Welcome to continued fun in the Pit!
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Welcome from southern OregonComment
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Welcome to the Pit!Comment
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Welcome to the Pit! Thanks for joining up!
When you have a second, give this thread a once over. There is some important information for you. This information will ensure you get the most out of your experience here in The Pit.
Also, it's very important that you:- Check your email, go to 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. Please visit this link: https://pitmaster.amazingribs.com/pi...il-request.php
- Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive special deals we occasionally work out for our members, 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 or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!
Thank you for your support. We are excited to have you and we look forward to your contributions.
-Spinaker
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Welcome to the Pit. Pellet smoker here as well. Good luck and have fun with it.Comment
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Boy you are out there, ain't ya? Welcome to the PIT! Hopefully there's perch in that there lake - dang good eatin'.
You'll have to show us some pics! I just did this a bit a go in the dark to try out a kettle I picked up used last week:
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Welcome to The Pit from Madison, WIComment
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Hello all, new here, but am liking the wonderful recipes and techniques here, will be smoking some pork belly into Bacon, and some Pheasant breats and beef roast tomorrow, will post pics when I get started on them
I forgot to add I am from San Antonio TXAttached FilesLast edited by Eagle67; October 14, 2018, 10:02 AM.Comment
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Welcome from California!Comment
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Greetings and welcome SirComment
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