I would never laugh at anyone that uses a Traeger.
(Well, except for the fact they spent twice as much for the same thing that I got with my Pit Boss!) 
Love my Pit Boss!
But I have friends with Traeger’s and they do hold temp better than my PB not sure they hold it 2X as well.
Several years ago I got a smoker as a gift and I quickly realized that I don’t like getting up at 5am to start dinner. I’ve been meaning to try something new - smoke the meat the afternoon/early evening before long enough to get the smoke flavor and ring, then vacuum seal and cook overnight in water bath (sous vide) at 160, then quickly searing it in the grill to dry the outside and get some crust. People say it’s awesome and a much easier process. If anyone does that, curious what you think.
One thing I have not tried YET is smoking chicken with hay.
I just thought I would put that out there for you to think about too.
Is that like marinating in peated Scotch? 
In Scotland, peated means Scotch that has the flavor of the peat bog, which carries a taste of hay. Smoked is what we are referring to when we call it peated. They use peat to smoke the malt, so the Scots call it smoked.
So are you asking if we have tried peating our chicken or smoked it?
That just gives me more questions I have to find the answer to.
I have also thought about the left-over grains from brewing beer to smoke with.
I am going to do some research on that, thanks!
I would imagine hay would be similar to mesquite, but not as spicy, and leaving a more grassy note. That does not sound appealing to me. I do not like Scotch with a lot of hay note, some can add an interesting note, but when it overwhelms, I do not appreciate it. I drink, and enjoy most styles of Scotch, and have an extensive collection of cask-strength, single cask, Scotch.
I can’t resist any longer. I tried to smoke a trout once. It was very hard to keep lit.
Where did you find papers big enough?
That so makes me want to go back to my old Weber, but I now only have a pellet smoker. It is just so easy to use and while it doesn’t give you the absolute best results it is just so easy to do almost every kind of outdoor cooking on.
I will be there at 8. 
I don’t claim to be an expert, and I know guys who legitimately do it better, but my family didn’t go hungry today. 15 pound brisket. Put it on at 7:45 this morning. Took it off at 4:45 this afternoon. Bought it at Wal Mart for about the price per pound I’d spend on hamburger. Marinated it all night in apple cider and used a Weber rub on it before I put it on the grill.
Works for us!
I would eat that and be happy as hell.
You’re welcome to join us anytime!
Pappy’s is a locally available dry rub.
You can make your own version with whatever you like
Basque is the locally available marinade. This too can be replicated.
I’m just too lazy when these are available right off the shelf (until I unexpectedly run out!)
Happy Easter everyone!
Picked up a 20lb whole packer brisket and I’m curious if people prefer trimmed or untrimmed. I’ve smoked both routes, which do y’all prefer?
I prefer not to trim, catch the tallow for future use.
I just like to eat. As long as it doesn’t swim, I’m not picky.
Happy Easter. No preference.