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Just a new guy from Milwaukee, Wi introducin' myself.....

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    #16
    Welcome to the Pit!
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      #17
      Welcome to the pit from Eau Claire, Wi. look forward to hearing about your up coming cooks and competitions.
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        #18
        Salutations from Hays, Kansas!
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          #19
          Welcome from just west of you in Pewaukee.
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          • Shockwave
            #19.1
            Shockwave commented
            February 25, 2020, 07:16 AM
            Editing a comment
            Nice!!!  Thanks for the welcome!  I fish Pewaukee Lake regularly in the spring, summer and fall.  No ice fishing tho!
          #20
          Welcome from California!
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            #21
            Welcome to the Pit!
            Cheers from Norway
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              #22
              Welcome from Virginia!
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                #23
                Greetings from South Africa
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                  #24
                  Thanks for the warm welcome everyone!!

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                    #25
                    Welcome to The Pitmaster Club! Thank you for the support.

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                      #26
                      Welcome from Massachusetts!

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                        #27
                        Welcome to the Pit from the Okanogan Valley of 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.

                        And here to enjoy some beautiful sunsets.

                        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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                        Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

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                        Spotlight

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                        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                        The Cool Kettle With The Hinged Hood We Always Wanted


                        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

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                        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


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                        Comprehensive Temperature Magnet With 80+ Important Temps

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                        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

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