So one of the experiments we did was to cook a “Cowboy” Pizza from Papa Murphy’s on the Traeger smoker/grill. It had a nice “wood fired oven” smell and taste. It was two meals and the left over’s were great heated up. Not hard to do as we had a large aluminum pizza pan that worked out great.

So we picked up a new “Pellet” smoker/grill to allow more versatility in barbecuing and smoking meals without heating up the kitchen. The learning curve was not bad and the recipes are endless both from Traeger and the web. We are looking forward to using this unit a lot this summer and next winter. I have done a Rack of Lamb, Beef Jerky, Sausage Links (large), Flatiron Steak and Cornish Game Hens along with two Sweet Potatoes all with excellent results. I did over do the Giant Turkey Legs but that will not happen again.

So the first sausages were a success and we have a second batch half eaten already. The smoker/grill created a nice smoke ring without drying the meat out. They really taste as good as they look!