Good morning or whatever time it is where you are.

[RobisCluless]

Good day from California. Brand new to smoking and not a BBQ master either. I’m nearly 61 and decided I need to learn the basics of smoking. As my handle suggests I’m pretty clueless. I am replacing my old Weber Kettle BBQ. I ordered a Traeger Pro, a Grill Grate and will most likely get an AMNPS if I need more smoke. Being a newb I plan on starting with chicken and a tri tip. What would you do after that pork ribs perhaps? Thanks and have a blessed day. Rob

 

[js0813]

Welcome! I’m sure some of the other guys who’ve been around here longer could advise better, but I’d go with a Boston Butt. I learned to smoke on those, and never nuked one as bad as the ribs or chicken quarters when I first started years ago. Maybe some sausage or kielbasa?

Good luck!

 

[chef jimmyj]

Welcome. Sounds like a good plan but consider the Tube over the AMNPS. The maze can be finicky in low oxygen smokers/grills. Ribs are faster but nothing is more forgiving that pork butt. Yes butts take longer, 2 hrs per pound at 225 but if you wait it out until the Internal Temp, IT, gets to 205+, the pork pulls easily...JJ

 

[RobisCluless]

Thank you for the welcome and the advice. As I said I am clueless :) have a great day.

 

[noboundaries]

Rob, welcome to SMF from a fellow left coaster in the Central Valley. Glad you're here and looking forward to cutting your smoking teeth on the new toy. I learned to smoke on a Kettle. Still use it weekly, but do my serious smoking on a true smoker. You'll get the hang of your new backyard occupant in no time.

Enjoy the forum!

Ray

 

[SonnyE]

Well Rob, you won't be clueless for long around here.
You dream about it, you can find ways to do it here.

Welcome to SMF!

 

[RobisCluless]

Thank you Ray and Sonny. Ray I’m in Fresno maybe we are neighbors. Sonny I looked for a place to learn this looked like the right place.
Again thanks both of you,
Rob

 

[noboundaries]

Thank you Ray and Sonny. Ray I’m in Fresno maybe we are neighbors. Sonny I looked for a place to learn this looked like the right place.
Again thanks both of you,
Rob

Rob, I spent a lot of time at NAS Lemoore as a squadron pilot back in the early 80s. Fresno was our weekend "trip to the big city." My wife and I actually loved it down there. We're now up in Roseville, 3 hours north.

There are quite a few Traeger owners here so any question you have will quickly find an answer.

Happy smoking!

Ray

 

[SmokinAl]

Welcome to the forum!
The guys will have you up & running in no time!
Al

 

[dcecil]

Welcome Rob, You are just down the road from me, literally. I’m out here in Clovis. Nice to have a neighbor on the site

 

[RobisCluless]

Thanks, Al and Doug.

Rob

 

[RiversideSm0ker]

Welcome to the site from yet another Californian. I'm in So Cal but it still counts technically. Rob this is a great place to find out pretty much anything you want about smoking. It won't take long before people will be calling you the pitmaster. Tri Tip is such a great meat to smoke that it's hard for me to recommend you try something else but pork is so good on a smoker. Anything you try with a pork variant is almost certainly going to be good on your smoker. Shoulder/Butt roasts are awesome but time consuming. Ribs take a bit less time but are pretty predictable if you use one of the number methods. Pork loin is also a great way to go because it takes so short of a time to smoke. After my last one I'm going to suggest you inject it when you give it a go. The main thing is to enjoy the process and savor the rewards. Have a great day.

George

 

[RobisCluless]

Thank you George.
Have a great day,

Rob