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David Traeger's based down the road from me in Mt. Angel and I have to admit that they certainly have their fans. And like you've I had some great food coming off of these smokers/grillers.

Larry Thanks for the nice photos - everything looks great - especially the last photo! Jim

Larry I used a foil pan for the reasons that you noted, i.e. the drippings, placement of the pineapple, etc. What I did do the last time (about a week ago) is remove the meat for the last 30 minutes or so and put it on the rack to give the meat a bit of "bark" and it turned out very delicious...

I guess that I've been doing things wrong for many years. What I've been doing is going to a Mexican market and buying 15+ bags of different ground chilis and mixing them all together so that I have everything from mild to super-hot (ground habanero). When a recipe calls for "chili powder" I...

Larry Injecting this might be somewhat of a challenge. I say that because when you puree everything according to the recipe's directions you end up with a marinade that is about as thick as split-pea soup or a heavy BBQ sauce. You'd probably have to take part of the marinade and dilute it with...

Larry You're welcome. I was searching for an authentic "al pastor taco" recipe and found this article at the Los Angeles Times. The food writer, Barbara Hanson, was raving about their food and then I hit their web site and they said that "al pastor" was the speciality there. I did some more...

Rusty I wasn't aware of the registration requirement. Thanks for posting the recipe! There are several Mexican markets down in Woodburn, Oregon so getting the ingredients wasn't a problem - even the "achiote paste" Jim

I found this recipe at the Los Angeles Times for making tacos al pastor and made up a batch for last Saturday night. I cooked it over lump charcoal with some mesquite chunks and it was the best tacos al pastor I've ever eaten. An interesting use of the WSM to say the least.

Same with me. Bourdain was in Portland a couple of months ago promoting a new book and also filming an episode for his TravelChannel series "No Reservations" about the Pacific Northwest. We attended a book signing and he's a genuinely funny guy, intelligent and engaging. Thanks for posting...

Daniel COSTCO has a very good hot link product that's probably worth checking out. Jim

Dave Our family buys all of our beef & pork items from COSTCO. I have never had a bad experience with their meats in 18 years of doing business with them. We don't buy chicken at COSTCO because a neighbor down the road raises free-range, organic chickens that she sells at one of the local...

Dennis Costco's ribs are $3.99/lb. and generally are the "IBP" or "Armor" brand and come 3 racks to a package. Cash & Carry most generally carries "IBP" brand and come with 2 racks per package for $3.93 Price difference is a wash basically. One item that Cash & Carry does carry that Costco...

Dennis I shop at the "Cash & Carry" in Clackamas - they have just about anything you'd ever want to smoke, St. Louis-style ribs, spareribs, baby-back ribs, beef rounds, boneless pork butts, etc. It might be worth a drive down there from Gresham - the prices are great and the staff is pretty...

Dennis Greetings from Portland! The reason that I went with "lump" was simply because of the info from the gentleman who introduced me to smoking/BBQ My first smoke was a pork shoulder that I picked up over at Walmart in Gresham. I checked the prices at a local "Cash & Carry" store - better...

Keri I'm doing my first "smoke" with lump charcoal and the Minion deal. Even though it's a brand new unit I've been holding 230F for the past 4 hours or so. I sprinkled apple and cherry wood chips in the lump charcoal layers and then placed 4 "chunks" of maple wood which I got from a good...