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Hello from the Bronx (With Q-View)

post #1 of 11
Thread Starter 

Hey guys, I just got a GMG Davy Crockett for Christmas and started smoking on my dad's Jim Bowie over the holiday in Illinois. Packed up the tailgater, shipped it to New York, and here I am starting my smoking "career" on this little guy.


After I burned it in last night, I made some candied bacon-wrapped chicken thighs:



And this morning, I threw on a couple pork shoulders to cook for me and give to friends:



Looking forward to getting these done and doing a 10lb brisket (just baaaarely fits, I test fit the vac pack when the grill was cold) when my Maverick ET-733 gets here.

post #2 of 11

Welcome to the forum.  Your first smokes look great.  The search bar at the top of the page is a fantastic resource.  Have a question/problem you can simply search it.  You can always post and questions you have and someone will be along shortly to help you out.



post #3 of 11

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #4 of 11
Thread Starter 

Thanks for saying hi, guys! I've been reading my share about meats all the way down to sauces and rubs for about the last week, so I've got a pretty good handle on how to use the forum to my advantage.


An update on my shoulders, hit 160 on the probe and put them into some foil boats because I couldn't fit two small catering pans in there. Knocked the cooker down to 220 because I don't need them to come out of the smoker for another couple of hours. Going to continue spraying them down with an apple cider, cooking oil and hot sauce blend every hour until about 3 hours from now, when I'll pull them, wrap, and stick in a cooler for a couple hours to finish up.


post #5 of 11


texas.gif  Good afternoon and welcome to the forum, from a beautiful sunny and cold day here in East Texas. Lots of great people with tons of information on just about  everything. 



Nice looks good, If you are doing pulled pork, you want that internal temp to be right at 205 º




post #6 of 11
Thread Starter 



Done! Overdid the one closest to the box (hottest spot) just a liiiittle bit, but still not complaining. Made a quick mustard sauce (http://allrecipes.com/recipe/best-carolina-bbq-meat-sauce/) that turned out pretty delicious, a buddy brought over some slaw, ran a red onion through the mandolin, and voila!

post #7 of 11
Very nice smoke ! kewl.gif That looks dang tasty.... icon14.gif

I have the GMG DB & love it, congrats on the new toy !

post #8 of 11


post #9 of 11

Both look pretty good to me, You can mix them together



post #10 of 11
Looks tasty!
post #11 of 11
Hi welcome to the forum.

Good looking food.

Enjoy your GMG, I have the GMG JB, turns out some great food, just need to get to know your machine. Try finding the hot spots with I think you call it Pilsboury biscuit. Place six pines three across the back three across the front and see which brown the quickest, this is your hot spot.

Smokin Monkey 🇬🇧
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