Hi, my name is Dani and I'm new to the forum. I don't have a lot of experience smoking food, but I've become the grill master (mistress?) at my home and I really want to branch out with my outdoor cooking. (For one, I've discovered it's a great excuse to drink beer!) We own a Smoke Hollow 60164EM that I've used to smoke ribs, pulled pork, pheasant, and whole chicken. We mainly use it to smoke venison jerky, though. We are purchasing a Pit Boss Pellet Grill (PB-820), which is actually what led me to this site. I was reading a thread on this product, and found some wonderful information here. I'm looking forward to learning from everyone here! I've started with the SMF Acronyms page.