Why We Require You To Sign In Before You Can Post Comments

"Everything that is wrong with the internet could be solved if people had to sign their names to everything they say."Meathead

We use a popular comment service named Disqus, also used by NPR, ABC, CNN, and TIME. If you prefer, you can log in with credentials from Facebook, Twitter, and Google. Disqus promises to keep your info confidential and they would certainly go out of business if they violated this promise. You will never be spammed.

Before you can post a comment or question we require you to sign in because asking people to sign in is an effective way of making folks accountable for what they say. We want everyone hanging around the grill acting civilized. All comments become the property of AmazingRibs.com and we reserve the right to quote them, edit them, or delete them, and block people from making future comments for any reason at our sole discretion. This is something we rarely do, but we do not tolerate uncivil comments, nastiness, racism, porn, inappropriate language, never ending arguments, or attacks on others.

You must enable enable JavaScript to view the comments, and you must accept cookies to post comments.

Please leave comments and questions on the page devoted to the same subject so others can see them when they are reading about that subject.

If you are a member of our Pitmaster Club, please note that the software that runs that system comes from a different company so you need to login to that separately.

It is possible we might change services or technical difficulties will cause the loss of some or all comments. 

 

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Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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Post comments and questions below

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1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different than your membership login.

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