Hi My name is Doyle

Discussion in 'Roll Call' started by doyles, Feb 27, 2015.

  1. doyles

    doyles Newbie

    I am new to the forum but not new to smoking meat.  I have been making Smoked sausage for probably 20 years.  Also do a lot of Ribs,  chicken and Fish.   I have been using a gas fired smokey mountain that I modified to add a Bradley smoke generator with a cold smoke box.  My kids bought me a Traeger Texas Grill and I have used that a couple times.   I haven't  had a problem with smoke flavor and have a nice smoke ring on the ribs I have done.  I live in Northern California and have been making Wine for about 9 years.

    My background is Electrical Engineering and am thinking about doing a mod to the Traeger that allows me to run the Auger only so that I can clean the pellets out so they do not swell and clog the auger if they get damp.  

    Doyle Souders

    El Dorado Hills, Ca
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, Doyle! Settle in and swap stories. No smoking here tonight, it'll be 0F by morning.
  3. [​IMG]   Good evening and welcome to the forum, from chilly, ice melting day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.

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