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Daniel from Toronto here

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    #1

    Daniel from Toronto here

    Hi everyone, nice to meet you. I'm born and raised in Toronto and spent 8 years cooking professionally. I did a culinary apprenticeship and got to travel the world and have some fun. Eventually, real life set in and I gave up the professional side but still cook a ton.

    I was diagnosed a Celiac a few years back which ruled out a lot of BBQ for me... Worcestershire sauce, soy sauce and lots of BBQ sauces are off limits for me. I have a big gas grill that I use for every day stuff and I bought a smallish traeger last year....i have to say that I've struggled with the traeger at times. I buy all my meat direct from the farm and it's delicious but I'm looking to get better with the Traeger (and likely buy an egg this year.)
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    #2
    Welcome 4soup

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      #3
      Welcome to the Pit, Daniel!

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        #4
        Welcome from the Southern Tier of New York.

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          #5
          Welcome aboard, eat good & have fun. So, sauces are out, but the meat is in, how about the rubs?

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            #6
            Welcome from Indiana

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              #7
              A hearty welcome from northern Illinois to you.

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                #8
                Welcome! Try some of the tips on here and I'll bet that Traeger will be singing! Ask questions and study. Lots of helpful folk around. Glad you joined. There is a whole sub-forum on wood pellets and several folks have Traegers.

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                  #9
                  Howdy from Kansas Territory, Welcome to th' Pit!!!

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                    #10
                    Welcome to The Pit 4soup! Thanks for joining and nice to have you here!

                    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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                    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!

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                      #11
                      Welcome to The pit Daniel.

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                        #12
                        Thanks guys. My email address is current and I do have a US mailing address. I'm going to look for the Traeger forum because I've yet to discover what all the hype is about. The first time I did a brisket the auger jammed and started a big fire: the second time I got some error code and the pork shoulder just sat there for hours.

                        Sigh

                        But that's why I'm here, to get better so I can eat better!

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                          #13
                          Welcome to the Pit!

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                            #14
                            Welcome, Daniel 4soup from NW Arkansas

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                              #15
                              Welcome to the pit, I have a relative who has celiac and if you know of a recipe that's safe for them I'll forever be in your debt!

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