I'm In, from Houston...

[donsut]

your foil trick was perfect. I've been using it all weekend. I even made some little triangular stands out of aluminum foil. excellent idea, thank you!

[BourBonQ]

Welcome from the Lowcountry of South Carolina!

[Oakgrovebacon]

Welcome to the pit from Southern Illinois!

[donsut]

Finally it has arrived!

[Nate]

Welcome from Indiana

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Glad to have ya here with us, lookin forward to more from ya!
Thanks fer yer service, amigo!

[RonB]

Welcome to The Pit. Stick around and you will learn how to do an all day cook without sitting by the cooker - unless you want to.

[LA Pork Butt]

Welcome to great fun in the Pit!

[EdF]

You're going to be happy!

[donsut]

Enjoy that Primo, and don't skip the subforum threads on Ceramic cookers. Look especially for the one on the "smoke pot".

And if you're interested in a book on Kamado techniques, check out The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World's Best Barbecue .

Will do..

I'll check that book out next. I did get and read "Hot Coals: A User's Guide to Mastering Your Kamado Grill". This was a good set of instructions for how to use the Komado.

With all the stuff I've read and videos I've watched I'm ready to start applying this knowledge and building some actual experience. Alas, I'm still waiting on the guys to deliver my Primo....

[DWCowles]

Welcome donsut

[EdF]

Well, it's like some of the Buddhists say: you need to do the purification exercises to make yourself ready for recognition of the true nature of BBQ. And the path to enlightenment continues after that, but it's all different!

Enjoy that Primo, and don't skip the subforum threads on Ceramic cookers. Look especially for the one on the "smoke pot".

And if you're interested in a book on Kamado techniques, check out The Kamado Smoker and Grill Cookbook: Recipes and Techniques for the World's Best Barbecue .

Some folks complain it's short on recipes (I suppose it is), but it's a manual to your new tool and what you can do with it. I even learned a few new ones with 15+ years of kamado cooking behind me.

Welcome!

[MBMorgan]

Welcome from the Denver area ...

[jgreen]

Welcome from Winnipeg.

[jgreen]

At least an inch, two is better, so you are not getting a "meat shadow " reading from the colder meat