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Just bought a GMG Daniel Boone. Temperature control is very tight. Any temp from 150-500 degrees with little or no fluctuations. Doing a rack of ribs today. Using apple pellets.
Brined well trimmed boneless porkloin for 48 hrs. Rinse and dried an left in refrigerator for 24 hrs.
Smoked at 180°F for about 4.5 hrs to an internal temp of 145°F.
Used mixture of apple and oak for smoke.
Ready to take out...
Slice up and vacuum packed.
Stuff is delicious!
I used the basic cure recipe from Charcuterie. Rubbed about 8 pounds of pork belly (after squaring up a bit) with the cure and stuck it in large zip locks in the fridge. Seven days later, I slice a bit off and tested. Too salty for me, so about an hour soak in water. Just right!
On to the...
http://www.traegergrills.com/shop/grills/BBQ070
They don't show parts on their site, but they have customer support. Email them and I'm sure they can point you in the right direction.
No fresh birds to be found so I got a 12lb cheap store brand frozen turkey. Thawed and brined for 12 hours. Smoked at 250 with apple wood on my reverse flow home built job. Spritzed with apple cider and Captain Morgans. Smoked to 170 degrees and let it rest for 30 minutes.
Pic is a bit...