Not many members posting recipes or pics of their latest achievements these days (I'm guilty too, but I hope to improve once the winter weather is done). Not many (sometimes secret) BBQ competition winners giving expert opinions on techniques anymore. Not many really excited CS newcomers asking technical questions about their new cookers anymore. Not many subject-matter experts (Mr. T for salmon, Chaplain Bill for pork and bacon, Tom for brisket (and cal of course, sorry cal), DLS for pastrami, PAGS for almost everything, etc). And not many ideas or questions that elicit "WOW, I wish I had thought of that!" responses anymore. Sarge, I agree with you. There used to be a feeling of solid BBQ professionalism here that both humbled and emboldened me. Those days, and I guess (most of) those people are gone. Pretty sad.