chatting with you in the future. (and I don't have the heart to tell John what some of the nicknames for Jack in the Box were back in the day....)

              Comment

              • DBoone
                Former Member
                • Jul 2014
                • 19
                • San Diego

                #8
                I've been enjoying the site immensely. I don't buy the meat until I've reviewed the site and recipes!

                Comment

                • Thom Emery
                  Former Member
                  • Sep 2014
                  • 446
                  • Indio Ca

                  #9
                  Welcome

                  Comment

                  Announcement

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                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                  See more
                  See less
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                  Meat-Up in Memphis