Live in Nashville, I own a Weber 22.5 and a couple Weber kettles, been grilling ana smoking on and off for... Well, several years now but I don't consider myself an expert by any stretch. My other interests in food are basically just good home style food with a twist thrown in occasionally. I like cooking on cast iron, I like fresh vegetables, and I really like good BBQ in it's many regional and even local incarnations. I'm not crazy about molasses and will usually replace it with cane syrup which has a little lighter flavor, but I do like spicy, and vinegary, and smoky sweet the best. I have no aversion to vinegar and I think that's relevant because I run in to quite a few folks that do. Honestly though, if the cook is good and believes in what their doing, and it's BBQ, it's all pretty good. Hello. Oh, I'm also getting another 22.5 WSM for larger cooks and especially sides so I don't have to use the oven.