Greetings and Salutations... I'm James and I live in the Piedmont area of central North Carolina not far from Lexington for those of you who know your regional 'que. I grew eating and cooking BBQ in the traditional Lexington vein, pork shoulders, a vinegar based sauce with a little ketchup and plenty of pepper, and hickory coals from a burn box. I still love shoulders (usually PB actually since I don't cook for dozens of people) but chicken, ribs, and brisket are right there with it. For my personal use over the years, I had largely stuck to Weber gas grills and kettles until I recently acquired a PBC (hey just because I know how to manage a fire doesn't mean I want to fuss with it all the time 
). I decided on the PBC largely because of all the great information and recommendations here at amazingribs. Thanks to everyone who contributes. I have had it about a month and have already done PB, chicken, and spare ribs and couldn't be happier. Today is brisket so we will see if the streak continues. Just in todays cook I am using advise from Kathryn (aka fzxdoc), Jerod B, and David Parrish(aka Pit Boss)... and I am only about an hour into the cook! I'm really looking forward to hanging out, learning everything I can, and making great food to make my family and friends happy!
). I decided on the PBC largely because of all the great information and recommendations here at amazingribs. Thanks to everyone who contributes. I have had it about a month and have already done PB, chicken, and spare ribs and couldn't be happier. Today is brisket so we will see if the streak continues. Just in todays cook I am using advise from Kathryn (aka fzxdoc), Jerod B, and David Parrish(aka Pit Boss)... and I am only about an hour into the cook! I'm really looking forward to hanging out, learning everything I can, and making great food to make my family and friends happy!
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