Originally from Virginia, I now reside outside Wilmington, North Carolina. This part of the country is widely known for it's pork BBQ, in either the vinegar based sauce of coastal Carolina, the tomato based sauce of western Carolina or the mustard based sauce typical of the low country of South Carolina. My personal belief is that well smoked pork needs only a touch of salt and pepper to be enjoyed. Most of my efforts are now directed at poultry and seafood. I look forward to sharing my triumphs and failures with everyone in the forum!