Hello from CT

[Sasquatch]

Ive been smoking and bbqing for about a year. I got a PBC for fathers day and have cooked a couple of pulled pork, chicken and ribs. I want to do a brisket soon.

[kmhfive]

Welcome to fun and learning! Enjoy good food!

[FireMan]

Welcome aboard. Love that PBC with lots of cookin. Eat good & have fun!

[HouseHomey]

Hey there CT, Huntington Beach welcomes you and your big foot. Fire that sucker up!!

[Henrik]

Welcome to the pit Sasquatch! There's quite a PBC following here, so you're in the right place!

Since you’re new, and if you haven't already done so, 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!

[Nate]

Welcome from Indiana

[fuzzydaddy]

Welcome from Pensacola Florida!

[Mr. Bones]

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

[Skip]

Welcome from Minnesota.

[LA Pork Butt]

Welcome to the Pit!

[MBMorgan]

Welcome from Colorado!

[Thunder77]

Welcome from Baltimore, MD!

[RonB]

Welcome to The Pit. You could also add a chuck roast to your list of future cooks. It cooks like a pork butt, but to a little higher temp, and tastes great. Plus it's easier to cook than a brisket.