Welcome -
You will find, after being here a little while - that LTBBQ is rife with folks of much experience. Known authors, competition BBQer's and even 2 members that hold a Doctorate of BBQ from KCBS.
But, perhaps our greatest strength...is that we have no "hierarchy", no cliques, and no "teams" . We are quick to offer the same respect to the guy who is striking his first match to light charcoal - as we are to folks that are clearly "experts" - in the way that the outside world measures such. No one has any hidden agendas, or anything to prove. We all know that we can make better BBQ at home than we can buy in a restaurant because we have time, no rules and a cadre of friends to call on with any questions here on LTBBQ.
So "expert" goes out the window here, as we all take our shoes off, and sit by the fire and exchange ideas that are often beyond the meets and bounds of a sterile "discussion forum". You will also note that we are not "thread policemen"...if a thread wanders - well, folks are having conversation and that is what what happens in a community of friends. We are a true community.
I hope you feel ready to jump into discussions, and share some recipes and cultural foods and experience connected to our love of cooking. I am from Texas originally, and love all foods...but a special fondness of Southwestern and Mexican influenced foods.
Again - Welcome!