Welcome to the forum HT, no such thing as too many tradie's imho.
Refrigeration/temp control is key in our hobby, so hopefully you'll stick around and share your expertise.
Way too many reports of Chinese kegerators gurgling along, whilst whining and whirring at the slightest provocation.
Looking forward to seeing some of the questions you will probably get.
Sous vide! what would you like to know? I've got a bath, and a stick, been playing around with it for a couple of years now.
I have an interest in cooking, was a London Landlord many years ago, and guess who does the cooking when the chef phones in sick, so I did a condensed chef's course, never worked as a chef for a living but did my fair share in the kitchen, and it sort of grew on me, now retired I love doing arty, farty, chefy, stuff just to bewilder my friends and relo's.
To be honest I've found it a bit over-rated, especially with steak's, but if I can be of assistance fire away.
Cheers G