Hey everybody! Eastern Wa Farmer/Rancher here. I've been learning from a few buddies that have been smoking for a few decades, I myself just purchased a Traeger Texas Elite with the cold smoker attachment and really love it (despite the occasional flame out). I've been here a few times and have gained some great tips n tricks over the years. The one thing I've learned myself that is been hugely important is to let the meat rest for a bit (remembering the rules of 4 of course for food safety) to gain depth in the smoke ring and lots more smoke flavor. The other thing I've seen it mentioned a few times here, but can't stress it enough is to dome the foil on the "crunch" or steam cycle to allow the steam to circulate, makes the meat really, really tender. Happy smoking, looking forward to more reading, thanks.
