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  1. lamrith

    GMGDaniel Boone WI-FI

    Yeah I question that too.  Honestly GMG and Neil specifically is one of the best customer support guys I have seen in a long time.  They go out of their way to make it right. What exactly was the problem with your unit and how old is it?  I have a DBWifi that had low wifi signal and they...
  2. lamrith

    1st fatty ever, 1st thing in the morning..

    I actually did that overnight in fridge but didn't trust it on bare grates.
  3. 1st fatty ever, 1st thing in the morning..

    1st fatty ever, 1st thing in the morning..

    • lamrith
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  4. lamrith

    1st fatty ever, 1st thing in the morning..

    All these posts with fatty's had my mouth watering so I had to give it a shot. Jimmy Dean Maple sausage Hashbrowns 3 Eggs 1 package Bacon (Don't use the oscar meyer I did) Grated Sharp Cheddar I used the gallon bag trick as shown by others. Cooked the hashbrowns just till they started to...
  5. 20141025_093832_zps3cdf56d3.JPG

    20141025_093832_zps3cdf56d3.JPG

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  6. 20141025_093103_zpsc5354a25.JPG

    20141025_093103_zpsc5354a25.JPG

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  7. 20141025_093030_zps5fb78ce5.JPG

    20141025_093030_zps5fb78ce5.JPG

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  8. 20141024_215500_zps58b4ca0d.jpg

    20141024_215500_zps58b4ca0d.jpg

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  9. lamrith

    Freeze Boston Butt

    Why not do both? Take full advantage of that smoke you make if you run smoker.. Once shredded it is easy to vac seal and freeze. Great for fast, to lazy to cook meals. You could also cube up the second but 1/2way thru and make burnt ends, they never last long enough to freeze..
  10. lamrith

    Smoking my first turkey for Thanksgiving.

    Looks great! But now I have questions! I plan to try and smoke a turkey in Nov. Did you get much smoke flavor at that high temp? What smoker do you have? Can you share what you did on that stuffing fatty?
  11. lamrith

    GMG Daniel Boone

    Sounds like typical temp maintenance. 35* is not much of a swing. You can see in the graph that they shoot over then settle back. They are not a slow feed, they add fuel and stop, the added fuel spikes the temp. Adding the wind shields may help stabilize.
  12. lamrith

    Placement of Heat sheilds on green mountain

    I got the same suggestion as Tex, do not use them.  I have tried it both ways and what I have found is that the temp swings are a bit wider with the shields out, but I also get a slightly higher max temp and the grill comes up to temp faster. I am currently running without them.
  13. lamrith

    GMG Daniel Boone

    That is definitely not the norm for a gmg.  They are quie good at holding temp.  There will always be temp swings, every pellet grill and oven does that, but the GMG has less that other brand normally.  They are either feeding pellets or not basically, but hte graph should look like this..  This...
  14. lamrith

    2 Pork Butts on the Smokin'-It#3

    I use pans to, but that is because I do foil for 170-205* . It keeps juicier and my family does not like a hard bark.. Those look great!
  15. lamrith

    GMGDaniel Boone WI-FI

    Huh, interesting, do you know who you spoke with @ gmg that said this? That seems very odd to do that 2 mos after release.  I know some have had issue (myself included) with the stock "green man" antenna having terrible range.  I get about 30-40ft inside my house and lose signal.  Maybe they...
  16. lamrith

    My 1st brisket, what went wrong?

    Thanks guys!!! I will maybe try a straight 225* cook next time and see how it goes. The pan with broth was to keep/add moisture in that final stage.  I do that with my ribs and they come out awesome, and I saw numerous recipes to do it with brisket as well. By cooler I meant a typical small...
  17. lamrith

    My 1st brisket, what went wrong?

    Just that picture posted.  Not sure how it could need more cook time?  1st cook I went to full 205*.  Tenderness was there and quite good, but it was dry, dry I have always heard is overcooked, cooking longer would only make it more dry?
  18. lamrith

    My 1st brisket, what went wrong?

    Yeah next time I will only do 180* for probably 2hrs, just to make sure the GMG puts out some solid smoke, then up to 225*.  Foil @ 8hrs or 170* whatever comes 1st.  Then toothpick test starting @ 185* every 30min.. Good news it I put the 1/2 flat I had left in a pan with broth today and put in...
  19. lamrith

    My 1st brisket, what went wrong?

    Thanks David! Yes it is a reason to do it again, if it had been a complete bomb I might not want to do it again.  I will say it was not TERRIBLE by any means, the flavor beyond rub was good, and even dry it was pretty tender, just not quite easy fork cut tender after slicing. The rub was a...
  20. My 1st brisket, what went wrong?

    My 1st brisket, what went wrong?

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