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!
