First time posting on any forum.
Love the flavour smoking provides to any meat, just enhances the taste so much. I am from Canada. City of Fort Saskatchewan, in the province of Alberta. I have dabbled with smoking for several years with just a gas bbq and wood chips. While this did enhance flavour, I was still missing something. Last October I purchased a Traeger Jr. And have been smoking almost every weekend. We get some real cold weather here, so I purchased a thermal blanket for my smoker - this helps keep the heat in and reduces pellet consumption. We probably have an average temp in the winter of about -20C..... But being a true Canadian, any weather is good weather for smoking meat. I smoke fish, beef jerky, briskest, pulled pork roasts, and recently I have tried my hand at pepperoni and sausage. I love garlic sausage roasted over an open fire when we are out camping, and I can not find a quality sausage to buy, so I am making my own.... Nice course grind, as I remember from my youth...... Many years ago. Looking to meet a lot of great folks here and sharing good ideas.