NOOB from St. Louie

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Original poster
Jul 14, 2007
Hi everyone.

New member from St. Louis. Found the site doing research on new grills and smokers. Presently have a Weber Performer, a Brinkmann Gormet Smoker and a P.O.S. Thermos LP Gas Grill.

I'm looking to consolidate and upgrade some equipment. I still haven't "claimed" my fathers day gift yet so I'm seriously looking at the Traeger Grill/Smoker. Big bucks, but love the idea of getting more patio space back!

Been smokin and grillin for 20+ years so have some rubs and techniques I'll be sharing as we go along. I'm looking for some creative ideas and love the forums for sharing information.

The screen name comes from the car I own and the ID I have on all of the other forums I am a member of. My wife loves the idea of me joining another forum. . . . .NOT!

Thanks in advance,

Welcome to SMF stl-srt8. Glad to have you with us. Looking forward to seeing your posts
Nice to meet you. . .Maryland Heights here. . .so not far at all.
Nother Mo smoker. Welcome to SMF! Lot of good knowlege and friends here. If you have any questions feel free to ask. We are always willing to help or just give our opinions...

Welcome and smoke on
And a big welcome to SMF from a neighbour to the north in Canada!
Don't forget to sign up for Jeff's free 5 day eCourse.
He also has free PDF files you can download that have a lot of info.
Lots of friendly folks here to answer any question you may have.
We love pics of food before and after along with pics of equipment too!
Keep on smokin'!!!
Welcome aboard Dan, glad you found us! Lookin' forward to sharing knowledge with you, keep us updated on your smoker quest. The Traeger is a great piece of equipment for sure...

Good luck!
Hey Dan, as I said before......ask me anything and I'll do my best on Traeger info.

I did do a brisket Friday, 12.5#, set temp at 225*, took about 16-17hrs. Used about 1 hopper(I have the round one that looks like a sfb) of pellets which was a mix of mesquite and pecan. Grate temp(~1.5" above grate) was at 200-210 most of the time(about 2" away from meat) meat temp when going on was at 34*(I was in a hurry). As the meat warmed up, so did the smoker. It really held temps nice, +/- 15*. New dig thermostat is really work'n good.

Do'n a JD fattie, beef "fattie"(first one), boneless pork chops, potatoes, zucchini, and bisquites or french bread.....or both.

If I think of anything else to tell you about Traegers I'll pm you. I need to do a smoker review for the forum but wanted to wait till I did everything w/this new thermostat.

I was seriously look'n at a DPP Fat 50 or a Lang, but now I'm happy..........for now.

Worst thing about the Traeger is the size for the money. Can't cook as much as I'd like some times, but works for now. Nice to do small meals on.

See ya around
Thanks all for the warm welcome.

I think we are going to pull the trigger on the Traeger for next weekend. My son will be back from camp, and we will get some smoke going!
welcome to SMF. can't wait to see some of your Q and read some of your techniques. if you have any questions, just ask.
Welcome Dan -

I hear ya about reclaiming space! Problem with smokers is they just keep making new ones and we just gotta keep buying them! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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