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Well I took the plunge after reading good reviews about the GMG Pellet grills and ordered the Jim Bowie from Nick at American BBQ who was an absolute gent to deal with and sorted me right out. I've had it nearly a week now but haven't been able to use it due to work but today is my day off, so as I write this it is smoking away with a fattie on it which is a first for me.

A pic of the new beast



So I followed the instructions did the first burn and now I'm ready to cook, so here's a few pics so far

The Fattie

Sicilian style sausage


Shop bought pizza topping


Got to have pepperoni on a pizza


The all important cheese with some onions and mushrooms


Bacon weave


Time to roll



So got the grill up to temp (107c 225f) also used my maverick just to see any difference between the controller


Time to put the Fattie on


Will report back in a couple of hours

Old Chap,
I raise my hat to you, if as your post suggests you have managed to sneak a GMG into your household without alerting the better half to your antics then you Sir, are truly a man amongst men.

I have failed on my last 2 attempts to sneak in an new Q and mine were only a 3 burner outback and a 57cm weber kettle, perhaps an error on my part on building them and leaving them in the front room, but even so....a crafty GMG is worthy of salutations

Go well,
Tiny

Tiny wrote:Old Chap,
I raise my hat to you, if as your post suggests you have managed to sneak a GMG into your household without alerting the better half to your antics then you Sir, are truly a man amongst men.

She begrudgingly agreed to a new smoker due to me not being very successful with a modified brinkmann so i showed her the GMG Daniel Boone which she liked but not the price, so after a few begging sessions I kind of got the go ahead so i ordered the bigger Jim Bowie as she will never know the difference forgiveness is easier than approval as they say I laugh but she will kill me if she finds out

That looks so good, I'm sure you will have a lot of fun with that one.

Eddie

Bloody hell

Thought mine was good till I saw this, perfect symmetry! How sir did you weave that bacon?

gazz_46 wrote:Bloody hell

Thought mine was good till I saw this, perfect symmetry! How sir did you weave that bacon?

Just watched a view vids on you tube and hey presto (beginners luck ) , not sure the finished product will look that good though as I've just had a blow out!! think I might of overstuffed it lol ah well it's all a learning curve

Puncture repair kit, more bacon.....

Really happy with how it turned out considering the blow out! i would of liked to kept it on for a little bit longer to crisp up the bacon but the filling wanted to spew everywhere so lessons learnt don't over fill and make sure it's sealed properly
Appearance isn't everything and the taste surely made up for it, as for the cook the GMG took care of itself and was a joy to use, I cooked it for 2 hours at 107c/225f then up to 149c/300f for the last bit to crisp up the bacon but alas the blow out cut that short, internal temp was over 160f by that point so took it off to stop it all running out.

Now some pics of the finished Fattie



Great smoke ring



All in all I couldn't be happier , another day off tomorrow so I think more cooking is in order

Wow, that looks truly awesome, I am really hungry now looking at the finished product. Love the weaved bacon how do you fix that around the meat? Even with the blow out looks like a proper job, well done.

Solas, I don't know how others do it, I just ensure the bacon has an overlap, wrap tightly in clingfilm in the fridge for a couple of hours to set-up and voila Robert becomes a close relative