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Old 01-04-2017, 02:23 PM   #31
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7.84 pounds of delicious pork butt has been laid in. Definitely NOT on sale in the STL right now, but still cheaper than hamburger.


Got the Meat Yoda's rub all ready to go, did not get a chance to unbox the unit. Tonight for sure.


Stay tuned sports fans.

Tim
Just cause you mentioned it... your Butts are 99 cents a lb at Loughbourgh. Buy em and freeze em for you next smoking occasion.

I meant to agree with you on the Bear claws. They are pretty nice for shredding the meat. I also used them to pull out of the smoker
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Old 01-09-2017, 09:15 AM   #32
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Meal #2...

Made a beef rump roast. Made up some herb butter with a softened stick of butter, some rosemary, thyme, salt, pepper and liberally coated the roast. You want you roast at room temp. I forgot to let mine sit out, and as soon as the butter contacted the cold beef, it turned solid and would not stick. Made a hell of a mess, but smelled awesome...

Set the smoker on 500 but the best it would do was 480. it was about 20 degrees and windy, so I can imagine that it was having a hard time keeping up. Put the roast in for about 20 minutes or so to get a good crust going, the set the heat down to 250 and let it go till it got an internal temp of about 140. It took about 3 hours for a 2 lb roast. Took it off, wrapped in it foil and let it rest for about an hour in a cooler.

Rump roasts are very flavorful, but can be a bit 'chewy' if you don't cook them right. This apparently is the right way, as this one was tender and juicy and tasted awesome. I used the drippings to make a gravy.

The last thing I tried was to smoke some chocolate chip cookies. These did not go so well, as the bottoms burnt on most of them, especially on the right hand side of the grill. Not sure what I need to do, but I'll figure it out eventually. But the parts that weren't burnt were heavenly. If you've never had a smoked chocolate chip cookie, you don't know what you are missing.

Tim
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Old 01-09-2017, 09:27 AM   #33
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Yummy! Did someone say FOOD Looks DELISHOUS
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Old 01-09-2017, 09:45 AM   #34
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Meal #2...
The last thing I tried was to smoke some chocolate chip cookies. These did not go so well, as the bottoms burnt on most of them, especially on the right hand side of the grill. Not sure what I need to do, but I'll figure it out eventually. But the parts that weren't burnt were heavenly. If you've never had a smoked chocolate chip cookie, you don't know what you are missing.
Tim
Have the same problem w/ my Davy Crockett. Right side is hotter, and the overall temp is about 30-40 deg higher than the set temp. Been watching the GMG Facebook pages. Have not tried this myself, but one guy says he solved the problems by sliding the diffuser over the firepot all the way to the right. Also loaded the new firmware (6.5, Prototype). He foiled the top drip tray and slid the drip trays to the right (ensures the temp sensor on the left side of the grill is not obstructed). And he said to make sure the fan blades under the pellet hopper are not rubbing on any of the fan gasket material (ie. fan runs unobstructed).

AND lastly, you can add a correction to the set temp to get the actual grill grate temp closer to the set temp via the smartphone app. (The current iOS app allows a +/-20 deg adjustment, the new Android app allows a +/-50 deg adjustment.

I'm going to try all during my next cook.

Your roast looks fabulous!!
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Old 01-22-2017, 05:25 PM   #35
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Mignon and twice baked potato grilled on the GMG

Again thanks to Turbs and his patience/advice.

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Old 01-24-2017, 08:39 AM   #36
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Did some "Country-Style" boneless beef ribs in the GMG last night. I have grilled the country-style pork ribs on the regular grill before, and its very similar to a pork steak. I figured that they would be awesome on the GMG. But the store was out of pork, so the wife picked up beef.

Probably the first thing I cooked on the GMG that was not excellent. Oh... The flavor was fantastic. The smoke flavor is very noticeable, but not overpowering or out of proportion to the beef flavor. But eating these things were like chewing on a flip-flop. Imagine a poorly cooked brisket.

The boneless pork 'ribs' I have done previously on the regular grill weren't nearly this chewy. I'm guessing a good, slow braising would be about the only way to cook them and get them tender enough to fully enjoy.

I'm thinking a big old ribeye on the GMG is something that I need to do soon.

Tim
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Old 01-24-2017, 09:05 AM   #37
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Did some "Country-Style" boneless beef ribs in the GMG last night. I have grilled the country-style pork ribs on the regular grill before, and its very similar to a pork steak. I figured that they would be awesome on the GMG. But the store was out of pork, so the wife picked up beef.

Probably the first thing I cooked on the GMG that was not excellent.
Tim
Never seen boneless beef ribs, but, probably similar to bone-in beef ribs? Did you foil them with some juice and rub after a couple of hours of smoke until they were tender? Also, use an oven thermometer and check your grate temp. Mine runs much higher than the set temp. Found a few beef rib recipes here. (When a Traeger recipe calls for the smoke setting, set your DC to 200 degF.)

Grilling and BBQ Recipes | Traeger Wood Fired Grills
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Old 01-26-2017, 11:59 AM   #38
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Good Support Service.

Last Saturday my GMG AC/DC adapter failed. No light or power from any electric source I tested. Not a total fail, I just connected to a 12v battery with the DC cable that came with the Davy Crockett.

Like a good customer, I decided now is the time to register my unit for the warranty. I waited a few hours and called the support number. I got a voice message that stated that since I got to this message I should leave a call back number and that they would respond as soon as possible.

I was contacted within the hour. The support tech could not find me in his system and registered me on the spot. I told him my story and he said a replacement was on its way.

The adapter was in this mornings mail. So I am satisfied with the service behind the product as well.
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Old 01-28-2017, 02:46 PM   #39
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I have returned to my education with the Davy Crockett. I have cooked most everything over a fire or some sort of grill. The one thing I have avoided was a Pork Tenderloin. I always thought that I could not do this without drying it out.

For lunch today with an average of 40 degree temps and 10-15 winds, I cooked a Pork Tenderloin. At 225 degrees and a little over two hours and it was fantastic and full of juice. The smoke really adds something to the little red potatoes and onions that I chopped up.

I am going to do this again as I am wondering that my SET grill temp readings are lower than what is true. The meat probe temp readings are spot on. The weather may be a factor here.

Today I used the wifi for the first time and I did update the firmware prior. The DW did a big eye roll and said a bunch of off color things about my mental age when I told her that I just started the grill with my phone.
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Old 01-28-2017, 03:25 PM   #40
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I am going to do this again as I am wondering that my SET grill temp readings are lower than what is true. The meat probe temp readings are spot on. The weather may be a factor here.

Today I used the wifi for the first time and I did update the firmware prior. The DW did a big eye roll and said a bunch of off color things about my mental age when I told her that I just started the grill with my phone.
Have seen pretty much the same. Before loading the revised app and new firmware I was seeing grate temps about 30-35 deg higher than the set temp.

With the revised app and new firmware (6.5 Prototype), you can enter an offset up to 20 deg at the low temp end in the app. I have the max offset entered (+20 deg) and my grate temp is still about 10 deg higher than the set temperature. Now, I just have to set the grill 10 deg lower than called for in the recipe. Also to even out the left side to right side grate temps, had to slide the heat shield over the firepot all the way to the right.

Hope that helps.
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