I am from Baytown Texas! AKA the dirty bay! I'm gonna be 40 soon got 3 boys a beautiful wife and a couple of dogs. I have been on many cooking teams in the past. I cooked in competition at the Houston Livestock Show and Rodeo (HSLR) for 7 years. My family is spread between Baton Rouge to Dallas. So I guess you could say I'm a coon neck. We cook a lot of creole in our home and have several crawfish boils every year. I have smoked meat on several types of pits offset, WSM's, electric's etc. but a couple of years ago my wife surprised me with a Big Green Egg! (Large). Now I know what some if ya'll are thinking cause that's what I thought too when my wife bought it. Only stuck up egg heads cook on those things, right? My wife was so excited that she got this thing for me I couldn't let her know I was less than excited. Anyway to make a long story long I've cooked on it for a couple of years now I've finally really learned how to drive it so to speak. I've got to tell ya man, this thing can turn out so meat that will make you wanna slap Yo Mamma! As they say. You never quit learning and there are always new things to try. So I can't wait to share my knowledge with ya'll but more importantly LEARN from ya'll. I just pulled off a Boston butt this morning that's going to be PP. I'll try and snap some pics of the egg the table I built for it and the the meat that came off today. Nice to meet you all and see ya on the other side!