Only problem is the cooking space on the GMG. The Jim Bowie is 658sqin vs Timerline 1300sqin. Almost double the grill space
that's more space to heat and regulate and more pellets you go through trying to accomplish that...
Only problem is the cooking space on the GMG. The Jim Bowie is 658sqin vs Timerline 1300sqin. Almost double the grill space
[MENTION=1292]MarbleEyez[/MENTION] Just add the shelf in the Jim Bowie if you need more area. The actually grills are similar in size but I believe the Timberline comes with a shelf in it so they can claim a greater cooker area. I have a Daniel Boone, no shelf, and have never needed extra space. With a rib rack I can do 8 racks in mine. Full packer briskets with no extra space needed either.Only problem is the cooking space on the GMG. The Jim Bowie is 658sqin vs Timerline 1300sqin. Almost double the grill space
That cooking space is with the 2 or 3 racks on the traeger. I bet the main cooking grate on both is similiar in size and for smoking you can make or buy another grate and double the space of the green mountain pretty easily.
I thought the same thing, but after looking and amking a few phone calls, the main grate for the Timerline is 34x40, the GMG around 24x27.5.
That's quite a bit more grill space. As for the "Extra Pellets Needed", I'll just have to buy a few more bags of pellets
We usually are cooking for 6-12 people.
Where did you guys get your GMG's from? I'd like to maybe take a look at one in person
Grate Outdoors on interstate ave in Bismarck just to the east of the comfort inn.
Great spot, although it would be nice if they were more consistent with their store hours.. Been a handful of times when I drove down, and the place is locked up tight when supposed to be open.
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I have the GMG Jim Bowie - Do any you guys/gals take the baffles out of your grill? Curious as ive been experiencing some weird air flow issues that i've been trying to troubleshoot. For instance, In the past spares or babybacks would take me about 4-5 hours @ 250F, lately its been pushing 5.5-6 hours. I called GMG and they said i have an airflow issue and to try cooking without the baffles. Hasn't seemed to make any difference. Ive even tried lowering the chimney cap to retain more heat wihtout luck. Anyone else experiencing anything like this?..
Traeger in my arsenal. I have a Bradley for jerky, and homemade bacon. Weber for seared ribeyes, and Traeger for roasts, ribs, chicken, etc.
The Traeger was a gift 3 years ago, works excellent. Heavy duty, easy to clean, and on sturdy wheels to run in and out of the garage.
Great spot, although it would be nice if they were more consistent with their store hours.. Been a handful of times when I drove down, and the place is locked up tight when supposed to be open.
Don't lower the chimney cap, if anything raise it way up or just take it off. Lowering it will make the problem worse as it suffocates the fire.
As far as the baffle I've never cooked without it.
Sounds good. I re-positioned the cap back to the recommended height and replaced the baffles using pics that GMG sent me.. Weird thing is that Ive done over 100 cooks on this grill in the last 4 years and never had an issue. GMG told me if replacing the baffles doesn't work, try cleaning up the Temp Probe with some steel wool. But I'm beginning to wonder if its a software issue contributing to the problem also?
The last response from GMG said "And if all of the above doesn't repair the issue Consider increasing your cooking temps" - this last reply rubbed me the wrong way, as I shouldn't have to increase cook temps to compensate for the grill not doing what it used to do!
As much as I want a pellet grill at times some of the comments and discussions make me rethink only use this particular pellet, clean this correctly, fancy gizmos are awesome BUT when they don't work it is a pain makes me think again. Guess I will stick to the caveman art of air flow and fire for a little while longer.
Question about pellets - Is it true that most flavors such as Apple, Cherry, etc are still mostly compressed with oak? Thought I heard that before but been a while since I looked into it. When I want oak and cherry I use those hardwoods, when I want pecan and cherry I don't really use oak.