I'm Larry. I'm a restaurant cook from northern Ontario, Canada but the entire extent of my smoking experience and usage is at home. Since the suggestions for this initial post mentioned experience level, I'd say I'm a confident amateur. I have a lot of years in restaurant kitchens so I'm very comfortable working with food but the smoker is a fairly recent addition. My setup isn't anything fancy, I'm using an original Bradley (which I'm debating modding for dual elements but not entirely confident about doing it) with the Auber dual PID. It was quickly obvious from looking through the forums prior to signing up that there are a lot of very creative and knowledgeable people posting here so I'm looking forward to learning and being inspired. Thanks for having me!