Hello! My name is Robb. I am far enough over 40 to know better but still mess up. I am medically retired after 30 years in the food industry and restaurant consulting. That said, when it comes to 'que I am still a novice. I have a COS and a 40" MES running off a PID. After a lot of lurking and gleaning knowledge, I decided it was time to join so if nothing else I can say thank you to you all!
Last edited: