Originally Posted by
boxo
My dad won a Traeger a few years ago and I've been too afraid to use it because I have little to no experience barbecuing, but I've decided I want to use it this weekend for smoked whole chickens. I ordered a MEATER meat thermometer last night (no idea how fast it ships) and am watching how-to-Traeger videos like a fiend today.
The Traeger a piece of cake to use. I love mine, and use it at least once a week. From my experience though, you MUST brine poultry before smoking or you will get rubbery meat. Poultry is harder to Traeger than beef or pork. Then again, that could be my personal preference of meat texture.