Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Greetings from Indiana

Collapse
X
Collapse
 
  • Page of 2
  • Filter
  • Time
  • Show
Clear All
new posts
Previous 1 2 template Next
    #1

    Greetings from Indiana

    Hi, my name is Brian, and I live in Fishers, IN, with my wife, Amanda and three kids. Two in middle school and one in college. I teach high school chemistry and physics. I've been attempting BBQ since 1996, when on the way to Florida, I stopped at a roadside mom and pop BBQ stand off I-65 in Alabama. I had never tasted anything like it. I checked out every book I could get on BBQ from the local library and read both of them. I spent a lot of years making mediocre BBQ, but my friends and family never complained.

    I have been cooking on a cheap offset smoker for 20 years. It's walls are a bit thicker than ones you can buy today. I modified it with a plate to turn it into a reverse flow offset, and I've got the temps under control pretty well, but man, does that thing go through charcoal. Long story short I'll be upgrading soon to a competition backyard wood burner offset in the coming months.

    This summer I began keeping a journal of my cooks and am pleased with the improvements. This site has been huge in helping me learn new techniques and improving old techniques. My friends and family thank you all for your good advice. I joined the web site because I believe it's one of the best online resources I've seen for BBQ enthusiasts.

    Thank you for reading my introduction, and I look forward to learning from all of you!

    Brian
    Last edited by mrteddyprincess; September 5, 2018, 07:37 PM.
    Tags: None
    • Likes 1
    #2
    Welcome from Fort Wayne!
    • Likes 1

    Comment

      #3
      Welcome to The Pit Brian! Happy to have you here, thanks for your support. Most offsets will eat through charcoal. If you ever feel like venturing into burning all wood you may find it to be a little more economic.

      Since you’re new here, 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:
      1. Give us an email address you actually use. You can check the email we have on file for you by clicking your username in the top-right, then User Settings, then the Account tab. You currently cannot change your email on file with us yourself since it’s tied to your Pitmaster Club account as well as our payment processor if you’re a paying member. Don’t worry though, we’d be happy to change it for you, just click here to fill out an email change request.
      2. 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 USA members. (Paid members get automatic monthly entry, whereas Free Trial members or general public must enter manually.) We’d hate to have to pick another person because you don’t answer us!

      Hope to hear & see more from you!
      • Likes 1

      Comment

        #4
        Welcome from Maryland
        • Likes 1

        Comment

          #5
          Welcome to the Pit from Dallas, TX!
          • Likes 1

          Comment

            #6
            Welcome from Colorado, Brian ...
            • Likes 1

            Comment

              #7
              Welcome from Crown Point
              • Likes 1

              Comment

                #8
                You are welcome, glad to have personally helped you with your family’s delight in good cookin. You are welcome for me readin yer introduction. Now, welcome aboard, eat good & have fun!
                • Likes 1

                Comment

                  #9
                  Welcome from Newburgh IN, keep it up. Everyone wins when everyone improves.
                  • Likes 1

                  Comment

                    #10
                    Huntington Beach welcomes you sir. I love your background and you and I, I hope, will be getting along just fine. After I recipe H+ interaction and Stoichometry.

                    Welcome sir.
                    • Likes 1

                    Comment

                      #11
                      Welcome from southeast Michigan! As a chemistry and physics guy you would enjoy reading Meathead’s book !
                      • Likes 1

                      Comment

                      • mrteddyprincess
                        #11.1
                        mrteddyprincess commented
                        September 5, 2018, 07:41 PM
                        Editing a comment
                        I know I would enjoy that. Meathead's science behind cooking is what is behind my recent improvements in my product. Salting first, then dry rubbing later without salt is pure genius. Thank you for the suggestion!
                      #12
                      Welcome from Zionsville!
                      • Likes 1

                      Comment

                      • mrteddyprincess
                        #12.1
                        mrteddyprincess commented
                        September 5, 2018, 07:42 PM
                        Editing a comment
                        Hey, Neighbor! Good to know you're out there. Let's not be strangers.
                      #13
                      Welcome to The Pit Brian.
                      • Likes 1

                      Comment

                        #14
                        Welcome to the Pit!
                        • Likes 1

                        Comment

                          #15
                          Nice to meet you
                          Attached Files
                          • Likes 1

                          Comment

                          Previous 1 2 template Next

                          Announcement

                          Collapse
                          No announcement yet.
                          Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

                          Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

                          Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

                          Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

                          This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

                          Working...
                          X
                          false
                          0
                          Guest
                          Guest
                          500
                          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                          false
                          false
                          {"count":0,"link":"/forum/announcements/","debug":""}
                          Yes
                          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here