I'm new to the forum but have used it for guidance for a while now. I refer to it frequently for everything from done temperatures for different meats, as well as recipes, rubs and more.
I've used a Weber gas grill for years for convenience of quick family meals in a two-working-parent home. Nothing like fast burgers, dogs and chicken with no kitchen clean-up! I've produced some acceptable pork loins, ribs, roasts and pork shoulders, so naturally I believed myself to be an undiscovered genius in the smoking/outdoor cooking realm.
The kids are gone, and so is the gas grill. I've purchased a Traeger 'Lil Texas and have followed recipes exactly in their book and done pretty a pretty good brisket, 3-2-1 ribs and a few others. I have tried freelancing a bit (high temperature/fast cook whole chickens etc) but am not good enough yet. I keep a pretty detailed journal on each cook and also keep close track of SPOG, rubs and marinades. Brining is totally new to me. Again, I find I'm not a natural so will follow recipes and guidance I see in locations like this.
I'm sure I will ask for help from time to time.