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Cattle Call !!! Introducing... The Brethren.. Put your Bios here, a mug shot, a picture of your toys..Tell us who u are. Threads will lock down after 7-10 days to avoid post pumps on old introductions. Please avoid responding after thread is over a week old. DO NOT PITCH ANY PRODUCTS IN THIS FORUM, OR TRY TO VEIL A PITCH AS AN INTRODUCTION. IF YOUR SELLING IT, DON'T MENTION IT.


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Old 07-28-2020, 05:25 PM   #1
Kracken
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Join Date: 07-25-20
Location: Tacoma, WA
Name/Nickname : Paul
Default Hello from Tacoma, WA

I have always been a fan of fire, I come from a ceramics background and worked in sales and repairs, I know my way around refractories and the firing of japanese wood kilns for ceramics. We would split 5 cords of wood for a single 5day firing of round the clock 2300F temps, then seal her up and wait a week for temps to drop down to 100F or so. So in essence similar to bbq, just on a different scale. My family recently moved into our new home with a bit o space, so I can finally grill outside. I found a weber 18in kettle that had been used 4 times by the previous owner that came with all imaginable goodies for 60$, then I picked up a WSM 18in for 200$ that had never been fired up, it just sat unused in the previous owners garage. I am tired of the mediocre local takeout bbq, so I am happy now to learn how to make my own. So far I have seasoned my WSM with a load of bacon, and tried my hand at my first bone in pork butt, all in all so far so good. I look forward to learning from all of you.

I would share some pictures, but I dont have the ability yet.
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Old 07-28-2020, 06:06 PM   #2
BillN
somebody shut me the fark up.

 
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Welcome to the forum from sunny SE Arizona.
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Old 07-28-2020, 08:26 PM   #3
Kracken
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Here we go, my first bone in pork butt.
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Old 07-29-2020, 03:39 PM   #4
Titch
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Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Welcome to the forum from Victoria, Aust.
Nice friendly bunch here that are very sharing with information.
Enjoy your time here, I sure have
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Old 07-29-2020, 06:56 PM   #5
cowgirl
somebody shut me the fark up.

 
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Join Date: 07-18-07
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Looks great! Welcome to the forum.
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Old 07-29-2020, 10:10 PM   #6
ShadowDriver
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Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Welocme! You've come to the right place.

Great looking cook, and some refreshing Ranier Beer!

Slap those photos in a thread over in Q-Talk, and you'll get plenty of banter.

Thanks for joining up. I think you'll like it here.
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Old 07-30-2020, 12:36 AM   #7
scilover
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Join Date: 06-29-20
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Quote:
Originally Posted by Kracken View Post
I have always been a fan of fire, I come from a ceramics background and worked in sales and repairs, I know my way around refractories and the firing of japanese wood kilns for ceramics. We would split 5 cords of wood for a single 5day firing of round the clock 2300F temps, then seal her up and wait a week for temps to drop down to 100F or so. So in essence similar to bbq, just on a different scale. My family recently moved into our new home with a bit o space, so I can finally grill outside. I found a weber 18in kettle that had been used 4 times by the previous owner that came with all imaginable goodies for 60$, then I picked up a WSM 18in for 200$ that had never been fired up, it just sat unused in the previous owners garage. I am tired of the mediocre local takeout bbq, so I am happy now to learn how to make my own. So far I have seasoned my WSM with a load of bacon, and tried my hand at my first bone in pork butt, all in all so far so good. I look forward to learning from all of you.

I would share some pictures, but I dont have the ability yet.
Share some picture soon or later. Would love to see that
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Old 08-04-2020, 02:07 PM   #8
Fire and Ice
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Join Date: 07-13-20
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Welcome home
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Old 08-06-2020, 11:12 AM   #9
scilover
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Join Date: 06-29-20
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hi and welcome man !!!
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