My name is Sean. I live in Tallahassee, FL by way of Cincinnati. A few years ago I got into smoking after being utterly disappointed in the local trends of of over cooking meat with heavy hickory smoke and then trying to disguise that flavor with sauce. It became clear that, if I wanted to eat good Memphis style meat I was going to have to make it myself. I first used my charcoal grill with indirect heat before graduating to an Akorn about a year back. I have been following the posts here for a couple of years now but just decided to join. I am a pepper head who grows his own peppers and include a slight kick all the way up to a red ring inducing burn in every cook. I know I will learn a whole lot from you all here (I already have) but I hope I have gained enough experience to be able to share new info with you all as well.