Start by trimming your 4-5 pound pork loin, leaving about ¼ inch of fat cap on top. (If it doesn't have a fat cap like mine, it will still work fantastic). Pat the meat completely dry with paper ...

After years of testing smokers and grills—and cooking (and eating!) a lot of meat—I can confidently say that Traeger is the ...

For the purpose of this test, we smoked a pork tenderloin and a whole chicken ... That's the beauty of the Woodridge (and any Traeger for that matter)—you can set it and forget it.