I'm John, and I am in Statesville, NC.
Being the new guy-please be gentle on me! That said, my father trained me well: if you have meat, you grill/smoke it-rain, snow or shine! We are a Weber family-I actually grew up very close to (and have been in both) the Weber factory when it was in AH (and now) Palatine, IL. I still am a coal/lump man, but other family members have moved to gas. Each to his or her own.
My hardware is simple: an 18" (the workhorse) and a 22" traditional Weber kettle. I end up smoking with them more than I grill! I follow the KISS method of grilling and eschew anything that requires elaborate steps as I found simplicity to always end up being the best. Low and slow with the right smoke and humidity has always carried me through. It is funny how people react when I take a simple grocery store roast such as a sirloin tip or bottom round and give it a little TLC on the grill. To them, it is magical. To me, it was a cheaper cut I just tossed on the kettle :-)
I look forward to this site as being a single resource to ask my grilling/smoking questions. Maybe I can share what I have learned over the years as well.
I don't have any QView pics (ribs aren't on the grill yet). So, I included one from Easter when I smoked a leg of lamb. Brandy is my helper.