New guy from Ohio

[bbq_joe]

Hello everyone.
I am a new member to the pitmaster club. I am the new owner of a Vision Grill, Professional S model; first time I have ever had the opportunity to smoke meat. I cook mainly in cast iron skillets and dutch ovens, so this method is rather new to me. I got to cook in my kamado for the first time Tuesday evening, and I cooked Applewood smoked hamburgers. They were amazing! I can't wait to get the chance to cook ribs, my favorite food of all time.
Just wanted to introduce myself.

[RonB]

Welcome to The Pit Joe.

[Spinaker]

Welcome to the Pitmaster Club! Thanks for joining up! Make sure to check out this channel for everything you need for that kamado!

When you have a second, give this thread a once over. There is some important information for you. This information will ensure you get the most out of your experience here in The Pit.

Also, it's very important that you:

• Check your email, go to User settings then the account tab.You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. Please visit this link: https://pitmaster.amazingribs.com/pi...il-request.php
• Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive special deals we occasionally work out for our members, 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 or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!
• Finally, we would LOVE to hear from you! Please check out our Pit Cast. You can have a chat with Greg Rempe, from the BBQ Central Show! Not too worry, he makes things easy! This is a great way for our community to meet our new members on a more personal level! Check out all the Pit Casts here!

Thank you for your support. We are excited to have you and we look forward to your contributions.

-Spinaker

[bbq_joe]

Welcome to the Pitmaster Club! Thanks for joining up! Make sure to check out this channel for everything you need for that kamado!

When you have a second, give this thread a once over. There is some important information for you. This information will ensure you get the most out of your experience here in The Pit.

Also, it's very important that you:

• Check your email, go to User settings then the account tab.You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. Please visit this link: https://pitmaster.amazingribs.com/pi...il-request.php
• Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive special deals we occasionally work out for our members, 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 or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!
• Finally, we would LOVE to hear from you! Please check out our Pit Cast. You can have a chat with Greg Rempe, from the BBQ Central Show! Not too worry, he makes things easy! This is a great way for our community to meet our new members on a more personal level! Check out all the Pit Casts here!

Thank you for your support. We are excited to have you and we look forward to your contributions.

-Spinaker

Thank you for that link to the kamado write up. I really do appreciate it.

[Rpfahl]

Welcome to the pit O-H-I-O

[Yianno]

Go Buckeyes

[bbq_joe]

Here is my vision grill.

[Spinaker]

Nice!

[LA Pork Butt]

I am surprised it isn’t in Ohio State colors. That looks more like the University Texas.

[Yianno]

Good looker

[Rob Johnston]

That is nice looking. Welcome from Pittsburgh!

[Keiferr]

Welcome from southeast Michigan!

[Elton's BBQ]

Welkome to the Pit bbq_joe
Cheers from Norway

[Sam6687]

Welcome to the Pit from West Virginia

[MBMorgan]

Welcome from Colorado ...

[LA Pork Butt]

Welcome to the Pit! I cook on a BGE. My recommendation for your first long low and slow cook is a Boston Butt. It is the most forgiving piece of meat you can cook. A 10#er will take about 12 hours at225. If it isn't windy you can set it and forget it overnight. Have fun.

[Mudkat]

Welcome joe! You may find this CI thread interesting.

https://pitmaster.amazingribs.com/forum/accessorize-your-pit/cast-iron-cookware

[Huskee]

Welcome!

[klflowers]

Welcome to the pit from TN