Aussie BBQ Forum

Hi JJ, I have had the DB for a few weeks, also has the SS drip trays. They look so lovely out of the box, even better when they have some colour! Never used a smoker before & so far only used GMG fruitwood pellets, but can confirm at the lower smoker temps, there is plenty of smoke. Absolutely l...

Just had it sprung on me that I'm grilling on Fathers Day this Sunday. After knocking back a generous offer of half a bag. I am now desperate to find a local if possible stockist of any brand of pellet near Sutherland Shire. Have 15 bags of GMG pellets coming soon but not before Sunday. As I have a ...

I have had my DB for a couple of weeks now, cant fault the Grill or the service I received from the vendor.
Everything I have cooked on it to date, has surpassed my expectations. Hope you have the same results.

Cheers
Steve

Ok, just about finished the two bags of GMG Fruitwood pellets that arrived with the grill (love them). Local stockist in Taren Point is out of stock for GMG pellets. Where do the Sydney guys get your pellets, do any of you use other brands? Cheers Steve Hey Steve, I'm now on the pellet bandwagon al...

Ok, just about finished the two bags of GMG Fruitwood pellets that arrived with the grill (love them). Local stockist in Taren Point is out of stock for GMG pellets.
Where do the Sydney guys get your pellets, do any of you use other brands?

Cheers
Steve

I will be using the GMG DB, I have the fruitwood pellets. Grease bucket is empty and lined.
Will have a big foil tray under the meat. Will leave the fat on, I was thinking along those lines of fat = flavour.

I have a pork shoulder, skin on and bone in. Plan is to L&S it for some succulent pulled pork tomorrow on the DB.
I plan on removing skin & leaving bone in. Question is how much fat is best to trim off?

You know when you new smoker grill is being done to death, when just after eating the juiciest chicken I have ever cooked the boss says "for christ sake turn your bloody bbq off".
Two words my dear, Local backburning.....

The 'tomahawk'low n slow was delicious and surpassed my expectation for my first attempt at both smoker grilling and reverse sear. Will repeat the cook for sure.
Today is ribs, hoping for another success, family lunch out messing with time but will see how it goes.

Cheers
Steve

Have had the tools for 12 minute steaks for years. The point of this excercise was to low and slow.



Happy with first time effort

With the care of a 1st time father holding his newborn, I carried the reverse seared Rib Eye from GMG Grill to Kitchen. The Rib Eye was just seasoned with Salt & Pepper as I wanted to taste the smoking over gas difference. Being prone to the odd culinary catastrophe I was hesitant to put knife t...

Will do, got plenty of cooking planned for it

The Rib Eye went on for a reverse sear. Temps stayed stable at the set temp. After an hour noticed significant swings +30 -15. Using GMG pellets and no side deflectors fitted. Cleaned ash from cup before starting the cook. Any advice?

Cheers
Steve

Firstly, thanks Chris. "Burnt in" the grill this morning, parked it in a breezy position as the Mrs decided to hang some washing out near where I was going to fire it up. Came up to 350C/175F in around 10mins, while that was happening I didn't waste my time, I set up the WIFI and app. This...

That will be awesome Chris, looking forward to that for sure.

Cheers
Steve