Hi, I'm Ed from Orange County, CA. I've smoked some things before, either with my grill and a foil pack or with my Cameron Stovetop smoker, which on certain foods such as shrimp and chicken was good. A month ago, I took the plunge. I bought a Traeger Junior, added the Or-Tech TR-100 Digital Controller to it and the other day, installed a second grill to double my cooking capacity. I also use a Maverick ET-75 Wireless Digital thermometer. I cook a lot and make my own rubs. So far, I've done cornish game hens, a few pork shoulders, a few racks of both baby backs and St. Louis cut ribs, 2 Tri-tips (over seven pounds together, with beans from scratch, salsa and garlic toast for a true Santa Maria Barbecue) and a load of chicken breasts and thighs. I also did an appetizer I haven't figured out what to name yet, but it's made from Jalapenos sliced in half and stuffed with refried beans and jack cheese.I did a pastrami that IMHO turned out awesome.
I'm here to learn, so all advice is appreciated. I have picked up Q-Pellets now which I will be switching to from the initial load of Traeger pellets I got. I need lots of advice on the pellets. Next step I think it extending the hopper.
I've traveled all over for good barbecue, enjoying it at the Brick Pit in Mobile, AL, Down south barbecue in Fairhope, AL, Allman Barbecue in Fredricksburg, VA, Joel's BBQ in Flatonia Texas and a dozen places in North Carolina from Flip's to the Smokehouse. I plan on doing a lot more trips to find good barbecue.
I recently attended the Queen Mary's West Coast BBQ Classic and had some great BBQ, met some amazing teams and heard some neat stories. Plus, it gave me goals to shoot for with my smoking!