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  • Nate
    replied
    Welcome from Indiana

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  • Henrik
    replied
    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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  • LA Pork Butt
    replied
    Welcome to fun in the Pit!

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  • steve_woolston
    started a topic Glad to be a new member

    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.

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