Greetings from Minnesota!

[ProductPoet]

Hey everyone! So glad to have joined as a member of the best bbq club on the internets. My way of background, I am The Product Poet, also known as The Smoky Poet, with encapsulates my love for BBQ and Poetry. Yes, I can wax on poetically about how the rub on my meat tastes so sweet!

About four years ago I fell in love with Kamado style cookers and currently and smoking up tasty meats, fish, cheese and nuts on a Kamado Joe and a Big Green Egg.

I have approximately 200,000 social media followers and normally post videos and pictures to Twitter, Instagram and also Facebook. I am just starting to do more videos on YouTube, but since I never show my real self, it's always a little difficult to do smoking/grilling videos.

I look forward to being part of this group and forum!

[FireMan]

Wax poetically huh? You & Mr. Bones ‘ll have t a git together there. Welcome aboard, eat good and have fun!

[ProductPoet]

I've been definitely known to rhyme from time to time, including when I'm cooking with thyme.

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Glad to have ya here, join in on th Fun!

[ProductPoet]

Glad to be part of The Pit! And the fun has just begun.

[HawkerXP]

Welcome to the Pit! Wax on. Wax off!

[ProductPoet]

Hahaha. Thank you my poetic sensei, or would that be pitsei? Here is one for you:

I smoke my chicken
All day long,
Alas my first brisket
It went wrong.
Then I learned
The Texas Crutch
Now my brisket
They all do munch.

[Elton's BBQ]

Welcome to the Pit ProductPoet
Cheers from Norway

[ProductPoet]

Thank you, Elton! I hope you are smoking up something awesome today.

[RonB]

Welcome to The Pit.

[ProductPoet]

Glad to be part of it, The Pit. Hey, I rhymed.

[MBMorgan]

Welcome from Colorado ...

[ProductPoet]

Cheers! And nice to meet you here at The Pit.

[LA Pork Butt]

Welcome to the Pit from a BGE cook in Dallas, Tx

[ProductPoet]

Nice to meet you as well! Looking forward to being part of The Pit.

[Skip]

Welcome fellow Minnesotan to The Pit.

[Spinaker]

Welcome to the Pit! Thanks for joining up! Great to have another Minnesotan in The Pit! I am also an avid Kamado cook.

When you have a second, give this thread a once over. There is some important information for you. This information will ensure you get the most out of your experience here in The Pit.

Also, it's very important that you:

• To check your email, go to 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]
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Thank you for your support. We are excited to have you and we look forward to your contributions.

-Spinaker

[Nate]

Welcome from Indiana

[HouseHomey]

Huntington Beach welcomes you. I look forward to seeing your "Real self" and the food you make on those cookers. Perhaps those 200,000 followers can help us look for you. I'm in. Remember pics or it didn't happen.

I know those cookers can produce some chow. Pics or it didn't happen.
Welcome sir!

[jgreen]

Welcome from Winnipeg. Looking forward to some of your food pics and videos.

[Sweaty Paul]

Welcome to The Pit from Hays, Kansas

[Oakgrovebacon]

Welcome to the pit from Southern Illinois