[USNBandit]

I have one of those, and the only problem is that it loves to run hot, and that it. Very little temperature control. Absolutely no flare ups. It you want more smoke flavor you can dump soaked chips onto the diffuser plate,

I recently bought a camp chef pellet smoker. Not the high end for those types of machines, but they give a 30% veterans discount. Outside this gentleman’s price range, but I am loving it. Takes longer than a gas grill, but the results are amazing. Got one with a propane fired searing burner on the side. Pretty much reverse sear all the steaks, chops, chicken, and tri-tip. Low and slow smoke ribs, salmon, and pork shoulder,

[TexasTransplant]

*** “reverse sear all the steaks, chops, chicken, and tri-tip. Low and slow smoke ribs, salmon, and pork shoulder” ***

That IS the way ... Now I’m slobbering.