You adding any moisture in the offset? That may help.
Not in the offset box. I put a couple of foil pans filled with apple juice inside the main compartment under the grates where the ribs are cooking.
You adding any moisture in the offset? That may help.
Made 4 pork shoulders several times on my GMG Daniel Boone. With the WiFi option, I was monitoring and adjusting the temp while out at a bar. That is freaking awesome.
I did a 17 lb brisket this past winter during a snow storm with the thermal blanket on. Started about 8 pm and set my alarm for 2 am. Just reach over and raised the temp up via the GMG app and went back to sleep. Like the ability to check the IT temp via the app also. I have started using profiles more also. GMG WiFi is pretty damn nice!!
Nice! Using the pizza oven attachment thing?Stuffed crust pizza tonight on my GMG
Kind of curious how much more pellets you used in the winter vs summer? Debated getting one of those blankets, but the cost seemed just a bit high to me? What I did last winter was made a big Brisket/Pork Shoulder in early fall and then froze what we didn't eat and sampled over the winter.
Nice! Using the pizza oven attachment thing?
Buy 00 flour.No, we just use a pizza stone on top of the grill grates @450. I could see getting the pizza attachment some day. But we already had the pizza stone. So we have been trying different crust recipes with our current setup.
Add Grill Grates on top of the cooking rack. They hold heat and have more surface area. You get a better sear.Got a really good deal on an entry level Traeger at Hy-Vee. The manager gave an additional deep discount on top of the good price.
We've had good luck with chicken
Burger....searing was an issue. The burger was hella juicy, but I need to experiment more with the sear
My wife asked me once if I should pressure wash the inside of the WSM and she got a nasty, nasty look from me.Dang that's a lot of brisko. Looks amazing. Grill looks like it's been used for some time, good flavors coming out of that thing.
Agree about watching the salt. I use half the recommended amount when I brine. I also squeeze half a dozen of oranges and lemons into the brine and throw in the rind and pulp. The citric acid also acts as a tenderizer. I lube up the bird with olive oil, it crisps the skin.If you brine, look as see if the label says anything about have any % of a solution of salt, spices added. This could lead to a salty tasting turkey. I will take apple slice and slide them under the skin and add onions, garlic, apples and even oranges in the body cavity. Another thing to try is to pour hot water over it prior to cooking as this will help get the skin crisper. Something I have picked up on doing chicken.
Thinking about doing a trial run for thanksgiving and smoking a turkey, anyone had any experience?
Tentatively planning on following this outline as far as brine, time and temp: