New member from West Virginia

[Sam6687]

Hey everyone, just joined up from West Virginia. I just purchased a Pit Barrel Cooker a few weeks ago, so far i love it. Before that, I have been using a Masterbuilt Electric smoker for about 7 years. My favorite things to cook are ribs and pulled pork. really looking forward to putting the pit barrel through work out this spring and summer, first cook in was Meathead's pastrami on a cold 14-degree day, food was great but hard to enjoy being outside cooking in the cold.

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to seein some of yer great food offa those two cookers!

[jecucolo]

Welcome! I have a Pit Barrel also and love it. Check this link for pbc discussions. Lots of good PBC tips. https://pitmaster.amazingribs.com/fo...-barrel-cooker

[Sam6687]

thanks ill check it out right now

[FireMan]

Wibs are great in that thing, wait til you try yardbird. Welcome, eat good and have fun!

[LA Pork Butt]

Welcome to the Pit from Dallas, TX

[Huskee]

Welcome to The Pitmaster Club & thanks for your support! I bet there was quite a difference in flavor jumping from the electric to the PBC. I too am eagerly awaiting the time to cook in the warmth again. While I don't mind the cold, by the time it gets to this time of year I've had my fill too.

Since you’re new here, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

Also, it's very important that you:

1. Give us an email address you actually use. You can check the email we have on file for you by clicking your username in the top-right, then User Settings, then the Account tab. You currently cannot change your email on file with us yourself since it’s tied to your Pitmaster Club account as well as our payment processor if you’re a paying member. Don’t worry though, we’d be happy to change it for you, just click here to fill out an email change request.
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Hope to hear & see more from you!

[BRic]

Welcome from Winnipeg ! We also have the PBC .

[Skip]

Welcome from Minnesota!

[Donw]

Welcome from Maryland

[Elton's BBQ]

Welcome to the Pit!
Cheers from Norway

[Bluegill]

Welcome from NC

[Keiferr]

Welcome from southeast Michigan!

[RonB]

Welcome to The Pit Sam. I suggest you try smokin' a chuck roast. It cooks very similar to a butt, but normally needs to go a bit higher in temp to be probe tender. You can pull it and make sammies, or use it in place of beef in Mexican dishes, or just about anything else.

[Sam6687]

thanks, sounds good. i read a recipe the other day for makinf "poor mans" burnt ends using chuck roast that is already on my to do list.

[Sweaty Paul]

Welcome from Hays, Kansas!

[RustyHaines]

Welcome to The Pit from Madison, WI