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Started By
Message
I'm picking up my Green Mountain Grill on Saturday
Posted on 12/12/19 at 1:07 pm
Posted on 12/12/19 at 1:07 pm
What should be the first thing that I smoke this weekend?
5
Posted on 12/12/19 at 1:52 pm to Large Farva
Spatchcock chicken.
Posted on 12/12/19 at 3:32 pm to Large Farva
Nice! Chicken tastes great but getting the skin right is tough. I'd vote pork butt.
Posted on 12/12/19 at 3:54 pm to Large Farva
quote:
pork butt.
Posted on 12/12/19 at 4:31 pm to SmokedBrisket2018
I was leaning towards a butt. Easy, cheap, forgiving piece of meat for my first smoke with a pellet smoker. I want to smoke a few different things before I do a brisket.
Posted on 12/12/19 at 6:48 pm to Large Farva
Chicken easy as hell on a GMG. I wouldn't be afraid to do anything it's super easy.
Posted on 12/12/19 at 7:35 pm to LEASTBAY
Spatchcock then dry rub?
Posted on 12/13/19 at 4:53 am to Large Farva
quote:
Spatchcock then dry rub?
If you have time, dry brine.
Chicken is easy. Cook it at 325-350 til done and it will taste smoky with crisp skin.
A good way to break it in and play with it.
Posted on 12/13/19 at 8:10 am to Jax-Tiger
Forgive me, dry brine?
Posted on 12/13/19 at 8:25 am to Large Farva
quote:
Easy, cheap, forgiving piece of meat
Exactly. Barely any prep, and taste awesome. Will allow you to get used to the machine and tinker with it.
Posted on 12/13/19 at 9:18 am to Large Farva
quote:
Forgive me, dry brine?
Rub salt on the meat and let it sit, uncovered, in your fridge overnight.
quote:
The salt draws out the meat juices through osmosis. Next, the salt dissolves into the juices, essentially turning into a “natural” brine even though there isn’t any added liquid. And finally, this brine is reabsorbed into the meat and starts breaking down tough muscle proteins, resulting in juicy, tender, seasoned meat.
Posted on 12/13/19 at 9:49 am to Jax-Tiger
quote:
Cook it at 325-350
Do that and it will hardly have any smoke flavor at all. I know. I own one. Get an A-Maze-N smoke tray. Thank me later.
Congrats Farva. Which model you getting?
And pork butt.
This post was edited on 12/13/19 at 9:51 am
Posted on 12/13/19 at 10:00 am to GeauxTigers0107
I got the Jim Bowie without WiFi. I figured larger surface area. >>>> WiFi on smaller surface area.
The Daniel Boone with WiFi was $100 more than the Jim Bowie no WiFi.
The Daniel Boone with WiFi was $100 more than the Jim Bowie no WiFi.
This post was edited on 12/13/19 at 10:01 am
Posted on 12/13/19 at 10:05 am to Large Farva
Perfect. I have the JB w/ wifi but never use it (the wifi). Also added the stainless lid. I've had mine for two years now. Need any advice, hit me up. Be glad to help.
Posted on 12/13/19 at 10:07 am to GeauxTigers0107
Thanks man I appreciate it. Did you find any hot spots on yours? Texas or gold pellets?
Posted on 12/13/19 at 10:58 am to GeauxTigers0107
Chicken picks up smoke flavor pretty quick. I've never had a problem with chicken not having any smoke flavor at that temperature. I prefer 325 or so, because it cooks quick and the skin is crispier. I don't use a pellet grill, though. That is probably in the near future.
This post was edited on 12/13/19 at 11:00 am
Posted on 12/13/19 at 11:00 am to GeauxTigers0107
Does GMG not give the smoke flavor? Is that why you say to purchase one of those tubes?
Posted on 12/13/19 at 11:07 am to Large Farva
quote:
Does GMG not give the smoke flavor? Is that why you say to purchase one of those tubes?
That has been a point of contention on this board - that some pellet smokers give a much more subtle smoke flavor than a traditional smoker. I think it depends on how much smoke flavor you want. Some people have bought the tubes and never use them because they are happy with the smoke flavor without the tube. Others want a stronger smoke flavor and that's what the tubes are for.
All that information above is what I have gleaned from threads on this board. I think it's personal preference.
Posted on 12/13/19 at 6:14 pm to Large Farva
quote:
Thanks man I appreciate it. Did you find any hot spots on yours?
This is why I'd be leery of chicken for a first smoke. Different thicknesses and type of meat and you kinda want to know where your hot spots are so you can place the bird accordingly. If you can, during the smoke move a bbq probe around to see if you have even temps.
This post was edited on 12/13/19 at 6:15 pm
Posted on 12/13/19 at 9:46 pm to Large Farva
quote:
Did you find any hot spots on yours?
Yeah mine is hottest on the far right. When you get yours, after you go through the initial burn-in, get a can of 10 biscuits. Evenly space them over the whole grate. Let them cook for 8-10 minutes then turn them over and see which ones are the most cooked. That'll tell you where your hot spots are.
quote:
Texas or gold pellets?
I buy the B&B pellets at Academy. I'm a fan of post oak.
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