Hi GMB DB users out there wonder if you can help with a problem and a bit of advice.
Had a GMG DB delivered about 10 days ago (gone to the dark side) and this Wednesday (my day off) I decided to fire it up. I had a 5KG turkey breast brined and some beef ribs rubbed and ready. Obviously I knew I had to do the initial start up an burn in process before committing the meat, which I commenced that afternoon. However after the DB did its sequence 0123 it showed 20c and as instructed I dialled it up, just to 100c to start. All started well with huge amounts of smoke from the chimney and the lid but then it stalled at 63c and wouldn't climb higher. Spoke to Darren at American BBQ, who rang me back from his sick bed I might add, good fellow that he is and said to leave it a hour or so and do a few more cold starts and it will settle down. Well an hour went by and nada so being me I pressed the down button twice and like magic it kicked in and went to 99c before stalling again. So dialled in 150c and pressed the down button and again it climbed to 149C, stalling again. I followed the same process of dialling up and 2 pushes on the down button and got it to 209C where I left it for an hour. The temp indicator light did not illuminate when near temp as the manual said it would
Did 3 more cold starts and the same things occurred stall, dial up, 2 x down button and away it would go. American BBQ are looking into this for me, at least when Darren comes back to work he will so I am sure I will get the appropriate advice unless anyone else can offer any help or suggestions?
The second issue which I am more concerned about is the cooking of the food. On the 4th cold start up (each time I cleaned out the burn pot) I decide to put the meat in. Now each time I have started the smoker I get loads and I mean loads of billowing smoke but strangely no smoke whatsoever during the cook period just heat haze out of the chimney (chimney fully open) is that correct?.So got the smoker to 140C using GMG fruitwood pellets and my up down procedure and it held temp for 5 hours no problem. I got the IT of the turkey up to 74C using the GMG probe. However the fat/drippings in the drip bucket were black, unperturbed I pulled the turkey out and the skin was black and greasy as were the ribs.; I also noticed that flames were licking up the back side of the heat shield and drip tray. Foil wrapped the turkey and cooled the smoker down. On dismantling noticed the heat shield had warped and all of the underside of the drip tray was covered in soot as was the back of the smoker and the door openings, Can this be right? The turkey itself was very tender as were the ribs but as said the skin was greasy black with no sign or even a hint of smoke flavour, you would think I had had it stuck up a chimney. so any advice on this as it seems at the minute I have an expensive outdoor oven that produces dirty food not a smoker? Am I supposed to get smoke flavoured food, I know it sounds daft but at what level? is it the pellets? I know people use colds smokers to add smoke but isn't that the point of buying a smoker to get smoked food?? Help!
Struggling a bit and have a party booked in a couple of weeks so was trying to get some practice in but at this rate might have to resort to Hot n Fast on the Napoleon Rodeo Pro and the low n slow in the kitchen oven
Thanks for any help