hello all

[MBMorgan]

Welcome from Colorado, Ganesh ... don’t worry about your English. Instead, worry about my Dutch. Everything I know I learned from listening to announcements while transiting through Schipol.

[Mr. Bones]

Beautimous lookin food, an really nice intro, Brother! Glad ya joined up here.!

I can unnerstand yer meanins perfeckly, an anglish I ain't so good on, neither...

In my own defense, it was my actually my 3rd language...(technically, actually my 5th, in Truth)

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

[Ganesh2]

I'm from the Netherlands, my English is not that good, so sorry for if i write it wrong. I'm bbq all my life, first on a gas bbq, but since 3 months i got The Lumberjack WIFI and do it low and slow, most pork ribs, but also Picanha, pork tenderloin, smoke chicken.

Since a few weeks i got a sous vide 20 liter ( 4,4 gallon ) i want to learn how make juicy meat safe, because the pork ribs 12 hours with temp 135 F still gets dry, but it looks good