I finally moved up from a straight electric Masterbuilt 30inch electric smoker to a GMG Bowie and I LOVE it so far.
There is something about actually having some material burning to cook your food with that adds a whole extra dimension to the taste. We have two special needs kids that live with us, so I needed something that would not take a huge amount of tending during a cook. I looked at Traeger, Camp Chef and Green Mountain when researching pellets and and of those three, the GMG seemed to offer the most features and bang for your buck.
Last weekend, I broke it in with a cook for the neighbors (by dropping off on their porches) and so that we didnt have to cook for dinner this week. 6 racks of babyback ribs, 12 sirloin steaks, 8 boneless chicken breasts and an 18 pound brisket to finish off the weekend.
I felt that the ribs weren't quite as fall off the bone tender as I would have liked, but everyone loved the flavor (using the Memphis Dust). I did a 2-2-1 timing on the cook and they were really moist, but just a bit too chewy for my tastes. Maybe try the 3-2-1 for the babybacks next time instead?
Pulled the steaks at 130 IT and let them sit for a few minutes before serving and they just cut like butter. Everyone raved about them. The chicken was good... came out a nice carmel color, while still being very moist. It was too dark to get any good pics of these items when they were done and being served. Not to mention I was a bit busy at that time.
Then the brisket went on for a nice overnight cook at 225. I have never had that nice of a bark on a brisket before. I know that a smoke ring doesnt equate to how good a brisket is going to be, but I was still tickled to FINALLY see traces of a smoke ring when I cut into the brisket after it was pulled and rested. Nice and moist, no Texas crutch used, just let it go to temp.
I just loved the smoky flavor that everything had. I was using Hickory pellets.
Already looking forward to next summer to break in the pizza oven attachment having a build your own pizza party.
There is something about actually having some material burning to cook your food with that adds a whole extra dimension to the taste. We have two special needs kids that live with us, so I needed something that would not take a huge amount of tending during a cook. I looked at Traeger, Camp Chef and Green Mountain when researching pellets and and of those three, the GMG seemed to offer the most features and bang for your buck.
Last weekend, I broke it in with a cook for the neighbors (by dropping off on their porches) and so that we didnt have to cook for dinner this week. 6 racks of babyback ribs, 12 sirloin steaks, 8 boneless chicken breasts and an 18 pound brisket to finish off the weekend.
I felt that the ribs weren't quite as fall off the bone tender as I would have liked, but everyone loved the flavor (using the Memphis Dust). I did a 2-2-1 timing on the cook and they were really moist, but just a bit too chewy for my tastes. Maybe try the 3-2-1 for the babybacks next time instead?
Pulled the steaks at 130 IT and let them sit for a few minutes before serving and they just cut like butter. Everyone raved about them. The chicken was good... came out a nice carmel color, while still being very moist. It was too dark to get any good pics of these items when they were done and being served. Not to mention I was a bit busy at that time.
Then the brisket went on for a nice overnight cook at 225. I have never had that nice of a bark on a brisket before. I know that a smoke ring doesnt equate to how good a brisket is going to be, but I was still tickled to FINALLY see traces of a smoke ring when I cut into the brisket after it was pulled and rested. Nice and moist, no Texas crutch used, just let it go to temp.
I just loved the smoky flavor that everything had. I was using Hickory pellets.
Already looking forward to next summer to break in the pizza oven attachment having a build your own pizza party.
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