Aussie BBQ Forum

I completely forgot about this post. i started a new one while this one already answers my questions! I feel foolish haha

Good onya Dave, thanks for the reply.

Thats a fair point, i tend to run it hotter these days 120c. My next cook ill drop back down to 105c not just for more smoke but i think these small aussie cuts can probably do better with a longer slower cook to assist with rendering.....

Has anyone tried running a 'smoker box' from one of those typical bbq shops with woodchips to pull a more smokey flavour in there pellet grills? Im running a GMG, and for me, personally, I prefer more smoke. Now I understand the GMG leaves the right amount of smoke flavour, but I simply like a littl...

We all know the importance of resting our smoked delicacies (well we all should!) and have our opinions on time we should rest etc. But i'm wondering can the rest be improved if its done just shy of pulling temp in a conventional oven? So for example if I pull my chuck at 92 degC and rest in my oven...

Hi all. I've been researching the pellet smokers, mainly the GMG and I'm curious if anyones had an issue with them not leaving enough smokey flavour on your cooks? Currently using a WSM, but really digging the idea of a GMG but not sure if its going to get me the same quality end product with chucks...