We're partial to the Big Green Egg! Here are the ribs we smoked on New Year's Day.
The GMG Daniel Boone looks great, I'm sure you'll enjoy it.
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| Author: | dieselenthusiast [ Sun Jan 06, 2013 3:40 pm ] |
| Post subject: | Hardwood Pellet Grill and Smoker |
For Christmas, my wife and I bought ourselves a hardwood pellet grill/smoker. I’m going to use this thread to share our cooking experiences and recipes. We will be cooking on a Green Mountain Grill called the Daniel Boone. http://greenmountaingrills.com/ |
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| Author: | Draco [ Mon Jan 07, 2013 1:26 am ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
We're partial to the Big Green Egg! Here are the ribs we smoked on New Year's Day. The GMG Daniel Boone looks great, I'm sure you'll enjoy it. |
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| Author: | dieselenthusiast [ Mon Jan 07, 2013 1:34 am ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
Draco wrote: We're partial to the Big Green Egg! Here are the ribs we smoked on New Year's Day. The Green Egg is nice, that's for sure. Those ribs look fantastic! Keep us posted on recipes and more pics! |
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| Author: | Draco [ Mon Jan 07, 2013 2:06 am ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
One thing I liked about the BGE was that being ceramic, it doesn't radiate a lot of heat. So we can have it next to our patio plants even in the hot summer and not worry about frying them. That was the main reason I opted for ceramic over metal. The BGE is easy to use, but my wife doesn't use it at all. She wants a second, gas grill (easy on, easy off). The ribs were really good. It was one rack of baby-backs cut to fit on the grill plus some "extra meaty" ribs. Key is to remove the silver-skin on the bone side before doing anything. Pry silver skin away with butter knife and then pull away using paper towel for better grip. I should have coated them with cheap yellow mustard but forgot (glue for dry rub). As a dry rub I used a brisket rub because you can put that on ice cream and it tastes good. Smoked them for 4.5 hours at maybe 225 F before saucing. Spritz them every 45 minutes with 50/50 solution of apple cider and apple vinegar. Used natural charcoal plus handful of hickory chips for extra smoke. Hickory is not first choice for ribs but we had a lot of it on hand. Sauced with BBQ sauce of local butcher, but also like good old KC. I can make my own dry rubs and sauces, but it's not worth the trouble with so many good options out there. Oh, temperature needs to be above 275 F at some point, either early or late. |
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| Author: | dieselenthusiast [ Wed Jan 09, 2013 12:03 am ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
I put burgers on the grill tonight at 425 degrees for 9 minutes on one side and 8 minutes on the other side. The inside meat was 170 degrees when I pulled them off. They were the best burgers I‘ve had in a very long time. They had lots of flavor and were very moist with a light smoke flavor. I used the GMG pellet which is 65% Oak, 20% Hickory, 15% Maple. I did a brisket a few nights ago for the first time on a pellet smoker. The wife chopped it up for smoked brisket sandwiches. You can see the nice smoke rings.  
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| Author: | dieselenthusiast [ Sun Jan 13, 2013 10:40 pm ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
I smoked beef ribs today at 225* degrees for 4 hours on GMG pellets. I used the fork method to determine when they were done. The ribs were very moist but one side of the rack was a little overcooked, hence 190* inside meat temp on one side and the other side was 198* inside meat temp. I should have rotated the rack. My pellet smoker is no different than a regular smoker, the heat is significantly hotter on the chimney side. Overall, I was very happy with the results. I would like to try a 100% hickory or 100% mesquite pellet next time. |
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| Author: | Draco [ Mon Jan 14, 2013 12:11 am ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
Looks good! Today I made another batch of ribs like the last one. Yum. Next week I'll probably make a Fillipino barbecue sauce as we have some banana sauce on hand. |
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| Author: | dieselenthusiast [ Mon Jan 21, 2013 1:14 pm ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
Draco wrote: Next week I'll probably make a Fillipino barbecue sauce as we have some banana sauce on hand. Nice! I haven't tried building my own sauce yet, but I have plans to start. |
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| Author: | dieselenthusiast [ Mon Jan 21, 2013 9:58 pm ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
Here’s a list of the different smoking woods that I’m currently cooking on. I’m buying my pellets in 40 lb. bags. To ensure dry pellets and to keep them organized, I am storing them in labeled 5 gallon buckets. (MHC) 1/3 Maple, 1/3 Hickory, 1/3 Cherry (Apple flavored) 60% debarked Oak, 40% Apple (Mesquite flavored) 60% debarked Oak, 40% Mesquite (Cherry) 100% Cherry (Hickory) 100% Hickory (GMG) 65% Oak, 20% Hickory, 15% maple |
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| Author: | user113 [ Tue Jan 22, 2013 12:22 am ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
Oh yeah. This looks better. Do you store your pellets with any sort of desiccant to keep them dry? I am looking at the A-Maze-N pellet smoker thing (http://www.amazenproducts.com/productde ... e=amnps5x8) which supposedly is cool enough to smoke in a cardboard box. I will check out the GMG smoker, I only have a Weber kettle grill at the present. |
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| Author: | dieselenthusiast [ Tue Jan 22, 2013 12:57 am ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
user113 wrote: Oh yeah. This looks better. Do you store your pellets with any sort of desiccant to keep them dry? That’s a good question. Desiccant is not needed; however, the key is to keep your pellets dry. A 5 gallon bucket with a nice fitting lid will be more than sufficient. I also have a cover that goes over my grill which keeps moisture from getting into the hopper. user113 wrote: I am looking at the A-Maze-N pellet smoker thing (http://www.amazenproducts.com/productde ... e=amnps5x8) which supposedly is cool enough to smoke in a cardboard box. I will check out the GMG smoker, I only have a Weber kettle grill at the present. Okay, the product you are looking at only does cold smoking, the GMG will smoke as low as 150* or cook a pizza at 500* degrees. The GMG is much more purposeful and can do many more things. As a matter of fact, it’s more purposeful than an oven. With that being said, you can use the A-MAZE-N-TUBE-SMOKER in a green mountain grill to smoke cheese or other items. In this manner, the GMG is your food box and the A-MAZE-N-TUBE-SMOKER will do the cold smoking for you. You can buy the A-MAZE-N-TUBE-SMOKER in 6" or 12" sizes. I have the 6" A-MAZE-N tube for cold smoking. Keep me posted on what you do and please don't hestitate to ask questions. We have been in contact with the owner of http://www.amazenproducts.com and my GMG dealer sells his 6" and 12" A-MAZE-N-TUBE-SMOKER. |
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| Author: | dieselenthusiast [ Mon Mar 25, 2013 1:20 pm ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
This was our first attempt at homemade pizza on the grill using a pizza stone. We cooked it over apple wood at 500 degrees for 12 minutes. It had a nice wood oven taste to it. We are still working to perfect the crust. 
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| Author: | dieselenthusiast [ Sun Apr 21, 2013 3:17 pm ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
dieselenthusiast wrote: Here’s a list of the different smoking woods that I’m currently cooking on. I’m buying my pellets in 40 lb. bags. To ensure dry pellets and to keep them organized, I am storing them in labeled 5 gallon buckets. (MHC) 1/3 Maple, 1/3 Hickory, 1/3 Cherry (Apple flavored) 60% debarked Oak, 40% Apple (Mesquite flavored) 60% debarked Oak, 40% Mesquite (Cherry) 100% Cherry (Hickory) 100% Hickory (GMG) 65% Oak, 20% Hickory, 15% maple       
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| Author: | user113 [ Tue Apr 23, 2013 5:54 pm ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
Well, I finally decided to buy a smoker/grill combo unit. I picked up a Traeger Junior. I like the 5 gallon labeled buckets for wood chips. I think I will do the same. P.S. The pizza looks delicious. |
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| Author: | dieselenthusiast [ Tue Apr 23, 2013 7:47 pm ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
user113 wrote: Well, I finally decided to buy a smoker/grill combo unit. I picked up a Traeger Junior. I like the 5 gallon labeled buckets for wood chips. I think I will do the same. P.S. The pizza looks delicious. Nice! Let me know what temperatures you can get your Traeger Junior up to and which pellets you're using. You'll find that some pellets burn hotter and some pellets burn cleaner than others. I bought the buckets at Home Depot. I like the idea of buckets for these reasons: 1. Buckets ensure your pellets stay dry 2. Buckets provide an affordable method to organize your pellets 3. Buckets are easy to stack 4. Buckets make it easier to keep track of your inventory Pellet grilling has become so popular that pellet manufacturers are having a difficult time keeping up with supply and demand. I loaded up on pellet varieties that are hard to find. For example, it's very hard to find 100% Hickory. Pellets like Traeger use alder wood as their base, so you aren't getting 100% Hickory. That's why they label it as "Hickory Flavor" instead of 100% Hickory. |
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| Author: | CIMARRON13 [ Wed Apr 24, 2013 12:19 pm ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
One thing nice about the buckets is now they have a screw top lid which is great for storing dog food or other things. http://www.homedepot.com/p/Leaktite-5-G ... XgGAr_Xc04 I find the regular lids end up breaking on me if I open them frequently. |
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| Author: | dieselenthusiast [ Wed Apr 24, 2013 1:15 pm ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
CIMARRON13 wrote: One thing nice about the buckets is now they have a screw top lid which is great for storing dog food or other things. http://www.homedepot.com/p/Leaktite-5-G ... XgGAr_Xc04 I find the regular lids end up breaking on me if I open them frequently. Thanks for posting. The screw top lid is a good idea. I wished I had gone that route to begin with. They are more expensive, but a better solution for long term use. They most certainly reduce the hassle of opening and closing the lid. |
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| Author: | dieselenthusiast [ Mon May 27, 2013 12:17 am ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
We added the GMG thermal blanket. The thermal blanket helps keep inside temps warm, thus reducing the amount of pellets needed to maintain cooking temps. We honestly had a few days where I was cooking in temperatures well below 0* degrees.  
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| Author: | dieselenthusiast [ Sun Apr 06, 2014 4:57 pm ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
Here's another pizza that we did. This time we used 1/3 Maple, 1/3 Hickory, and 1/3 Cherry. This made for a nice flavor. 
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| Author: | LnOrtiz88 [ Sun Nov 20, 2016 1:56 pm ] |
| Post subject: | Re: Hardwood Pellet Grill and Smoker |
I bought my first pellet grill recently. Went with the Grills Silverbac Wood Pellet Grill. Over other competitors frankly due to price, features and quality of product seemed better than the other major brands. Grill took a little time to install but came with everything needed to complete and all items aligned precisely. The real challenge came when it wouldn't light correctly and I needed help to figure out how to get it right. But finally I cooked my first meal this weekend and I loved it.  http://grillagrills.com/grills/silverbac-wood-pellet-grill/ |
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