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SVTPerformance's Chain of Restaurants
Road Side Pub
Anyone own or uses a pellet grill?
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<blockquote data-quote="Screw-Rice" data-source="post: 15926982" data-attributes="member: 31264"><p>[USER=8858]@SID297[/USER] </p><p></p><p>Looks like you're looking at the GMG grills mainly. I have a Daniel Boone. The only downside is it can be frustrating to get up to the 150* base temp when it's cold outside (sub 50*), but that's likely less problematic in your area. Once it gets to 150, it gets to my selected 225-275 temp without issue. </p><p></p><p>On the positives, I haven't had much need for my grill (think I used it once since buying the smoker in November. I use my smoker 1-2 times a week, needless to say my meat budget has gone up, but so has quality. Have a butcher now for a few things. </p><p></p><p>The biggest learning curve I've run into is a result of either the GMG design or efficiency. When starting out, you need to really monitor what you're cooking (mine has the built in Wifi and meat thermometer), my first attempt at sausage was a train wreck. It cooked in half the time every smoker forum and video said. So I wound up with super dry, hard sausage. Was angering as it was jalapeno cheddar from the butcher and not cheap. After that, I keep a better eye on things, but have gotten my ribs, pork butt, pork belly, chicken, etc down pretty solid. So just keep that in mind.</p><p></p><p>Smoked some buffalo sausage last weekend, and was some of the best I've ever had. If you're a big meat eater, smoker is a must.</p></blockquote><p></p>
[QUOTE="Screw-Rice, post: 15926982, member: 31264"] [USER=8858]@SID297[/USER] Looks like you're looking at the GMG grills mainly. I have a Daniel Boone. The only downside is it can be frustrating to get up to the 150* base temp when it's cold outside (sub 50*), but that's likely less problematic in your area. Once it gets to 150, it gets to my selected 225-275 temp without issue. On the positives, I haven't had much need for my grill (think I used it once since buying the smoker in November. I use my smoker 1-2 times a week, needless to say my meat budget has gone up, but so has quality. Have a butcher now for a few things. The biggest learning curve I've run into is a result of either the GMG design or efficiency. When starting out, you need to really monitor what you're cooking (mine has the built in Wifi and meat thermometer), my first attempt at sausage was a train wreck. It cooked in half the time every smoker forum and video said. So I wound up with super dry, hard sausage. Was angering as it was jalapeno cheddar from the butcher and not cheap. After that, I keep a better eye on things, but have gotten my ribs, pork butt, pork belly, chicken, etc down pretty solid. So just keep that in mind. Smoked some buffalo sausage last weekend, and was some of the best I've ever had. If you're a big meat eater, smoker is a must. [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
Anyone own or uses a pellet grill?
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