Welcome to the pit. I'm about 40 min east of you where the I divides. You are definitely in the right place to learn. These guys and gals are great
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Welcome from Farmville, Va...Comment
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Welcome from TN. Beginner? I don't think so.Comment
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Hey everyone, just stopping back in to say thank you again. I am enjoying so much of this process, so far, and increasing my knowledge a bit with each cook, yet so incredibly much to understand, yet still really enjoying that process, and the questions that grow with each cook. I have a used 22 wsm on it's way in the next 2 weeks, really excited to clean it up and add that into my equation of options, when I think of ways that I could cook. I am not upgrading anything on it for now , other then possibly I could see myself getting a new door (based on photos, it leaks) and of course, an upgrade in my skills. But, not sure if those leaks I could see on top of the door in smoke marks are a result in poor fire management, and heat control, or not, I tend to think not. This guy seemed to cook with his, even is sending some favorite recipes along with it). Here is photo of my first ever cooks on ribs and a mini pastrami (didn't even cut it properly, lol). No sauce on ribs, never crutched them, just let them sit and in best environment I was able to provide them. But, happy on all cooks, even the ones that don't taste good, have had a few of those as well, which is part of the game, and I somewhat celebrate them as well. Thank you again, Keep inspiring with all those cooks I keep seeing! I have to give credit for anything that looks edible to what I have read in the articles on the public page side of this, the photos of ways it could be cooked, a really good thermometer systems, and a basic understanding of cooking inside in an oven. I share a few links from here constantly when I see people asking questions that are explained so well here!Attached FilesLast edited by Richard Chrz; April 22, 2019, 02:13 PM.Comment
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