I am new to the forum but not new to smoking meat. I have been making Smoked sausage for probably 20 years. Also do a lot of Ribs, chicken and Fish. I have been using a gas fired smokey mountain that I modified to add a Bradley smoke generator with a cold smoke box. My kids bought me a Traeger Texas Grill and I have used that a couple times. I haven't had a problem with smoke flavor and have a nice smoke ring on the ribs I have done. I live in Northern California and have been making Wine for about 9 years.
My background is Electrical Engineering and am thinking about doing a mod to the Traeger that allows me to run the Auger only so that I can clean the pellets out so they do not swell and clog the auger if they get damp.
El Dorado Hills, Ca