Greetings from New England (Eastern Connecticut)

[Smoke-n-Ice]

Hey fellow BBQ nuts! My name is Tony and I'm new to the community. I've been dabbling in BBQ for years but recently have decided to kick it up a notch. I just got a new kettle and ordered a Slow n Sear. I make all my own rubs, sauces and sides from scratch. I love experimenting and pushing the envelope. If it tastes good that's what matters. Being from New England I'm looking to incorporate maple into my recipes from time to time so any feedback is appreciated. What worked and what didn't. Thanks, Tony

[FireMan]

Welcome aboard Tony. Where does the ice fit in in your moniker. Eat good & have fun!

[Smoke-n-Ice]

I figured being from New England I'd play off a little due to our lovely winters

[FireMan]

Great. Keep her cookin to stay warm.

[Danjohnston949]

Smoke-n-Ice, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory!
Enjoy "The Pit"
Another Weber Kettle user with S 'n S, Drip & Griddle with a BBQGURU DidgiQ DX-2 Temp Controler! These Accessories are Game Changers!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[RonB]

Welcome to The Pit Tony.

[Spinaker]

Welcome to The Pit! Thank you for the support.

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.

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 huskee[at]AmazingRibs[dot]com.
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This is a great place to hang out and we hope you will join us on a regular basis. Jump in on the fun!

-Spinaker

[MBMorgan]

Welcome from Colorado. Tony ...

[kmhfive]

Welcome to the Pit! Can't wait to see picture of the fire behind the smoke! I spent several years of my early career in Groton. Two of my kids were born in New London. So, I'm familiar with the weather pattern! Have fun and eat good food.

[EdF]

Hey fellow BBQ nuts! My name is Tony and I'm new to the community. I've been dabbling in BBQ for years but recently have decided to kick it up a notch. I just got a new kettle and ordered a Slow n Sear. I make all my own rubs, sauces and sides from scratch. I love experimenting and pushing the envelope. If it tastes good that's what matters. Being from New England I'm looking to incorporate maple into my recipes from time to time so any feedback is appreciated. What worked and what didn't. Thanks, Tony

Welcome! Michael Ruhlman's maple cured bacon is my go-to. Easy to find on the web. And this here chuck roast recipe also uses maple to great effect: https://dizzypigbbq.com/recipe/clays-pulled-beef/

[LA Pork Butt]

Welcome to the Pit!

[fuzzydaddy]

Welcome aboard from Pensacola Florida!

[Nate]

Welcome from Indiana

[Jon Solberg]

Welcome

[DWCowles]

Welcome Smoke-n-Ice

[Oakgrovebacon]

Welcome to the pit from Southern Illinois! I use maple sugar in Maple/espresso bacon and Jalapeño bacon.