New member from Europe

[Antonis02]

Hi there everyone,
Excited to be here and amazed at the effort and the work on this site. Coming from Europe and a small country called Luxembourg.
Following some study from here, reviews on the ratings on the site and the brilliant book of Meathead i opted for a WSM 18.5 as my first smoker. Have gone through the calibrating techniques and the suggestions form Harry Soo for setting up and am now ready to go.
Hesitating between pork butt for my first cook (as avidly suggested by everyone J) and ribs as I reeeaaaallllyy want to try the Last meal ribs.
Once again thanks to Meathead, and all which for this forum and website as i have used it extensively for selection of the hardware from smoker to thermometers and am now ready for the recipes.
Many thanks and will try to post some updates on first cook once I have done it.
Best,
Antonis

[Henrik]

Welcome to the pit Antonis02! I live in a small country too, Sweden. Glad to have another European onboard! The WSM is a great choice for getting started with barbecue.

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]

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Thanks for joining!

[CaptainMike]

Greetimgs Antonis02 from North California!

[kmhfive]

Welcome to fun and learning! The PB will give you time to really tune your smoker, but starting with ribs is excellent. You didn't mention any thermometers--definitely a worthwhile investment. One with two probes(1for grate temperature and the other for meat temperature) is really helpful.

[RonB]

Welcome to The Pit Antonis. A butt would be easier, butt if you want to cook ribs first - go ahead - it's your choice.

[FireMan]

Antonis, ya gotta try the WIBS, they are to die for. Welcome aboard, eat good & have fun!

[HawkerXP]

Welcome to the Pit, from Virginia! Ribs or butt, either one is great!
I had a very brief visit to Luxembourg back in the early 1990s. Very nice visit was had.

[Antonis02]

Wow early 90s the landscape was quite different in Luxembourg. It has definitely developed quite significantly since then :-)

[Antonis02]

Hi all, and really many thanks for the welcoming. much appreciated. will get on the homework ASAP :-). e-mail OK and set-up.

As to other equipment, I’ve been doing my studying and taking on all suggestions from the website. so went ahead and purchased the Thermoworks Smoke as the leave in thermometer and the Thermopop for instant reads.

I also went ahead and "pimped" my gear by purchasing the Hinge and the heavy duty steel door from Cajun Bandit. Really professional and items shipped same day. just arrived as we speak !! Great stuff so am all set to try my first cook this Friday.

I have decided to take the plunge and jump into the deep end and go for the ribs and see how it goes. A lot of good tips on the Last Meal thread so will try to soak those in before I try. Fingers crossed.

[bbqtris]

Welcome! I come from the UK - there are a few Europeans on the site. I did the last ribs just this weekend - with some unavoidable tweaks unfortunately. However, they tasted fantastic and if I didn't have them in for way to long in order to do a quick pick up of my son I am sure would have been even better. Sounds like you have got the bug bad and I'm sure going to have a lot of fun

[DWCowles]

Welcome Antonis02

[fuzzydaddy]

Welcome aboard!

[Thunder77]

Welcome to the Pit from Baltimore, Maryland! We're glad you joined us.

[LA Pork Butt]

Welcome to the Pit! I still would encourage the Boston Butt for your first cook. With that success under your belt then on to the ribs. The Butt will be more forgiving and give you the opportunity to get to know your cooker a little better.

[EdF]

Ah well, I pretty much break mine in on ribs because they're an easy, shortish cook. But as they say, your mileage/kilometerage may vary!

[HouseHomey]

Huntington Beach welcomes you Luxembourg!! Lower left of the map, our map.