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Hi from Kansas

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    Hi from Kansas

    My name is Chris.

    Retired. 30 years of Continuous Process Control as an instrumentation process control technician of chemicals.

    Amateur cook. Bake bread, pressure can, cure meats etc.

    Don't spend much time on the forum but use as a reference.

    Have Meathead's book. Have Kenji's book "The Food Lab". Have "Home Production of Quality Meats and Sausages". All good books!

    Interested in the science of how thing work.

    Chris

    #2
    Welcome cklindt

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      #3
      Welcome

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        #4
        Welcome to the Pit from Southern Illinois. Curing my own meat is a great hobby, good to have you in the pit. Don't be shy - share some of your recipes and pictures of your products.

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          #5
          Huntington Beach welcomes you and all of that food!

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            #6
            Welcome to the pit cklindt! Those are two great books, I think many of us pit members have them too.

            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 Account 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 so you can receive special deals we occasionally work out for our members, 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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              #7
              Welcome to The Pit Chris.

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                #8
                Welcome

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                  #9
                  Welcome from Indiana

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                    #10
                    Welcome from Colorado, Chris ...

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                      #11
                      Welcome!

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                        #12
                        Welcome from Wisconsin

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                          #13
                          Welcome to the Pit!

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                            #14
                            Howdy from Kansas Territory, Welcome to Th Pit!
                            Lookin forward to learnin along with, an from ya, neighbor!

                            Comment


                              #15
                              Welcome aboard, eat good and have fun! You might have this & have that, but we don’t have pics of your cookers & first cook. It’s the rules ya know, section 8, par 4.

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