New to the forum, and looking forward to learning lots about new techniques, ideas, and products. I live in Castalian Springs, TN, which is about 40 miles NE of Nashville. I cook on a large BGE equipped with a Pit Viper by BBQ Guru and I'm currently burning "Wicked Good Charcoal" out of Maine. I've had the Egg about five years now and still learn something new every time I cook on it. In spite of doing this for a fairly long time, I'm still a novice and love to try new stuff. I do lots of NC style BBQ, love Texas Brisket (We moved here from McKinney, TX about 4 years ago) slow cooked for 14 or 15 hours, and like to make bread, which turns out great on the Egg. Can't wait to get a good look at all that goes on here. Thanks. Looking forward to getting to know you.