From the BBQ backwater of the world (or europe)

[fuzzydaddy]

Welcome from Florida.

[Keiferr]

Welcome from southeast Michigan!

[LA Pork Butt]

Welcome to fun in the Pit!

[Skip]

Welcome from Minnesota USA. Enjoy The Pit!

[holehogg]

Welcome from RSA

[CaptainMike]

Howdy from The Great State of Jefferson (NorCal)!

[HawkerXP]

Welcome to the Pit!
Neither snow nor rain nor heat nor gloom of night stays these pitmasters from the swift or low n slow completion of their appointed cooks!

[HawkerXP]

Right Mudkat?

[Mudkat]

Hehehe. That's right @Hawker! Especially that part about rain nor snow!

[Murdy]

Welcome from Illinois!!

[klflowers]

Welcome from TN. Years ago on St Patrick's day I joined a pub crawl here in Chattanooga. I ended up in a bar at 4 in the morning with a band from Ireland. They almost had me convinced that I was black Irish, and that they could sneak me on the plane and take me back with them. That was my last pub crawl.

[Ahumadora]

6am in the morning vomiting in the gutter you didn't think it was such a great idea.

[klflowers]

Ahumadora, exactly

[EdF]

My mother was "black Irish" if there is such a thing. Last name of Doyle, looked Spanish.

[klflowers]

I had no idea what black irish was, but they were buying...

[EdF]

All that matters, klflowers !

[Troutman]

Man you just entered into an alternate universe coming from your Irish environment. Not only that, you've stumbled across the finest place on earth to learn about this thing we call barbecue. Welcome to the dark side, from the Republic of Texas !!!

[Daz]

Another Newbie - I'm not alone now! Welcome from NZ

[EdF]

Corned beef isn't actually an Irish dish, is it?

Nothing wrong with Irish-American, though!

[Ahumadora]

Corned beef just got improved when introduced to bbq "Pastrami"

[Potkettleblack]

Basturma came to Europe from Central Asia with the Seljuk Turks, IIRC. Originally had nothing to do with corned beef.

[Potkettleblack]

Welcome to the Pit. Prepare yourself for More Cooker Syndrome. You’ll feel it as you get deeper in the Pit.

Hailing from Chicago, we have a similar window of good outdoor weather for grilling. And yet, I’ve grilled every month this past year. Ham for Christmas, Turkey for Thanksgiving (late November). Will be smoking this weekend as long as the roofing folks don’t make a mess. You’ll find, if you hang around for a couple years and get deep in the Pit, that weather will be a challenge and not a barrier.

[MeatMonster]

Welcome from Scotland, don't despair we are catching up, if you are ever in Scotland look me up, I'll show you we can increasingly hold our own!!!