- Jul 12, 2017
- 2
- 10
Hello everyone. I used to have a charcoal smoker and smoked pork butts mainly and some ribs. I recently upgraded to a Traeger Pro 34. I am branching out with what I am putting on my smoker. Next up is Brisket and Chicken. I live in Utah, I am married and have two kids. I love the preparation and process of smoking meat. I really enjoy the fruits of an all day cook. My family swears that my pulled pork is the best they have yet to find. I make my own rubs and locally purchase fresh meat when I am doing a cook. I would love to learn some new techniques for smoking all the different wonderful meats that are out there. Hope to learn something and possibly help someone out with what I have experienced since I started.
