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re: I'm picking up my Green Mountain Grill on Saturday
Posted on 2/21/20 at 4:52 pm to Chucktown_Badger
Posted on 2/21/20 at 4:52 pm to Chucktown_Badger
Absolutely my thinking. I don’t mind paying for versatility and I love the idea of being able to enter the smoking world with worrying about temperature control.
1
Posted on 2/21/20 at 7:36 pm to SwampBooty
Oh, and you can get the pizza oven attachment, like I did and do wood fired pizza at about 800 degrees, but holy frick is that hot. I royally screwed up the first attempt but will give it another shot soon.
Posted on 2/21/20 at 9:20 pm to Chucktown_Badger
quote:
Just bumping this thread to support your point on their customer service.
Man...mine has BEEN out of warranty. And a couple months ago I called the support line to order another caster because one of mine somehow got a flat spot on it and when you rolled the pit it was loud and annoying.
Told the guy the problem, he took my information and said your wheel will be there in 2 days...unless you need it over-nighted...I can do that too. They not only sent a wheel, they sent the fkn leg it attaches to too!
Posted on 2/22/20 at 10:10 am to GeauxTigers0107
Here's how the pork butt came out last night. Delicious. Anyone who says you can't get a smoke ring with a pellet smoker is lying.
Posted on 2/22/20 at 10:24 am to Chucktown_Badger
Yep from this week .. look in particular at the bottom right
Posted on 2/25/20 at 7:24 pm to t00f
Picked up the woodwind 24 SG today. Got the griddle top. Looking forward to reverse searing some nice ribeyes. What other tips you guys have? I noticed a lot of people online using the high/low smoke setting then wrapping and kicking the grill up to 275 or so, for tenderness, anyone try this with decent results? How was smoke/bark?
Posted on 2/25/20 at 8:38 pm to GeauxTigers0107
quote:
The higher the temp setting on a pellet, the less smoke you get. It would actually be better to do 215 for the first 30 minutes then bump to 350 the last 30 if crispy skin is what you're after.
I throw em on at 220º till internal gets to around 100º then crank it up to 350º till done and they come out perfect.
Meat stops taking smoke flavor after it heats up.
Posted on 2/28/20 at 12:43 pm to cave canem
Or, get a smoke tube for 15 bucks if you're that worried about the smoke. I've never had an issue with it so mine goes unused.
Posted on 4/4/20 at 11:36 pm to Chucktown_Badger
2nd attempt with the pizza oven attachment tonight. Kinda fricked up the first one because the stone was almost 900 degrees. This is the third pizza, which was excellent. Stone was around 700.
Posted on 4/17/20 at 12:28 pm to Chucktown_Badger
Green Mountain service story...
Following the wood fired pizza evening, my igniter was out. So I emailed them yesterday at maybe 3pm. They responded by 4, and by 5 they had confirmed that a new igniter was going in the mail today, and also linked me to a YouTube video on how to still use the smoker with a non functioning igniter.
Apparently my smoker is still under warranty...and I bought the damn thing in January of 2018. I've never seen customer service that was more responsive than GMG (and they're US based).
Following the wood fired pizza evening, my igniter was out. So I emailed them yesterday at maybe 3pm. They responded by 4, and by 5 they had confirmed that a new igniter was going in the mail today, and also linked me to a YouTube video on how to still use the smoker with a non functioning igniter.
Apparently my smoker is still under warranty...and I bought the damn thing in January of 2018. I've never seen customer service that was more responsive than GMG (and they're US based).
This post was edited on 4/17/20 at 12:29 pm
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