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Green mountain grill POS
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67425ks View Drop Down
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    Posted: November-27-2011 at 8:02pm
My wife bought me a green mountain grill this summer and it's been a nightmare keeping this mickey mouse pellet grill working properly. The idea was great and it does an ok job when it does work, but i have seen higher quality junk come out of a harbor freight store. This thing has a nasty habit of shelling out an electrical component and then ruining my weekend smoking plans till I can get parts on Monday. Starting to think I should see about trading it in on a yoder smoker or building a traditional smoker that doesn't shut off due to a faulty thermister,bad ground, etc. Any of you fellas have experience with pellet grills/smokers good or bad? Just needed to vent thanks for listening.
Joel
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think "Big Green Egg" I have had one for a while and love it every time I use it.
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Lang smoker. Nahunta Ga.
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Any grill that needs a truck to tow it has my vote Sweet.

I think my condo association would object to me having that thing on a 3rd floor porch though
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harddock View Drop Down
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Just take the wheels off
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Now thats a smoker.. I'll bring the beer..
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Lee Michael Johnson
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This would be perfect Here
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best in the BIZZ
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skicat2001 View Drop Down
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Originally posted by sweet77 sweet77 wrote:

best in the BIZZ


You aint kidding.. I thought Okalohoma Joe's where cream of the crop. I like those a little better..
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Lee Michael Johnson
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sweet77 View Drop Down
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Most people use old natural gas or propane tanks for the smokers. Mr. Lang actually rolls the steel his self. The number one key he says to smoking meat is the cleanliness of the grill. These smokers have a patented baffle in them where the flame never touches the meat using raw heat to smoke with up front is a handy little charcoal grill for chicken or hamburgers for the kids it's has gotten some serious time on it at the lake.
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Tow that puppy up to next years NE reunion and you'll be a hero. You might just start a new trend! We don't do much smoking up here.
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peter1234 View Drop Down
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Halston , any idea how to find pics of the inner workings of this smoker? i went on website and either its not there or i missed that part of it. i am planning on building a new pig cooker over the winter /spring and am always looking for ideas on improvements on ours. ....Brian did you want to have a pig or some briskets next yr? I do 3 or 4 pigs a yr . or some beef rounds and shoulders?
former skylark owner now a formula but I cant let this place go
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You could throw 4-5 chickens on there, sausage, rack of ribs, brisket and it just fall apart good. Whats amazing with these great smokers is how long they last and how they hold there heat. I bought several of those 150.00 ones and they rust up and you have to monitor the heat.

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Lee Michael Johnson
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Bri892001 View Drop Down
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If we did a full on pig roast at a re-union, that would be awesome
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Originally posted by Bri892001 Bri892001 wrote:

Tow that puppy up to next years NE reunion and you'll be a hero. You might just start a new trend! We don't do much smoking up here.



Hey come on down to the SJRR. be some good eatin there.

JOE C and his bride and myself grilling it up last year
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67425ks View Drop Down
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Tore into the green mountain grill apart last night and got her running up to par until the next Chinese part decides to fail. It is smoking a turkey as I write. I'm sure it will do a fine job, but it is still more trouble than it is worth. Next smoker will be a more tried and true conventional style smoker.
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Originally posted by Bri892001 Bri892001 wrote:

If we did a full on pig roast at a re-union, that would be awesome

Absolutely a great idea with the pig. I was at a pig roast and the guy doing it stuffed the pigs cavity with whole chickens. Then when done, he pulled them out and browned them up on a regular grill. Man, where those gooooood!!!


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Keep it original, Pete
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