My intro from socal

[Texas Larry]

Welcome from south Texas!

[LA Pork Butt]

Welcome to the Pit from Dallas, Texas!

[ofelles]

Welcome from the California Delta.

[Whiskeyman53]

Welcome to the pit from the bbq capital of New England, Massachusetts.

[RichieB]

Welcome from Western Massachusetts.

[SheilaAnn]

Hey hey from Long Beach!

[Santamarina]

This southern Californian welcome you!

[Soonerpop]

Hi and welcome from north Texas. I agree with everything that folks have said about 225 vs. 275+. I have a Pit Barrel Jr (PBJ) as well as kettles and a Cookshack electric. There’s a lot to be said for hot and fast. They all do a great job, but I like to git er done.

[Stuey1515]

Welcome from Oz, you will like it here.
100% agree with the brethren here about temps, don't overthink it, just keep it under 300deg F and you'll get it done and it will taste fine. 225 can be difficult to maintain accurately and people are more interested in eating than waiting

[Sweaty Paul]

Salutations from Hays, Kansas!

[Applewood563]

Welcome to the family

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!

Lookin forward to learnin along with, an from ya!

[Panhead John]

Howdy from Texas, glad you found this place. I think a lot of us here will agree on one thing. A good choice if you can only have one cooker, would be a kettle grill with an SnS insert. You can grill and also do long slow cooks on it fairly easy. SNS makes a darn good kettle that gives Weber a serious run for their money. Be sure and show us pics of your cooks. Welcome!