Hello from NW Indiana

[beerwort]

I did 20 years ago before all the micro/brew pub frenzie. Doc says no more beer (carbs/surgar) so I now concentrate on smoking meat. I'm supose to limit red meat, but only the smoke ring is red so it's OK, rigth?

[MBMorgan]

Welcome to the Pit ... from one home brewer to what I'm guessing is another ...

[Spinaker]

Welcome to the Pit.

[Huskee]

Welcome aboard beerwort! Nice to have you here.

[RonB]

Welcome to The Pit.

[fuzzydaddy]

Welcome to The Pit beerwort! Thanks for joining and for your introduction!

Although you've been with us for a few months (and likely read this dozens of times on others' intros), here's your very own link to the 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, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

Hope to hear & see more from you!

[Thunder77]

Welcome to the Pit from Baltimore, MD! We're glad you're here.

[DWCowles]

Welcome beerwort

[lschweig]

A hearty welcome from Illinois.

[Nate]

Welcome from SW Indiana! Always good to have another member from Indiana!

[Advantage49]

Welcome I recently joined as well, but have been lurking for years..

i live in the Milwaukee area but my parents live in NW Indiana as well!!

[beerwort]

Hello I'm Beerwort, from the Steel Mills of NWI, been smoking on and off for over 20yrs. Started with a Brinkman, then added a Char-Broil grill with a side fire box. I did mostly butts, ribs and a turkey every once in awhile. I did a purge of all the grills (some gas in there) when we moved to the last house about 8 yeras ago. I got a Weber Platinum Performer (with a smokinator and Pizza set up) as a house warming present to myself. As with any addict, it wasn't enough, I also have a MES 30" that I basicly just use for cold smoking since I got the latest, a Pit Boss PB820 Pellet Grill. I love the set and forget of the pellet grills, as old age creeps up on you, runnig in and out fideling with dampers, add wood, add water etc is not as appealing as it once was. I've been told that's it for a while, I hope she doesn't notice the meat bills this summer.