Joining from the southeastern USA. Stumbled across AmazingRibs.com while searching for new outdoor cooking ideas - wow, I'm hooked and learning a ton (been cooking outdoors since Boy Scouting many decades ago). Brisket (5 lb USDA Choice flat) on the BGE, steady at 225-230 as we speak, stalled at 167 now 4 hours into the cook but thanks to my newly discovered enlightenment, I'm patiently waiting it out. Although I didn't know it by name or reason, I've used the Crutch so many times before when I wanted to just wrap it after a couple of hours of smoke and toss it in the indoor oven at 250 and walk away. Looking forward to learning from others.
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Welcome ClarkD - I have found this place to be full of knowledgeable and friendly folk. Enjoy! -
Welcome to The Pit! Thank you for the support. I love to let my briskets ride in the stall for hours. I gotta have that bark!
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
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Howdy from Kansas Territory, Welcome to th' Pit!!!
All dat's True!!!I have found this place to be full of knowledgeable and friendly folk. Enjoy!
I am here, as well
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Welcome to The Pit.Comment
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Welcome to the fun in the Pit!Comment
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Welcome from Indiana.Comment
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Howdy from The Great State of Jefferson!Comment
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Welcome aboard ClarkD. I see a BGE as your avatar, we have many in that club. It will be great as you trade secrets with the other kamado cookers. Eat good & have fun!Comment
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Welcome to the Pit ClarkD. Looking forward to seeing pics of that brisket! And cooker area!Comment
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Welcome from Farmville, Va....Comment
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