Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Hi From Sunny Scotland

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    Welcome from Grapevine, Texas! Would love to hear more about your smoker and the sauces you make

    Comment


      #17
      Welcome from Utah. You have any good local recipes for us to try?

      Comment


      • texastweeter
        texastweeter commented
        Editing a comment
        Smoked haggis...

      • MarcusHM
        MarcusHM commented
        Editing a comment
        Smoked Lorne Sausage, its quick as its a composite of meat and other products, but I usually smoke with Oak, but over in the USA, maybe a hickory would work just as well, I don't smoke the individual sausages but the whole block before cutting into slices

      #18
      Salutations from Hays, Kansas!

      Comment


        #19
        welcome from the California Delta

        Comment


          #20
          Welcome to the Pit!
          Will we see smoked Haggis? 😆
          Cheers from Norway

          Comment


          • MarcusHM
            MarcusHM commented
            Editing a comment
            you might get a Viking version done with venison

          #21
          Welcome to the Pit!

          Comment


            #22
            Greetings from South Africa

            Comment


              #23
              Welcome!

              Comment


                #24
                Welcome from Baltimore, MD! Glad you joined us.

                Comment


                  #25
                  Welcome to the Pitmaster Club! Since you’re new, and if you haven't already done so, 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:

                  Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Account tab. It’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, you can change it by simply visitinghttps://pitmaster.amazingribs.com/pi...il-request.php

                  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 paying USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

                  Keep the smoke rollin’

                  Spinaker

                  Comment


                    #26
                    Welcome from NJ. Having grown up in scotland myself...sunny is not a word we used too often, lol.

                    Comment


                      #27
                      Hmmm. Define ‘sauce’. I usually get in trouble when I get into the ‘sauce’. Welcome from Winnipeg.

                      Comment


                        #28
                        Welcome, Marcus! Thank you for your support.

                        Comment


                          #29
                          Welcome Marcus from Michigan. I visited your fine country back in 2000. Had a great time!

                          Comment


                            #30
                            Welcome from sunny San Diego (ok, it's raining now, but usually....)!!

                            Comment

                            Announcement

                            Collapse
                            No announcement yet.
                            Working...
                            X
                            false
                            0
                            Guest
                            Guest
                            500
                            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                            false
                            false
                            {"count":0,"link":"/forum/announcements/","debug":""}
                            Yes
                            ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                            /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here