Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: HippieCain on February 17, 2015, 11:53:13 AM
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I grew up in Kansas City, so I grew up with BBQ. I find myself in the unanticipated position of being married with a family in my mid thirties and I'm constantly drawn to the backyard to cook. I'm not a very good cook, but I love to barbecue. I have had a Weber Performer for a few years now and more and more I'm slowing it down for two-zone cooking and getting great results. After cooking our last two Thanksgiving turkeys on my Weber Performer I decided it was time to upgrade for bigger cooks (the last 22lb bird barely fit in the Weber). After much research I settled on the PitBarrel Cooker and I'm very excited about getting this thing dialed in.
My PitBarrel arrived the Saturday prior to the Superbowl and I had ribs ready to go. I had a little trouble with very low temperatures right out of the gate and stumbled onto your site looking for clues as to what I may be doing incorrectly. I look forward to learning more and more as I see the potential of this cooker.
I have mixed feelings about getting a new outdoor cooker in the middle of winter in the mid-west. On one hand, I want to get out there and cook but not excited about the 10" of snow. On the other, I'm confident that by the time the weather breaks, I'll have this thing cranking out some deliciousness. I plan on standing on the backs of giants (as it were) to accomplish my goals, so thanks for having me!
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Welcome from So-Cal
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Greetings from Las Vegas. ;)
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Welcome from Minnesota. I understand the reluctance to stand in 10" of snow and the wind-chill is in the minus twenty's. But hey, that's what we do (unless we move to sous vide... ;) ;D ;D)
I have a PBC as well and love it. Looking forward to your cooks and pictures!
David
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Welcome from Houston. It's so cold here right now...around 50 degrees. People in Texas usually don't BBQ until it is at least 75 degrees outside...which could be later this afternoon.
Congrats on your new PBC. You're gonna love it.
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Welcome from Minnesota. I understand the reluctance to stand in 10" of snow and the wind-chill is in the minus twenty's. But hey, that's what we do (unless we move to sous vide... ;) ;D ;D)
I have a PBC as well and love it. Looking forward to your cooks and pictures!
David
(unless we move to sous vide...) David, is that in one of them fourren countries?
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Hey, Welcome from LA... Lower Alabama...
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Welcome from a NC PBC owner.
Art
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Thanks everyone! The cold and snow hasn't stopped me, just slowed me down. My next cook occupies too much of my brain until I just have to get outside. Lots of good stuff here and lots of motivation. Looks like I'm going to have to do some baby backs this weekend.
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Welcome from Minnesota. I understand the reluctance to stand in 10" of snow and the wind-chill is in the minus twenty's. But hey, that's what we do (unless we move to sous vide... ;) ;D ;D)
I have a PBC as well and love it. Looking forward to your cooks and pictures!
David
(unless we move to sous vide...) David, is that in one of them fourren countries?
Yup. You'll have to ask Jaxon for the directions... ;) ;) ;D
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Welcome from North Alabama
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Welcome, from
warm & sunny cold & snowy NE Ohio! :D
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Another welcome from Minnesota
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Greetings from North Texas.
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Welcome from a Nebraska PBC owner.
Please chronicle that baby back cook for us. Photographs are essential (unless they're unicorn ribs).
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Hello and Welcome from NW Ohio. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Welcome from SE Georgia!
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Welcome from Manitoba, Canada ;D
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Welcome from the Philly Burbs!
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Here's another NC welcome ;D
Hub
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Welcome from mid Alabama.
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Welcome from N. Ontario Canada.
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Welcome from Southern California