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Any Time is Grillin Time

Unforgiven said:
My favorite grocery store has butts for sale for $0.89 / lb so I grabbed four. One for tonight, a 12lb one to make into sausage, and another 2 8lb ones that will be made into porchettas (sp?)
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Just to finish up on this... ...here is what the other three butts turned into. A whole lotta nom noms...
IMG_20190101_121554789.jpg
 
I received a grill gift / project for my Green Mountain Grill from one of my buddies for Christmas. I did not opt to purchase the WiFi model of my smoker back when I purchased but it seems that all of the controller boards are the same. The non WiFi model I have just lacks the antenna and connecting cable to the board which he purchased somewhere. So, with weather permitting, I'll be trying to hack my smoker this weekend. The WiFi works in three different modes. You can connect it directly to your phone via Wifi. You can connect it to your local network. And if connected to your local network from anywhere you can access Green Mountain's server to access the smoker. I'm not anxious to smoke meats from across town but to monitor my cook from afar has it's perks.

Things that can be done remotely include turning on, turning off, grill temp, one probe temp, low pellet alarm, raise and lower grill temps, timed cooks, meat target temp alarm, and profile cooks. (so many hours at this temp, raise to that temp for so long, lower temp or shut off etc) I can't imagine using most of the remote features but to monitor my temp from afar could prove to be a tool. I often will start a cook and then go mow a few residences, and then swing by to check my cook. Then go mow some more etc. Knowing how my cook is going could come into play. However, I opted not to purchase the WiFi model to begin with for most cooks need additional attention beyond temps as they go along.

As a Christmas gift I'll go the distance to put my smoker online. Why not play with the technology? :)
 
Talk about totally bringing grilling go a whole new level! Who would have thunk all that could be possible even as recent as the 90s! I can imagine if my folks were still here today and could see some of today's Marvels!

you must let us know how things goes with automation/wifi controlled cooking! This is so cool! Tell your buddies i am royally jealous !!!!i
 
olbriar said:
I received a grill gift / project for my Green Mountain Grill from one of my buddies for Christmas. I did not opt to purchase the WiFi model of my smoker back when I purchased but it seems that all of the controller boards are the same. The non WiFi model I have just lacks the antenna and connecting cable to the board which he purchased somewhere. So, with weather permitting, I'll be trying to hack my smoker this weekend. The WiFi works in three different modes. You can connect it directly to your phone via Wifi. You can connect it to your local network. And if connected to your local network from anywhere you can access Green Mountain's server to access the smoker. I'm not anxious to smoke meats from across town but to monitor my cook from afar has it's perks.

Things that can be done remotely include turning on, turning off, grill temp, one probe temp, low pellet alarm, raise and lower grill temps, timed cooks, meat target temp alarm, and profile cooks. (so many hours at this temp, raise to that temp for so long, lower temp or shut off etc) I can't imagine using most of the remote features but to monitor my temp from afar could prove to be a tool. I often will start a cook and then go mow a few residences, and then swing by to check my cook. Then go mow some more etc. Knowing how my cook is going could come into play. However, I opted not to purchase the WiFi model to begin with for most cooks need additional attention beyond temps as they go along.

As a Christmas gift I'll go the distance to put my smoker online. Why not play with the technology? :)
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My next grill will have WiFi. Bluetooth is great for just monitoring temps, but range is limited. Plus, it would be nice for the early morning starts to light and preheat the grill from my phone while I do the indoor prep. Count me as jealous. :D
 
I installed my WiFi antenna and connected it to the controller board today. I then connected to the grill's network and then connected it to my local network. It was all easy to do and took little time. I then smoked a rack of baby backs while I watched the football games. It was after the late game that I tried to connect the grill to the Green Mountain server... there I ran into problems. The grill was not on the latest firmware so I did an update. That went flawlessly but it wiped the WiFi settings. I'll have to go through WiFi marriages again... it will wait until tomorrow. I think I'm going to enjoy the new addition to the smoker.
 
dontpanicbobby said:
You had to plugin a smoker?
I'm way behind the times.
Plug in a grill?
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Yes Sir. It's a pellet smoker / grill. An electric auger feeds wood pellets on demand to the smoker to maintain whatever temperature you desire. A lazy man's smoker. :) It's actually a very good smoking tool for it is very accurate in keeping a given temp like an oven.
 
dontpanicbobby said:
Not really into smoking. @olbriar
Grilling and eating is my thing.
Maybe some spices before cooking.
Where are you from @olbriar?
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I've grilled most of my life and started smoking meats back in 2012. I love cooking out and enjoy the tasty meats from my efforts. Prior to having my own smoker, I mowed for a guy that smoked meats commercially. I learned a few tricks from him but mostly I fell in love with the smoke taste and tenderness that a smoker produces. I went the pellet smoker route when I purchased for the ease of use. I live in Kansas...
 
Indeed it does require electricity. The smoker uses electricity to power the fans and the pellet auger and it's all managed by a controller board. This is a picture of the smoker I have at the house.
Daniel-Boone-Pellet-Grill.jpg

And this is a picture of my first smoker that I now have at my cabin.
images

Both require 110 AC. And they burn wood pellets like these.
images
 
@Unforgiven I was able to score a couple of racks of beef short ribs. :) My local butcher was able to get a box in and I snagged the best looking package to try. I was not impressed with what he had but at least I will have the entire rack to smoke for a change. Two racks to a package but there isn't much meat on the racks. His segmented ribs have a lot more meat. I almost smoked them today but I opted for the brisket that I went to the market to buy. Perhaps next weekend I can give a report.
 
olbriar said:
@Unforgiven I was able to score a couple of racks of beef short ribs. :) My local butcher was able to get a box in and I snagged the best looking package to try. I was not impressed with what he had but at least I will have the entire rack to smoke for a change. Two racks to a package but there isn't much meat on the racks. His segmented ribs have a lot more meat. I almost smoked them today but I opted for the brisket that I went to the market to buy. Perhaps next weekend I can give a report.
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I've had really meatty ones, and ones that look a little light. They all taste great. By the looks of your grill, you'll be eating great today. We're being lazy and just having chili cheese dogs. We're getting tired of putting on a big spread every year for the Patriots. :p j/k
 
Unforgiven said:
I've had really meatty ones, and ones that look a little light. They all taste great. By the looks of your grill, you'll be eating great today. We're being lazy and just having chili cheese dogs. We're getting tired of putting on a big spread every year for the Patriots. :p j/k
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I think your Pats will win yet another bowl. I'm rooting against them but don't take it personally. The brisket was great. Beef and noodles tomorrow :) My normal beef rib cook is two ribs each cut into thirds with lots of meat even on the skinny end. The thick end of the racks looks like the skinny end of the segmented ribs. However, I'll be smoking two racks or eight ribs. I'm sure there will be ample ribs to enjoy. :) I'm very anxious to smoke them. They were $5.99 a pound. A buck cheaper per pound than the segmented ribs.
 
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