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Hi from New Port Richey, FL.

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    Hi from New Port Richey, FL.

    Hi all!! I'm as green as they come for a bbq'r. I'm here to learn all I can.

    #2
    Welcome from Colorado ... you’ve come to the right place fer’ sure.

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      #3
      Thank you sir!

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        #4
        ...and I can't even get my avatar pic straight lolol

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          #5
          Welcome from south Texas!

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            #6
            Welcome to The Pit. You are in the right place to learn. Please tell us what you are cooking on and what you would like to cook so we can point you in the right direction.

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              #7
              Thank you gentlemen. Here's my story. Lived in apartrments most of my life in NY, which means can't have a smoker, but I love BBQ. Moved to FL 11 years ago, more apts, still no smoker. Bought myself a house for my 51st birthday back in Nov. NOW I can finally have a smoker!! I bought a Camp Chef smoke pro DLX. I've run the thing on low smoke, high smoke, used smoke tubes with pellets and with wood chips. I'm not getting true bbq off the damn thing. So, I ordered an OKJ Longhorn reverse flow which will be here tomorrow. I may be able to get it assembled before I go to work. I'm very excited though.

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                #8
                Just what we need, another sideways dude. Well, join the club. I guess you did. Welcome, eat good & have fun!

                Oh, and a very cool moniker, Johnny Big Time. Has a ring to it, yessir.

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                  #9
                  Thanks FireMan! The guys at work started calling me that. I'm gonna stick with it lolol.

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                    #10
                    Welcome to the Pit from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun.

                    If you like music, go to this thread to hear what others are listening to and share what you like.

                    For jokes, go to this thread.

                    Go to this thread to post where you work and what your hobbies are and get to know other members here.

                    We are happy to have you along and looking forward to your participation.

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                      #11
                      Thanks CN!!

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                        #12
                        Howdy from Kansas Territory, Welcome to Th Pit!
                        Glad yer here, to learn along with me!

                        I gots an OKJ Highland, might be able to offer some help, when ya git down to cookin on it.

                        (My avatar pic was sideways fer, mebbe, 2-3 months... )

                        Comment


                        • Johnny Big Time
                          Johnny Big Time commented
                          Editing a comment
                          Hopefully one of the mods will flip my pic for me soon lol

                        • Mr. Bones
                          Mr. Bones commented
                          Editing a comment
                          Mine had gasket material on th firebox lid sealin perimeter, when I bought it, but it has largely long since burnt off...

                          Doesn't seem to make any difference, in my estimation...

                          Seams are caulked with Red RTV, but I haven't bothered doin any kinda 'insulatin', per se...

                          Reckon yer gonna find stickburnin to be fun, an flavouful...

                        • Johnny Big Time
                          Johnny Big Time commented
                          Editing a comment
                          I'm gonna see how the thing runs with no mods first, then go from there.

                        #13
                        Welcome to The Pitmaster Club! Love the username and the intro! We are all green at everything at some point, BBQ too. I was always great (I thought) at steaks & burgers, so hey BBQ can't be hard. Got a smoker. My first rack of ribs I cooked hot & fast like a long pork chop. My first pulled pork I took to 165 and tried pulling it. Needless to say I learned real quick I was WAY more green at BBQ than I thought I'd be. Before you know it you'll be teaching others though!

                        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.
                        2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important so you can receive special deals we occasionally work out for our members, receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members. (Paid members get automatic monthly entry, whereas Free Trial members or general public must enter manually.) We’d hate to have to pick another person because you don’t answer us!

                        Hope to hear & see more from you!

                        Comment


                        • Johnny Big Time
                          Johnny Big Time commented
                          Editing a comment
                          Thank you sir!! My email should be in my profile, unless I did something wrong. Oh, and I already f'd up over $100 worth of meat so far lolol. But I gotta say, my ribs are finally on the money now. Just gotta find the right rub for them.

                        #14
                        Welcome from Louisiana! Are you related to Johnny Bravo?

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                        • Johnny Big Time
                          Johnny Big Time commented
                          Editing a comment
                          Thank you! Not related, but I do have an electric guitar lolol.

                        #15
                        Welcome to the Pit
                        Cheers from Norway

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                      The Cool Kettle With The Hinged Hood We Always Wanted


                      Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

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                      Grilla Pellet Smoker proves good things come in small packages

                      We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                      Click here for our review on this unique smoker


                      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

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                      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
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                      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

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                      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

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                      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

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                      Comprehensive Temperature Magnet With 80+ Important Temps

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                      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

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                      The Good-One Is A Superb Grill And A Superb Smoker All In One


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