Hello All, I live in the SF Bay area and have been cooking mainly on Kamado Joe, Big joe and Classic for only a couple of years but have become quite taken by the great food they put out. I have recently bought a PBC and I am liking it very much but have had some less than stellar cooks also and found this group with a very active PBC base. I like to get ideas and techniques from those more experienced. I'm looking forward to sharing what I can.