New guy alert

[Feeling dangerous]

Howdy all,

Bramd new as of 10 min ago and wanted to say hello. I live in Cypress, TX outside of Houston and am really new to the pellet scene. I researched options for the past two months before biting the bullet yesterday and pulling the trigger on the Pitts and Spitts Maverick 1250. i ended up prioritizing a few things that became the leading factors behind my decision:

- made in US
- welded, heavy steel
- large hopper
- tradition
- bonus made in Texas

i really loved the Lone Star Grillz 24x36 but I’d be looking at 18+ weeks or more to receive and losing the summer grilling season. That would have been my number 1 had the lead time not been so long.

Coming from a gas grill / charcoal guy, this is a big step I can’t wait to take. Beef ribs, brisket, etc is going to be an absolute blast! the P&S folks are saying 4-6 weeks so hope to be doing first cook mid July.

Look forward to learning from the board and hearing stories from y’all as well!

 

[gmc2003]

Welcome to the forums. Glad to have ya join the fun.

Chris

 

[Newglide]

Welcome from NC

 

[TNJAKE]

Welcome from Tennessee

 

[sandyut]

Welcome to SMF from Utah

 

[Sven Svensson]

Welcome, from California.

 

[negolien]

welcome

 

[bigfurmn]

Welcome from Minnesota.

 

[DougE]

Welcome from Kentucky!!

 

[bauchjw]

Welcome from Virginia!

 

[Feeling dangerous]

Welcome from Kentucky!!

Are you strictly a pork guy or do you get into the beef ribs, etc?

 

[912smoker]

Welcome to SMF from SE GA!

Keith

 

[DougE]

Are you strictly a pork guy or do you get into the beef ribs, etc?

I cook about anything. Beef, pork, poultry, I make bacon, sausage, etc. I really don't mess with ribs often, because I'm not into paying for a pile of bones with a little meat. I know I will get flamed for this, but I want to cook meat, not bones.

 

[Brokenhandle]

Welcome from Iowa! Look forward to pics when ya get your new smoker!

Ryan

 

[Feeling dangerous]

I cook about anything. Beef, pork, poultry, I make bacon, sausage, etc. I really don't mess with ribs often, because I'm not into paying for a pile of bones with a little meat. I know I will get flamed for this, but I want to cook meat, not bones.

Makes sense. There’s just something about a big Dino size hunk of exceptional beef that I’ll never quit. Pork ribs, I could take em or leave em.

 

[Feeling dangerous]

Welcome to SMF from SE GA!

Keith

Go Dawgs guy?

 

[TNJAKE]

Go Dawgs guy?

Geez don't get him started. We had to hear about it all dec-jan

 

[Feeling dangerous]

Geez don't get him started. We had to hear about it all dec-jan

I just want him to know that as a kid growing in in Austin and burnt orange to the core, John Lastinger really wrecked shop on me as a kid QBing Georgia over Texas 10-9 to take a National title from Texas and give it to Miami.

I’m NOT a Longhorn anymore. Grew out of that.

 

[bigfurmn]

I cook about anything. Beef, pork, poultry, I make bacon, sausage, etc. I really don't mess with ribs often, because I'm not into paying for a pile of bones with a little meat. I know I will get flamed for this, but I want to cook meat, not bones.

Agreed