titch
New Member
Posts: 10 
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Post by titch on Dec 22, 2013 14:44:43 GMT 10
I posted this on the ABBQ forum. heads up to those with the GMG.
When cooking between 170/180c I have found that a dried Banksia Pod wisps a nice thin blue smoke.
Placed in the right rear corner on the Grill.
I assume it will smoke at hotter temps.
Started a wisp after about ten minutes into 170..
Cheaper than buying a smoker to put in as well.
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Post by smokey on Dec 22, 2013 20:18:01 GMT 10
Great tip, I will give that a try for sure.
I asked this in on the ABBQF forum , But what does the smoke do?
Does it travel around or tend to pipe up through the chimney?
I know its a "does the fridge light turn off" type of question but it got me wondering about the ideal place to have a smoking anything device in my GMG.
I am thinking of installing the Smokai behind the pellet box in the same position, but opposite to the temp probe door.
My reasoning is smoke flow across the food.
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Post by Bentley on May 11, 2014 10:23:31 GMT 10
Wish I could try it!
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Post by smokey on May 11, 2014 10:38:01 GMT 10
Im surprised that banksia isn't available from garden shops over there.
Dried corn cob would work
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Post by smokey on Oct 16, 2014 16:47:28 GMT 10
Took delivery today of the new wifi upgrade. Andriod works fine but older I things don't. Maybe they will work on that. Once I got it up and running, I felt opptermistic about its potential. Looking forward to get something complicated going on it. I know that ABBQF members already know about it but for others what I find amazing is that I can log into another users bbq and drive it for them or visa versa. Techs can run diagnostics remotely and I can search someone else's cook profile and tell my bbq to do the same. Doing some reading around the forums, I don't think everyone has quite realised the potential. But I still won't be throwing my good ol trusty BBQ's anytime soon.  |
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