Howdy from NE Ohio

[JEFinCLE]

it feels great to be reading and writing about outdoor cooking again. I took a new job in the Cleveland area about a year and a half ago. We had lived in our home in SW Missouri for 14 years and lived in a house in KC for a dozen years before that. In all that time there were very few weekends that I didn't smoke or grill something and most weeknights as well. So, I have been in hardcore withdrawl for 18 months...in a "you can't grill here" apartment. We finally got our place in Missouri sold and just closed on a house here. I'm going to get my old grills back in a week or two and I added a new gasser to the stable just for good measure. The new Napoleon Prestige Pro is due next Friday and my natural gas line should be installed before then (if my plumber can be trusted). My Weber Q-3200 will probably get sold. The other horses in the stable are a large BGE and a Weber Kettle. I've been a long-time fan of Amazing Ribs and have devoured pretty much every word on the free side of the site. I have to say the review of the Napoleons here is the most straightforward and unbiased I found anywhere on the Inter-web.

I used to follow the BGE forum closely, but that crowd gets a little too fanatic for me. I love my Egg, but don't think it is the only apparatus that can produce good food. Likewise with the Weber Kettle Club...nice guys but a little too defensive of all things Weber for my taste. I decided it was worth a couple bucks a month to talk with people who just want to cook good food without fighting about which brand does what best.

Speaking of good food, if you're in downtown Cleveland, check out Michael Symon's "Mabel's" and have the Beef Ribs. It is the most Fred Flintstone moment you will ever have in your life.

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Glad to have ya here, to learn along with me!

(Originally from EXSPGSMO)

[fuzzydaddy]

Welcome from Florida!

[customtrim]

Welcome just south of you in stow

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

-Spinaker

[MBMorgan]

Greetings from Colorado!

[Nate]

Welcome from Indiana

[FireMan]

Boy are you in for a surprise, we’ve got a few rogue peeps around here, talk about fanatics, whew! Mentioned about pics of yer arrival of yer Napolean, that is a requirement here, sec. 8, par. 4 of the rulebook. Welcome, eat good and have fun! That is an order.

[HouseHomey]

Huntington Beach welcomes you Cleveland. And let's not be ridiculous. Kettles are the most well rounded gear out there. 😀😀 just funn-iing you sir! I've heard a lot about those flame wars.

[dmcneil]

Welcome from Eastern Kansas and your old stomping grounds. You point out the part that I love about The Pit....maturity. With maturity comes the understanding that there are many great ways to cook and what is good for one person may not be right for another. I love the primary focus is the sharing of knowledge and a few good laughs.

[LA Pork Butt]

Welcome to the Pit! Based on your experience at the BGE forum you have come to the right place. In a world seemingly filled with divisions we can always enjoy a little civility in our discussions.

[Rpfahl]

Welcome from Euclid O-H-I-O. If your a SWMissouri State fan maybe we can turn you. If not enjoy your stay.

[JEFinCLE]

Thanks for the warm welcome guys. Glad to hear the are some more Napoleonics here. I hope it's everything my mind has made it into.

[jgreen]

Welcome from Winnipeg. Bet you will be glad to cook outside again.

[BourBonQ]

Welcome from the Lowcountry of South Carolina