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Pellet grills

Cyfan4good said:
Sportsman's Warehouse in Ankeny has Green Mountain. I have the Daniel Boone and love it.
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Bought the Daniel Boone WiFi in Jan, just haven't had the time or weather to assemble yet. I've always used gas grills, so hope this isn't too big of an adjustment.

I was told to get the insulation blanket to help with cold weather use. I will also buy the protective cover.

Any advice you have with this? Do the different pellet flavors really make much difference? Any certain recipes to follow? Thanks!
 
HardcoreClone said:
Any advice you have with this? Do the different pellet flavors really make much difference? Any certain recipes to follow? Thanks!
Click to expand...
I think woods definitely matter. Pork, chicken stick to apple or cherry. Beef I use pecan or hickory. If I make jerky I’ll use mesquite.
 
HardcoreClone said:
Bought the Daniel Boone WiFi in Jan, just haven't had the time or weather to assemble yet. I've always used gas grills, so hope this isn't too big of an adjustment.

I was told to get the insulation blanket to help with cold weather use. I will also buy the protective cover.

Any advice you have with this? Do the different pellet flavors really make much difference? Any certain recipes to follow? Thanks!
Click to expand...

Before I got the GMG I had a Weber gas grill and Weber smoker. We moved and I upgraded my gas grill then replaced the Weber smoker with the GMG. Since then I've hardly used my new Weber gas grill. I'm actually thinking about selling it. Didn't think I'd ever consider that. It does sear steaks better but I've learned to reverse sear on the GMG and the steaks are as good if not better with the smoke at the beginning of cooking than searing first then slowing the cooking on a gas grill in my opinion.

You'll like the WiFi. I can keep an eye on the meat temp from my recliner and adjust the grill temp too if needed. I do have the blanket and can cook outside all winter when I choose to. Worked great today in the 20s on the Easter ham.

I keep mine in the garage so do not have a cover.

I have not noticed much difference with the different pellet flavors because all the pellet flavors are a blend with hardwood. There won't be as much flavor difference with the pellet grill as you'd have with an offset or other type chunk/log type smoker but the pellet grill is much more convenient to use and I have not screwed anything up yet. It just does a great job of cooking. From everything I've read, slow cooking meats is healthier for you than high heat grilling too.

Even though I have a GMG I get most of my recipes from Traeger's website because they have so many posted there with pictures and easy to follow directions.

Hope this helps. Good luck.
 
I have a Green Mountain Daniel Boone model. I love it. I've smoked everything from Boston Butts for pulled pork, to racks of ribs, to chicken, to whole turkeys. Wouldn't go back to an electric smoker, if you paid me.
 
Another Green Mountain Daniel Boone owner here. Love the WiFi. I have the thermal blanket and I smoke year round. Another big plus is they have the best customer service in the world! They also have a great cover for it also. Pellets are fairly easy to come by. I will use either Smoke Ring or LumberJack.

It depends on the budget you have also. Some are pretty pricey when compared to a Green Mountain or Traeger. I even added a second shelf on mine to do larger cooks. Just did some cured pork loin that turned into Canadian Bacon along with a couple racks of St. Louis style ribs and did six pork butts with a picture of three of them below.

Capture23.JPG Capture.JPG
 
Cyfan4good said:
Sportsman's Warehouse in Ankeny has Green Mountain. I have the Daniel Boone and love it.
Click to expand...

They also have Traegers too if you wanted to look at a little side by side comparison.

I have a pretty old Traeger and still love it to death, but it was my first and only experience smoking (besides on families Trager's) so I can't give any comparisons.
 
Weren't we going to do a mass pellet order from one of these threads? I'm trying to find it again to bump as I'd like to get in on this, as well as my brother in law, but too lazy to find it.
 
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Cyfan4good said:
Before I got the GMG I had a Weber gas grill and Weber smoker. We moved and I upgraded my gas grill then replaced the Weber smoker with the GMG. Since then I've hardly used my new Weber gas grill. I'm actually thinking about selling it. Didn't think I'd ever consider that. It does sear steaks better but I've learned to reverse sear on the GMG and the steaks are as good if not better with the smoke at the beginning of cooking than searing first then slowing the cooking on a gas grill in my opinion.

You'll like the WiFi. I can keep an eye on the meat temp from my recliner and adjust the grill temp too if needed. I do have the blanket and can cook outside all winter when I choose to. Worked great today in the 20s on the Easter ham.

I keep mine in the garage so do not have a cover.

I have not noticed much difference with the different pellet flavors because all the pellet flavors are a blend with hardwood. There won't be as much flavor difference with the pellet grill as you'd have with an offset or other type chunk/log type smoker but the pellet grill is much more convenient to use and I have not screwed anything up yet. It just does a great job of cooking. From everything I've read, slow cooking meats is healthier for you than high heat grilling too.

Even though I have a GMG I get most of my recipes from Traeger's website because they have so many posted there with pictures and easy to follow directions.

Hope this helps. Good luck.
Click to expand...

Can you grill in the garage with the door open. Or does the smoke fill up the garage? Or do you roll it into the driveway?

Went to TNT landscapes and was really impressed with the green mountain. For the price that seems like the best option I have found so far. The wife really like the idea of the pizza oven insert.
 
The first 10-15 minutes after you start it up would probably have the neighbors calling the fire department!! A ton of smoke at start up usually after that just you will get the slight blue smoke out of it. Yeah you can do it in a garage with the door open but I would have a fan get the rid of the smoke.

Pellet grills do work great on steaks. Takes a little longer but they turn out super tender. I will usually star the the smoker at around 250 get them to an internal temp of 130-140 and then crank the the temp up to 500 and do the reverse sear on them. Tender and a lot of flavor!!
 
josh4cy said:
Can you grill in the garage with the door open. Or does the smoke fill up the garage? Or do you roll it into the driveway?

Went to TNT landscapes and was really impressed with the green mountain. For the price that seems like the best option I have found so far. The wife really like the idea of the pizza oven insert.
Click to expand...

I roll mine just outside the garage enough to get the smoke blowing away from the garage. Most of the smoke is right after you start the grill. Once it gets up to temperature there's not as much smoke but I still leave it outside.
I'll have to check out the pizza oven. Haven't seen that yet.
 
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josh4cy said:
Just got my new Green Mountain Daniel Boone!
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Nice!! The lid handle looks a little beefier than what is on mine. You will enjoy the WiFi option and server mode. Is there a handle on the side of the pellet hopper? Enjoy it. It is a nice unit!!

www.pelletfan.com is a good site to learn more also. Lots of good info.
 
Big Green Egg:
Cold smoked 5 lbs of cheese today
Ribeyes at 600 degrees last Sunday
18 lbs of pulled pork for 15 hours at 220 degrees last Friday-Saturday.
Pellet grill?
 
cycloner29 said:
Nice!! The lid handle looks a little beefier than what is on mine. You will enjoy the WiFi option and server mode. Is there a handle on the side of the pellet hopper? Enjoy it. It is a nice unit!!

www.pelletfan.com is a good site to learn more also. Lots of good info.
Click to expand...


Yes it has a handle that folds on the pellet hopper, the lid handle is larger than the display model they had. Also had a single piece stainless steel drip tray. The display model had a 2 piece design that looked like a pain to clean.

They appear to be making slight changes and keeping the same model info.
 
ZevsCosmos said:
Big Green Egg:
Cold smoked 5 lbs of cheese today
Ribeyes at 600 degrees last Sunday
18 lbs of pulled pork for 15 hours at 220 degrees last Friday-Saturday.
Pellet grill?
Click to expand...


Smoked 10 lbs of Pork loin and 150 on top rack of my pellet grill and two racks of St. Louis style ribs on the bottom rack last week. Did 60 lbs of pulled pork two weeks ago. Smoked three 15 lb briskets earlier in the year. Did steaks last month. Forgot to say that I can control the temps from my iphone. What are you trying to question?
 
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josh4cy said:
Yes it has a handle that folds on the pellet hopper, the lid handle is larger than the display model they had. Also had a single piece stainless steel drip tray. The display model had a 2 piece design that looked like a pain to clean.

They appear to be making slight changes and keeping the same model info.
Click to expand...

I have the two piece tray but only use the bottom one. I put about 4-5 layer of foil on it and then take a layer off after two or three cooks. Also stick a paper towel up the grease drain to prevent it dripping on the floor when it gets hot outside. ;)
 
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