Currently consider myself a novice but very enthusiastic smoker/BBQer from the small town of Sturgis. My smokers consist of a Traeger, a whole hog cooker/smoker (homemade) and a homemade (double stainless commercial refrigerator converted into a nice smoker). The Traeger works great for smoking and BBQ’ing. However have to prop the lid open to smoke cheese as it runs a little hot. The homemade unit is electric powered with a thermostat control to keep temperature where needed. Smoke currently is provided by setting a pan of sawdust on the heating element. Working on converting the smoke to pellets via an auger system, still working out the details. Make most of my own sauces and rubs. Also make my own brats, pepper sticks, sausage, and many other items. Smoke everything from cheese to venison and back to birds.
