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Hello from Bonita Springs, Fl

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    Hello from Bonita Springs, Fl

    Hi everybody, I am John Piper and new to the Pit Forum. Love to Barbecue, and have been doing it all my adult years.
    Having just had to bury my last grill I have moved on! I am now the proud owner of a new Camp Chef DLX pellet smoker that is all tricked out with the sear box. Looking forward to the first major cook. It is all assembled and tested. Burn in is complete.
    To christen the smoker we will be doing Meathead's Katz's Pastrami using a whole brisket, flat and point separated, and the point cut into two pieces. Looking for a prime brisket and then we will start the brining process.
    To complement that we will be making an authentic Jewish Pumpernickel rye bread using a sour dough starter. Recipie courtsey of King Arthur flour and their blog.
    Stay tuned.

    #2
    Howdy from Kansas Territory, welcome to Th' Pit!
    Glad yer here with us now, to learn along, an' teach us some, as well...

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      #3
      Greetings from Tallahassee John Piper

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        #4
        Welcome to The Pit John. The pastrami recipe is super. There is a thread here about making bread you might enjoy.

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          #5
          Welcome to The Pit John Piper! We appreciate your support here. What a great thing to make- Meathead's pastrami, yum!

          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:
          1. 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, if you’re a paying member. Don’t worry though, we’d be happy to change it for you. PM (private message) me with your email change request, or via email at [email protected].
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          Hope to hear & see more from you!

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            #6
            Welcome John Piper

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              #7
              Welcome to fun and learning! Show us some pictures when your new cooker fires up!

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                #8
                Welcome from Indiana

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                  #9
                  Welcome from Colorado, John! Congrats on the new pellet pooper ...

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                    #10
                    Welcome from Pensacola Florida!

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                      #11
                      Welcome to the Pit!

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                        #12
                        John Piper Welcome to the pit from Colorado!

                        You’ll have to post about that first cook and let us know how it turned out and what you think of your new smoker! I’m getting a bad case of MCS (more cooker syndrome) looking at the Camp Chef Woodwind with the sear box.

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                          #13
                          Great way to break in a new cooker. Don't forget the pics. Welcome to the Pit!

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                            #14
                            Welcome from Winnipeg. Enjoy the new cooker. Pics always appreciated.

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                              #15
                              Welcome aboard! Niceties aside of "keep us posted" & "show us pics" by some of our softie members is just that, nice. But, around here it is a requirement that you do show pics along with all appropriate info on the cook. Or it didn’t happen. Glad to have you with us, eat good & have fun!

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