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Hello from SW MI

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    Hello from SW MI

    Been smoking gourmet meats for about 5 years now and love it. I'm excited to be part of a community of people that share their thoughts! I currently use a vertical propane smoker, but am looking into upgrading. Any thoughts?

    Hi There! Lots of thoughts and a million questions will come through. A general consensus of reading previous posts around this forum will tell you a 22" weber kettle + SnS or a Pit Barrel Cooker. Maybe a Weber Smokey Mountain as your 3rd choice. If your budget allows for more, then that's when the thoughts really start coming to play!


      Welcome to The Pit. It would help us help you if we knew a few things:

      How many you are likely to cook for?
      Set and forget or tend often?
      What do you like to cook?


        My big questions would be what are you unhappy with, what are your goals and what is your budget?


          (What RonB said) and welcome to the Pit ...


            BigCountryQ, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy "The Pit"!
            Be careful Asking this Crowd of High Graders for Advice on What "You" Should Aquire! Seriously What Quantities Are You Planning on? For Large Quantities You Might want to watch Posts by PaulstheRibList, DWCowles, CandySueQ and Several Others who have Scaled up for Large Comercial or Competitve Cooks!
            Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
            Last edited by Danjohnston949; January 24, 2017, 07:10 AM.


              A hearty welcome from Illinois.

              Ditto what RonB said.


                Welcome BigCountryQ


                  Welcome from Indiana!

                  What exactly do you consider gourmet meats?


                    Welcome to The Pit BigCountryQ! We’re glad you joined! Congrats on your first brisket cook I read about in another post.

                    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.

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                    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!


                      BigCountryQ !!!Welcome to th' Pit, glad yer here!!!
                      I got a younger brother in Grand Rapids, so I might git up yer way b'fore too awful long.
                      How is smokin' them Gourmet meats???
                      Most of 'em look t' have a powerful fatcap, from what I done seen on th' boob tube...


                        In other words, these guys can't wait to give you some insight to aid you in making your decision! #SuperFun


                          Welcome to the pit from Southern Illinois! I used a brinkman vertical charcoal smoker for years, wore it out, simple to use and good flavor-charcoal of some type would be my recommendation.


                            Welcome to the Pit from a fellow Michigander. I'm a new guy around here and not the best source of info. (Yet) But there is a lot of knowledge in here. And I'm sure they will get your pointed in the right direction.


                              Welcome from SW Washington! I'd start with a WSM 22.5 inch, PBC (pit barrel cooker) and Weber charcoal kettle (if budget allows). You can accomplish nearly everything you need to do. Good luck!!!



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