Reply to "Outa' the box!"

Former Member

quote:
Originally posted by BigMikeinNJ:
Not sure what unit you have. I started out with a "used" SM008, it had sat in a restaurant for years but had never been used. I think I did some jerky first and then some ribs. Smoke leaked like crazy via the door. But after I did a couple more runs, particularly a pork butt, the smoke only came out the vent on top, as it's designed to do. You get a patina going on the inside of that baby and you know you're rocking.

Enjoy !!

It's a SMO25. I'm sure the smoke will slow down some as it is used, in fact it gradually slowed ... still lacks about 45 minutes on the break-in and the smoke has basically stopped. After fighting a Traeger for years I'm sure things are about to get better soon.

10/29/1212:54 PM

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