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Hello from Toronto

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    Hello from Toronto

    Hi Guys,
    Long-time reader and happy to join the pit. Tomorrow I'm going to be prepping my first whole hog bbq. She's a little one at only 45lbs, but I'm excited to put her on the spit and see how I do. The best kind of trial by fire.

    Otherwise, big primo egg griller and smoker.

    Looking forward to sharing photos.

    Any words of wisdom would be appreciated, but mostly, just wanted to introduce myself. I can scour the forum for the real advice.


    #2
    Welcome to the pit Tlowden! Whole pig sounds great, remember to take pictures! The Primo is a great grill, so it sounds like you're set up for success!

    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.

    Also, it's very important that you:

    Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) ”Huskee” with your email change request, or via email at [email protected]

    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)!

    Thanks for joining!

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      #3
      I got nothing!
      Huntington Beach (lower left on the map) welcomes you Sir.

      Comment


        #4
        Welcome to the Pit! I've never cooked a whole pig, but I'm impressed by you taking up the challenge! Post pictures if you can.

        Comment


          #5
          Welcome to The Pit. Never smoked a whole hog...

          Comment


            #6
            Welcome Tlowden

            Comment


              #7
              Welcome from Indiana.

              Comment


                #8
                Welcome to fun in the Pit!

                Comment


                  #9
                  Welcome from Colorado! Plenty of kamado folks (and a few hog-cookers, too) here in the Pit with all sorts of sage advice to share ...

                  Comment


                    #10
                    Welcome Neighbor! From the Great Lakes State of Michigan...

                    Comment


                      #11
                      Another Canadian. Getting to be a bunch of us on here. Welcome from Winnipeg.

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                        #12
                        Hello from Calgary!

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