Behold!

[Wannabe...]

Awe inspiring ain't it?

Wannabe...

Big Green Egg my big ole hairy butt.

[Minnerman]

WB Traeger is the smoker I was gonna tell you about. Never mind now. What brand is that? Sweet looking rig. Looks to be well built.

[Minnerman]

Introduced in 1992, this grill has become our most popular model. Designed after the traditional Texas Style wood cookers, this unit brings old fashioned wood cooking into the 21st century by featuring a high-tech auger-fed burner, electronic Autostart, solid state control system and EZ-drain grease system. Forget fire tending and temperature control problems. This unit automatically augers wood pellets to accurately provide three different cooking temperatures: Smoke, Medium and High. Traditional design combined with "state of the art" technology deliver Minnerman results every time you cook

[Wannabe...]

Yeah, I read some about the Traeger. Expensive. This one is made by Old Country in Laredo TX. Picked it up from Academy on clearance. Heavy dude too. They say it's 1/4", but I think it's prolly 3/16. Even still I stained my pants unloading it. About 600% better than anything else I saw all over Jackson this weekend. Closest to it was one at BPS for about twice the price. Everthing else I saw was made of sheet metal measured in guage.....chinese crap.

Picked up 4 pounds of rub this AM before work too.

Only thing I gotta do now is figure out where the gas line gets hooked up.

Wannabe...

[DonDon]

Thicker the metal the more heat it retains and the less you'll have to FEED IT. Nice looking smoker. IF you need any advice of slow smoking, let me know. I may only be a decent crappie guy but I can flat out cook on a smoker

[DonDon]

YUCK, I make my own and it's better than anything you buy. Just remember that IF you are cooking pork, ADD BROWN SUGAR to the rub. Pork needs sweet and heat form the spice rub

["G"]

Good looking smoker WB...I think you will like it a lot.

[tritonman]

sweet lookin rig. You cooking for the Grenanda T now, RIGHT?

[Wannabe...]

DD, This pains me. OK, so I see references to getting meat to a certain temp. Question is, how do you measure that and still keep from opening the smoker so often which completely hoses your cooking temp?

They say it's 1/4", but I think it's more like 3/16. Still, it's a heavy dood. If you go up on the second floor of BPS and check out the 1400 and the 900 job, that's the same weight as this one.

Wannabe...

[Minnerman]

DD, This pains me. OK, so I see references to getting meat to a certain temp. Question is, how do you measure that and still keep from opening the smoker so often which completely hoses your cooking temp?

They say it's 1/4", but I think it's more like 3/16. Still, it's a heavy dood. If you go up on the second floor of BPS and check out the 1400 and the 900 job, that's the same weight as this one.

Wannabe...

Gotta be really quick. :p