Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Looked at the Green Mountain Grills today.
LOL! You know how the saying goes - happy wife ... On the spatchcock, I didn't have time for an overnight brine or rub. I'd recommend it for deeper flavor. But it's not critical. Give yourself time to smoke at 300F (2-3 hours). Let the thermometer in the breast meat be your guide. Once it hits...- jcjack
- Post #48
- Forum: General Discussion
-
Looked at the Green Mountain Grills today.
You may even want to go lower on the temperature. Something in the 250 to 300 range if you wanted to get more smoke flavoring. I should add that when I did mine at 300 to 350, it had a light smoke flavor, not heavy at all.- jcjack
- Post #45
- Forum: General Discussion
-
Looked at the Green Mountain Grills today.
I did a spatchcock chicken last weekend. With chicken, I had it at 275F to 300F most of the time. Since I had spatchcocked it, I put it skin side down to get it crispy and upped the heat to 350F towards the end. It got most of the way there, but the internal temp read 165 before the skin was...- jcjack
- Post #44
- Forum: General Discussion
-
Looked at the Green Mountain Grills today.
@tikigriller - I hear you on following the GMG website, but even the "pros" don't always get it right. I echo what Mowen and Gomez93 said. 180F is simply way to low and does more to dehydrate than to cook. You can still get good smoke in the 225F to 275F range from the GMG-DB. If you're...- jcjack
- Post #42
- Forum: General Discussion
-
Looked at the Green Mountain Grills today.
@tikigriller - looking good! I've done ribs around 250F on my propane smoker. Takes about 6 hours. I have yet to do them on the GMG-DB. Let us know how they end up.- jcjack
- Post #37
- Forum: General Discussion
-
Looked at the Green Mountain Grills today.
@tikigriller - brisket results are in. I had injected a can of beef broth into the flat the night before. Surprisingly little in the pan in the AM when I added a Dijon mustard coating followed by a dry rub. This photo is the ready to go brisket sitting on the GMG-DB already producing...- jcjack
- Post #34
- Forum: General Discussion
-
Looked at the Green Mountain Grills today.
- jcjack
- Album
- Comments: 0
-
IMG_0536.JPG
- jcjack
- Media item
- Comments: 0
- Album: Looked at the Green Mountain Grills today.
-
IMG_0535.JPG
- jcjack
- Media item
- Comments: 0
- Album: Looked at the Green Mountain Grills today.
-
IMG_0534.JPG
- jcjack
- Media item
- Comments: 0
- Album: Looked at the Green Mountain Grills today.
-
IMG_0533.JPG
- jcjack
- Media item
- Comments: 0
- Album: Looked at the Green Mountain Grills today.
-
Looked at the Green Mountain Grills today.
Sorry to hear about your problems. Glad that GMG sent you the new fan. Keep us posted on the repairs and how you like your new smoker. I stopped by my local dealer today and bought four more bags of pellets. Going to try my hand at a brisket tomorrow with the DB.- jcjack
- Post #29
- Forum: General Discussion
-
New to SMF - Howdy!
Thanks for the warm (and smokey!) welcome. The pork shoulder turned out well. On the plus side, I was amazed at the ease of the GMG-DB. Love the "set it and forget it" nature of the operation (forgive me Ron Popeil!). On the minus side, I was surprised at how much pellet fuel was consumed -... -
New to SMF - Howdy!
- jcjack
- Album
- Comments: 0
-
IMG_0498.JPG
- jcjack
- Media item
- Comments: 0
- Album: New to SMF - Howdy!
-
Looked at the Green Mountain Grills today.
Just picked up my DB yesterday. Like you, I was torn between the Rectec standard version and the GMG grill. The Rectec was much bigger and had the all stainless steel construction. The GMG DB, although smaller in surface area, still had enough room for four pork shoulders at once. Moreover...- jcjack
- Post #11
- Forum: General Discussion
-
New to SMF - Howdy!
Just joined after picking up my Green Mountain Grill - Daniel Boone. Finished assembly and burn in this AM and going to try my tried and true pork shoulder tomorrow. Pretty excited as this is my first pellet smoker. Up til now, I've been using a Masterbuilt 2-door propane smoker. After four...
