Another new guy here. I was born Southern (half-breed, but don't tell anybody), so BBQ is sort of in my blood. In the last 4 days I've had some form of 'Q 4 times. My old work schedule used to prevent me from doing long smokes, but now that I have more free time, I wanna get serious about barbecue again. Anyway, I'm a young guy (27) with varied interests. I've worked with computers my entire life (and gotten sick of them more than once). My disposable income, when I had it, went to guns, knives, cars, tools, or anything with meat in it. I worked in food service for a few years, and being a perfectionist, went straight to quality control. I approach food from a technical perspective, at least until genetics kick in and intuition takes over. I like to experiment, and I like to share my successes (my secret ingredients quickly become public knowledge). I've seen some really creative and talented people here and I look forward to learning whatever I can. FWIW, there's no point asking me about that mayo-based stuff they call Alabama sauce, because I've never even seen it in person. I don't know what part of the state it comes from, but it's unseen in my neck of the woods.