Hey everyone! Been surfing this sight for a while as a non-member and decided to join in on some of the threads. I am a second generation "grill head" but man have things come a long way from the days of my dad teaching me that you could tell if chicken was done by seeing how the meat would "flick" with a fork, usually resulting in a safe, but bone dry piece of meat. Anyway, I still consider myself a novice and love seeing what and how others are cooking. Most of my damage is done on a Large Big Green Egg, and after learning some of its quirks, am totally impressed what this piece of ceramic can do. I look forward to learning from everyone's successes and failures, and at the end of the day there ain't much better than the smell of smoke, and cold beer on a warm summer day.