LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Back in 2014 I was searching for recipes using my Weber Gasser, Pellet Grill, and BGE. Somehow I ended up on this wonderful site. Realizing it was so much better than any site I'd ever been on I joined The Pit right away. Thank you Everyone for teaching me and challenging me to be a better cook!
I had just gotten into my wheelchair, and I was in my first year of what became 2 1/2 years of infusions 226 in total I believe, 6 hour each. My wife knew i was going to have a lot of time and I would need a muse of some sort, she knew i kinda liked to cook. And thought the grill was a cool tool.
I had this horrible dual gas/charcoal that fell apart on itself, thankfully. So my wife knowing I was a bit of a simpleton bought me a weber kettle, a friend and mentor of mine suggested I might find a lot of good stuff to read on Meathead’s site.
I never expected to find a paid forum, the whole experience of science and people, it’s been a turning point for me really.
Last edited by Richard Chrz; March 15, 2026, 06:45 AM.
I came across the free site when I was looking for some BBQ help. It was when the Pitmaster side was just starting up, and I was wondering if the Pitmaster side was going to be a fly by night thing which it obviously isn’t. Anyway my daughter gave me a subscription for Christmas in 2014 and I have been here ever since.
I had been utilizing and referring to so much of the incredible information from Amazing RIbs and Meathead & team for years. Not only was it helpful but I felt it was reliable. I especially loved sharing the science based approach and myth-busting with others in different smoking groups I was in or admin-ed. I never even considered the possibility of joining the paid side, simply because it just didn't seem like something I needed to do.
That is, until my brother suggested I check out the pit and the camaraderie among all the members here. So I gave the trial membership a try, and here I am 6 years later.
I grew up with a gas grill and weber kettle. Did not do a lot of BBQ as in pork shoulders or brisket. Looked around on the free side as I needed information and eventually decided to support the website through a membership at the Pitmaster Club.
I think this article had a impact on my decision to join. I thought, "Man, this guy is dedicated":
After getting Meathead's first book, I signed up for the free trial and really enjoyed all the information provided on the site. I've learned so much from you all from sharpening knives, chopping, smoking prime rib, grilling, food safety, etc. etc. etc. the list goes on and on. I don't participate as much as I probably should, but I follow along most days and gain a lot from you and am constantly entertained as well!
Yeah, I think we'll have ta review yer particpatin a little closer ta see if we want ya ta hang around longer. I mean this ai'nt fer everbody ya know. 🕶️
I think Fireman is being sarcastic or has had a few tipples, but he does sound a little mean spirited. You are welcome here and, although Fireman is a frequent and valuable commenter, perhaps you will find him and our other members more helpful in the future.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I don’t really remember. I’d been reading AR for quite a while, almost from the beginning. Like fzxdoc I remember learning from AR how to use a gas grill to make ribs, and reading about how ribs over gas are mahogany colored while ribs over charcoal are dark brown, but both are great. So that had to be before I got the BGE, in 2009. And I recall using the Discus function at the bottom of the articles on the website to ask questions.
When the Pitmaster Club was first announced, I kept meaning to sign up for it, but kept putting it off; I’d just signed up for a different paid site, and had a few others going at the time, and it felt like overload. And then it was going into fall and winter, and I wasn’t grilling/smoking that much, and both Mrs and I were dealing with health issues. That October I finally pulled the trigger. I think I missed the founding vs charter boundary by a couple weeks.
I was searching the net to learn how to make amazing ribs and voila', here it is!
I'd never been a member of any forum, but I was intrigued by the content and for $24.99 I gave it a shot. My first post was on the intro thread and I was immediately welcomed by FireMan and EdF . They both seemed like cool cats so I hung around for a bit.
I was slowly cruising through some truck stops along I-10 here in Houston, looking for some hot babes in my white windowless panel van when……oops, wrong forum! 😳
Like many of you, I found AR by accident while searching for something related to outdoor cooking/grilling. I think I looked around a little on the free side and saw the 30 day free trial offer. I’d never belonged to any type of forum at the time and thought I’d give it a shot, had no idea what to expect. I didn’t even know about the Introduce Yourself channel or what I should even say to everyone……you know me, I’m usually at a loss for words. 🙄 Anyway, my first post was some pics of a bacon wrapped pork loin stuffed with jalapenos, cream cheese and sprinkled with some Tony’s. Texas Larry was the first to welcome me to The Pit, followed by many others, including Jerod Broussard who said, “You had me at Tony’s!” After seeing all the welcoming and positive comments I remember thinking, “Wow, this place is pretty cool!”
A couple of people mentioned that I should just go ahead and buy a membership, so less than two weeks as a Trial Member I took the plunge for the $23.95 annual membership. [at the time] Everyone was just so friendly and helpful too! I remember I asked a question one day about something BBQ related and I was shocked at how quickly people started responding, within just an hour or so I already had like 9 or 10 answers. Been here ever since…..
Last edited by Panhead John; March 15, 2026, 03:01 PM.
I found AR and like y'all I found the information refreshing. AR was my go to for almost all of my grilling. Last year I purchased one of Meatheads books and I told my wife I wasn't sure if I should get the older book or his new book. A couple of days after I got my book, a package came in the mail for me and it was the other book. My wife purchased it for me, yea I don't deserve her.
Las year I joined the Pit and have never regretted it, I love this group. It feels like another family. And one that I enjoy being around.
Started smoking in Aug 2025. First smoker is a Weber Searwood. I purchased a ThermoWorks Smoke to get a more accurate temperature and the pro-series needle probe. I also have a Weber grilling basket, Weber grill brush, and the Grillart steambrush. I've tried all sorts of pellets and wood flavors and my family mainly likes the Traeger signature blend. I have a meat injector and shears for poultry.
I also recently purchased a new 2010 used Weber Kettle Performer. Just got a cover for it. I bought the ThermoWorks RFX with 1 wireless probe, the SnS and DnG to spruce up the grill. I have not cooked on it yet. I cut a hole and installed the ThermoWorks billows. I did buy 4 bags of the B&B charcoal briquettes.
All my cooking has been on the Searwood. I absolutely love cooking Pork Shoulder, chicken wings, chicken breasts and steak. I won first place in my church chili cookoff (I bragged to everyone about it) and I really enjoyed the chili (and I don't really like chili). I really enjoyed Moink balls. I like cooking ribs, chicken breasts, and chicken legs with white sauce.
I look forward to cooking pork burnt ends, smoked turkey for Thanksgiving, and maybe even a brisket.
I'm still trying to determine rubs my wife will really enjoy. I love the rubs from the website, but my wife just wants some rubs that will bring out the meat flavor so she can taste the meat. I'm seeking simple rubs for chicken breasts and steaks.
I love soda and especially Dr. Pepper. I don't drink alcohol.
I live near Boise, ID. I've been married for 25 years and I have 5 kids. I'm a second career dentist.
Honestly I was just trying to win the 25 years prizes as I was just getting into outdoor smoking/grilling. I stayed because this place is way cooler than I could have imagined.
How did you get here? My old neighbor and good friend recommended it. They used the free site and I decided to join.
What keeps you here? The support with no judgement and empathy towards failures and challenges. Oh, and the delusional dream I might win the monthly prize drawing.
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