Greetings

[Argoboy]

Yes we need more hosers in the pit.

[ScottyC13]

Welcome from Massachusetts!

[Blues1]

A hearty welcome from SC!

[FireMan]

Nice wibs! Nice cookers! Welcome, eat good & have fun!

[TommyCanuck]

Well here’s the end result. Pretty good but I have to admit I like baby backs better. Could have used a little more smoke. (I didn’t weigh the amount of wood this time)

[MBMorgan]

Welcome from Colorado, Tommy ...

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to learnin along with, an from ya!

Great food pics!

I gots me a few kettles, my dang ol self. Love em!

[TommyCanuck]

I’ll try and remember to take a picture when the ribs are done. Here’s a picture from last year (I don’t take many pictures) of a pair of giant tomahawks I did. I slow roasted them in the smoker and then reverse seared them over charcoal. I had the butcher leave the bones long for a laugh with our company. Meant I had to take the racks out of the smoker and stand them vertical. Was a big hit though!

[TommyCanuck]

Well, the ribs have been on about an hour now....

[Spinaker]

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.

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Keep the smoke rollin’

Spinaker

[RonB]

Welcome to The Pit Tommy.

[Texas Larry]

Welcome from south Texas!

[pkadare]

Welcome to the Pit! I lived in Burlington for years, on Baxter Crescent in the Headon Forest area until I moved up to Bobcaygeon full time. Nice to see another hoser here, eh!

[ofelles]

Welcome from the California Delta.

[HouseHomey]

Huntington Beach welcomes you and your kettlles.