Not sure what happened to my text but it only posted pictures. Anyway, I've worked in kitchens through school, have a food science degree, and have been in Quality Assurance since college. I've gone from smoking on a gas grill, to a Weber One Touch w/o and then w/ a Smokenator, and now I have a 22.5" Weber Smokey Mountain. Most of the recipes I use are from this site. Big bad beef rub for beef ribs and brisket, almost Katz pastrami, bacon, chicken, turkey, and the reverse sear for steaks.
Welcome to The Pit Zman! Those photos are some very good examples of fine cooking. Nicely done! When you have a chance take a few minutes to read my welcome letter as well as tips on how to use The Pit. They can be found in the Welcome and Announcements Channel. In particular, check out my tip #1 on signature creation and tip #4 on pic uploading. As you can see we're a small but QUICKLY growing community. The more information and love you put in the more interest we'll get from fellow Pit members. Before you know it we'll have a BBQ wiki bounty of information for everyone to review, improve, share, and use. I look forward to your input!
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