First Cook In The Pit Club [Crosspost]

[WhiskyBadger]

Hey Folks,

Hopefully crossposting is allowed because I'd like as much feedback as possible but I made a SVQ Pork butt tonight and posted it over in the Sous Vide section. Here's the link.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/494589-first-cook-in-the-pit-club

[Nate]

Any new post will show up in "Today’s Posts" which is where most of us hangout the most....

I would recommend being specific with the title of your threads going forward. The more specific you are about what the thread is about, or if you are looking for info, etc... then the more likely you are to get responses from people who have experience or input in what you are seeking or talking about.

[WhiskyBadger]

Gotcha, thanks Nate! I'll not crosspost and be more specific in the future, thanks!

[Nate]

There are some folks that do SVQ and would be more qualified to answer that question than me.

I wish we would turn the tags on so you could tag a thread for multiple things like Pork Butt and SV

And btw in case I haven’t told you in another thread yet. Welcome from Indiana.

[Sweaty Paul]

Welcome from Hays, Kansas.

[jgreen]

Welcome from Winnipeg.

[Fire Art]

Welcome Wyoming