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.
-
Ok, I did it... I'm officially a member of the "Pooper Patrol" now
good luck, and keep us posted! I looked at one last fall and wal mart never clearanced them in my neck of the woods.- radio
- Post #6
- Forum: Pellet Smokers
-
GMG Daniel Boone issue. Anyone experencied this?
I was smoking two butts last weekend and mowing the yard at the same time. The pellet grill ran out of pellets just minutes before I checked on it, but fortunately the butts were done. I refilled the hopper and allowed it to cool down, but wanted to restart it so it would be ready for the next...- radio
- Thread
- Replies: 2
- Forum: Pellet Smokers
-
Bitter taste / creosote... Help!!!
It doesn't take long for that 2 inches to get 1 inch or less with ashes. I would raise the grate in the firebox if at all possible. Mine has a good 4 inches of space so I only clean out the ashes once before every cook. The length of you splits is not as important as diameter. You mentioned...- radio
- Post #17
- Forum: Wood Smokers
-
Trying to get it right
I like to put in a dry cooler pretty much right off the smoker. If time permits, I will take it out to rest and cool on the counter for maybe 30 minutes to an hour before slicing. A really sharp knife minimizes the shreeding. Another very important thing is to slice across the grain of the... -
Bitter taste / creosote... Help!!!
I am with Foamheart on pre heating the splits. I know I have temp swings when adding splits, but I add a split or two and leave open the top FB door, but also open the end door a bit until I see the wood just start to flame, the close both the normal position. I had rather have a minor temp...- radio
- Post #5
- Forum: Wood Smokers
-
Long smoke...
There is a problem somewhere! Presuming a cooking temp of 225°, it should have been done in about 5 hours and no more than 7 hours at the most! I just did two butts at 10 pounds each and they finished in 12 hours cooking at 250° Did you have a probe in it from the start? I would be very...- radio
- Post #3
- Forum: General Discussion
-
Therm TP20
Thanks for the heads up! Just ordered one. I debated the prime day deal and decided to pass as my older Maverick therm still works, but the extra $20 off was more than I could resist- radio
- Post #2
- Forum: Meat Thermometers
-
Pellet grill (Traeger) = less smoke flavor?
Even using a pellet tube in my GMG I have been unhappy with the amount of smokiness in the meats. I have resorted to starting the briskets and butts in my stick burner, then after 3-4 hours moving them to the pellet pooper to finish without babysitting and feeding every 45 minutes to an hour- radio
- Post #9
- Forum: Pellet Smokers
-
Brisket as repayment for a favor
I have tried coffee rubs and wasn't all that impressed. Plain 'ol salt and pepper does it for me, but I love to reserve the liquid for Au Jus and gravies. Plain drippings were not "beefy" enough, so I started adding base and water, then had the idea to add brewed coffee instead of water. Best... -
Brisket as repayment for a favor
Been having some plumbing issues lately that my neighbor volunteered to help me fix. It turned into a nightmare as the more things we fixed, the more problems we found that were largely due to shoddy installation when the house was built. Too many 90 degree elbows, drains with uphill slope... -
GMG Daniel Boon Hotspots
I have the GMG DB also and had a big issue with temp differences initially. I used a dual probe thermometer with probes placed at both ends and moved the diffuser little by little until I found the sweet spot. Once I was confident it was as good as I could get it, I fashioned a gauge of the...- radio
- Post #4
- Forum: Pellet Smokers
-
Brisket Cut
Unless you have brisket experience, a whole packer is the best way to go. Remember the probe test is the most reliable way to tell when they are done. The point will likely probe tender before the flat does, so be patient and don't pull until the probe slides the flat like going in warm... -
Another "which of these smoker is best" thread...lol
No experience with the Rec tec, but a friend owns a Yoder 640 and it is built like a tank compared to other pellet grills I have looked at. I just now googled the RT700 and the YS640 for weight. The Bull weighs 195 pounds VS the Yoder YS640 weight of 335 pounds! That alone would settle it for...- radio
- Post #8
- Forum: Pellet Smokers
-
NEED HELP
my guess is undercooked. I run my stick burners in the 275° range and a 12 pound brisket takes from 12 to 14 hours to finish even at those temps. I have no idea why it probed tender unless the point was extra fatty. I ALWAYS use a thermometer with remote probes to monitor both the cooking...- radio
- Post #2
- Forum: General Discussion
-
Ok Joe offset temperature control issues.
If you can hold a steady temp for 3 1/2 hours, it sounds more like a fire management problem than a smoker problem. Perhaps the charcoal in the basket is ashing over? Are you burning any wood splits at all, or strictly charcoal? On a side note, I can not keep the temps at 225° on my stick...- radio
- Post #2
- Forum: General Discussion
-
-
Chuck tender experiment in the pellet grill. Success!
no worries. interesting to read about different names for cuts, and where they came from -
GMG takes 2 start routines to produce smoke
The only time my GMG DB has trouble igniting is when the burn pot needs cleaning. I use a screwdriver to loosen any caked on ash, then use a shop vac to get all the residue out. Mine is also stored outside under a shelter and I never have an issue with pellets drawing moisture. Check your...- radio
- Post #2
- Forum: Pellet Smokers
-
Chuck tender experiment in the pellet grill. Success!
see the pic I posted above. The mock tender, or chuck tender lies on the outside of the heart of the clod -
Chuck tender experiment in the pellet grill. Success!
Thanks Bear! I have never played with SV, but these are not an inherently tender piece of meat no matter the "tender" in the name. Medium rare might work well, but over that and they become tough. They make excellent pot roasts, jerky, beef stew, and of course smoked like a brisket to probe...
