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Show Us What You're Cooking! - Volume 10, Summer 2018

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  • smokenoob
    Club Member
    • Dec 2017
    • 766
    • Gulf Breeze, Florida

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ID:	538864 Keiferr pointed out scientific reasons for our repetitive cooks, so I guess I can’t help it, it’s science......
    Y’all should know where this is goin’....
    and it aint a hot dog!

    Comment

    • smokenoob
      Club Member
      • Dec 2017
      • 766
      • Gulf Breeze, Florida

      goin’ on the smoker at 225! Click image for larger version

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      • Mudkat
        Mudkat commented
        Editing a comment
        Sounds like a perfect night!

      • BourBonQ
        BourBonQ commented
        Editing a comment
        Looks like wagyu quality, or pretty close.

      • smokenoob
        smokenoob commented
        Editing a comment
        BourBonQ it was (past tense ) a very good piece of "prime"
    • smokenoob
      Club Member
      • Dec 2017
      • 766
      • Gulf Breeze, Florida

      Click image for larger version  Name:	39C41BDC-07BB-4BD7-A55F-ED5C11DE36F5.jpeg Views:	1 Size:	2.59 MB ID:	538919 A very important attachment for smoker in the south in July!
      (for the cook!)
      Last edited by smokenoob; July 27th, 2018, 04:02 PM.

      Comment


      • Mudkat
        Mudkat commented
        Editing a comment
        The rock star bus or the fan? 😎

      • smokenoob
        smokenoob commented
        Editing a comment
        fan!!!!!!

      • Mudkat
        Mudkat commented
        Editing a comment
        😀😀
    • BourBonQ
      Club Member
      • Oct 2017
      • 711
      • Lowcountry of South Carolina
      • Pit Barrel Cooker
        Blaze 32" Gasser with Sear Station and Rotisserie
        Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
        Camp Chef Explorer 60EX with Grill Box and Griddle
        Thermoworks Thermapen Mk4
        Maverick ET-733 2-Probe Wireless Thermometer
        Thermopro TP20 2-Probe Wireless Thermometer
        Anova 900W Sous Vide Immersion Circulator
        Selection of Grandma's Antique Cast Iron Cookware
        Bayou Classic Stainless Steel Oyster/Turkey Cooker
        Weber Standard Size Chimney Starter
        Foodsaver Vac Sealer

      SVQ BBRs...
      24 hr dry brine
      165x18 bath
      shock, then refrigerated overnight with MMD
      oak & hickory on the PBC, hot (325+), until 175ish and painted with homemade sauce, heavy on the mustard
      A++
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      Comment


      • BourBonQ
        BourBonQ commented
        Editing a comment
        Thanks fellas

        Mudkat , no forks were given!

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I have many forks in the fork budget for this (save the mustard sauce). Nice cook. Time/temp on Sous?

      • BourBonQ
        BourBonQ commented
        Editing a comment
        Potkettleblack
        165x18
        Then roughly 2 hours in the PBC from fridge temp
        Last edited by BourBonQ; July 30th, 2018, 05:57 AM.
    • jfmorris
      Club Member
      • Nov 2017
      • 2047
      • Huntsville, Alabama
      • Jim Morris

        Cookers
        • Weber Genesis II E-410 w/ GrillGrates (2019)
        • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
        • Weber Genesis Silver A w/ GrillGrates (2002)
        • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
        • Lodge L8D03 5 quart dutch oven
        • Lodge L10SK3 12" skillet
        • Anova
        Thermometers
        • Thermoworks Smoke w/ Wifi Gateway
        • Thermoworks Dot
        • Thermoworks Thermapen Classic
        • Thermoworks RT600C
        Beverages
        • Whatever I brewed and have on tap!

      I’ve really fallen off my game in the heat of the summer. That said, tonight’s cook was just an impromptu cook of fish and shrimp for the wife and I.... lots of home brew beer was a larger part of the menu...

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      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Shrimps !!!!!!

      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        I don’t feel bad about the color of my grill grates. Thanks.
    • scottranda
      Charter Member
      • May 2015
      • 1448
      • Charlotte, NC

      I needed a quick meal, so I took the homemade sweet Italian sausage I made (grinded the meat, seasoned, and stuffed the casings), and put it on a charcoal chimney with GrillGrates. I also wanted to experiment to see if this method would work for me in the future. It worked! Not totally ideal since it’s a small surface and there is no “dome” to cook it faster. I did like the fact there were no flare ups thanks to the GG. I put it on a hot dog bun (that’s all I had) and unfroze some caramelized onions from the freezer in the microwave. Tasted great!
      Attached Files

      Comment


      • theroc
        theroc commented
        Editing a comment
        Not sure how "quick" all that was, but it sure looks delicious!
    • JCGrill
      Club Member
      • Mar 2017
      • 1313
      • Minneapolis / St Paul burbs
      • Charcoal - 22" Weber Kettle
        Gas - Saber
        Smoker - Green Mountain Daniel Boone
        Portable - Charbroil Tabletop Propane Grill

      Homemade kabobs. Tasty.

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      • Troutman
        Troutman commented
        Editing a comment
        Excellent !!!
    • barelfly
      Club Member
      • Dec 2017
      • 576
      • New Mexico

      Some chicken wings and chicken sausage. Sausage was ok, I over cooked it.

      The wings though - straight cash homey! Salt and pepper, then sauced with Kosmos Peach & Habanero sauce and On to the wonder kettle at 325-350* for about an hour with a few chunks of peach wood I picked up this week from a spot in Denver. After coming to temp, put in a bowl with a little more sauce and tossed then served. Damn these were good. Have never cooked wings with the kettle before. May never cook them any other way again!
      Attached Files

      Comment


      • Mudkat
        Mudkat commented
        Editing a comment
        Finger licking!

      • Troutman
        Troutman commented
        Editing a comment
        Wings over New Mexico !!!
    • JeffJ
      Charter Member
      • Feb 2015
      • 2309
      • Michigan
      • Jeff

      My brother had a little pre-party before BeerFest yesterday. I brought buffalo wings. The pile of meat on the middle of the grate in the first pic is proscuito, which I'll be using on one of the pizzas I'm making tonight. The first pic is just after I flipped the wings over. Most of the wings were sauced with my homemade hot sauce mixed with a little butter. About 1/3 of them were hit with my homemade BBQ sauce. After the wings were flipped they were brushed with their sauces to glaze and when they came out they were drizzled with more sauce.

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      • Joetee
        Club Member
        • May 2017
        • 241
        • Georgetown, Ky

        Baby back's

        July 28, 2018
        Baby back ribs,
        Partial competition style recipe.
        3 racks.
        Snake method, 3/2 stack.
        Apple wood for smoke, 2 chunks.
        Water pan on charcoal grate.
        Apple juice for spritzing every 30 minutes.
        Dry brined the day before with salt.
        Slather in regular mustard to bind the dry rub just before putting on grill.
        Preheat to 225°.
        Apply mustard and then Memphis dust.
        Place in rack with space between each rack.
        Put a chunk of wood on fire. Add another chunk when smoke slows down.
        Added water pan.
        Added ribs on grate with meat positioned away from heat.
        Add a piece of foil as a shield to prevent burning of inside rack.
        Spritz with apple juice.
        1:00pm, Put meat on grill.
        1:30 spritzed again.
        Having trouble getting to 225°. It's been around 177°. Opened the bottom vent fully. Top vent 1/2.
        By 1:35 temp is 210°.
        Been spritzing. Temp has been decent. 210° to 230°.
        Charcoal 3/2 stack needs to be 3/2/1 stack. Temp is hard to maintain above 220°.
        4:00 IT about 165°. Grill temp 205°.
        Added a few charcoal to increase temp. 4:30 grill temp is 240°.
        Still spritzing about every 30 minutes.
        5:30pm IT 177°.
        Increases grill temp to about 250°.
        Continued spritzing every 30 minutes.
        7:00pm IT at around 193° to 197°. Tried to get them to 203°.
        7:00pm removed meat from rack.
        Spread all remaining charcoal out together. Covered meat with BBQ sauce. Placed over direct heat for a minute or so on both sides.
        Best ribs I've ever done.
        Some meat bite off the bone, some meat pulled easily from bone
        Attached Files
        Last edited by Joetee; July 28th, 2018, 07:09 PM.

        Comment


        • Danjohnston949
          Danjohnston949 commented
          Editing a comment
          Joetee, It Seems You Have the Procedure Down Cold, Joe‼️ The
          Only Suggestion I Might Make, Is To Give Honey Mustard Salad Dressing A Try Before Your Rub ❗️❓❗️ Enjoy, Dan

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Those look delicious!
      • bten
        Club Member
        • Apr 2017
        • 405
        • Richmond, Tx
        • Delta Heat 32" Gas Grill on Cart
          Yoder YS-640 on Comp Cart
          Camp Chef SmokePro SE pellet grill - Sold
          LSU Purple Thermapen MK4
          Maverick Et-732
          Griddle grate
          Boiling and turkey fryer pots and burners

        I cooked up some salmon on the Camp Chef SmokePro SE yesterday. Used some McKormick Applewood rub and B&B apple pellets.


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        I cooked them on parchment, to prevent sticking on the grill. Also keeps from having fish flakes in the grill, causing smells later.
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        Served up with linguine pasta in butter, garlic and parsley, along with a vegetable melody. Took about an hour to cook, the applewood rub added a little sweetness to the fish, which I really liked!

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        Last edited by bten; July 28th, 2018, 03:36 PM.

        Comment

        • mnavarre
          Club Member
          • Jan 2018
          • 313
          • San Diego

          Cooked a Tri-Tip the other day. Not my best work because it was a big one and the kettle wanted to run hot. Still came out juicy and tasty. Even the overcooked bits were juicy. Click image for larger version

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          Made kind of a low-effort chimichurri board sauce thing:
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          Tri-Tip sammiches are the best. Also made frijoles charros in the InstantPot with Pinquinto beans from Ranch Gordo.
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          Comment


          • smokenoob
            smokenoob commented
            Editing a comment
            that looks great!

          • wags09
            wags09 commented
            Editing a comment
            What IT temp did you cook the Tritip to? People tend to be all over the place on this, but love the way your looks.

          • mnavarre
            mnavarre commented
            Editing a comment
            wags09 I took it off at 120 to get the sear set up, probed at 125 when I started searing and was 132-135 depending on where I probed when I finished searing.
        • Keiferr
          Club Member
          • Jun 2018
          • 957
          • Southeast Michigan

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ID:	539405 Flintstone entree tonight. Even the smoking buddies liked it. Click image for larger version

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          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Great lookin cook; glad to see no critters was displaced!
        • Mosca
          Charter Member
          • Oct 2014
          • 2754
          • PA
          • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

          All American classic.

          Click image for larger version

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          • fzxdoc
            fzxdoc commented
            Editing a comment
            Agreed.

          • JCGrill
            JCGrill commented
            Editing a comment
            Sauerkraut sandwich? 😜

          • Mosca
            Mosca commented
            Editing a comment
            I did the dogs on a Grill Grate facing up, and the kraut on a Grill Grate facing down. I love sauerkraut.
        • CowboyScott
          Club Member
          • Jul 2017
          • 165
          • Colorado
            • Lynx 27" NG Grill with Rotisserie (from 1998 and still looking great after new burners, valves, and knobs) and GrillGrates for searing
            • Smokin' Tex 1400 Electric Smoker with Auber Thermostat Control (since June 2017)
            • Rec Tec 680 (since August 2017)
            • Thermoworks Smoke and iGrill Thermometers
            • Thermapen (wife's- she lets me use it)

          Thick cut bone-in choice ribeye.

          Bought on sale from local grocery store for $5.99/lb and have had it in freezer for a few weeks while on vacation. Didn't have high expectations, but entire family said it was the best steak I had ever cooked and we all loved it. For sure, it was by far the best steak I have ever had that cost $5.99/lb! Even my "discerning" 14 year old daughter, who is not a big fan of steak, told me afterwards that she really liked it.

          I think paying attention to some of the small things makes the difference between good and great.

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          • Pirate Scott
            Pirate Scott commented
            Editing a comment
            Whaaaat! 5.99 a pound for Ribeye! That is awesome. Looks great!

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        Meat-Up in Memphis 2020

        Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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        T-Shirts & More T-Shirts & More
        Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

        Cool Embroidered Shirt Cool Embroidered Shirt
        This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

        Click here for more info.

        Support ARC

        Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

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        BBQ Stars

        SPOTLIGHT

        These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use our links when you buy things

        Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

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        Placeholder

        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts


        Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

        maverick PT55 thermometer

        A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

        Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


        If you have a Weber Kettle, you need the Slow 'N' Sear

        slow n sear

        The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

        Click here for our article on this breakthrough tool


        Bring The Heat With Broil King Signet's Dual Tube Burners

        the good one grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

        Click here to read our complete review


        The Good-One Is A Superb Grill And A Superb Smoker All In One

        the good one grill

        The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read our complete review


        Pit Barrel Cooker Smoker

        Griddle And Deep Fryer All In One

        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

        Click here to read our detailed review and to order


        Pit Barrel Cooker Smoker

        The Pit Barrel Cooker May Be Too Easy

        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

        Click here to read our detailed review and the raves from people who own them


        Compact Powerful Sear Machine For Your Next Tailgater

        Placeholder

        Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order


        The Cool Kettle With The Hinged Hood We Always Wanted

        NK-22-Ck Grill

        Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

        Click here for more about what makes this grill special


        Placeholder

        G&F Suede Welder's Gloves

        Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

        If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

        Click here to read our detailed review

        Click here to order from Amazon


        GrillGrates Take Gas Grills To The Infrared Zone

        grill grates

        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

        Click here for more about what makes these grates so special


        kareubequ bbq smoker

        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

        Click here for our review of this superb smoker


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        masterbuilt gas smoker

        The First Propane Smoker With A Thermostat Makes This Baby Foolproof

        Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

        Click here to read our detailed review


        Professional Steakhouse Knife Set

        masterbuilt gas smoker

        Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

        Click here to read our detailed review and to order


        PK 360 grill

        Is This Superb Charcoal Grill A Kamado Killer?

        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

        Click here to read our detailed review of the PK 360

        Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

        fireboard bbq thermometer

        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

        Click here to read our detailed review


        Finally, A Great Portable Pellet Smoker

        Green Mountain Davey Crockett Grill

        Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

        Click here to read our detailed review and to order