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Welcome from across the state and border, am pretty new here myself, great bunch of folks on here with plenty of help. I have a Traeger 075 (Texas) if you ever need any ideas or help with deciding which one, I always felt bad when I didn't buy the bigger one, the Texas is the perfect size.
First off welcome Rob to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here. http://www.smokingmeatforums.com/for...ad.php?t=58920 Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course. http://www.smokingmeatforums.com/for...play.php?f=127 It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke. Welcome To YourNew Addiction
Hey there neighbor. Just up the road from you in Bellingham. There's a whole bunch of us SMF'ers hanging out on the wet side of the mountains. Welcome.
All, thanks for the warm welcome! I can already tell this is a great place with some great people. GreenDrake and Ciolli, any tips, do's or don'ts or anything you feel I should know about the Traeger Texas please share. I was fortunate enough to see a demo on one and was pretty sold on the grill. We will pick one up 2nd week in January after I recover from my roll as Santa.
Until then I will continue to enjoy what comes off the grills of my Great Outdoors smokey mountain series propane water smoker. I had a great run Saturday with 3 racks of ribs cooked over apple wood. They were very tender as they should be. When it come to ribs I do a great job. I have to work on my brisket a bt bit though... I'm sure this forum will get me all fixed up with great info.