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Greetings from frigid Iowa!

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  • Dr ROK
    replied
    Hi Matt,

    Welcome to The Pit from Huskerland. Looking forward to your contributions!

    Leave a comment:


  • MattTheGR8
    replied
    Thank you for the warm welcome. For the record, in spite of the long list of cookers, I mostly end up using the Party for smoking and the Performer for grilling. The WSM is a recent acquisition so I'm hopeful that I can start using it once the weather warms up.

    Leave a comment:


  • The Burn
    replied
    Welcome aboard. Sounds like you'll fit right in.

    Leave a comment:


  • David Parrish
    replied
    Welcome Matt! We're glad you're here. Jon's right, you got a lot of nice cookers.

    Leave a comment:


  • Jon Solberg
    replied
    Hey Matt, Welcome. Nice line up of cookers ya got there.

    Leave a comment:


  • Guy
    replied
    Matt, welcome to the Pit. Hope to hear more from you and thanks for the support.

    Leave a comment:


  • MattTheGR8
    commented on 's reply
    Well, we don't have as many people as some states; but there are acres of crops and millions of pigs (which are just pork chops on the hoof - delicious).

  • _John_
    replied
    Welcome, sounds like you have a lot to share. I drove to a wedding in Le Claire years ago, man there is a whole lot of nothing out that way.

    Leave a comment:


  • MattTheGR8
    started a topic Greetings from frigid Iowa!

    Greetings from frigid Iowa!

    Matt here sending warm thoughts from a cold place. Even in this weather I never completely stop grilling and smoking. I'm an engineer by day and a home cook in my free time. Meathead's masterful website quickly became one of my favorites when I ran into it years ago. His exploration of the scientific principles underlying the cooking process has earned him my undying respect. For those same reasons I'm also a big fan of the Cooks Illustrated family of products.

    My cooking interests tend to be driven by what contests I plan to enter at the next state fair, and that can cover everything from ice cream to quick breads to ribs. I also entered a KCBS contest a few years ago and finished middle of the pack (but got a call for my ribs). I may try to do another KCBS contest this year but haven't made any decisions yet. I've also gotten into charcuterie since taking a class last fall, but I'm definitely still a novice at that craft.

    I'm looking forward to learning more about cooking and sharing some great ideas with everyone.

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