Let's Talk BBQ
General => General Discussion & Topics => Product Reviews => Topic started by: smokeasaurus on December 21, 2013, 02:31:08 PM
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I told ya Eric and I had another product review up our sleeves. Now this grill has been out a while but we feel it needs a good in depth review. This is Green Mountains largest patio offering. They do have a pig trailer that could fit on your patio but you better have a large wallet for grub and a big family ;D
Any questions or comments, I will have a post over at the Simi Pellet Grill/Pellet Grill Outfitters forum sponsor section.
The Jim Bowie is being assembled and burned in today and will be dropped off tomorrow. Here are some specs from the GMG web-site:
Jim Bowie pellet grill
Jim Bowie
Description:
The Jim Bowie model comes with a digital control, a meat probe, a peaked lid for stand-up chicken/ large fowl/ rib racks, a convenience tray with utensil hooks and hard rubber tires. Also included is Sense-Mate, a thermal sensor which constantly monitors the ambient temperature. When it gets cold outside, it kicks the grill into Turbo mode so you don’t have to wait long for the grill to heat up! You’ll also get a venturi-style firebox for cyclone combustion, front casters, a positive pressure hopper fan to prevent burn-back, a dome thermometer and “fan only” mode with automatic grill shut-off to blow ash out of the firebox after you finish grilling. The stainless steel grate measures 37.5” X 16” (600 sq. in.) and the inside clearance is 13.5”. It weighs 183 pounds.
Available options include a stainless steel no-warp lid, and a form-fitted grill cover,front shelve,second cooking grate and a gully washer cover and remote control.
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Here is a little more information about Green Mountain Grills
Our Company
We discovered something we loved, REALLY loved. It was grilling with pellets…so much better than either charcoal or gas! But the pellet grill we owned needed some improvements, so we decided to make our own! Then loved it so much we ended up starting our own company! Green Mountain Pellet Grills is now the top-of-line…the best-of-the-best, but not the highest in price!
In Grilling, Taste Rules…
The reason that pellet grills win far more than their fair share of BBQ competitions is that the food simply tastes better when cooked over real wood. Propane has absolutely no taste, and the process of making briquettes destroys the flavor molecules in the wood they are made from. Our pellets are made from clean, kiln-dried sawdust, with the flavor molecules totally intact! And what could be easier than pushing a button – set it and forget it! Now you can “turn pro” in your own back yard.
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Ya want videos, Smoke has ya covered
http://www.youtube.com/watch?v=nwVqKqurPr8
http://www.youtube.com/watch?v=7n7SXUjy5J8
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Eric came by and we got the Jim Bowie on the patio. Fit and finish seems nice. Unit is heavy and sturdy. This is a large grill. I would say around the size of the Rec Tec for comparison. You can see from the interior pics that the grill got the Pellet Grill Outfitters special touches (extra permatex). The users manual has scores of recipes. The manual also says the Jim Bowie has only one deflector that should be placed on the right side. This unit comes with a left as well. So I got em both in. The drip pan is very heavy. I would take a guess and say 10 gauge. It fits inside the pit nicely.
Smoochy likes it:
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zps2cc76648.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zps2cc76648.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zps63779d5d.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zps63779d5d.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/003_zps4bdfc841.jpg) (http://s1213.photobucket.com/user/s1cott11/media/003_zps4bdfc841.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/004_zpsf1260176.jpg) (http://s1213.photobucket.com/user/s1cott11/media/004_zpsf1260176.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/006_zps782ff820.jpg) (http://s1213.photobucket.com/user/s1cott11/media/006_zps782ff820.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/007_zps39236bcf.jpg) (http://s1213.photobucket.com/user/s1cott11/media/007_zps39236bcf.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/008_zps6ce80900.jpg) (http://s1213.photobucket.com/user/s1cott11/media/008_zps6ce80900.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/005_zps5524b562.jpg) (http://s1213.photobucket.com/user/s1cott11/media/005_zps5524b562.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/009_zps4a5c9c17.jpg) (http://s1213.photobucket.com/user/s1cott11/media/009_zps4a5c9c17.jpg.html)
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Did the initial burn. Pit reached the factory default of 150 in about 12 minutes. Took the temp up to 320 for the initial burn. The lid mounted thermo said 320 as well when the controller reached 320 as well. For me personally, I don't sweat super tight temps. After burning wood and charcoal all these years, I never had super tight temps, so the thermo on this model looks nice but I wont keep an eagle eye on it while cooking.
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With the initial burn all done it is time for the first cook. Per Hikermans suggestion a fat tire is to be consumed
and if Green Mountain Smoochy thinks my fat tire and candela wrapped turd is for him, he is sadly mistaken
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zps85102697.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zps85102697.jpg.html)
Brined some frozen chickens all day Saturday and Sat night in a simple brine of kosher salt, honey,brown sugar and Sweet Tweetie rub. In the morning I spatchcoked em and add a bit more Sweet Tweetie rub.
The optional front shelf sits a bit lower so you don't have to worry about the handle and it holds a full size aluminum tray
Green Mountain Grill Gold blend pellets will be used for the entire product review
(http://i1213.photobucket.com/albums/cc469/s1cott11/003_zpsf1b0fb08.jpg) (http://s1213.photobucket.com/user/s1cott11/media/003_zpsf1b0fb08.jpg.html)
Too see how even the pit cooks with the two deflectors in place, I set one chix on the left side and one on the right
(http://i1213.photobucket.com/albums/cc469/s1cott11/004_zpseceeb674.jpg) (http://s1213.photobucket.com/user/s1cott11/media/004_zpseceeb674.jpg.html)
Used the standard meat probe that plugs into the controller
(http://i1213.photobucket.com/albums/cc469/s1cott11/005_zpsf3d59ecc.jpg) (http://s1213.photobucket.com/user/s1cott11/media/005_zpsf3d59ecc.jpg.html)
First hour the grill was set at 150. Then bumped the grill up to 375
(http://i1213.photobucket.com/albums/cc469/s1cott11/006_zps1a785285.jpg) (http://s1213.photobucket.com/user/s1cott11/media/006_zps1a785285.jpg.html)
Got very tasty moist chicken with crispy skin, cant ask for much more than that
(http://i1213.photobucket.com/albums/cc469/s1cott11/007_zps2e1f59b1.jpg) (http://s1213.photobucket.com/user/s1cott11/media/007_zps2e1f59b1.jpg.html)
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So with the first cook under my belt, what does old Smoke think of the GMG Jim Bowie? So far So good. I feel like I have owned this pit for years. Pinpoint temps. No swings at all. The hood mounted thermo matched the controller temp. The food probe was only two degrees off my Polder thermo.
This unit runs quieter than the other pellet grills I have owned/reviewed. I don't think I have even heard the auger motor run.
The low sensor alarm did go off and run during the initial burn and then stopped. It did come on a couple of times during the cook but I just pressed on the pellets and it stopped. I let Eric know about it and will see what he says.
Just a word on the GMG Gold blend.....outstanding. It is a toss up between this blend and perfect mix. Can't go wrong with either imho..........
My homeboy is dropping off homemade tamales tomorrow so the GMG is gonna take a day off tomorrow........peace :)
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Here are some more features I forgot to mention:
Large stainless steel handle that stays cool to the touch
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zps7a8f851b.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zps7a8f851b.jpg.html)
Large rear wheels and locking casters in the front make moving this grill very easy
(http://i1213.photobucket.com/albums/cc469/s1cott11/004_zpsc29e2697.jpg) (http://s1213.photobucket.com/user/s1cott11/media/004_zpsc29e2697.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/005_zps660d3916.jpg) (http://s1213.photobucket.com/user/s1cott11/media/005_zps660d3916.jpg.html)
Stainless Steel Chimney Cap
(http://i1213.photobucket.com/albums/cc469/s1cott11/003_zps04a12539.jpg) (http://s1213.photobucket.com/user/s1cott11/media/003_zps04a12539.jpg.html)
Nice side shelf with 4 utensil hangers
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zps36902843.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zps36902843.jpg.html)
A very good heavy duty gully washer cover keeps your grill warm at night
(http://i1213.photobucket.com/albums/cc469/s1cott11/006_zpsd5699ca5.jpg) (http://s1213.photobucket.com/user/s1cott11/media/006_zpsd5699ca5.jpg.html)
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"Grilled" some mild italian brats at 450 degrees
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zpsff7f435b.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zpsff7f435b.jpg.html)
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Center cut beef ribs. 225 degrees for 6 hours. Darn near fell off the bone.
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zps8a595eb8.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zps8a595eb8.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zps177491dd.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zps177491dd.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/003_zps5e4226ca.jpg) (http://s1213.photobucket.com/user/s1cott11/media/003_zps5e4226ca.jpg.html)
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I purposely bought extra ribs for a couple of reasons. One reason is because there is not much meat on them and I was feeling the need for beef. The main reason was to check to see how even the pit runs. I filled up the entire cooking surface and did not move them. The ribs all pretty much cooked the same all the way across. The two deflector plates/wind shields were used per the Owners Manual. Looks like that is the way I am gonna use them.
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An hour after the rib cook, I changed the foil on the drip pan to get ready for my first ever overnight cook with a pellet grill.
I called Eric and got a reassurance that everything is gonna be fine. :)
I fired up the grill round 8:30 and set the temp for 165. After the temp got stable at that range I tossed in this bone in Poke Butt
(http://i1213.photobucket.com/albums/cc469/s1cott11/004_zps5396dd17.jpg) (http://s1213.photobucket.com/user/s1cott11/media/004_zps5396dd17.jpg.html)
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Got up close to 5 a.m. and the pit is running just find. The internal temp of the butt matches the set temp of 165. I will bump up the temp in a bit to 225 and then the stall can begin...............
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After 12 hours at 165 and 3 hours at 180 and 2 hours at 225 and then 1 hour at 250,,,for a whopping 18 hours with no foil i got this with an internal of 195
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zpsb6c86adf.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zpsb6c86adf.jpg.html)
easy to pull
(http://i1213.photobucket.com/albums/cc469/s1cott11/003_zps0b2ee14d.jpg) (http://s1213.photobucket.com/user/s1cott11/media/003_zps0b2ee14d.jpg.html)
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Did a standing rib roast at 225 for 4 hours..sorry no money shot, it was a feeding frenzy 8)
(http://i1213.photobucket.com/albums/cc469/s1cott11/007_zps266e48ab.jpg) (http://s1213.photobucket.com/user/s1cott11/media/007_zps266e48ab.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/008_zps160228d5.jpg) (http://s1213.photobucket.com/user/s1cott11/media/008_zps160228d5.jpg.html)
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Wangs at 450 degrees
(http://i1213.photobucket.com/albums/cc469/s1cott11/015_zpsd6d37b86.jpg) (http://s1213.photobucket.com/user/s1cott11/media/015_zpsd6d37b86.jpg.html)
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Some big old Pork Spareribs..........250 degrees for -6- hours
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zps1e0069a4.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zps1e0069a4.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zpse8f739a9.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zpse8f739a9.jpg.html)
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Went halfers with my Boss on a Angus Chuck Roll. He got the bigger half for some reason ;) Still, I had a 10 1/2 lb hunk of beefy angus goodness. 8)
Shot it up friday night with a entire bottle of Stubbs Texas Butter. Rubbed down with Stubbs Beef rub. In the fridge till Saturday evening
(http://i1213.photobucket.com/albums/cc469/s1cott11/rubbedandinjected_zps458ac157.jpg) (http://s1213.photobucket.com/user/s1cott11/media/rubbedandinjected_zps458ac157.jpg.html)
It is 8:30 a.m. on a Saturday evening...do you know where your 10 1/2 lb angus chuck roll is?
Yup, going into the Bowie with the temp set for 160 for an overnight ride
(http://i1213.photobucket.com/albums/cc469/s1cott11/830pm_zps0f01466f.jpg) (http://s1213.photobucket.com/user/s1cott11/media/830pm_zps0f01466f.jpg.html)
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This is my second overnight cook in the GMG Jim Bowie and my confidence is really growing in this pit.
I left the grill at 9 p.m. and came back out at 5:30 a.m. Sunday morn expecting the fire to be out, an auger jam..ya know..something terrible..........
Nope. The Bowie was just chugging along. Checked the hopper, barely used 1/2 the pellets........
I remember Eric told me a long time ago that Green Mountain Grills were work-horses and I am starting to think he was right :)
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Went 9 hours at 160 degrees. Went 6 hours at 225. Into the oven foiled for 2 hours at 250. 2 hour rest.
(http://i1213.photobucket.com/albums/cc469/s1cott11/17hourslater_zpsc167f722.jpg) (http://s1213.photobucket.com/user/s1cott11/media/17hourslater_zpsc167f722.jpg.html)
Pulled like butter.........beefy butter ;)
(http://i1213.photobucket.com/albums/cc469/s1cott11/pulledlikebutter_zps7ca8c45d.jpg) (http://s1213.photobucket.com/user/s1cott11/media/pulledlikebutter_zps7ca8c45d.jpg.html)
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Here is how I like to grill on a pellet grill. What I like about this set up is that the next day you remove the foil and the bottom of your grill has no grease in it. Ready for the next cook. :)
Remove the drip pan and the heat deflector and line the bottom with some foil
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zps8f9e2245.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zps8f9e2245.jpg.html)
Put the cooking grates back in. The Jim Bowie is so large I just use one
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zps6db6587e.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zps6db6587e.jpg.html)
Grill Grates are a must have
(http://i1213.photobucket.com/albums/cc469/s1cott11/003_zps066d013d.jpg) (http://s1213.photobucket.com/user/s1cott11/media/003_zps066d013d.jpg.html)
I set the grill for 450. The controller doesn't read accurate with the drip pan and heat shield out but we are going for searing heat . Not too shabby if you ask me.
(http://i1213.photobucket.com/albums/cc469/s1cott11/004_zpsc2d9879c.jpg) (http://s1213.photobucket.com/user/s1cott11/media/004_zpsc2d9879c.jpg.html)
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Time to cook something at 350 degrees............how about some boneless/skinless chicken thighs stuffed with ortega chilis and ranchera cheese wrapped with bacon and dusted with Eagle rub? Ok, will do......
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zpsc8730561.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zpsc8730561.jpg.html)
2 hours later internal was 170. Not too much smoke flavor. I better call Eric for one of those Amazen tube smokers
(http://i1213.photobucket.com/albums/cc469/s1cott11/003_zpse0c082dd.jpg) (http://s1213.photobucket.com/user/s1cott11/media/003_zpse0c082dd.jpg.html)
This will work
(http://i1213.photobucket.com/albums/cc469/s1cott11/004_zps666a33d9.jpg) (http://s1213.photobucket.com/user/s1cott11/media/004_zps666a33d9.jpg.html)
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For those that don't know, I have been a Cowboy Dealer for Ace of Hearts BBQ for about 5 years now. Ace of Hearts distributes the Good One line of smoker/grills. I have had the honor of being able to talk to Chris Marks and have learned alot from this true legend in the world of Q. One of the secrets Chris shared with us on the Good One forum was the KCBS banned Tenderloin recipe. It is in the pork section here if you are interested.
Here it is yesterday morning ready to get happy until today
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zps5fbf14ec.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zps5fbf14ec.jpg.html)
On the JB set at 150 for the first hour for maximum smoke
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3 hours and the loin was at 156 internal. Basted it with "The Best BBQ Sauce you will ever taste"
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zps563f70c6.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zps563f70c6.jpg.html)
It was a feeding frenzy. I tell ya, that Stubbs injectable Texas Butter is the real deal. This pork was just oozin juices.......
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zpsfa5f6697.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zpsfa5f6697.jpg.html)
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Since this is an "unofficial" review, I have added a mod to the GMG which I think is a must have for any pellet cooker. I cant remember how many times I have added dryer ducting to my charcoal smokers and ran it almost down to grate level. This way the heat and smoke is forced to travel downwards to find the air exit. The pellet cookers I have seen have these cool smokestaks mounted up way to high. So I stumbled across this web-site that carries stainless downdraft hoods. They have em for GMG, Blazin and Traeger. I think he makes em for Rec Tec but I don't see them on his site: http://shop.pelletgrillaccessories.com/category.sc?categoryId=8
Before installing, I sprayed it down with cooking spray and baked it in the oven to season it. Installation is a snap, just replace the factory bolts with the longer ones in the kit....hey, Old Smoke can do that ;)
(http://i1213.photobucket.com/albums/cc469/s1cott11/004_zps8c6038f8.jpg) (http://s1213.photobucket.com/user/s1cott11/media/004_zps8c6038f8.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/005_zpsd9460282.jpg) (http://s1213.photobucket.com/user/s1cott11/media/005_zpsd9460282.jpg.html)
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Rubbed some Tri Tips down with Miners Mix Wholly Chipotle for tomorrows first cook with the new Downdraft mod.........
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zpsfac65883.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zpsfac65883.jpg.html)
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5:30 this morn put the tri's on with the temp at 160
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zpscc6769d0.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zpscc6769d0.jpg.html)
after 4 hours I bumped up the pit to 225 and 8.5 hours later they were at 180 internal and I pulled em
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zps77920ff3.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zps77920ff3.jpg.html)
I purposely placed the tri tips over more to the smokestack side to see if the new downdraft mod would make a difference.
Oh yeah, get a look at this smoke ring
(http://i1213.photobucket.com/albums/cc469/s1cott11/003_zpsa25cee74.jpg) (http://s1213.photobucket.com/user/s1cott11/media/003_zpsa25cee74.jpg.html)
Cubed up the tri and added it to pinto beans and onions and cilantro and had a smokey been soup
(http://i1213.photobucket.com/albums/cc469/s1cott11/004_zpsc45127bb.jpg) (http://s1213.photobucket.com/user/s1cott11/media/004_zpsc45127bb.jpg.html)
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The downdraft mod was a big success. The JB ran just like it always has. For some reason it seemed like I got more smoke production. :)
One noticeable difference was the thermo in the lid always ran about 25 degrees hotter than what the controller read. Today with the downdraft installed my thermo matched the controller for the entire cook.
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Eric requested a high heat cook in the Jim Bowie with the new downdraft mod installed. Not a problem.
Dipped some chicken thighs in whipped eggs and rolled em in a seasoned bread crumb mix. Got the JB to 400 degrees.
Took a disposable large foil pan and squirted a little peanut oil on the bottom. Set the thighs in the pan and off we go:
(http://i1213.photobucket.com/albums/cc469/s1cott11/002_zpsbac93661.jpg) (http://s1213.photobucket.com/user/s1cott11/media/002_zpsbac93661.jpg.html)
one hour and fifteen minutes later
(http://i1213.photobucket.com/albums/cc469/s1cott11/001_zpsba2f1f38.jpg) (http://s1213.photobucket.com/user/s1cott11/media/001_zpsba2f1f38.jpg.html)
Let me kill this plate and I will be right back ;)
(http://i1213.photobucket.com/albums/cc469/s1cott11/003_zps5449e84a.jpg) (http://s1213.photobucket.com/user/s1cott11/media/003_zps5449e84a.jpg.html)
OK, I'm back 8)
The downdraft mod is a must have. While the controller purred along at 400 degrees, the lid thermo was locked in at 350 degrees the entire cook.
This leads me to think that the downdraft mod is doing what it was intended to do: keep the heat and smoke down towards the cooking grate.
I have done pellet fried chicken about 4 times on different pellet grills and this chicken was so crispy.....didn't turn em....just a few squirts of peanut oil in the pan........chicken was moist and juicy on the inside...outrageous.
If you own a model of pellet grill that they offer the downdraft mod for get it and get it now. If you happen to own a model that they don't carry, call em and ask away...this mod is a must have.
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Time to wrap this review up.
The GMG Jim Bowie has worked perfectly since Eric delivered it. It heats up quickly. It had some large temp swings early on but the temps tightened up as the pit got used more. The temps have really gotten tight since I added the downdraft mod. Pellet consumption is nothing to go crazy about because this is a large pit. If you top the hopper off you should be able to get plenty of sleep though for an all night cook, so it is not a pellet chomper by any means.
The grill has worked perfectly on overnight cooks at 160 and has excelled in the 300-400 range. I have used the deflectors like the Mfg suggests and the temps are pretty even across the cooking grate.
I can see why Eric carries the GMG line-up. It is a solid performer at a good price. Plenty of features and a company that is always looking to improve their product.
This is a nice pellet grill that would be a nice addition to any patio. Thanks to Eric for providing me this grill.
Now where is that Yoder YS-1500 for the next review ;) :D ;) ;D
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One last thing: Green Mountain, drop the side shelf and make the front shelf standard. Drop your smokestack outlet to cooking grate level and there will be no stopping you.