Glad to have found and permitted to become a member of LTBBQ. I Recently watched an infomercial (several times) on TV for Traeger Wood Pellet Grills. It sounded amazing and peaked my curiosity and hopes that maybe even I could learn how to smoke restaurant quality Ribs and other meats ... without over or under cooking them. After doing some research ... and continuing to do so, I have learned there are units engineered that can sear & grill steaks and hamburgers, smoke ribs/butts/chicken/fish and even bake cookies/cornbread/beans/pizza and much much more. The best part, everything is supposed to taste as good or better than restaurant quality good, without having to go to a particular restaurant. With proper preparation of course, using recommended seasoning, spices, sauces, tips, tricks and cooking temperatures. Information I hope to receive from other seasoned and newbie Let's Talk BBQ and More members. I have flip flopped in the following order: from a Traeger Lil' Tex, to a REC TEC RT 680, Fast Eddy's Cookshack PG500, Yoder YS 640, Memphis Advantage, MAK 1-Star or MAK 2-Star. I am pretty sure my choice is down to either a Memphis Advantage, MAK 1-Star or MAK 2-Star and this will be my first question to post.