Hello from SoCal

[Santamarina]

Longtime AmazingRibs.com fan from Wildomar, CA. I started smoking 6-7 years ago using a Webber 22” kettle and wood chips on charcoal with a 2-zone setup. Stepped up to wood chunks on charcoal about 5-6 years ago. Got a vertical offset smoker from my wife three years ago, and later that year took the jump to using only wood splits. I now have a local wood supplier who gets great quality oak logs/splits and use only wood for smoking.




Meathead and crew have been a TREMENDOUS help in learning new techniques and developing recipes. I have a few rubs I modified from AmazingRibs recipes, as well as a couple I’ve created from scratch. I discovered AmazingRibs about 5 years ago...it was finally time to join the club!




I’m a fan of central Texas brisket and Memphis dry ribs. Some of my favorite things to cook are brisket, pulled pork, baby back ribs, and chicken quarters. I love cooking...whether it’s just for my family or a crowd of 100.




Looking forward to getting to know you all and sharing/learning from a great community!!!

[MBMorgan]

Welcome from Colorado ...

[Henrik]

Welcome to the pit! Nice bbq journey you’ve made, I’m a big fan of oak wood smoke traditional Texas style food also.

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.

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Thanks for joining!

[Larry Grover]

Sup brah? I'm from SoCal as well, I'm envious as you are close to Angel's stadium correct? I'm a couple hours north (or 4 hours in bad traffic.)

[Larry Grover]

HouseHomey : I think it was Brookhurst & Westminister next to Mall of Fortune.

[HouseHomey]

Could be, I used to drive by one on magnolia on my way to work in Anaheim. If it's the same group anyway. Little Saigon if the @&$t for Pho and food. Many just don't get it. The same bowl of Pho is 4-5 dollars more here in HB as it is there. Loving your memory man!

[Larry Grover]

Yeh, they are a chain and there's a few in Santa Ana. I probably went to the one on Magnolia too. And all those little pho places are great. I dated a Vietnemese girl for awhile and she'd take me around to all the secret spots.

[Steve R.]

[/QUOTE]

I’m a fan of central Texas brisket and Memphis dry ribs. Some of my favorite things to cook are brisket, pulled pork, baby back ribs, and chicken quarters. I love cooking...whether it’s just for my family or a crowd of 100.

[/QUOTE]

Brother from another mother. Welcome to the Pit!

[Nate]

Welcome from Indiana

[RonB]

Welcome to The Pit.

[Donw]

Welcome from Maryland.

[jgreen]

Welcome from Winnipeg.

[Keiferr]

Welcome from Southeast Michigan!

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Looks like ya got th cooker thing goin on, hope ya stick around, show me some o yer skillz!

[LA Pork Butt]

Welcome to continued fun in the Pit!

[theroc]

Welcome from up the road in Altadena. Always looking for a good source for wood. Willing to share your supplier?

[Santamarina]

Hey, theroc. My wood guy is a dude named Fred in Old Town Murrieta. He doesn’t advertise other than a sign on his yard that says "wood." No website, no phone number...I have to drive by and hope he’s at the yard when I need wood. Since he’s not always there I keep a stash at home and refill when I only have enough left for a couple 12 hour cooks. But he always has a big pile of ready to use wood!

[theroc]

Thanks Santamarina! I don't get through Murrieta too often, so guess I'll keep searching. But next time I'm passing by on the 15 I may make a diversion to see what I can find.

[panteracfh3]

Welcome from Boston. I’ve spent a few nights/dollars at Pechenga not too far away from you when I lived in Cali. Enjoy the Pit!

[FireMan]

Crowd of 100, OK we’ll be right over. Welcome, eat good & have fun!