Been smoking this gal since around 5am at 225F. I’m using My GMG Daniel Boone with lumberJack Char-Hickory pellets (honestly trying to get ride of my last two bags). Temp was monitored using my ThermoWorks Signals. I used a combination of OakRidge Dominator Sweet Rub and their beef and pork rub...
So I had a wing sauce that was at a local bar tonight and it was called Bottom of Jar. It tasted exactly like the jerky called the same!!
Has anyone ever made this or know where to find a recipe for it?
So I’m on Home Depot’s app going through and adding stuff to my wish list and taking old stuff off. I just so happened to add a Weber 22” Premium . My wife also uses the same account on her app and must have saw me add it cause within 5 minutes, she bought it and said I needed to go to Home...
So being as I’m always looking for options with my cookers and being a pellet head for over a year now and not remembering the last time I actually used propane, lol, I’ve started to research the WSM 18”. Anyone have this cooker and run it in cooler to cold climates?
I’m also curious as I seen...
So today is my wife and I’s 11 year wedding anniversary. We kept it super simple as always, a Hallmark ornament for each other and a card the same.
There was a small stipulation though this time, I get 1 hour on this site today and not a second more! LOL that being said she loves the food I...
I’d say Boston but being from West Virginia you always add a little Appalachia to everything we do!
So I smoked this butt on 225 in my GMG Daniel Boone with Lumberjack CharHickory pellets. I ran my DG Downdraft and monitored the whole cook with my ThermoWorks Signals.
The rub started with the...
So never brined a Turkey 🦃 before so went on a limb and ordered Tacticalories Gobbler Hollow brine kit.
For those who have brined and smoke, I’ll take all the help I can get!🤣
Smoking on a GMG Daniel Boone.
So we had a quick burst of rain the other day and my Signals is now showing -49.2 and slowing going up and down. Before it was showing all LLL. This is only on port 2. The rest were not being used and work correctly.
Do I just hope and pray this with dry up and go back normal?
It’s only 4 months...
Well normally I would call it a Boston butt but this ol butt came from West ‘By-God’ Virginia lol!
Anyhow, this is a 9lb bone-in seasoned with Oak Ridge Competition Pork and also their SPOGOS!
I’ll be smoking this at 220F starting tonight at 12am with Lumberjack 100% Hickory in my GMG Daniel...
Well since 3am...thinking I might have wanted to do an overnight smoke instead but life happens.
8lb butt with Oakridge BBQ Dominator Sweet Rub smoking at 225 on the GM Daniel Boone with Weber Connect WiFi probe.
It doesn’t do graphing which sucks because I always geek out on stuff like that but the WiFi is great and I even checked it from work and it was still going strong!!!
anyone else have it yet? Thoughts?
Well here we go on a nice brisk 14 degree day! 5.5lbs butt rubbed with Oakridge Competition Pork rub. Smoking on the GMG Daniel Boone at 225 with Lumber Jack Competition Blend. Also trying out the new Weber Connect WiFi thermo.
So I have always made jerky from the premix packets of 5lbs ground to the pre-measured cure and season packets in the dehydrator but never whole meat smoked.
anyone have a link or care to elaborate on how to make whole meat jerky on the pellet grill?
I have a GMG Daniel Boone Choice WiFi...