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    Hi Ya’ll.

    My name is Snook. I’m from Hughesville PA. I’m a retired Master Sergeant from the great United States Air Force. “AIR POWER!!!!” I’ve been BBQing for years and have always used this sites recipes. I started with a Weber and now use a RecTec 680. I love making ribs even though I haven’t mastered them yet. It’s a never ending process with lots of good eats while trying to master the perfect rib. I spend countless hours watching videos and reading Meathead’s advice but still striving for the perfect bite. To foil or not to foil that is the question. Lol. Probably adding a smoke daddy to my RecTec for some extra smoke to chase that perfect bite. I hope I never hit perfection because then what’s the point of BBQing. I love this site and I look forward to reading all the posts and watching the videos and chasing perfect BBQ.

    #2
    Welcome to the Pitmaster Club, Snook! Happy to have you with us, thank you for the support.

    Do you still have that Weber, and is/was it a charcoal kettle or gasser? If kettle and you still have it, the Slow 'N Sear is a great tool to help get some nice authentic charcoal+wood smoke flavor, and it makes some mean ribs! Otherwise something I like to do with my pellet cooker is make sure the meat is super cold of course, fresh out of the fridge or even placed in the freezer for 30-60 min prior to smoking, then place them on the *cold* cooker before you even turn it on. That cloud of startup smoke w/ most pellet cookers is valuable stuff to help add a bit more smoke to the meat.

    Moving on, since you’re new here, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

    Also, it's very important that you:
    1. Give us an email address you actually use. You can check the email we have on file for you by clicking your username in the top-right, then My Settings, then the Account tab. You currently cannot change your email on file with us yourself since it’s tied to your Pitmaster Club account as well as our payment processor if you’re a paying member. Don’t worry though, we’d be happy to change it for you, just click here to fill out an email change request.
    2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important so you can receive special deals we occasionally work out for our members, receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly “Great Giveaway” Monthly Sweepstakes winner, which is open to all USA members. (Paid members get automatic monthly entry, whereas Free Trial members or general public must enter manually.) We’d hate to have to pick another person because you don’t answer us!
    Hope to hear & see more from you!

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      #3
      Welcome from Maryland

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        #4
        Howdy Snook! Welcome

        Comment


          #5
          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.

          Comment


            #6
            Welcome from the California Delta

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              #7
              Welcome to The Pitmaster Club! It is great to have you here. We appreciate your support.

              Comment


                #8
                Welcome from TN, glad you are here.

                Comment


                  #9
                  Welcome from Pittsburgh!

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                    #10
                    Welcome to the Pit!

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                      #11
                      Welcome from south Texas!

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                        #12
                        Welcome to The Pit!
                        Cheers from Norway

                        Comment


                          #13
                          Welcome from Utah!

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                            #14
                            Welcome to fun in the Pit from Dallas!

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                              #15
                              Welcome, Sarg! Fellow USAF vet here. Have fun!

                              Comment

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                              Rubs Promo

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                              The Pit Barrel Cooker May Be Too Easy


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