Hi ya'll from the ATL!

[FireMan]

Well first off, you speak of your passion, nuff said. Welcome, eat good & have fun!

[klflowers]

Welcome from just up the road in Chattanooga. This is the place - I have been cooking on the grill all my life, but these folks have taken my game to a new level.

[Oakgrovebacon]

Welcome to the pit from Southern Illinois

[JGo37]

Hi ya = welcome. I use IT as a stress reliever from my hobby as a PIT devotee. You'll have to show us some Kettle Cooks!

[Keiferr]

Welcome from southeast Michigan! Stick around, it’s a great bunch of folks!

[Matlock]

Welcome from So IL.

[Fire Art]

Jackson Wy greets you

[BourBonQ]

Alright! Welcome from the Lowcountry of South Carolina

[obiQsmoker]

Welcome from the Pacific NW! Retired IT geek here, and a fairly new member as well. These folks are amazing, not to mention the recipes, how-to’s, tips, etc.
Looking forward to hearing of your relaxing BBQ adventures. So, what’s the first cook? Chicken? Pulled Pork? Ribs? So many options.

[JimLinebarger]

Welcome from Spokane Valley, WA. Also a former IT tech/admin which ended back in 2002. You'll soon see that the trial membership will turn into a full member. If you haven't already, check out Meathead's book "Meathead: The Science of Great Barbecue and Grilling"? It's an eye opener. This site also has much of that info.

[gcdmd]

Welcome from South Texas. It's good to have you aboard. Enjoy the ride.

In addition to Meathead's book, you should check this one out:

https://www.amazon.com/Barbecue-fire-smoke-Henrik-Oscarsson/dp/9163933454/ref=sr_1_1?ie=UTF8&qid=1539859011&sr=8-1&keywords=Henrik+smoke

It's written by our own Henrik, who welcomed you earlier. It's full of great info for newbies and seasoned (pun intended) veterans, as well as many great recipes.

[Oozzy]

Welcome to The Pit, another GA boy here who currently resides in Philadelphia.

[AC BBQ]

My first cook with my SNS and my Maverick XR50 on my 26" Weber kettle turned out amazing! Chicken is the most difficult product for me, due to the rubbery skin thing! So I chose chicken wings for my first cook with the SNS and the Maverick and guys they turned out my best results ever for chicken. Needless to say I can't wait until my first long cook, chuck roast is next. If first impressions are worth anything then I must say I am very impressed with both the SNS and the Maverick.

[jfmorris]

Beautiful wings! What temperature did you cook them at?

[Mr. Bones]

That there is some Beautimous Yardbird, Good Sir!!!
I eagerly await yer next success, Brother!!!

[AC BBQ]

I maintained a 275 - 300 degrees for one hour and 45 minutes.

[panteracfh3]

Welcome from Boston! As an accountant by trade, I can relate to BBQ being a stress reliever from the day to day grind. Sounds like you have a great setup there. There's lots of info on here and friendly people to help out.

[AC BBQ]

I maintained a 275 - 300 degrees for one hour and 45 minutes.