Hello all,
I'm a transplanted American from Colorado to the UK. There isn't much BBQ here so I brought my Traeger lil tex along with me and have the pellets shipped from the states. I've been hot smoking with my Traeger for about two years now. Bacon, pulled pork, brisket, basically anything I can get at the commissary i'll smoke. I've been doing bacon for about a year now, but only hot smoking (internal temp to 152). I do make fesh sausages and hamburger. Meat on the economy is very expensive, whereas I can get pork belly at about $1.50/lb at the commissary. Thanks for setting this forum up and I'm happy to join ya'll.
Mike
I'm a transplanted American from Colorado to the UK. There isn't much BBQ here so I brought my Traeger lil tex along with me and have the pellets shipped from the states. I've been hot smoking with my Traeger for about two years now. Bacon, pulled pork, brisket, basically anything I can get at the commissary i'll smoke. I've been doing bacon for about a year now, but only hot smoking (internal temp to 152). I do make fesh sausages and hamburger. Meat on the economy is very expensive, whereas I can get pork belly at about $1.50/lb at the commissary. Thanks for setting this forum up and I'm happy to join ya'll.
Mike