I just started a new account here, mostly to start a line of communication for our KCBS event here is Alamosa in September. If you're a cooker, check out my other post today about that.
But as for my roll call info, I've been smoking food for a couple of years now. I started with a Bradley smoker that I really liked, but I have graduated to a Traeger pellet smoker and I'm glad I did. I've tried smoking anything I can get my hands on, from the old standbys of Pork Butts and Ribs to Brisket, Chicken and Turkey. I really like Cheese, but I need to either buy the adapter or make a cold smoking chamber to do that with my Traeger
Alamosa Colorado is becoming a little bit of a hot bed for barbecue lately. Our new competition springs from the recent popularity. Summer months are best, obviously, but I've even successfully smoked when it's well below zero outside!
The other thing I like about my Traeger is cooking things like steaks and burgers. The only problem is, you never want to eat those things at a restaurant after that!
I'm sure I'll be checking back to find answers to challenges I have and will come across, so thank in advance for the advice.