New GMG Smoker (Daniel Boone) for the lake house/Golf course house

[Coach]

We like our GMG Jim Bowie so much that we got a little brother model, the Daniel Boone for the vacation home.

Dug and Hunter helped with the assembly.





All set up!



Just put on our first Boston Butt. Now we wait 6-7 hours…



Lid closed and smoking @ 225

[JEBar]

nice .... those are really nice smokers .... if I was in the market for one to use at our home, the Daniel Boone would be at the top of our list

[Coach]

JEBar, I would like to report that so far the Daniel Boone has functioned as it supposed to.

The start up for the first burn was perfect. Put the starter pack of the pellets in the fire box and pressed the start button. It went through the 1,2,3 process and fired right up.

Turned it up tp 350 and let it roll. Turned it down to 225 after 40 minutes, let it cool down and when it hit 225 threw the Meat on.

My Jim Bowie can be a little glitchy on start up. Sometimes we have to unplug it and plug it back in for it to fire up.

How's you Davey running?

[JEBar]

How's you Davey running?

frustratingly poor pretty well sums it up .... see this thread --- http://henryrifleforums.com/viewtopic.p ... vy#p203124 .... I do have to hand it to Green Mountain's customer service .... I literally just received an email from them confirming a replacement Davy will soon be on its way

[Coach]

3 hours in and it’s starting to get a bark.

upload full resolution photos

[Coach]

Post dinner report and lessons learned.

It was absolutely delicious!

We set out to do pulled pork and ended up having basically pork steaks that were tasty as hell.

Pork butt takes a long time to cook.

We wanted to do pulled pork, but after 9 hours on the grill and it hitting 8:00 at night we took it off the Daniel Boone because we were HUNGRY!!!

Lessons learned:

I spritzed it with apple juice 10-12 times. Don't do this. Learned pork butt is 60 % water and won't get up to 200 degrees until all the water sweats out. 200 is the magic # for the pork butt to break down. We struggled to get it up to 170.

Second, I pulled it out of the fridge and put the rub on it , then the smoker. Putting cold Butt on the smoker takes even longer to cook and break down.

At the end of the day it was delicious. Not the desired pulled pork experience but it was awesome in my belly!!!