Greetings from San Antonio

[LA Pork Butt]

Welcome to the Pit from Dallas!

[Santamarina]

Welcome from California!

[Texas Larry]

Welcome from Wilson County (La Vernia area) just east of you! Glad you’re here.

[Ann-Marie in the backyard]

Welcome from Michigan! Lots of great people to learn with/from here.

[RichieB]

Welcome from Western Massachusetts.

[RonB]

Welcome to The Pit.

[MBMorgan]

Welcome from Colorado ... What pellet cooker are you using?

[ofelles]

Welcome from the California Delta.

[Skip]

Welcome from Minnesota. Enjoy The Pit!

[Jkamenick]

After years of learning from amazingribs.com, I have finally joined the pitmaster section. I grew up in Wisconsin, and lived in Chicago for several years. Until I was about 40, my grilling experience consisted of steaks, burgers, bratwurst, pork loin, and chicken. That all changed when I moved to San Antonio, TX. That is where I became interested in smoking and BBQ instead of grilling. I started by adding smoke to my Weber Genesis by using wood chips wrapped in foil directly on the burner as taught on this site. I would make ribs, pulled pork, turkey, and brisket. It was a little tough to maintain the low heat, but I managed that way for 5-6 years. Then, last year, I bought a pellet smoker. Now, with the ability to properly control temp, with indirect heat, I have no restrictions. I am looking forward to learning a lot from people from different geographic regions.