Recent content by sammy4chickens

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  1. sammy4chickens

    Anyone here own a Green Mountain pellet grill?

    I have had a Green Mountain grill for 2 years now and I love it. I can raise the temp control to 400* to 450* for regular grilling or lower it to 150-180* or anywhere in between for smoking. If you ever cook a nice juicy rib-eye on a smoker instead of a regular grill, you will never go back to...
  2. sammy4chickens

    New Smoker

    I spent all day and late into the evening but they both came out great. I kept the smoker between 200* and 215*. I'm going to try a pork loin next and maybe a couple racks of rib's, any suggestions for them for a first timer? Here are a couple pictures of my brisket's, the family loved them and...
  3. Brisket_0095diff.jpg

    Brisket_0095diff.jpg

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    IMG_2595.JPG

  5. sammy4chickens

    Sammy4chickens

    That's definitely my next purchase, a good remote thermometer. I'm still eating leftovers and lovin it! I didn't do very good on "Weight Watchers" this week but it sure tasted great, maybe next week I'll lose some next week but if it all taste like it did this week, it's gonna be hard!
  6. sammy4chickens

    Hints for first smoked chicken

    They look great, did the skin come out soft or crispy? They have Great Color and look fantastic from here and I'll bet they were juicy too! In case you can't tell, I love chicken, in any shape or form and I think they look GREAT in your pictures.
  7. sammy4chickens

    Sammy4chickens

    I used my wife's meat thermometers that she uses in her oven, but I had to open the door to check the meat. I smoked it for a total 10 1/2 hours then checked the temp. pulled them off the grill and wrapped them and put them back in for another hour before putting them in containers and putting...
  8. sammy4chickens

    Sammy4chickens

    Thanks Johnny, I didn't know they had probes like that. Any ideal where i might find one like that. And what do I call them or what do I ask for at the store?
  9. sammy4chickens

    Sammy4chickens

    Well I started smokin two briskets about 11:00 am and after 4 hours they are looking pretty good so far. I'm making up Jeff's  Sauce to put on when they're finished, and I'm drooling all over myself. I am going to try and attach a couple pic's, hope i did it right........S4C (Sammy4chickens).
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    IMG_2595.JPG

  12. sammy4chickens

    New Smoker

    Man that has been my biggest problem, it's hard for me not ot just "Peek" to see how it's doing.
  13. sammy4chickens

    New Smoker

    Well I just arrived back home from the store again and I've got another "Brisket" and I'm starting to fix up a marinade and put both in the refrigerator overnight and start in the wee hours in the morning. I made up a "marinade" and "Rub" that I got from the Jeff on his "ebasic course." I just...
  14. sammy4chickens

    Basic Brisket Smoke

    Well it looks like everyone has their own little trick to fixing a brisket, so I'm to try and add just a little of each of you and see what happens.................Thanks Guys! P.S. I'll try to let you know what they thought about it as I'm just cooking it, I don't even get to be there for the...
  15. sammy4chickens

    Sammy4chickens

    I'm just starting and I bought a "Green Moutain Pellet Grill" with a digital temp readout. I guess my biggest problem so far is breaking a bad habit of opening the grill every few minutes to check on it. I am suppose to do a "Brisket" this Saturday for a birthday party and not sure what I should...
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