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Hello from Albinea (RE), Italy

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    Hello from Albinea (RE), Italy

    Hello everyone,

    great thing we are all here for the love of 'que, cooking flames and smoke. I'm totally new to the club, with a three month coupon from Meathead superb book purchase. I'm near to 30y, doing bbq for passion for almost 15 years and with dedication for almost 7 with a Weber Mastertouch kettle. I tried with success pork ribs, pulled pork, bacon, sausages, some angus and fassona steaks and pork neck, skewers and chili chicken wings. I'm here primarily for have a nice taste of your experience and knowledge, secondarily because I would like to make a big step forward in the technique and science of barbecue. Next month I'll have the privilege to add to my gear a Fornetto Razzo 22'' smoker.

    Always keep the flame,
    cheers and thank you,

    G aka Big "Bad" Wolf



    #2
    Welcome from southeast Michigan! Looking forward to seeing your cooks!

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      #3
      Welcome from Indiana

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        #4
        Welcome o the Pit from Dallas, Texas, USA!

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          #5
          Welcome to the pit from Southern Illinois

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            #6
            Welcome to The Pit. Your cooks seem to be mostly pork and chicken. Nothin' wrong with that, but may I suggest smokin' a chuck roast. They cook similar to pork butts, but usually need to go a bit higher in temp to reach probe tender.

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            • BigBadWolf
              BigBadWolf commented
              Editing a comment
              I love the chuck roast. Definitely a must try! Thanks.

            #7
            Welcome from the Lowcountry of South Carolina

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              #8
              Ciao! Welcome to the Pit!

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                #9
                Welcome from Maryland

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                  #10
                  Welcome from Winnipeg. Always fun to hear from other countries.

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                    #11
                    Welcome from England!

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                      #12
                      Greetings from Colorado ...

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                        #13
                        Welcome to the Pit G from the State of Texas !! You're not our first EU member but certainly may be our first Italian, as far as I know !! Hope you can contribute some of your Italian region recipes adapted to your cookers, would love to see that !!

                        Comment


                        • BigBadWolf
                          BigBadWolf commented
                          Editing a comment
                          It's an interesting suggestion! In the region I live a lot of meaty things are boiled in pots with broth, or stuffed inside folded pasta like "ravioli", "cappelletti", ecc., but I'll work something out!

                        #14
                        Welcome from NYC! Great to have you!

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                          #15
                          Welcome to the Pit from Washington State!

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