Greetings from Spain!

[holehogg]

Greetings from South Africa

[RichieB]

Welcome from Western Massachusetts.

[Greygoose]

Welcome to the land of smoke
Ohhhhhh,,,I want to see some paella !!!!!!!

[Ricardo]

Emilio
Bienvenido al foro y saludos cordiales desde el Sur de la Florida. Estas en el lugar correcto, sobretodo si deseas aprender sobre la ciencia y el arte del BBQ. Vas por buen camino, el libro de Meathead es clave, pues presenta en forma cientÃfica lo que ocurre cuando cocinamos a las brazas.
Saludos,
Ricardo

[Blues1]

Welcome from South Carolina!

[Mr. Bones]

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

[SmokingPat]

Welcome from coastal California. Share your favorite paella recipe when you have time!

[FireMan]

Well, ya got a lot goin on there with yer friend n’ all. Sounds like a cool guy. Welcome, eat good and have fun!

[Skip]

Welcome from Minnesota USA.

[BKYDBBQ]

Welcome from Farmville, Va...

[mountainsmoker]

Welcome from the mountains of North Carolina. Been following your other post. Love paella.

[Elton's BBQ]

Welcome to the Pit!
Cheers from Norway

[pitdepitis]

Many thanks to all for the welcoming words.

And of course, I will share a paella recipe. I thing you will love: One of the keys is to master the heat.

I want to do some research about doing it in a grill. One of the best books (only in spanish), from Alberto Herraiz, an spanish chef in Paris that makes paellas and have one star Michelin, finish them to perfection in an oven at 300ºF.

So if a thin paella requires a pan (the pan is called "paella") for two people that is 15 inches diameter or a bit less, and for 3 people is 18inches, it might be possible to do it in a gasser.

You can put more rice and feed more people, but this is like cooking a steak. Why doing it at 225F and sear it till you get 130F in the core?

Paellas have to be thin to get to perfection.

[DavidNorcross]

Welcome from Virginia!

[BigCountryQ]

Welcome from the Mitten!