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.

Hello from Mile High!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Hello from Mile High!

    I've used this site religiously for YEARS, figured I may as well join the Pitmaster club already. Looking forward to participating in a good ol' fashioned forum

    #2
    Howdy from Kansas Territory, Welcome to Th Pit!
    Lookin forward to learnin along with, an from ya!

    Comment


      #3
      Welcome from just a little north of you ...

      Comment


        #4
        Welcome from Maryland

        Comment


          #5
          Originally posted by MBMorgan View Post
          Welcome from just a little north of you ...
          Do you find the altitude changes much of anything for your long smokes?

          Comment


          • MBMorgan
            MBMorgan commented
            Editing a comment
            Not very much, really. I'm at 6300 ft. msl here in Parker (where water boils at almost exactly 200 F.) so getting something like a brisket to a temperature higher than 200 seems like it would be problematic (likely need to wrap and finish in an oven). Fortunately, I focus on things that don't need to get quite that hot (e.g., ribs need to go to 190 or just a little higher). Baking bread, however is another story ...
            Last edited by MBMorgan; December 23, 2018, 02:37 PM.

          #6
          Welcome to the Pit! I can’t help you with altitude adjustments.

          Comment


            #7
            Howdy from The Great State of Jefferson! I think you're going to really enjoy the Pit.

            Comment


              #8
              Welcome. That is me waving from the top of the Peak..

              Comment


              • MattSayar
                MattSayar commented
                Editing a comment
                Hello neighbor!

              #9
              Welcome aboard from Pensacola!

              Comment


                #10
                Welcome to the Pit. Tells us about your cooking gear.

                Comment


                • MattSayar
                  MattSayar commented
                  Editing a comment
                  Big Smoke Vault, Weber Spirit E210, bunch of digital probes, Anova sous vide stick, and a large appetite

                #11
                Great avatar! You oughta fit right in. Welcome, eat good and have fun!

                Comment


                  #12
                  Welcome and enjoy.

                  Comment


                    #13
                    Welcome to The Pit Matt.

                    Comment


                      #14
                      Welcome from Minnesota! Enjoy!

                      Comment


                        #15
                        Welcome from southeast Michigan!

                        Comment

                        Announcement

                        Collapse
                        No announcement yet.
                        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