GMG Daniel Boone

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1022addict

Newbie
Original poster
Nov 16, 2016
24
20
Kansas
New to the forum looking for some advice. Been searching and reading reviews. I desperately need a pellet smoker. Or I think I do. My wife isn't convinced of the need. But anyway that's another story.

Been smoking for a while now with propane and wood chips. I'm not happy with the results. I recently bought a smoke tube to add smoke flavor still not happy. I like the tube for cheese.

Looking at the GMG Daniel Boone and hope they have a Black Friday sale. I would like to hear from pellet users. Will this unit take the place of my grill and smoker and are owners of the GMG happy. How is the smoke flavor from pellets ?
Do the brands of pellets make a difference. I have used Trager cherry and Lumberjack competition blend for cold smoking cheese. Couldn't tell any difference in the two on the cheese.

Main purpose will be for smoking and grilling.

Looking for advice before I drop 6 or 7 hundred on something that I will be unhappy with.

Thanks.
 
I've owned the GMG Daniel Boone for several months now. I like the set and forget aspect, plus you can go up to 500 degrees which helps crisp the skin on poultry. But on it's own I have found very little smoke flavor. And from what I have read, that is most pellet smokers/grills. The pellets are the heat source, so they do not spend a lot of time smoldering (producing smoke). I have a couple of after market smoke generators and am still working on getting more smoke flavor.

I think once you get  past 300 degrees or so, then it just becomes a pellet fired oven. Which is OK, because it has produced delicious food for me and the Mrs. But I do find the minimal smoke flavor to be disappointing.
 
As has been stated above, pellet cookers don't really excel at punching out tons of smoke flavor, which sometimes ain't a bad thing. We use a Yoder YS640 and have found that more smoke is desirable on many meats than this cooker produces when simply set to a higher cooking temp (265°F-320°F), but there is a work-around: set it for about 175°F for a few hours, and then kick it up for the "real" cook.

 At relatively low temps, the pellets produce much more smoke. It has had quite a dramatic effect on the flavor and can add enough smoke for most anyone eating our product.

 We are happy with the system.
 
This is unofficial so I haven't verified this information; taken from another pellet smoker web forum:

"Just saw an ad on Craigslist from a dealer in Wichita with 2016 Black Friday prices.

Daniel Boone $499
Daniel Boone WiFi $584
Jim Bowie $624
Jim Bowie WiFi $749
Davey Crockett WiFi $299"

That being said I recently purchased the Jim Bowie non-wifi. Smoker had a major meltdown after owning only for approximately 30 days. Finally received the correct parts today after being down for a week. Unit seems to be running smoothly but I haven't smoked anything on it with the new parts installed. Going for 3 racks of ribs tomorrow to see if this thing holds up. GMG felt real bad throwing in the wi-fi option for free.

You can read my review of the JB on this site. Overall, I am unhappy with the product and will sell it once I have confirmed it will run properly. I'd see what other sales are out there.  
 
I appreciate all the comments. I'm 120 miles from Wichita it might be worth a trip to save the money.
 
I have a Daniel Boone that I purchased about 3 months ago and I really love it.  It does take some getting use to.  What I have found is if you smoke something at 225-to 275 for2-3 hours, you get ample smoke, but higher temps you don't.  I just bought the 12" Amazen square tube from amazon and it gives me all the smoke I want and then some.  I cold smoked sausage links yesterday for 4 hours using the tube only and they turned out great..  I cooked 4 chicken halves this past sunday and did not use the amazen pellet smoker because it would have been too much smoke,  I cooked the chicken halves at 275 for 2 hours with hickory pellets and the internal temp was 180, just what I wanted and the smoke flavor was perfect.  I used the Amazen smoke tube on a Filet Minon  smoking it at 180  for one hour, taking it off the grill and turning it up to 500 to finish it off and it was perfect.  Left the tube in also just to see if 500 dgs would damage it and it did not warp or do any damage to it.  I really like the GMG, especially the wifi part as I sit in my easy chair in the living room watch TV and moniter the grill temp as  well as the meat temp and can change both with my ipad or phone without going out to the grill.  Works great for me. but I am still learing.  Have not used my Weber Genises grill at all since I got the GMG. I just heat it up to 500 for steaks, burgers pork chops and such and use the lower setting for my smoke items.

Rex
 
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