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    Glad to be a new member

    Hi all! I'm Steve, and just became a member. I appreciate all I've learned here. I bought Meathead's book and read it often. I grill burgers, dogs, chicken, and pork on my Weber grill, but I also cook whole pigs on a big grill Eastern NC style - I've done a dozen or more, and it seems there's something with every pig that doesn't go right. I'm looking for tips for whole pig cooking from those more experienced than I.

    #2
    Welcome to fun in the Pit!

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      #3
      Welcome to the pit steve_woolston! Let us know what you think isn't right with your whole hogs, and I'm sure memberw will help you out.

      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!

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        #4
        Welcome from Indiana

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          #5
          I have absolutely no experience in cooking a whole hog, but have you ever tried turning the hog the other way? Just wonderin.
          Oh, and welcome aboard, eat good & have fun!

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            #6
            Huntington Beach welcomes you! Looks like I'll have to learn from you.

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              #7
              Welcome to The Pit Steve ~ Ron

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                #8
                Welcome steve_woolston

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                  #9
                  Welcome to the Pit! Post pictures of your cooks if you can.

                  Comment


                  • FireMan
                    FireMan commented
                    Editing a comment
                    Yeah, than we can see which way the hog is pointed.

                  #10
                  Thanks for the nice welcome, everyone!

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                    #11
                    welcome sir........... go ahead and teach me because you are way ahead of me

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                      #12
                      Howdy Steve, from The Great State of Jefferson!

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                        #13
                        Welcome to the Pit. Show us pics of next pig cook. Sounds interesting!

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                          #14
                          Welcome from Colorado, Steve ...

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                            #15
                            Welcome from the Great Lakes State!!

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