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New from Mississauga

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    New from Mississauga

    Hey fellow smokers. Been using this website for some time now for cooking tips.
    I have a Broil King keg out in the back yard, nice unit, does a great job for the smokes I have done so far. Can be a lot of work keeping the temp I want, dampers seem to have a mind of they're own.
    Currently have two sirloin tip roasts on the frill getting smoked for Easter dinner with the family tonight.
    Looking forward to learning all your smoking tips.
    Smoke safe.

    #2
    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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      #3
      Welcome from southeast Michigan!

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        #4
        Welcome to the Pit!

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          #5
          Howdy from Kansas territory, Welcome to Th Pit!

          Lookin forward to learnin alla yer smoker tips, as well...

          Comment


            #6
            Welcome from TN

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              #7
              Welcome from Colorado ...

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                #8
                Welcome from Maryland

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                  #9
                  Welcome from Pittsburgh!

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                    #10
                    Welcome from Florida.

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                      #11
                      Welcome to the Pit
                      Cheers from Norway

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                        #12
                        Roasts are done, came out beauty, probably done a bit more than I wanted cause the heat kept on climbing on me but overall
                        A1.

                        Comment


                          #13
                          Welcome to the Pit! I cook on a Big Green Egg and if there are a lot of wiNd gusts it can wreck havoc. You might need to devise a wind break. Without gusting winds my BGE holds steady.

                          Comment


                            #14
                            Welcome from Texas!

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                              #15
                              Welcome to the Pit! If you haven't heard "no pictures? never happened" Can't wait to see what ya cooking next!

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