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  1. jake0531

    Pocket knife suggestions

    Hello all, looking at getting a new folding pocket knife. I’ve had the typical kershaws and Gerbers. Any one here have skiff or used them before? I like several of their knives and hear good things about them. Looking to keep price at $50 or less. Thanks
  2. jake0531

    Green mountain grill pellet release door question

    I have a year old Daniel Boone and mine is the slip style. My only complaint is wish it had a chute on it to funnel better into a container
  3. jake0531

    Pork tenderloin recipes

    Hit me with your favorite pork tenderloin recipes. Stuffed, not stuffed, whatever it is. It’s been forever since I’ve done one so planning to this weekend or next week. I’d really like something Hawaiian-ish.
  4. jake0531

    Debating on a pellet grill

    I can’t help you with the bighorn or camp chef specifically, but I have a GMG Daniel Boone I bought last year and love it. As far as being an all in one grill, IMO it can be, but I still like using a charcoal grill every now and then. It’ll definitely do a better job than your propane smoker. We...
  5. jake0531

    Looking for ideas

    Looking for ideas on snacking/small appetizers, something for everyone to have before the food is done and just hanging out I like the idea of trying to make something like the cinnamon sugar peanuts they have at cabelas this time of year. Haven’t looked at recipes but figure if anyone has any...
  6. jake0531

    Pellet Grill in the Rain

    I’d invest in one of those pop up tents. I have a 10x10 and thing pays for it self pretty quick if you’re like me and use it when working on anything outside during the summer sun or grilling with pellet grill
  7. jake0531

    Help please...pretty sure ignitor is shot

    Shouldn’t need to use igniter past initial start up, at least that’s how it is on my GMG
  8. jake0531

    Spare Ribs help and advice

    If you don’t like them falling apart, shorten your time in the foil, and shorten your time after unwrapping them to keep them drying out, or spritz/mop or put sauce on. 3-2-1 is IMO a “guideline” if you’re doing them real low and slow. I do my ribs at 250-275 unwrapped til I get the color I...
  9. jake0531

    New to smoking brisket

    Like has been mentioned, start probing around 190-195 and when you feel no resistance pull it and rest it. Another way is to feel it. If you pick it up and it’s really soft and moves like jello, it’s done.
  10. jake0531

    1st Smoke, not Thrilled!

    I wouldn’t get caught up on “methods” when it comes to smoking. 3-2-1 is more of a guideline. Yeah, it may turn out great, it may turn out terrible. Personally when I do ribs, I put some rub on, but not too much. To me yours look over seasoned. Then throw them on the smoker around 235-250 range...
  11. jake0531

    GMG Daniel Boon Hotspots

    I wouldn’t do that. Get a thermometer with grate clips. I use an inkbird ibt-4xs These were my side by side temps on a cook today. One probe on left and one on right side of grill, 7 spaces in on the grate, facing outward. Grill was set at 275. The 149 temp reading was the probe inside the meat
  12. jake0531

    Temperature discussion(s)

    I agree! Like I said set my pellet grill to a temp I want but I know it will fluctuate some. My offset I just fill it with charcoal or wood and let it run how it wants to run, and adjust the meat accordingly. I always see these people saying “I do 3-2-1 ribs” or “225” for all meat smoking. All...
  13. jake0531

    Temperature discussion(s)

    In your opinion, what’s considered a minor temp swing? I follow a Pellet grill forum on Facebook and guys are complaining all the time about setting their grill at a certain temp and it running x amount of degrees over or under. I personally think if I set it to a certain temp, I expect it to...
  14. jake0531

    Temperature discussion(s)

    I guess this thread doesn’t have a real point to it, just to get peoples viewpoints on acceptable temperature swings and what is okay, and if not okay, what are you doing to compensate or bring your cooker to an acceptable level. My offset I don’t try to run it below 275-300 just because it...
  15. jake0531

    Temperature discussion(s)

    I’d like to get peoples input on temperature control and swings, primarily with pellet grills and offset smokers I personally run a GMG Daniel Boone, bought new last November, and a char-griller offset that is probably 4 years old. I did my first smokes on the offset, but always wanted a pellet...
  16. jake0531

    Another "which of these smoker is best" thread...lol

    If you’re wanting to stay American made as well, check out smokin brothers. Good quality, most run off a Savannah stoker controller which is very consistent and accurate from my experience, and they are made in Missouri. I have 4 buddies who have them and love them.
  17. jake0531

    Another "which of these smoker is best" thread...lol

    I would personally go with the Yoder. I’m about 60 miles south of where yoders are manufactured in Kansas and for a chance to see them making them. You won’t find a better quality built cooker out there, and I don’t even own a Yoder, I have a GMG (which I’m very pleased with). This is all my...
  18. jake0531

    Issues with indirect

    Are you saying you didn’t see much smoke or what do you mean by didn’t get much smoke?
  19. jake0531

    How long to get offset smoker up to temp?

    If the offset is one of the thin metal ones, then yes, you need a lot of heat to keep a large chamber like that heated. I would’ve used two or maybe even 3 chimneys full of hot coals to start it, and depending on size of your logs and how dry they are depends how long they will take to get going
  20. jake0531

    lumber jack

    Sweet! They went on sale for me locally last weekend and picked up several bags myself!
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