When I bought this Traegar smoker grill I thought it a good idea to buy the big one. Since you have to "fire it up" whether you smoke on piece of load the grill up I usually fill it up pretty full. The finished meat is then portioned up to be frozen for later use. I usually will smoke meat over an entire weekend, often doing as much as 60 to 80 lbs. of various ribs, chickens, pork roasts, brisket and tri-tip.
Date Posted: Jan. 13, 2012
Cooking Level: Intermediate
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