Who's smoking meat this weekend?

[user 263363]

How do you like your Jim Bowie?

This is my first experience with pellet grills but I don’t think I would have went another direction for the price point. Getting WiFi, a PID controller and so much cooking area for less than $800 can’t be beat in my opinion. I’ve been running this thing since May of last year and I’ve had zero issues.

 

[betarhoalphadelta]

How do you like your Jim Bowie?

This is my first experience with pellet grills but I don’t think I would have went another direction for the price point. Getting WiFi, a PID controller and so much cooking area for less than $800 can’t be beat in my opinion. I’ve been running this thing since May of last year and I’ve had zero issues.

FYI, I don't have any direct experience with using GMG, but I've only heard good things. When I bought my grill (ended up going Kamado Joe), I almost pulled the trigger on a Jim Bowie myself at the time. It was, to me, the best pellet grill option in its price point. It was a really close decision.

The only other pellet grill I was looking at was the Rec Tec RT-700 (or whatever the precursor model in that size was in 2014), which is a REALLY nice pellet grill but you've climbed WELL up in price. I still might have considered it except that they have no dealers and the shipping costs from GA to CA would have been rough. This was before they did the free shipping, of course.

 

[jaymosbeershack]

I have a Daniel Boon, have used it about 3 times a week for the last monthish, and i am in love with it. And rectec and yoder are also look great, but cant beat the value of GMG.

How do you like your Jim Bowie?

 

[czmkid]

Picked up a 19.5# select packer brisket for 50$. Usually I only smoke prime grade briskets but I wanted to see if I could get this one to taste just as good. The answer was yes. 14 hours on the stick burner at 250 with post oak and then a 5 hour rest in the yeti produced amazing results for a sub par grade brisket.

drank a few of these

 

[JCasey1992]

Forgot to get a before pic but smoking some chicken and enjoying some trade beers.

 

[brewbama]

Smoked a couple pork butts today while I brewed.

 

[S-Met]

Picked up a 19.5# select packer brisket for 50$.

Opinion:
Prime ain't all that for some of the tough cuts like brisket or chuck on the smoker. I wouldn't bother with most prime brisket except its usually the same price as Choice at my local Sam's and Costco.

 

[passedpawn]

Homemade andouille sausage. Chunk of apple wood in there.

 

[user 254557]

Smoking a couple chickens and pork shanks on sunday, and a few homebrews

 

[ThirstyPawsHB]

Pork butt for tomorrow

 

[jaymosbeershack]

My first tri tip. Pretty proud of it.

 

[treacheroustexan]

Baby backs are rubbed down and in the fridge overnight before hitting the smoker a few hours before the game. So excited!

 

[user 263363]

Not doing anything big today, but I’ve had 5lbs of wings brining in beer and salt overnight. Going to throw half on the Jim Bowie and the other half is getting tossed in flour and corn starch and fried. Homemade buffalo and homemade BBQ sauces to accompany.

I have an aftermarket upper rack to install on my grill also so I’ll probably break that in with these wings.

Edit: also doing smoked salsa for the first time. Really looking forward to that.

 

[user 263363]

Got my upper rack mounted and threw on the veggies for the salsa.

 

[jrgtr42]

Got a couple racks of ribs on now, and some wings going on in a little while.

 

[jaymosbeershack]

Where did you get the rack? Does it slide or is it stationary?

Got my upper rack mounted and threw on the veggies for the salsa.

View attachment 664849

 

[user 263363]

Where did you get the rack? Does it slide or is it stationary?

A guy on the GMG owners Facebook group sells them. His name is Doug Fisher. If you’re not on that group, I’d highly recommend it. Lots of BS but also good info.

Edit: It slides back and forth and also comes with a hook that it can hang from the top to keep it out of the way for larger cooks.

 

[brewbama]

Smoked some wings for the Super Bowl. Tossed half in Buffalo and other other half in Agrodolce (sweet n sour).

 

[_BullDog_]

Pepper Stout Beef with my Irish Stout and some grilled chicken wings

 

[bleme]

Wings were too expensive so made Buffalo Drimsticks again. Marinated in wing sauce overnight. I think next time I’ll fry them after to crisp the skin though.

Threw in some thighs just to fill it up. We’ll eat those another day.

 

[user 263363]

Wings were too expensive so made Buffalo Drimsticks again. Marinated in wing sauce overnight. I think next time I’ll fry them after to crisp the skin though.
View attachment 664950
Threw in some thighs just to fill it up. We’ll eat those another day.

After trying and trying to get decent skin on smoked wings I broke down and fried mine after an hour at 225F today. If you have a way to fry them, that is definitely the way to go. Those were the best wings I've made yet, by far.

 

[HoppyDaze]

Baking powder for crispy skins guys!

 

[JCasey1992]

Smoked my first pork butt along with a rack of ribs yesterday. Both were huge successes. The pork butt took much longer than I expected (25 hours total!!!) but was well worth the wait. Didn't get a picture of the ribs as they didn't last long but here is the butt. Made pulled pork out of it.

 

[user 263363]

Smoked my first pork butt along with a rack of ribs yesterday. Both were huge successes. The pork butt took much longer than I expected (25 hours total!!!) but was well worth the wait. Didn't get a picture of the ribs as they didn't last long but here is the butt. Made pulled pork out of it. View attachment 665040View attachment 665041

Holy mackerel 25 hours seems insane! What did you use to smoke it?

 

[JCasey1992]

Holy mackerel 25 hours seems insane! What did you use to smoke it?

I used my masterbuillt electric smoker. I smoked at 275. I initially thought that maybe the thermostat was reading pit temps incorrectly but I cooked some ribs along side the butt and it cooked perfectly in only 4 hours. I'm starting to think I just got a butt that behaved out of the ordinary.

 

[JCasey1992]

Holy mackerel 25 hours seems insane! What did you use to smoke it?

The smoker in question.

 

[user 263363]

I used my masterbuillt electric smoker. I smoked at 275. I initially thought that maybe the thermostat was reading pit temps incorrectly but I cooked some ribs along side the butt and it cooked perfectly in only 4 hours. I'm starting to think I just got a butt that behaved out of the ordinary.

Very possible. I had a brisket that did just the opposite one time. 13lbs and probe tender in 5.5 hrs.

These are the reasons to cook to temp, not time.

I made a lot of good food on my old master built. Great cookers that don’t take up a ton of space.

 

[betarhoalphadelta]

Very possible. I had a brisket that did just the opposite one time. 13lbs and probe tender in 5.5 hrs.

These are the reasons to cook to temp, not time.

I made a lot of good food on my old master built. Great cookers that don’t take up a ton of space.

I agree to cook to temp on proteins where you are targeting a specific doneness, like a medium-rare steak.

However for BBQ, you're cooking to tenderness, not to temp OR time.

Depending on a lot of factors, you may have a pork butt or brisket that's tender at 199, or it might not be tender until 207.

(Note: based on your statement about the brisket being probe tender, I can tell that you know this. But it's highly important to stress this to someone asking questions lest they take a brisket to 203 and it's still tough [or overcooked] and they don't know why.)

 

[betarhoalphadelta]

Pork belly burnt ends two ways last night for Super Bowl...

First (left) was just a traditional BBQ method using pork belly instead of brisket. Rubbed with a Memphis style rub, then smoked, and finally braised in BBQ sauce, honey, and butter.

Second (right) was an Asian pork belly burnt end recipe I got from the Thermoworks email list. I ended up skipping the glazing step as I didn't have red pepper jelly handy, but overall it still came out great.

 

[ThirstyPawsHB]

Bone-in pork butt brined in apple cider. Dry rubbed with some brown sugar and Tony's Creole. Hickory/Apple Wood smoke combo. Bit of a hangover so a VERY late start..eta, midnight.