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    #16
    Welcome from the Galveston area!

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      #17
      Welcome to the pit from Southern Illinois

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        #18
        Dude, welcome welcome! I'm just across the Sabine from you, in Lake Charles. You'll have a great time here in thePit and learn a ton.

        I learned barbecue using this wonderful site as a guide, and opened a barbecue food truck in 2016, and am opening a restaurant early 2019. Come by and get some of that on-point barbecue! See you soon.

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        • 58limited
          58limited commented
          Editing a comment
          I'll have to look you up next time I drive over there.

        #19
        Welcome from Winnipeg. That is a cool looking smoker.

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          #20
          Welcome to the pit 58limited . Enjoy the Wikipedia of BBQ. Looking forward to more pics of the cookers and food. Noticed the A@M stickers !! Hope you enjoyed the 7 over time victory over my Tigers

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            #21
            Welcome from California! Fellow homebrewer here. Looking forward to your cooking adventures and hopefully sharing some brewing tales as well.

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              #22
              Welcome aboard from Virginia

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                #23
                Greetings from Boston. Like you, good BBQ restaurants around here are very hard to find so I just do it myself (and like you have a few beers while doing so). Enjoy the Pit. Lots of good info here.

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                • 58limited
                  58limited commented
                  Editing a comment
                  My mom is from Scituate. Thanks to her I know how to make Boston Baked beans, clam chowder, and Yorkshire pudding.

                • panteracfh3
                  panteracfh3 commented
                  Editing a comment
                  Nice! Those are good recipes to know!

                #24
                Welcome to the Pit!

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                  #25
                  Thanks again for the welcoming responses.

                  I've been exploring the site all week and I like it so much that I upgraded to the 3 year membership special being offered. I also bought Meathead's book on Amazon.

                  Based on the recipes and info from this site I am curing a 6 lb corned beef brisket which will be smoked to make Meathead's Katz Deli pastrami.

                  Today I "deep cleaned" my Cypress Grill and replaced the gasket - I found some cracks in the base but they are not structurally significant so I should be able to enjoy a few more years with my Cypress Grill. The fire box, however, is now in 5 pieces - it went back together but is unstable. I will buy a BGE firebox as a replacement.

                  Happy New Year to everyone.

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                  • RickyBobby
                    RickyBobby commented
                    Editing a comment
                    In for the long haul!! Love it! Welcome again, I look forward to pics of your pastrami

                  • EdF
                    EdF commented
                    Editing a comment
                    The pastrami from scratch is a great project! Enjoy!

                    See if you can connect with some great sauerkraut and a good swiss-style cheese, and make the Reubens (see the public side of the site, but use your pastrami, not just corned beef).

                  • 58limited
                    58limited commented
                    Editing a comment
                    I have a sauerkraut crock that was given to me back in college by a grad student from Switzerland. I am starting 15 lbs. of sauerkraut tomorrow I made some pretty good Kimchi last spring, turned it into pulled pork egg rolls.

                  #26
                  Welcome from Hays, KS!

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                    #27
                    Sorry just ran across this...welcome fellow Texan from the Katy area. Good to have you in the Pit !!!

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                      #28
                      Welcome from Wilson County, east of San Antonio!

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