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    #1

    Smoke signals...

    Keeping the BBQ tradition alive with my stick-burning UDS here in North Miami Beach where you won't find anything in most backyards but department store gas grills. Favorite meat to smoke: pork shoulder North Carolina style. Goal: to smoke a giant Texas brisket with that ever elusive "perfect pull". Thanks to Meathead and the rest of the crew for this invaluable resource. Who said smoking was bad for you? Keep the fire burnin'.

    SmokindaddyJ
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    #2
    Welcome SDJ! I'm a huge fan of pulled pork myself and make it all year round.

    When you get a minute check out our Welcome & Announcements channel, as well as the tips posts in that channel. These will help you learn your way around The Pit, as well as set up your signature (tip #1) with your equipment. There's also a post that explains the best way to post nice big pics here... we like to see bragging pictures of your equipment and your cooks.

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      #3
      Welcome, and that is why your food is probably better than anything they put out.

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        #4
        Hey Sdaddy WELCOME! CANT Wait to see the stick burnin UDS!

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          #5
          Welcome SmokindaddyJ! Thanks for the support. Glad to have you here and equally glad you're keeping good food alive! Always glad to meet another fellow stickburner.

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            #6
            Welcome Smokindaddy J!

            You have found a treasure trove of grilling and smoking knowlegde here at amazingribs!

            If the subject isn't addressed in an article, product review, recipe or previous post search then make a new post and the gents (and ladies) will be more than happy to help out.

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