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Hello from London, England

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    Hello from London, England

    Hi all, very new to all of this. Spent most of my outside cooking time standing over an open charcoal grill. I’m now have a Kamado Joe "Big" and have been doing some fantastic pizzas and beer can chicken. I also have a Bradley smoker, I’ve only used it once and was dissapointed with brisket that I cooked.

    I’m hoping to learn and impove my skills and will take advantage of this fantastic knowlege base.

    All the best,
    Jim

    #2
    Welcome from Indiana

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      #3
      Welcome to the pit! The kamado joe is a rock solid cooker, do your brisket in that one next time.

      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, you can change it by simply visiting https://pitmaster.amazingribs.com/pi...il-request.php

      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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        #4
        Welcome!

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          #5
          Welcome to the Pit!

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            #6
            Learning & improving you shall. Welcome, eat good and have fun!

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              #7
              Welcome to The Pit Jim.

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                #8
                Welcome from southeast Michigan!

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                  #9
                  Welcome from Maryland.

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                    #10
                    Welcome from Winnipeg.

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                      #11
                      Welcome to the pit Jim Des
                      Cheers from Norway!

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                        #12
                        Welcome!

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                          #13
                          Howdy from Kansas Territory, Welcome to Th Pit!
                          Glad to have ya here, all th way from yonder, across th pond!

                          Lookin forward to hearin more from ya, hope ya stick around, an enjoy!

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                            #14
                            Welcome to the Pit! Your brisket disappointment may have bee more the quality of the meat rather than the cooker. In America briskets are graded, select, choice and prime. Select is the lowest grade and most recommend only using choice or prime. Also, if you were cooking the point only and not a whole packer, wrapping would help a lot.

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                              #15
                              Welcome from Colorado, Jim ...

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