Results/observations of my first run with the smoker. I set it up on friday and followed all the directions as far as updating firmware and getting it 'primed' for first use. It was exceptionally easy. I pushed the "on" button and away it went. I let it run up to 250 and then shut it off. I found the WiFi range impressive, I could go anywhere on my lake lots and still get a good connection.
My plan was to get the 8lb butt in the smoker by 6:00 am on Saturday. So much for plans, lol. When I woke up, It was 7:30. Damn. I grabbed my phone off the nightstand and got the grill going while still lying in bed. Is this a great age to live in or what? I was worried that I would not get the butt fully cooked in time, so I threw a hail-mary and decided to make an 8lb butt into 2-4lb butts. They went on the grill at 8:00 am at 250 degrees and was done by around 3:00. I truly wish I could share the smell with you all, it was so amazing.
One issue I had was with the meat probe. After only about an hour, it was showing an internal temp of 185 on the meat. I know there is know way that was right. I tried moving the probe to another location in the meat, just to make sure. I started getting nervous trying to figure out what to do. I started looking for info on the internet but nothing fit my issue. While I was trying to find info, the food probe gradually increased to 265! which was 15 degrees OVER box temp. I pulled the probe all the way out and let it hang out in ambient air (about 45 degrees) and it stabilized at 110 degrees. HMM. I'm a controls engineer. I deal with temperature probes all the time. I've seen this in RTD temp probes with flaky connectors. I pulled the "stereo plug" for the probe out, and gave it a good wipe down with a rag. I reinserted it, and made sure it was firmly plugged in, and within 10 seconds it showed correct ambient temp. (this also tells me they have a smoothing filter on the probe output, which would be totally expected).
I reinserted the probe into the meat, and it showed like 130 or so degrees, which seemed much more real. After that minor issue, the probe read pretty much accurately the remainder of the day. I let the butts go to 195 degrees internal, and then pulled them off, wrapped them in foil and stuffed them in a cooler. With the cooking done and the meat resting, MamaBear and I decided to hop in the UTV for a spin around the lake. About halfway, I realize that I left the cooler with the meat in the cabin with the dog! Oh Crap. Its not on of those coolers with a positive lock on it. I could see her clawing at it and getting the top open. We flat out RACED back to the cabin, with the expectation that I would find a missing butt, some shredded foil and an overstuffed but happy dog waiting for me. Luckily, she apparently nosed the cooler a little, but that was it.
I let the meat rest for a couple of hours and then shredded it with my new "bear claws" that I also got for Christmas.
they worked very good for me. I had all the pork shredded in just a few minutes.
the pork was fantastic. we took it to the New Years party and everyone raved on it. Overall, I was impressed with the GMG smoker. About the only thing I don't like is those silly little spring feet on the bottom of it. They make it hard to slide in into the back of my truck. But other than that, I think its wonderful.