This place looks great and I look forward to some new ideas and old solutions. I am from Iowa having been a chef for many years and still have a thorough joy of cooking, especially over coal, wood and grates, though I now am in United Methodist ministry. My first foray into, at first grilling, and later smoking, was serving "tailgaters" at Iowa Hawkeye football games. The menu: Iowa chops and half chickens. My original training was in Southern French and Northern Italian cooking, but the grill and smoker continues to be the tool that brings fire to my cooking ideas. I just finished a mini-cookbook for my churches focused on grilling and smoking and it teaches me how little I know and how much there is to learn. Thanks for sharing this great site.