HI All

[wmferg]

So glad I stumbled across this site. I purchased a COS a few years ago and after turning out barely edible ribs and chicken I pretty much lost interest. Recently I regained my interest after having dinner at a friends house and he uses a Lang. Based on advice I received here I purchased a baffle plate and gasket material to seal all the air leaks. I just finished a rack of Saint Louis ribs dry cooked with Memphis Dust. Finally I had a edible cook. Actually more than edible, that Memphis Dust is the bomb. Looking forward to many more cooks thanks to this site.

[Nate]

Welcome from Indiana!

[beerwort]

Welcome, a couple good cooks and you be hooked for life like the rest of us.

[ProfessorJohn]

Welcome from NW Arkansas

[DWCowles]

Welcome wmferg

[customtrim]

Welcome glad you did not give up

[Shane Rakow]

Welcome from Nebraska! It'll just keep getting better.

[Mr. Bones]

Welcome wmferg !!!
Glad t' hear yer findin some good solutions, please post pics, when ya have th chance!!

[lschweig]

A hearty welcome from Illinois. You have come to the right place to learn and share.

[fuzzydaddy]

Welcome to The Pit wmferg! Thanks for joining! Congrats on the ribs and post some pics of them if you have any.

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, 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!

[LarryO47]

Welcome from upstate New York

[RonB]

Welcome to The Pit.

[LA Pork Butt]

Come to the Pit!

[Danjohnston949]

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

[Thunder77]

Welcome from Baltimore, MD! Glad you're here!