Hello!

[FMJunkie]

Hello from Eastern PA! I've been reading and researching here for a little while and finally took the plunge into smoking this weekend, so I signed up!

I'm the proud new owner of Green Mountain Daniel Boone (wifi). I got it all set up last night and burned in, and my very first ever smoke attempt is on there right now - ABTs!! Will throwing ribs in there in about 10 minutes...

I've really appreciated the content here so far and looking forward to learning a whole lot more!!

[Mr. Bones]

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

[MBMorgan]

Welcome from Colorado ...

[LA Pork Butt]

Welcome to the Pit! What kind of Ribs and are you following Meathead’s recipe?

[HouseHomey]

Huntington Beach welcomes you and that pellet pooper with the turds. Sounds like you will be eating good today!

Welcome!

[Nate]

Welcome from Indiana

[PopsBBQ]

Welcome to The Pit! Keep the smoke a rolling.

[Spinaker]

Welcome to the Pit! Thanks for joining up!

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]
• Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive special deals we occasionally work out for our members, 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)!

Thank you for your support. We are excited to have you and we look forward to your contributions.

-Spinaker

[RonB]

Welcome to The Pit.

[jecucolo]

Welcome from Schertz Texas Population 39,354 Salute!

[Sweaty Paul]

Welcome to The Pit from Hays, America! Hays, KS!

[DWCowles]

Welcome FMJunkie

[Donw]

Welcome from Maryland.

[FMJunkie]

Welcome to the Pit! What kind of Ribs and are you following Meathead’s recipe?

I am following the Last Meal Ribs recipe! These are what the shop called "competition ribs" which were described as having some of the fat trimmed, rendered and re-injected into the ribs.

[LA Pork Butt]

They look great! I can see them cooked and can almost taste them.