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  1. jcjack

    Looked at the Green Mountain Grills today.

    Sorry to hear TG. Sucks that you are going thru this. Were you able to get the wifi connected?
  2. jcjack

    Looked at the Green Mountain Grills today.

    Ok. Then sounds like a software update is needed. Good luck with the reset!
  3. jcjack

    Looked at the Green Mountain Grills today.

    TG - didn't realize you were still having Wifi issues. Silly question but did you install the antenna that screws into the control board? If so, I agree that turning the grill off and reloading the app to your smartphone seem appropriate next steps. You can also check the version of software...
  4. jcjack

    Looked at the Green Mountain Grills today.

    TG - I've seen posts indicate that every grill seems to have its quirks.  RecTecs (which I strongly considered) have a problem with a bent mount internal to the smoker on some units leaving the racks teetering on the heat deflectors.  RecTec's cure?  Get a hammer and pound the bracket into the...
  5. jcjack

    Looked at the Green Mountain Grills today.

    So I updated the software to v6.4 (prototype) from the stock v6.0.  My grill had been running as much as 50F hotter than set temperatures at the higher end (350F set - actual temps 400F mid grill).  So after checking with GMG-CS, I updated the software.  I had a choice of v6.3 (most up-to-date...
  6. jcjack

    Looked at the Green Mountain Grills today.

    What mowin' said.  If you like a bit more on the rare side of medium-rare, try 135.  You can always cook more, you can't cook less! BTW - GMG CS got back to me.  Seems I'm running old software on my WiFi enabled version.  I updated to the latest version (prototype v6.4).  Going to try that. ...
  7. jcjack

    Looked at the Green Mountain Grills today.

    Tikigriller - try not to get too discouraged.  Part of this is learning the grill - at least that's what I'm telling myself!  Across the grill, when I first started it, I was getting less than 12F from left, center, right sides of the grill.  I can live with that variation across the surface. ...
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    • jcjack
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  10. jcjack

    Looked at the Green Mountain Grills today.

    With the GMG-DB cooled off, I took it apart to check the heat disperser.  When set in a centered position, the V-shaped underside diverts the majority of the heat the right - no wonder there was large temperature disparity!  I slid it to the right so that the center of the V was biased in that...
  11. jcjack

    Looked at the Green Mountain Grills today.

    Did ribs yesterday.  Had them at 180F for about an hour, then up to 230F.  I had trouble with temperature variation between the right and left side.  I've had it before, but this seemed way off.  I played with the heat shield and slide it a bit to the right.  Obviously not enough because towards...
  12. jcjack

    Looked at the Green Mountain Grills today.

    Same as mowin.  Wrapped foil on the grease trays.  Also on temperature, I noticed that with my Maverick 732 the grill is spot on at about 150F/165F.  Once the temperature goes higher (250F), the GMG-DB is about 25F to 50F high.  Worse as I go higher!  With the Maverick, I can adjust...
  13. jcjack

    Looked at the Green Mountain Grills today.

    Invest in a good digital thermometer. I use the Maverick for both grill temperature and food temperature. Way more accurate. I have had good results with chicken, pork shoulders, and brisket. For the salmon, it was pretty foolproof. Forgot the "corporate" recipes. About the only value from...
  14. jcjack

    Looked at the Green Mountain Grills today.

    Don't feel bad - its all a learning curve.  Did smoked salmon tonight.  Used a recipe that had me dry brining overnight with brown sugar and salt, then rinsing, air drying, then smoking.  Turned out mostly well, but a tad on the salty side.  The recipe is better for smoked salmon as an appetizer...
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  16. jcjack

    Looked at the Green Mountain Grills today.

    Make sure the temp probe is in the thickest part of the breast and not exposed to any air or hitting bone. Both will throw off the temp. If all is good there, it should slow down in temp rise as you get to the 165 mark.
  17. jcjack

    Looked at the Green Mountain Grills today.

    Funny - my wifi range is pretty good. Router is in the family room. Back door from the FR to the deck and the GMG is there. Good signal all around. Good luck with the bird!!
  18. jcjack

    Looked at the Green Mountain Grills today.

    Yes. Thickest part. Avoid hitting the bone.
  19. jcjack

    Looked at the Green Mountain Grills today.

    For the rub? I have always just coated the surface on the skin. If you can get between skin and meat, I'd be interested to hear how that works out for you. No worries on questions. Happy to help.
  20. jcjack

    Looked at the Green Mountain Grills today.

    Brining consists of soaking the bird overnight in a salt and water solution. You want enough water to cover the bird. Use about 1/4 cup kosher salt two every 4 cups of water. You can also add brown sugar, orange or lemon slices, rosemary, or any other spice you'd like in the brine. When you...
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