What's going on?! Greetings from Southeast Missouri

[Oakgrovebacon]

Welcome to the pit from Southern Illinois!

[DavidNorcross]

Welcome from Virginia!

[Henrik]

Welcome to the Pitmaster Club! That's a good lineup of grills you've got there!

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)!

Thanks for joining!

[ofelles]

Welcome from the California Delta.

[Chriscooks]

I'm so excited to finally be a part of the amazing ribs community! I've been kicking around the idea of joining up here, and finally decided to go ahead and do so after some deliberation on what I can get out of it! I am excited to continue learning more about barbeque from the guys who really are serious about what they do. I mean, anyone paying to join is serious right? Yup, I know I am!

So a little bit about me, I'm 27 years old and I am by no means a professional. I haven't even ever participated in any competitions, but would love to eventually be able to. I'm just your average cook that does meat for family meals. I got started grilling on charcoal, next thing you know I am using a Transfer, electric smokehouses, propane grills, griddles, etc. I do not have charcoal anymore, just the traeger, the masterbuilt, the griddle, and an (unfortunately) broken propane grill that I never really used anyway. My next goal is a nice offset smoker

I look forward to meeting all of you, talking about barbeque, and learning from those who know more than I do about how to up the pitmaster skill!