New from Sandringham, Australia

[RickyBobby]

Welcome to The Pit from Houston, Texas! Nothing but good advice and great people here! Looking forward to sharing the BBQ journey with ya. We do have a saying around here when it comes to talking about your cooks, pics or it didn’t happen! 😄👍

[Texas Larry]

Welcome from Texas!

[smokin fool]

Welcome, will be watching for your smokes.
Have family in Kuccaboro someplace or other down there and I drive a GM Holden.

[FireMan]

Keep readin & keep cookin, you’ll be fine. Welcome, eat good and have fun!

[Santamarina]

Welcome from California!

[Skip]

Welcome from Minnesota, Enjoy The Pit!

[jfmorris]

Timgib Welcome to the Pit from Huntsville, Alabama, US! Good quality smoker you have there, so you are starting with the right tools for low and slow BBQ. The next most important thing you can have are good quality digital instant read as well as leave in thermometers. The leave in is important to monitor meat while cooking and a multi-probe unit is important so that you can also dedicate a probe to the pit temperature (air temp at grate level). You cannot rely on the bi-metal thermometer built into most smokers to be accurate, and its also usually not at the grate level.

Look forward to seeing more of what you are smoking "down under".