Greetings from the Frozen South (currently thawed for summer); otherwise known as the South Island of New Zealand.
I've been looking for a friendly forum of Pellet grillers and after a few days lurking, this looks like the place!

I've had my Traeger Pro 22 for about a month and it has had a serious workout!  I've never had anything but a gas grill so I've been busy working through my dream smokes and getting positive reviews from the family (including my Vegetarian wife)!

Besides using it like a grill I've been trying to branch out...

So far I've attempted some meats:
Beef Brisket
Pork Ribs
Lamb Ribs
Beef Roast
Chicken breasts

...and some nice smoked veggies too:
Asparagus
Eggplant (called aubergine here)
Potato wedges
Potato Spirals
Fakin (what I call the vege bacon)

...and some pellet-fired baking:
Pizza
Focaccia

Not many fails (so far) but I can't quite retire the gas grill until I figure a way to 1) sear things and 2) cook the things I used the cast iron griddle side of the grill for... like fried eggs, onions, and haloumi cheese.

Any help/suggestions welcome!

Cheers, David

First, welcome to the forum and you did find the right one.  There is LOTS of knowledge here. 

It looks like you are making up for lost time, David.  That's a pretty good list for one month.  As for searing and the other cooking items you mentioned, for me it's easier to use different cookers for where they shine, so I believe one needs a pellet grill, a charcoal grill, and a gasser.  I mean, why use an adjustable wrench if you can afford a set of wrenches?

Show us some New Zealand cooks.   

Howdy David from the great PNW. Just keep the gasser. No shame in that. 

Maineac,

Not sure if I get the hang of the posting pics thing... I'm not able to photos directly from Google Photos but I can share the links to the photos...I think.

Beef Brisket
https://photos.app.goo.gl/RGOHPFnOcaUdhmsX2

Pork Ribs
https://photos.app.goo.gl/5lv2j6lFsnOEC3M13

Mutton Ribs
https://photos.app.goo.gl/6THmtXNw9jEenkWo2

Your brisket is 

Great job!

Hello and welcome to the forum.   

What!  No Rack of Spring Lamb?  Welcome to the DarkSide!

Welcome, tewharaunz! Looks like you've been busy!

Bentley,

Our neighbour (their holiday home) is a sheep farmer and gave me the mutten ribs. I’ve never seen them in the supermarket like that so I suspect they usually get cut up for dog bones or sausages. This was a smaller “trial” rack to see how they turned out and wow were they tasty! My girls (and I) preferred them over the pork ribs.  I’ve already offered to smoke some for them when they are around over Christmas.

Howdy from South Central Texas!  Looks like you've got it figured out in a months time to me.  Your cooks sure do look tasty!   

Good on ya, mate.  Was in NZ in 2002 and looking to go back in a few years.  We have friends in the US that we met and now they have moved back.  Where in the South Island are your from? 

 Welcome Michael from Canada.  We are about to exchange weather. Starting to get cold here.  Keep that Pro 22 going. It will be easier as the weather warms.

Welcome.  I visited N.Z about 25 years ago.  The South Island is stunning and the best lamb I have ever had in my life was in a very small town named Murchison at the Commercial Hotel.  Looked like an old western town from the US. Town is probably much bigger now and I wonder if that hotel is even there. 

Kruz805,

We live in a small settlement called Charteris Bay, about 30 minutes from Christchurch.  It's one of those places where everyone knows everyone else's business, but it has boat ramp and a shelly beach, so Summer is usually fun (and sometimes entertaining).

Kirstin,

Google maps says the Commercial Hotel is "closed permanently" but looking at Murchison on Google Maps streetview, that might be the only change in more than 25 years.  Replace the cars with horses, and it still looks like an old western town.