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  1. ostrichsak

    Green mtn wifi issues

    Care to give some more details?
  2. ostrichsak

    Shelf Mod to the Austin XL

    Looks good. I made a suggestion on your YouTube comments that I'll paste here in case anyone else finds your mod through this link since it's an easier adjustment when you're first rounding up parts: Nice mod. My suggestion would be to replace those zinc bolts with a higher grade bolt though...
  3. ostrichsak

    Pizza; use a stone/iron right on the grate????

    Tonight is our weekly Papa Murphy's dinner where I take the heat shields off of my GMG DB WiFi and set the temp to 425 degrees. I then throw a large Papa Murphy's thin crust take n bake pizza directly onto the grates after it gets to temp. 9min and then turn 180deg (it gets hotter at the back...
  4. ostrichsak

    When is it too cold for a pellet smoker??? Or never

    I smoke year-round here in Colorado. I even smoke our weekly Papa Murphy's take n bake pizza at 425 degrees and it has no problem holding the temp. Granted, it takes a little bit longer to get up to temp and chews through more pellets but it works just fine. 225 degrees should be a walk in...
  5. ostrichsak

    Insulated Blanket - When does it make sense?

    FWIW I leave mine on year 'round. Unless the ambient temps are near 225 degrees (probably from a North Korean nuke or some such BS) you'll always use less pellets with it on versus off.
  6. ostrichsak

    Insulated Blanket - When does it make sense?

    Personally, I feel as though they are a must if you are in a colder climate. These things lose a LOT of thermal energy and if you live in a cold & windy climate this is increased exponentially. For most smokers, maintaining 225deg isn't a problem even in these conditions but it comes at the...
  7. ostrichsak

    Good old ribeyes

    Glad you posted yours once they were done because when ours were finished we were so hungry that there was no time for photos. That being said, ribeyes are the best steak & if wasn't for the sale our King Soopers was doing on the NY strips I normally go for bone-in ribeyes. So delicious and...
  8. ostrichsak

    Good old ribeyes

    Forgot to include a pic I took. Just went on 15min ago so it doesn't look like much but when they're done in the smoker the color is incredible.
  9. ostrichsak

    Good old ribeyes

    150deg for about 1.5hrs or a little less and then a quick sear on both sides (using GrillGrates) to get those epic diamond grill marks makes for some of the best steaks you can possibly eat. I have many methods available to me (sous vide, cast iron, flame torch, etc.) but steaks (either ribeye...
  10. ostrichsak

    Help pick the closest thing to an All in One Pellet Smoker

    The OP was pretty clear about wanting AIO and WiFi so I'm not sure why people are trying to offer ideas on anything else. I've got a GMG Daniel Boone which meets the criteria of what you're looking for with a set of Grill Grates added. I've had a few growing pains with mine but the GMG...
  11. ostrichsak

    GMG Daniel Boone ?'s

    Probably the reason what was initially returned? Are you talking about the smoker? It was purchased brand new.
  12. ostrichsak

    GMG Daniel Boone ?'s

    It wasn't a repeat situation and it was definitely my Daniel Boone. It was actually just one time & it was because one of the wires behind the control module got caught up in the cooling fan that's in there. When I called Green Mountain Grills they knew exactly what it was like it wasn't the...
  13. ostrichsak

    GMG Daniel Boone ?'s

    This is the review I fully expected to be posting years later when I got mine. Unfortunately it's not to be. I don't know if I got a lemon or what but I've been reading about lots of people posting about having to replace their controllers and other issues similar to what I'm experiencing so I...
  14. ostrichsak

    GMG Daniel Boone ?'s

    I have to issue a bit of a warning as much as I hate to do this. I had a MES30 for years and loved it. I wanted to upgrade and my wife surprised me a couple of years ago with a GMG DB for my birthday. I've had lots of issues. To be fair, customer service has been good & the build quality...
  15. ostrichsak

    Pellet grill searing.

    I was being facetious. I think your 5% is a bit optimistic even. I had a MES30 for years and cranked off some very tasty 'que w/nary a smoke ring. That being said, I like seeing them not that I use a GMG and I'm definitely a sucker for grill marks. Those dark brown diamonds just do something...
  16. ostrichsak

    Pellet grill searing.

    Grill marks > smoke ring ;)
  17. ostrichsak

    Green Mountain Grills

    FWIW my DB wifi drops from the network regularly & doesn't reconnect. None of my other wireless clients do this & I'm no rookie to networking. They're sent me new controllers for various reasons & every one of them across several firmware versions demonstrates the same behavior. I'm pretty sure...
  18. ostrichsak

    Pork shoulder Gmg pellet smoker

    Again, with pork, you want to be VERY careful about not allowing it to be between 40 degrees and 140 degrees for 4 hours or more.  This is a zone in which dangerous bacteria can grow and allowing it to sit in this zone for prolonged periods could be putting anyone who eats it at risk of getting...
  19. ostrichsak

    Pork shoulder Gmg pellet smoker

    Just be wary of the 40-140-4 rule if you're going to smoke lower than 225deg for several hours.  Might want to add some supplemental smoke if that's what you desire.  Personally, I think that the amount of smoke that my shoulders get at 225deg is just the right amount as I felt sometimes that...
  20. ostrichsak

    Wifey Just Got Me a GMG Daniel Boone WiFi for my Birthday!

    Had a few issues we're still trying to work through but overall I prefer the GMG quite a bit over the MES.  The room and layout alone is worth the price of admission.  Being able to EASILY fit a packer brisket on a the GMG DB is awesome.  There's so many benefits it's hard to list them all here...
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