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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 04-12-2014, 11:38 PM   #1
10degrees.south
Wandering around with a bag of matchlight, looking for a match.
 
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Default Just joined the forum. My handle is "10degrees.south"

I'm a South-African expat that now lives in the USA. South Africans are all carnivores and live and die for all things beef, pork, chicken, and venison.

I spent some time in Fort Worth and got hooked on Smoking. I now live in South Jersey (don't laugh. .), about 25 minutes east from Philadelphia just off Rt 73 near Berlin/Atco.

I built my first smoker, an offset, from a 55 gal drum and a water Jerry can as a firebox.

Learned some hard lessons on that beast... all about air controlled = temperature control.

I have since added a UDS and designed and built my own programmable temperature controller to run my pits using a Pit Viper fan from BBQ Guru.

I am constantly honing my skills and recently also started to make home cured holiday hams, pastrami and beacon from scratch.

I am an active participant on other social media sites related to BBQ & Smoking.

I have collected a large collection of recipes that I try out and fine tune to my own taste.

I used to compete in South African traditional bush cooking and may one day try the US competition circuit once I have enough confidence. ..

I am looking forward to being a member of this group and to learn from the experts.
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Unread 04-12-2014, 11:45 PM   #2
10degrees.south
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Cattle call, South Africa,
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Unread 04-13-2014, 02:43 AM   #3
chambersuac
somebody shut me the fark up.

 
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Welcome to the Brethren. This is the best place on the Internet. I look forward to getting to know you. If you have a question, please use the search first. If you don't find the answer you want/need, open a new thread and ask it. You'll sure to get lots of answers. Some are correct. ha. Enjoy. Oh, we like pictures of equipment, food, etc., so please post.
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IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
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Unread 04-13-2014, 04:22 AM   #4
Diesel Dave
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Welcome to the madness, enjoy your stay!
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HELP BIGMISTA GET HIS DREAM
Join us in the Throw Downs for all kinds of fun!!
IMBAS Certified MOINK baller
WWGALD

Michigan Custom Cue "Serving those that have served us"

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There is NO Secret Squirrel Society
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Unread 04-13-2014, 08:16 AM   #5
bluetang
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Welcome, come on in, take your shoes off and sit a spell.
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Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

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Unread 04-13-2014, 08:19 AM   #6
FatCoyote
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Welcome aboard, sit back and relax. The brisket is on the pit and the whiskey is on the counter.
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What ya smokin there?
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Unread 04-13-2014, 09:41 AM   #7
LMAJ
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Welcome to the party!
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L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
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Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
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Unread 04-13-2014, 09:45 AM   #8
Desert Hawg
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Enjoy the madness. Just remember things go off topic pretty regularly.
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Currently using a Char Griller Offset, 2 UDS and a OTS. Continuing to look to add to what I currently have.

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Unread 04-13-2014, 01:45 PM   #9
cowgirl
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Welcome to the forum!
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jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
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Unread 04-13-2014, 03:11 PM   #10
BBQ_MAFIA
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Welcome from Hudson County NJ
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Guido

Lang 60
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Large Spicewine
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XL - BGE
Med. BGE ( Bought it for my son Vincenzo)
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Brinkman ECB
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Weber Kettle
Kenmore Elite Gasser
Camp Chef Outdoor Stove
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Unread 04-13-2014, 04:48 PM   #11
peeps
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Welcome to the Brethren!
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***** North Texas Fall Bash - Oct 18th, 2014 @ Lake Ray Roberts - Click for More Details!!! *****

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
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Unread 04-14-2014, 11:04 AM   #12
MikeR
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You're going to love the way you cook, I guarantee it!
Welcome to the Brethren!
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"People who drink light 'beer' don't like the taste of beer; they just like to pee alot."

GRIM REAPER SMOKERS - "BBQ To Die For"Under the "LENIENT" direction of Pit Master Tim.

22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box.
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Unread 04-14-2014, 05:02 PM   #13
Blythewood BBQ'er
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Welcome from SC!
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BUBBA GRILLS 250r, 4 uds, 3 auber instruments pid's,masterbuilt digital, and too many therms to list

3 Town BBQ Competition Cook Team
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Unread 04-14-2014, 05:07 PM   #14
Will work for bbq
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Welcome to the Brethren!
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00 Slowskys Racing
CharGriller Acorn Komado AKA Milton (RIP), WGA, WSM 18.5", WSM 22.5" BBQ Guru Digi Q, Weber Kettles, Genisis Gold Gasser, Orange and Red ThermaPens and a Partridge in a Avocado tree.

Agent 000 (Double O Zero)
Certified MOINK Baller

When all else fails just ask yourself, WWGALD???
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Unread 04-26-2014, 02:00 PM   #15
IamMadMan
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Sorry for the delay, but Welcome aboard 10degrees.south, glad to have you here.

Don't be afraid to look around and explore the other forums.

I hope to see you in the Q-Talk forum soon. You'll find help on almost every topic from cooking your first Pork Butt to curing and smoking your own ham and bacon.

If you can't find the topic you need help with, or have questions about, just start a new thread in "Q-Talk". There are many people with years of experience that are willing to answer your questions and guide you in the right direction.

.
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