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Hello from Los Angeles!

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    Hello from Los Angeles!

    Hi all! I've been lurking here for a bit learning what I can, as I have zero experience with smokers. Just purchased a Camp Chef SG Woodwind a couple weeks ago and have already burned through 100 pounds of pellets. So I'm a NewB, but a dedicated one lol!

    I am a pro photographer with a home studio in the Los Angeles area. For the locals, it's Rancho Palos Verdes. The ocean is my backdrop! I shoot a lot of Architecture, Food, People, and Products.

    My BBQ obsession began in Arizona, about 12 years ago. For a couple years, I was hired to shoot the pro bbq competitions in the Phoenix area. I would get there on Friday afternoon and spend the weekend with the teams through all the prep, cooking, judging, etc. Got to know the gang pretty quickly, and they kept me well lubricated AND well fed throughout the entire weekend. There wasn't a lot of sleep involved!! While the teams packed up on Sunday, I passed out pretty much as soon as the images were backed up!

    The problem? I got used to the best BBQ in the world, and had no way to get it! I was also on the road so much back then there was no way a smoker or the time to use it would fit in my lifestyle. Those days are gone! I have reworked my business in a way that lets me be home daily, rarely on the road, with space to play.

    I smoked a flat the other day, and it was the first time in 10 years I had brisket that was even close to being in the league of those pros back then... damn I am excited to begin this journey!

    Cheers!

    Richard

    #2
    Welcome to the pit! Wow, what a story, can’t wait to see your food photos!

    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 paying 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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      #3
      Welcome from Indiana

      Comment


        #4
        Welcome from southeast Michigan!

        Comment


          #5
          Welcome to the Pit! My LA is Louisiana.

          Comment


          • Steve R.
            Steve R. commented
            Editing a comment
            That's weird, I though LA stood for Lower Alabama.

          • LA Pork Butt
            LA Pork Butt commented
            Editing a comment
            Steve R. Funny!

          • richorn
            richorn commented
            Editing a comment
            Lol! I have typed LA a few times lately realizing that it only stands for Los Angeles if you live in California.

          #6
          Welcome to The Pit Richard. Lookin' forward to your food shots.

          From a wildlife shooter:

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            #7
            Welcome from Maryland.

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              #8
              Welcome to The Pit form Maryland!

              Comment


                #9
                A hunnert pounds of pellets & one brisket? Well we’re glad you joined to, cuz we have to improve that ratio. You should know that section 8, par. 4 of the Pit rule book requires pics of yer cooker & at least 1st cook as a member. Plus there is a sayin in these parts, no pics, didn’t happen. We know yer good at that. Welcome aboard, eat good and have fun!

                Comment


                  #10
                  Welcome to the Pit richorn from a native Angeleno who escaped California for NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Go to this thread to post where you work and what your hobbies are and get to know other members here. We are happy to have you along and looking forward to your participation.

                  Comment


                    #11
                    Welcome from Minnesota.

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                      #12
                      Welcome from Colorado, Richard ...

                      Comment


                        #13
                        Huntington Beach welcomes you sir!!

                        Way to break into the pit with that story, awesome! Oh boy are you in trouble now. I can't wait to see your pics. Welcome aboard.

                        Comment


                          #14
                          Originally posted by RonB View Post
                          Welcome to The Pit Richard. Lookin' forward to your food shots.

                          From a wildlife shooter:

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                          Nice! I have had the Grizzlies up in British Columbia on my list since. I was last diving up there! Since you started with the predators... lol I have teeth as well! Click image for larger version

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                          • HawkerXP
                            HawkerXP commented
                            Editing a comment
                            I think I met that guy on a table in China!

                          #15
                          QUOTE=FireMan;n536458]A hunnert pounds of pellets & one brisket? Well we’re glad you joined to, cuz we have to improve that ratio. You should know that section 8, par. 4 of the Pit rule book requires pics of yer cooker & at least 1st cook as a member. Plus there is a sayin in these parts, no pics, didn’t happen. We know yer good at that. Welcome aboard, eat good and have fun![/QUOTE]


                          Fine... These are just iPhone quickies... I don’t often break out a real camera while I’m cooking!


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