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Hello from Wisconsin!

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    Hello from Wisconsin!

    I've been obsessed with grilling for years but never had a smoker. My wonderful wife got me a smoker for Fathers Day. So Sunday smoked 20lbs of babybacks. They turned out amazing!! The best ribs I've ever done.

    #2
    Welcome from Colorado, Bill.

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      #3
      Howdy from Kansas territory, Welcome to th' Pit!
      Sounds like ya got a good start; got any pics?
      Lookin' forward to learnin' with, an from ya'!

      Comment


        #4
        Welcome to the pit Bill Hime! That sure is a nice success story! Baby back ribs are great bbq food.

        Since you’re new, 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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          #5
          Welcome Bill Hime

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            #6
            Welcome to fun and learning! Post pictures! What smoker did you get?

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              #7
              Welcome from Indiana

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                #8
                Welcome to The Pit Bill.

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                  #9
                  Only 20lbs? That's quite a debut for a Pit rookie. But, as you will learn, didn't happen! No pics, no cook, just talk. Welcome aboard from Fond du Lac, eat good & have fun! Oh, & next time, take PICS, that's an order.

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                    #10
                    Huntington Beach welcomes you Sir. And some of those ribs too.

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                      #11
                      Welcome to the Pit!

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                        #12
                        Welcome from Southern Minnesota. Enjoy The Pit!

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                          #13
                          Welcome from Issaquah Wa. (from a former F.I.B.)

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                            #14
                            Thank you everyone! I think my wife took pictures, if so, I'll get them posted. I'm trying some St Louis style this Saturday and a pork shoulder to do some pulled pork as well. I'll post the smoker so you guys can give your thoughts on the best way to do the shoulder and ribs in the smoker at the same time. Obviously, the shoulder will be an all day event.

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                            • Breadhead
                              Breadhead commented
                              Editing a comment
                              Ribs & pork butts are the same cook. The PB just takes 3 times longer.👍

                            • kmhfive
                              kmhfive commented
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                              Sounds like fun! I get to work all day, but I'd love to see the pictures when you're done.

                            #15
                            Welcome to The Pit!

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