My apologies, I thought I'd done this when I was here before, but guess not. My name is Aubrey, but you can call me Ed. (I go by Ed in a lot of online games, and so I respond to that as much as I do my actual name anymore) I live in Gainesville, Texas (76240 zip) right along the red river area. age/experience - woo... 39, and been cooking in some form since I was about 8 (started in self-defense. My mother's idea of cooking was beans every day, double beans on sunday, and seasoning was a sin) my bbq/smoking/grilling/outdoor cooking experiences started when I was about 15, really. me and a few other of the geeks formed a group, and we'd go out on the weekends, hike a few miles down the train tracks to a camping spot just outside of town, smoke and booze up on cheap wine one of the guy's brothers provided.. well, turns out I was the one that could cook. so, I'd haul the meat/ingredients and a few pieces of equipment, and someone else'd haul my tent, I'd dug out a hole in the ground and lined it with clay, clean it out, start a fire, and do some really primitive pit cooking (researched on it during the week) well, fast forward a few years, and I did flowerpot grills, was given an upright brinkmann charcoal box, which I refitted eventually with a cheap hotplate/firebox rig for some cold smoking, then I built an UDS, (which was nice, I liked it, but it had a couple things I didn't like and I'd change if I were to do it again) then I acquired a mes 30" analog about 5 years ago, and it just gave up the ghost day before yesterday. I try to cook something up at least once a week, and generally no less than 2-3 times a month (I tend to do bulk cooking, since I'm eating keto and I kinda have to have something 'ready and on hand' for when I get hungry. so it helps to be able to do.. say .. a pork loin, portion it down and keep one thawing in the fridge at all times, and the rest in the chestfreezer) I have celiac, so I have to avoid modern wheat, barley and rye. I've found a primitive wheat precursor that I'm not reactive to, so I can occasionally do a breadylike thing.. but even then, I still limit my grains. I make my own wine and cider. Haven't gotten into beers, as I'd have to probably do a chestnut or pecan based one other hobbies - online gaming and RPGs (especially old school paper and pencil ones - D&D, Shadowrun, Rifts, and the Old 'world of darkness' stuff currently heading back to college to pursue the trade degree I should have gotten 20 years ago, but better late than never. as for flavors - I like big bold stuff (fajitas, barbacoa, etc) but I also like to cure and smoke my own loin bacon (mix of brown sugar and old bay along with tenderquick and smoked over a mix of pecan and maple) glad to be here and have a good day!