Discussion in 'Roll Call' started by marilynb, Nov 29, 2015.

  1. marilynb

    marilynb Newbie

    My husband and I live near Wichita, Kansas.  We just bought a GMG Daniel Boone pellet smoker.  We have had a Cook'n Ca'jun charcoal water smoker and grill for many years, but hadn't used it for a loooong time.  We bought a half hog and wanted to make our own bacon out of fresh pork side so we got it out and smoked the bacon using lump charcoal.  Then we did a fresh ham.  My husband was so frustrated with all the monitoring and refilling the charcoal container go keep the right temperature, etc.  The meat did taste OK, but not great.  So we decided to by the pellet smoker on Black Friday.  Ever since then I have been reading online and trying to come up with the best way to smoke a Pike's Peak roast.  Why I chose that for my first attempt I'm not sure.  Anyway, tomorrow's the big day. 
  2. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. This is a great site with lots of folks who are always eager to share their ideas and tips. All you have to do is ask and keep reading.

    Good luck and keep smoking, Joe
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, I have had a GMG DB for a little over 2 yrs... It's a great smoker, enjoy !
  4. marilynb

    marilynb Newbie

    Well, I smoked the Pike's Peak roast yesterday.  It was the first thing we did on the GMG DB.  I spread mustard on it and used a homemade rub I already had.  I smoked it for five hours at 225 degrees and spritzed it with apple juice/Worchestershire sauce every hour.  Target temp was 190 degrees.  It actually reached 196 degrees before I caught it.  The last few degrees went up fast.  As I feared, the meat was fairly tough and dry, definitely not "falling off the bone." (of course there was no bone anyway).  We had a meal with it as the main course, and then I refrigerated the rest.  Today I used our meat slicer and sliced it as thin as bacon.  So now we have lunch meat for awhile.  It does taste good.  It doesn't have as much smoke flavor as I would like, however.  I have read that if you smoke at 150 degrees for one hour then turn up the heat you get more smoke flavor.  I will try that next time.  Out of our one-half hog all the roasts I have left are fresh ham roasts.  Does anyone have a good recipe for smoking a fresh ham roast?  I took it out of the freezer last night and have it in a salt water brine now.
  5. [​IMG]   Good evening and welcome to the forum, from a really nice, sunny day here in East Texas. Lots of great people with tons of information on just about  everything. 


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