Hey everyone, I'm Greg. Just got a GOSM for Christmas, am now trying to figure out how to use it. Tried a chicken yesterday, didn't turn out so well. Got on the internet, and here I am. White billowing smoke vs. thin blue smoke, brining? I have a lot to learn. What a great site! I can't wait to try again. Looking forward to reading everything here.
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12/31/07 at 12:14am