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I made a shelf right away..it helps for smaller cuts of meat... Can do 1 rack of ribs on top and beans and whatever else on the bottom

This might be a little late but i have used 2 bonless pork shoulders equaling 16.5 lbs and put them side by side in the GMG DC and they cooked great. I did have to swap the shoulders from left to right and right to left as the left side typically runs hotter and i wanted very similar finish times

I have had the gmg davy crocket for awhile now and love it but find when cooking for anyone more than my family of 4 it becomes a juggling act if i am cooking the main protein plus appetizers and any sides all at once. I have been looking at getting a base non wifi jim bowie since they are on...

I have debated on trimming the fire box heat sheild a little so i can move it further over. I did 2 almost identical pork shoulders and i had to swap sides early,as the hotter side was cooking around 250 and would have been done way ahead of schedule.. Its just a hassle to have to move things...

I have a davy crocket and used a fireboard and noticed a significant temp difference also.. Colder on the hopper side. I even adjusted the fire box heat sheild all the way to the right to attempt to level it out. At 225 the temp diff is about 15F and opens up the hotter i run it. It does take...

Lumberjack competition blend has been my go to. For pork and beef. Have not tried it with chicken yet

Just readin around some more and found that since these are boneless i need to cook them at 250F till meat hits 140F within 4 hrs to avoid bacteria... Then i can drop it back down to 225F.. Sound about right? Also since bone is out and they are cut i should twine them which i dont have twine...

Got the fireboard and tested all the probes in a roaring boiling water... All were 208.6 to 210. Im in san diego so within couple hundred ft of elevation. Within a couple degrees from 212... Wondering if a slow boil would yield closer to the 212 where there is not as many bubbles

About 30 to 40 F difference on 225F with diffuser closed

Well got my fireboard in.. Testing it out.. Found out my gmg davy crockett is hotter on the right side by 100 F when the diffuser is set open and set to 450F for pizza.. The flame sheild is all the way to the right also.. Gonna close up diffuser and check at 225F for my smoke and see what the...

Awesome to hear... I will get some q view up once it get it al done