I've read Meathead's book from cover to cover and learned a lot! I've been smoking meat for some time, but I enjoy the great tips about dry brining meat. I use a 5 rack Smoke Hollow smoker that I converted to natural gas. I also use a Smoke Daddy pellet hopper on the side. I followed the directions for ribs using Memphis Dust and they were fantastic! I thinking of investing in a PBC, sounds very interesting and I like the idea of being portable. Now for that brisket in the freezer. Love the site!
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A hearty welcome from northern Illinois. -
Welcome to The Pit Big Daddy O! Glad to have you here, thanks for saying hello.
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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Hope to hear & see more from you!
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Welcome to the Pit!Comment
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Welcome from Indiana..Comment
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Big Daddy O, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The Pit"!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND! DanComment
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Welcome to The Pit.Comment
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Welcome from Kansas Territory!!!Comment
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Welcome to the Pit. We are happy to have you here. The PBC is a great cooker. It is defiantly something you should look in to. There is a ton of PBC owners and support in the Pit!Comment
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Welcome from the Florida Panhandle! Memphis Dust...I keep a jar ready at all times...great stuff for pork ribs, pork butts and chicken.Comment
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Breadhead I've got to try that. Thank you for the reminder!
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Hello from Baltimore, MD! I have spent a good deal of time in the Sooner State, in the Norman/OKC area. We're glad you're here.
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Great!! Another Okie!! We seem to be getting a good handful!! Welcome!!Comment
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