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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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Unread 09-29-2011, 05:21 PM   #1
Pinot 667
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 11-05-10
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Default Introduction from Pinot in San Luis Obispo,CA

Hi All,
Thanks for all your contributions to this site. I got on here about a year back and learned how to make a UDS but didn't make any introduction at cattle call.

I have cooked alot since youth and even stints in a few top notch commercial kitckens, but until I found this site I didn't have a -clue- about- smoked -Q. I have continued to read brethren posts and make adjustments to acomplish better results for my family. Rain, wind direction and general temperature have all affected my temps. as I smoke rain or shine. I am now able to read the conditions before and as they happen and have learned to compensate with airflow on my UDS.

I have a 120 gallon vertical cast iron air tank I was planning to build into a RFOS?, also people have given me smokers over the last year but I have decided there are more lessons for me to learn on the UDS. I cook meats on it exclusively and my methods are evolving as I read the threads on this site. Don't get me wrong, I have had results that others have spoken kindly of after smoking turkeys, chickens, ribs, brisket, pork and vegetables. However, last weekend was the first time my pulled pork got to what I would consider ground level based on what I now know is possible.
Anyway, I just thought I'd check-in and offer my graditude.
Thank you to all the Bretheren --Life is short but my Q just got better with your help!
Wandering around with a bag of matchlight, looking for a match.

Now could someone please tell me how to remove this quote
from my profile because I dont use matchlight or matches!
Thanks,
Pinot
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Unread 09-29-2011, 07:53 PM   #2
Bigg Higg's BBQ
Knows what a fatty is.
 
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Welcome !!
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5 UDS's :becky:
2 Uni-Flame Kettle's
Charbroil Gasser

[LEFT][COLOR=#000000]Opportunity is missed by most people because it is dressed in overalls and looks like work. ~ Thomas Edison[/COLOR][/LEFT]
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Unread 09-29-2011, 10:12 PM   #3
frognot
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Welcome aboard Pinot!

Quote:
Originally Posted by Pinot 667 View Post
Wandering around with a bag of matchlight, looking for a match.

Now could someone please tell me how to remove this quote
from my profile because I dont use matchlight or matches!
Thanks,
Pinot
Just need to make some posts (however posting in Woodpile doesn't count). Here's the "title' list:
http://www.bbq-brethren.com/forum/sh...61&postcount=5
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Unread 09-30-2011, 12:29 AM   #4
R2Egg2Q
is One Chatty Farker

 
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Welcome Pinot!
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-John

XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red Backlit Thermapen, custom BGE & Weber handles by brethren martyleach

CLICK HERE to join us in a BBQ Brethren Throwdown!
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Unread 09-30-2011, 11:01 AM   #5
Westexbbq
somebody shut me the fark up.

 
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Welcome to the camp,
Pinot.
Enjoy.
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Illuminated, circa 1967.
KCBS CBJ-Texas Transplant.
Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser.
Texas International Pop Festival, Labor Day 1969.
IMBAS Certified.
Just roll me up and smoke me when I die.
Always remember, no matter where ya go,
there you are.
I wanna tell you 'bout Texas radio and the big beat.
Someday, I hope to visit Penelope.
Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"


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Unread 09-30-2011, 06:17 PM   #6
Wampus
somebody shut me the fark up.

 
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Welcome from Indiana!!!


THIS PLACE ROCKS!!!!
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Unread 10-01-2011, 05:24 PM   #7
JMSetzler
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Greetings and welcome from Hickory, North Carolina :)
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Unread 10-04-2011, 09:55 PM   #8
Rookie'48
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Welcome to our crazy little club house!
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Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
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Unread 10-05-2011, 08:35 AM   #9
Big George's BBQ
somebody shut me the fark up.


 
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Welcome
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