- Feb 27, 2015
- 6
- 10
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
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