WOW!! I love this website!!

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Original poster
Jul 29, 2007
Cashmere, WA
My name is Glenn and in June I finally gave up my propane grill that I've been using since college -- the thing finally fell apart. I thought I would try something new, so my family gave me a Traeger grill for my Birthday!! So far I've mastered cooking steaks....just like the old propane grill (minus the hot spots).

I've read a lot about this smoking thing....much more challenging....much more fun....and the meat tastes a million times better!!!!! I started with something easy...smoked salmon... Excellent. So far I've eaten extremely tough Brisket (didn't cook it long enough of course), cremated some babyback ribs, and now I have a pork butt on the grill (I'm stuck at 150 degrees....but this time I know not to be impatient!!). I have a vinegar based sauce to add as soon as it is done...can't hardly wait!!!

I've read a lot and have a lot of questions. So far I've learned that everything I've read and learned is just a need lots of hands on experience!!!

I'm surely an amateur at smoking meat....but look forward to trying all this new stuff!!!
welcome to smf. first thing... patience is key. do you have a good thermo ? for either the grate or the meat ? - either way- don't rush it. low & slow- 220-260. it'll take a while. it just takes practice.keep spritzing it every hour or so after the first 2 hrs... you should be fine.
Welcome aboard, Glenn!

Sure looks like you are well on your way to being a pitmaster!

Have you taken Jeff's Five day Basic e-Course?

A lot of ground is covered in that course!

And a welcome from Canada to SMF!
Yes,take Jeff's free 5 day ecourse.Lots of good info there.
Also lots of good folks here willing to help,just ask.

Keep on smokin'!
Welcome aboard Glenn! Now that we have you hooked, make sure you post some pics of your smokes... we like pictures!
Aloha Glenn and a Big Texas Welcome to SMF! Dont be shy.....Ask any question(s) you have and someone will be along shortly with an answer. Good luck and hope to see ya around.
Glen, welcome the best smokin' site on the planet earth. Good luck on your learning curve, you tast buds will enjoy it also.
Thanks for the welcome!!! Let see if I can answer all the questions:

1. I am on day 2 of the five day training
2. I definitely need an electronic thermometer (right now I am using a cheap one that you put in and take out)
3. The pork came out great!!!!! I was stuck at 150 degrees for almost 2 hours exactly. Once I got the temp to 180-185, I wrapped it in foil, put in some towels for about an hour. The pork is juicy and it almost fell apart when I began pulling it apart. I love this stuff!!!!! I've tried two different sauces so far -- a vinegar based sauce (didn't think I would like it!) and a "whats-this-here-sauce" (Worcestershire sauce) based bbq....again love it!!!

Thanks for all the advice!!! I think next weekend is beef brisket adventure #2!!! This time I will take some pics!

Hi Glenn!...Welcome to the SMF!...
...We're glad to have you aboard!!...

Sorry it took so long to welcome you to our family!...Been offline here
due to ISP/computer problems since July 2...

Until later... is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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