Quote:
Originally Posted by Dadkc
Smoked bologna, first a layer of mustard then a layer of Jack Stack bbq sauce, then a generous rub with Meat Church’s Holy Cow. On to the Traeger, using hickory pellets, 2 hrs at 225’ then 30 minutes at 325’. 
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That looks good. However, why do Traeger guys always say "on the Traeger" rather than on the smoker? I have a Grilla OG. I never tell people I'm bout to throw some ribs on the Grilla. LOL.