For a long time, I have really felt that it is my calling to be a chef and perhaps to open a restaurant of some sort, but have always dismissed the thought as I make pretty decent money and have a pretty good work/life balance not being a chef. Still, I am never quite so happy as I am when I am cooking and receiving compliments on my food. Over the past year, I have invested thousands of dollars into cookware, appliances, ingredients, and cookbooks. I read cookbooks cover to cover as if they were novels. Aside from watching Packer games, about the only TV I watch is The Food Network. For several years, my specialty was authentic Mexican cuisine -- I'm a huge fan of Rick Bayless. Early this year, I started indoctrinating myself in modernist cuisine / molecular gastronomy. I love the way it blends cooking, science and art -- and after eating a sous vide burger or steak seared on cast iron that is a perfect medium rare edge to edge, it's hard to go back to a conventional grill. Then, I read "Cooked: A History of Transformation" by Michael Pollan. The first quarter of the book, entitled "Fire", was an epiphany for me. Men were put on this planet to turn the lesser beasts into delicious food through the mastery of fire. So I picked up a Kamado Vision 2 from Costco and began devouring cookbooks on smoking and BBQ. One of those books was Jeff's. And that's what led me to this site. I can't wait to start learning from all of you and hopefully being a valuable contributor to these forums.