Update to my pellet grill thread.

I decided on a Green Mountain Grill, Daniel Boone. I picked it up the other day, and other then the "burn in" to get rid of the oils in the manufacturing process, I've only done some grilling of chicken thighs, beer can burgers,and some venison hotdogs. Trying to get to know my smoker/grill before doing some low and slow smoking.

I've got a whole chicken planned for Friday. Along with some stuffed 'shoooms and jalapeño peppers.

Thanks for everyone's input on pellet grills. Excited to see what kind of food this puts out compared to my stick burner and propane smokers. Even got a couple fans waiting for me to drop a few scraps.