[Zor]

Well I'm fairly new to smoking (BBQ that is) but not to eating it. I think what fixed me on BBQ was when I was about 10 years old my dad and I stopped in Memphis and we stayed at the Peabody. In the alley behind the Peabody is a rib place that my dad had heard rumors had the best ribs. The name of the place is the Rendezvous and one bite and I was hooked. Since then ribs have been a fascination and after being stationed in South Carolina and Georgia I've got a thing for good pulled pork too. So now I spend some afternoons and weekends trying to figure out how to recreate the tastes of my childhood and past. I smoke on my Weber Kettle right now using a heat shield and a large water pan (which leaves almost no room for meat) and am in the market for a WSM or I'm gonna build a UDS.

Thanks in advance for making me welcome here,

Zor

[bucaguy]

I was cooking like that for bit.. cook with indirect heat.. move all the coals to one side and get a smaller water pan and put underneath the great.. more room for cooking meat

[AzQer]

Glad you found us Zor I think with all the stuff you will here here it should get you on the right path to good BBQ

[tbonejc]

Welcom aboard!  I work at the capital so if you need someone to taste your que I can be over in a jiffy, assuming you're close to downtown.   

[Crash]

Welcome dude, great to have you.

[Zor]

Thanks guys! I've been lurking for a bit and already learned some. Hopefully I can contribute a bit too.

[azkitch]

More Dave. Good thing! Welcome aboard, and glad to have you!

[Gizzy's Smokin Crew]

Welcome Dave. Glad to meet you. Enjoy the site

[Mark]

Welcome to the Club, Dave! A UDS is very popular as is a WSM. There's also a middle section for a Weber that basically turns it into a larger WSM. I don't know the name. Does anyone here have one?

[Zor]

Mark,
I think the extra middle section is from ProQ.  However, with a little help from the forum, I'm already on the path to a UDS. I smoked some ribs and a chicken last night on my kettle and I can't wait to have a "proper" smoker so I can do more meat at once and have a better handle on controlling temp.

[Mike (AZBarbeque)]

Welcome Dave, great to have you here.  Sounds like you are already getting addicted like the rest of us.

We look forward to seeing more pictures & posts of your BBQ's & Food in the near future.

WELCOME!!

Mike