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Electric smoker and gas grill or pellet smoker?
I have a GMG Daniel Boone. Love the smoke flavor, not overpowering. I can grill anything on it as well. For char marks, invest in a set of grill grates, it’ll change your life for grilling, all in one unit- jake0531
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Boston Butt stall...
Wrapping will steam it cause the moisture can’t escape. As long as you’re using foil -
Boston Butt stall...
I’d wrap. For future reference too, pork shoulders can take a lot of heat. I run mine at 275-300, usually 8-9lb average and usually takes between 6-8 hours, no wrap. -
Please recommend a pellet pooper in the $500 range.
I bought my Green Mountain Grill Daniel Boone during Black Friday last year for $400. They came out with a prime version earlier this year. The one I have is now called a Daniel Boone choice. It’s $500 right now. I haven’t looked back since getting it. Its truly been a set and forget. I used it...- jake0531
- Post #4
- Forum: Pellet Smokers
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Trying to decide
The perfect amount of fat to lean ratio. I’ve never been much on filets, more of a ribeye man, a nice ratio. -
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Trying to decide
doing ribs today, running a side by side comparison of Kosmos dirty bird rub vs killer hogs hot and the bbq rub. Cant decide which rack looks better -
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Jerk pork! First go round
Overall a great recipe. The heat level wasn’t over the top but a nice sweet/spice tang mix on the sauce. Next time I’ll simmer my sauce mixture a little longer to reduce it down more. It was more of a runny mixture than what I would’ve liked. -
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Jerk pork! First go round
First two chunks are done. The other is the biggest and is obviously taking longer -
Jerk pork! First go round
Hour 3 got them in foil and probes put in. Should take around an hour -
Where can I get the best price on LumberJack Pellets?
Atwood’s has them for $8.99 regular price and always on sale for 4.99-6.99- jake0531
- Post #6
- Forum: Pellet Smokers
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Jerk pork! First go round
For anybody thinking about getting a Green Mountain Grill, I love mine. I have a Daniel Boone, non WiFi. I don’t get too involved with the grilling side of it, I use it for mostly smoking. I’ll do chicken at 375-400 but that’s mostly as high as I’ll go temp wise. I get great smoke flavor... -
Jerk pork! First go round
First hour flip. This picture was before I flipped, but the backsides have great coloring so far -
Jerk pork! First go round
I have been reading up on the walkers wood. Seems to be a crowd favorite -
Jerk pork! First go round
If you’re familiar with Buffalo Wild Wings Caribbean jerk wing sauce, this is exactly what the rub smells like. -
Jerk pork! First go round
And we’re off! 275 pit temp with lumberjack timberline pellets, (maple, oak, hickory blend) I used these on some chicken last weekend and they had great, light flavor. I’ll be flipping the chunks every hour for even color. After I get the color I want, I’ll throw them in foil til the right...
