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.
Pellet grills
- Thread starter josh4cy
- Start date
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.
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!!
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.
For the avid smoker in order to smoke year round, I recommend it. I don't ever take it off. With WiFi, you have the ability to calibrate and adjust temps, and set the pit for climate, so the colder it is out the pit is more aggressive to keep temps up. To be honest, I really haven't noticed a huge difference in usage.
I'm going to buy a thermal blanket, I just bought my pellet grill this spring so I haven't cooked in super cold weather. But from I have seen on other forums it helps. People also recommend you take it off in the summer. If you leave it on in the summer you will save on pellets. But in order to smoke food you need to actually burn pellets. So you will have more smoke with it off.
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.
https://www.grillgrate.com
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.
My wife asked me once if I should pressure wash the inside of the WSM and she got a nasty, nasty look from me.
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.
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 spatchcock the turkey it will cook a little quicker and more even.
