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.
	
		
			
		
		
	
				
			 
				
		 
										 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		 
 
		
