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Anyone here own a Green Mountain pellet grill?
A GMG is a smoker sooooooooo..... Go buy a weber and some briquettes.- trevorh
- Post #102
- Forum: Wood Smokers
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Turkey on the GMG
I follow the GMG recipe for turkey's EXACTLY. Best turkey ever... Some will say it's out of the norm....I say BS. GO DUCKS! -
Anyone here own a Green Mountain pellet grill?
I haven't done a steak on my GMG, but speaking with those who have, its at it's highest temp....500. I do steaks on charcoal. I also do tenderloins whole....I'm not sure if you are talking about slicing a tenderloin and then grilling it? I've never seen that... IF I did a steak on my gmg, I...- trevorh
- Post #98
- Forum: Wood Smokers
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Pulled Pork questions
Yeah just get the 9lb average Boston butt with the blade in. I rub the night before with mustard as a base. That's up to you. Some do the mustard. Some don't. I make my own rub. Bottom line the roast is done when the blade pulls free. I use a thermometer and take it to 200-205. I also foil and... -
Anyone here own a Green Mountain pellet grill?
I don't have the wifi model but I've never experienced that issue. If it's new, it might be because the fire box hasn't debeloped a fuel base yet. I've had the issue slightly after cleaning the burner box out.- trevorh
- Post #88
- Forum: Wood Smokers
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Fix or Return Traeger?
I'm thinking about selling mine. They're making a new model which comes with, or give the opportunity, to download an app that will give the opportunity to control the smoker, set temp programs, and save prior cooking profiles. Sounds tech! Not really tecky personally but sounds great. There's...- trevorh
- Post #7
- Forum: Pellet Smokers
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Fix or Return Traeger?
Take that trash can back and go buy a GMG. It's not USA made, but I've had mine for over a year with no issues. GMGs work awesome for a little more $$$. Good luck.- trevorh
- Post #5
- Forum: Pellet Smokers
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Wild Hog Leg
Yeah in Calif you can shoot hogs of either sex with manner of legal take (rifle bow knife or dog) all year round if you have a tag. 24 bucks. Not bad. Good way for depleted F&G dept to make a little moola. Happy smokin! -
Wild Hog Leg
So I took it to 203 and peeked under the foil. Moving the thermo, it seemed a bit tight still. So I took it to 205 and then shut off the smoker (GMG Pellet). I let it sit while I dressed some coleslaw and boiled some corn which took about 30 minutes or so. I then drained the juice and threw on... -
Wild Hog Leg
I pulled it from the smoker at 170 IT. Panned it. Foiled it after adding juice-cider (50/50) mix. Shoved it back on till 205. Here the pre Pan look. -
Wild Hog Leg
- trevorh
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Wild Hog Leg
We killed a wild hog yesterday on the hunt club so I'm going to smoke a whole leg. It was about 93 pounds hanging and I figure this leg weights at least ten pounds or more. I couldnt find my injector so I just rubbed it down and threw it on at 225. I'll do it the same as a butt shoulder. -
Chuck Roast with Q view
They come out really good. The texture varies. Some of it can be really moist like brisket point and some of it can be a little bit more dense like brisket flat. I pulled this Chucky at 204°. It wouldn't pull. So, I know that internal temperature can vary when considering doneness, but next time... -
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Brisket
I'm going to do a 8.5 pounder this weekend. 1.5 hours approx smoke per pound at 225. The only thing I'm hung up on is to foil or not to foil. Most other larger cuts I foil, and pan, at around 165. These are things as chuck roast, pork shoulder, beef shorties ect. What say you!!!! -
Chuck Roast with Q view
So I pulled the bare roast from the rack at around 165 IT. I panned it and added beef stock and some more Worchestershire sauce. Foiled and stuck the probe in. It's 196 here in this pic. I'll pull it at 203 and let it rest for about an hour.
