My name is J.D. I've been grilling with propane for years and have just purchased a wood pellet smoker/grill, a GMG Daniel Boone. I joined since I've spent the last couple days reading as much as I can from the forums. Thanks to everyone who posts recipes and Q-views. I'm looking forward to learning a lot from each of you.
I live in Maine, have a wife and a 2 month old daughter. I'm going to be smoking mainly to feed me over the week at work- I'm getting tired of eating grilled chicken breasts for lunch each day. Any tips and tricks to get smoked meats from Sunday smoking to Friday lunch and still taste good would be appreciated. I have some broiler meat chickens in the freezer that we raised last year, so I'll probably start by smoking those.
We tend to grill a lot in the summer (pizzas/burgers/dogs), and I'm looking forward to smoking over the long cold winters for something to do besides skiing.
Pleased to meet each of you.