Hello from Sunny Bolton
Posted: 15 Sep 2014, 12:55
Hi Everyone,
I've just bought a GMG Daniel Boone Wood Pellet Smoker so thought it was time to join the community to share my experiences and learn from pros.
My first smoke was a beer can chicken was a difficult for a newbie to decide on the best approach was wanting to do it low and slow but most of the advice was saying don't bother crank up the heat, so I went for the half way house of low to start, which produces more smoke with a wood pellet smoker and finish at a higher temp.
It was ok but there was definitely room for improvement had some nice smoke flavour and it was juicy but I think the high should of been higher as it could have been crisper and the leg meat wasn't falling off the bone as I like it.
The recipe I used was 180F for a Hour, then 225F till IT of 155 then 280F till finish.
I was thinking next time 180F for an hour then straight to 280F or even higher?
Doing a pork shoulder at the weekend and my marinade injector arrived today. Any tips?
I've just bought a GMG Daniel Boone Wood Pellet Smoker so thought it was time to join the community to share my experiences and learn from pros.
My first smoke was a beer can chicken was a difficult for a newbie to decide on the best approach was wanting to do it low and slow but most of the advice was saying don't bother crank up the heat, so I went for the half way house of low to start, which produces more smoke with a wood pellet smoker and finish at a higher temp.
It was ok but there was definitely room for improvement had some nice smoke flavour and it was juicy but I think the high should of been higher as it could have been crisper and the leg meat wasn't falling off the bone as I like it.
The recipe I used was 180F for a Hour, then 225F till IT of 155 then 280F till finish.
I was thinking next time 180F for an hour then straight to 280F or even higher?
Doing a pork shoulder at the weekend and my marinade injector arrived today. Any tips?
