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    Howdy!

    Long time fan of Meathead's, just got registered for the Pitmaster's Club!

    I'm from Oklahoma City and I made the switch to charcoal from gas about 6 years ago. Weber 22 kettle has been solid, and I've recently been smoking more and more, pushing the kettle to its limit.

    Yesterday, my new Pit Barrel Cooker arrived, and I'm going to christen it this weekend. I'll plan on perusing the PBC forums here for tips and tricks.

    Between the Slow 'N Sear on the kettle (with Grill Grates) and the PBC, I should be set. Meathead's site has been a HUGE help as I've been researching equipment, and I've been using his recipes for years.

    Looking forward to looking around in here!

    #2
    A hearty welcome from Illinois. You are going to love your PBC. What's first on your cook list?

    Comment


      #3
      Welcome from Indiana

      Comment


        #4
        Howdy Back atcha from Kansas Territory!!!
        Welcome to th' Pit, Neighbor!
        Glad yer here, lookin' forward t' it!

        Comment


          #5
          You know, there are few pleasures in life like learning the mastery of a new tool. Especially when the learning yields great food!

          Welcome!

          Comment


            #6
            Welcome to the Pit! FWIW, the very best thing you can do to ensure PBC success is to learn how to light it correctly and consistently. In addition to the information on the Pit Barrel Cooker website, there's some really good information here about how to go about it properly:

            Comment


              #7
              Welcome to fun in the Pit the Pit!

              Comment


                #8
                Welcome Barrettd

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                  #9
                  Welcome from Northern CA. Don't hate me for being a Warriors fan.

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                    #10
                    Welcome to The Pit. Sounds like you have a great combo there with the Kettle + SnS and the PBC.

                    Comment


                      #11
                      Welcome to The Pit Barrettd! We’re glad you’re here! Kettle+SnS and a PBC = Killer food. You've made great choices.

                      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!

                      Comment


                        #12
                        Welcome to The Pit.

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                          #13
                          Originally posted by lschweig View Post
                          A hearty welcome from Illinois. You are going to love your PBC. What's first on your cook list?
                          I'm doing some ribs this weekend and likely more along with them. My buddy is intrigued by the PBC, so he's buying ribs for me to cook. He's thinking about getting one, so there's a lot riding on it!

                          Comment


                          • lschweig
                            lschweig commented
                            Editing a comment
                            Keep us posted. Pictures are required.

                          #14
                          Welcome from upstate New York

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                            #15
                            Welcome from Nebraska!

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