Hello everyone - greetings from Sydney Australia. I've been visiting the site for a while now, and have loved the enormous range of techniques, tips and recipes. On el cheap gassers with improvised smoke sources I learnt to turn out (relatively) amazing ribs much to the happiness of my family.
To support the site (and to suppress the popups!) I joined the Pitmaster club years ago, but to my own loss never really ventured into the Pit.
Well, I've finally found my way here and just want to pass on my admiration for the the friendly community, the expertise in cooking and the open willingness to share. (An especial hat tip to Ernest in the KBQ thread...the first thread I wandered into and it was days before my salivation eased off...)
To support the site (and to suppress the popups!) I joined the Pitmaster club years ago, but to my own loss never really ventured into the Pit.
Well, I've finally found my way here and just want to pass on my admiration for the the friendly community, the expertise in cooking and the open willingness to share. (An especial hat tip to Ernest in the KBQ thread...the first thread I wandered into and it was days before my salivation eased off...)
Comment