Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
You first! Here we'll post news, gear reviews, videos, and recipes that will end up on the free site BEFORE it gets published there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members
Pitts & Spitts Maverick 1250 Pellet Grill,by Dave Joachim
We reviewed the Pitts & Spitts Maverick 1250 pellet grill which is their most popular mid-size model and rivals the best thermostatically controlled cookers in the business. This premium set-it-and-forget-it pellet smoker does not disappoint, although all cookers have their little quirks, and Pitts & Spitts is no different.
I've had mine for a little over a year now and love it !!! Smoke profiles are it's only downfall but that's subjective. Like the review says, the thing is built like a proverbial tank. I tried to get these guys to get on the AR review train a year ago, glad to see they finally made the effort.
I have both a tube and a tray and have found that it's very difficult to keep them lit due to the combustion gasses swirling around the cook chamber. Putting a few chunks above the fire pot on the diverter plate works ok. I can best describe it as trying to get smoke to work in your gasser, it's kind of a losing battle. Other than that it's a great, well built cooker.
Oh I did want to add that they now have a new proprietary PID controller that they claim produces more smoke then my unit made by Pellet Pro. They want $400 to make the conversion for mine, quite frankly I got better things to do with $400. For certain foods, I like the end result anyway so I'm standing pat.
I picture if I were to get a pellet cooker using it for things I prefer a milder smoke flavor on, like turkey, prime rib roasts, etc. It's good to have an assortment of "tools" to accomplish each goal.
Wow, some great looking cooks there. I think $400 is a bit crazy for a PID controller, too.
I've had similar results with my pellet tubes I've tried to use to get more smoke. I have done cold-smoking with them, but found I have to keep the fan going to keep air circulating, or it dies out.
In the brief experience with my pellet grill, many of the flavor wood pellets as well as Oak give off a milder smoke flavor. The hickory and mesquite have a much stronger smoke flavor. It could be just the pellets I'm using too though. I'm sure these vary between manufacturers as well.
There's also cheaper options on the interwebs to get a digital reading of the cooker/meat temp sent to your phone. You can't adjust cooker temps up/down with it but I generally don't need to (i.e.: my brisket is staying at 250 for the extent of the cook).
Comment