I have been a BBQ & smoker (kind of) for years. However, now that we have a Traeger, I see and smell a big new challenge an opportunity. The challenge of smoking salmon was completed a couple of years ago. It took a dozen salmon to prefect the recipe for brine and smoking time. I am sure it will be the same for meat. The first goal is St. Louis ribs. Also, I need to learn the terms used on this forum.