Jim from Huntsville, Alabama

[Nate]

Welcome from Indiana

[BourBonQ]

Welcome from the Lowcountry of South Carolina!

[Oakgrovebacon]

Welcome to the pit from Southern Illinois. I would fire up the big one.

[jfmorris]

Yes, that’s basically what I myself last night after reviewing the turkey cooking tips here, I’m spatchcocking two 21 lb birds and running the big smoker at 325, and will rotate the birds halfway through. I’ll put the Dot on smoker temp duty and monitor both turkey breasts with the Smoke.

[HawkerXP]

Welcome to the Pit from Virginia.

[Georgia rookie 903]

welcome from Georgia, very nice setup,I have a kettle 26, as far as hillbillies there are some of the smartest, inventors, fisherman, hunters and great moonshine makers,
I would like to also see some pic;s post and what you use and tips that could help a rookie like me. thanks for joining, looking forward to learning from you

[hoovarmin]

Welcome from Neptune Beach, FL!

[Danjohnston949]

jfmorris, Welcome to "The Pit"❗️ You are Now Enrolled in the BBQ Univ.❗️ Attendance and Participation are Mandatory❗️
Enjoy "The Pit"‼️
Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan