Time to get a smoker...

[BigDee]

Unless you plan to feed an army on a daily basis I would not upgrade to the Texas. More grill = more pellets burning. If you start smoking a lot you'll realize just how expensive those pellets can get.

[vossman]

Well then, that settles it. Thanks for the help gents. The SW guy said he did not have experience with smokers so he couldn't answer the question. I will assemble it today then.

[Gman]

Just follow the burn-in process and after the drip pan cools, cover it with heavy duty foil. Makes cleanup soooo much easier.

[vossman]

Wilco

[ChrisC]

Bought a Traeger Texas today at Costco. I picked up some Apple and Mesquite pellets. Any recommendations on other pellets I should get?

[vossman]

I like oak for steaks and tri tip.

[Irving]

Where has TheGrey been lately?

[ChrisC]

I like oak for steaks and tri tip.

Great, thanks!

[Dave]

I like some hickory mixed in with apple for pork shoulders, and apple mixed in with the mesquite for briskets. Haven't used oak for anything but some fish, though I prefer cedar saw dust for that. Or wet planks on the grill.

[Gman]

We like apple wood with poultry and pork. I like to mix hickory & oak 50/50 for baby backs and brisket. I used some pecan recently and that worked out well. Alder is really popular for fish.

Experimentation is a lot of fun.