Theresa and I attended the Dana Point BBQ event. Great food and judging the entries was a lot of fun. We had some very good BBQ that day.
I got the Green Mountain Grill set up. After burning it in, the cooked our first set of ribs. I learned a few things about the Green Mountain Grill. First off, it is important to have the cap on the exhaust raised as high as possible. When I ran it with the cap closed down, the grill had a difficult time lowering its temperature. Increasing the gap made it very easy for the grill to get to the lower temperatures. This is important because smoking takes running the grill at approximately 180° to generate smoke for the smoky flavor in the ribs.
During the ribs on the Green Mountain Grill is a real pleasure. Once the grill was stabilized the temperature gauge on the grill was within 1 to 2° of the actual temperature at the cooking surface. The grill generated just the right amount of smoke so that the smoke flavor was not overpowering in the ribs. I was very satisfied with the way things turned out.
Next effort is going to be at smoking salmon. If any of you have a good recipe for smoking salmon, please let me know.
I will keep you posted with my grilling efforts.
Well, Finally broke down and bought the Green Mountain Grill – Jim Bowie Model. Bought it from Simi Pellet Grills. I strongly recommend this company. The will get you set up with what you need and treat your fairly. Keep posted and we will see how things turn out.
Here is the Description:
The Jim Bowie model comes with a digital control, a meat probe, a peaked lid for stand-up chicken/ large fowl/ rib racks, a convenience tray with utensil hooks and hard rubber tires. Also included is Sense-Mate, a thermal sensor which constantly monitors the ambient temperature. When it gets cold outside, it kicks the grill into Turbo mode so you don’t have to wait long for the grill to heat up! You’ll also get a venturi-style firebox for cyclone combustion, front casters, a positive pressure hopper fan to prevent burn-back, a dome thermometer and “fan only” mode with automatic grill shut-off to blow ash out of the firebox after you finish grilling. The stainless steel grate measures 37.5” X 16” (600 sq. in.) and the inside clearance is 13.5”. It weighs 183 pounds.
Available options include a stainless steel no-warp lid, and a form-fitted grill cover.