Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

How to make sourdough bread...

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    Now that you guys know how to develop your dough you might want to start making other shapes of bread using the same dough. This guys video on shaping and scoring is excellent I think.

    https://m.youtube.com/watch?v=RgqPli_sLLM
    Last edited by Breadhead; September 16th, 2016, 02:09 PM.

    Comment


    • RonB
      RonB commented
      Editing a comment
      We must think alike Breadhead - that's the same video I posted a while back.

    • Breadhead
      Breadhead commented
      Editing a comment
      Cool... It is a really good video. His system for shaping is easy and effective.
  • scottranda
    Charter Member
    • May 2015
    • 1420
    • Charlotte, NC

    I must ask: Why de-gas? I don't remember doing that in any of my steps making the SD (no mention of it in Chef Jacob's SD videos either). But, the video link posted just now (and a few comments recently) talk about degassing. Do I need to worry about degassing with my basic SD boule?

    Comment

    • Breadhead
      Banned Former Member
      • Jul 2014
      • 1

      Originally posted by scottranda View Post
      I must ask: Why de-gas? I don't remember doing that in any of my steps making the SD (no mention of it in Chef Jacob's SD videos either). But, the video link posted just now (and a few comments recently) talk about degassing. Do I need to worry about degassing with my basic SD boule?
      Notice both videos I posted that showed them degassing the dough was right before final shaping. Also notice they were not to agressive with the degassing. The thought is to deflate the large gas pockets that can develop during the bulk fermentation process. They can get larger during final proofing and the oven spring process, which will cause the big mouse holes in the crumb.

      Normally... Those large gas pockets can and will be deflated during the stretch and fold process in Chef Jacob's method. However it is something you need to be aware of and check on during that process.

      After final shaping you have the final proofing/final rise step that gives your dough time to re-inflate so a degassing/punch down is not going to ruin your dough. The poke test will tell you when your dough has re-inflated enough to bake it.

      Comment

      • CarlP3
        Charter Member
        • Nov 2014
        • 35
        • Valencia, California about 40 miles north of downtown Los Angeles
        • Weber Kettle 26.75"
          Slow n Sear XL
          Weber Genesis Silver A
          ThermoPop - Yellow
          Thermapen Mk4-Green
          Maverick ET 733

        2nd shot at Breadheads 66% hydration dough from lesson 1.
        Brought my laptop and notes to the kitchen and referred to Chef Jacob's video frequently during construction and baking. Overall, a much smoother and enjoyable process than the first attempt. Like everything else, I anticipate it will just keep getting better & better with time and experience. Can't thank everyone on this forum enough for your time, knowledge, and willingness to share your experiences!!! Here's some photos of my latest...

        After 20 minutes at 500 degrees
        Click image for larger version

Name:	1st 20 min.jpg
Views:	12
Size:	238.8 KB
ID:	221678

        Finished at 425 degrees and 25 minutes. 205 degrees f IT
        Click image for larger version

Name:	Finished.jpg
Views:	10
Size:	298.0 KB
ID:	221679

        What's inside
        Click image for larger version

Name:	crumb.jpg
Views:	12
Size:	263.9 KB
ID:	221680

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Congratulations CarlP3 👍 That's a beautiful loaf of sourdough bread.👌. You're correct every attempt gets easier and you gain confidence on every loaf too. After another loaf or 2 you won't need the video all of that will just come instinctually. Thanks for posting these beautiful pictures.👍

        • RonB
          RonB commented
          Editing a comment
          I agree - a great looking loaf.

        • MBMorgan
          MBMorgan commented
          Editing a comment
          Looks fine!
      • scottranda
        Charter Member
        • May 2015
        • 1420
        • Charlotte, NC

        Here's my second attempt. Getting better! Someday I'll try putting it on my Kamado and not my indoor oven. But, the indoor oven is extremely convenient.
        Attached Files

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Winner, winner chicken dinner!😳 Everything about that loaf looks like it was done by a pro.👍 The fact that you did this on your 2nd attempt astounds me. My second loaf was best used as a door stop.😏 Good scoring, Good rise, great color and a beautiful crumb. Jackpot!

        • scottranda
          scottranda commented
          Editing a comment
          Thx gentlemen! As always, I appreciate your help... especially as many questions I ask!

        • Breadhead
          Breadhead commented
          Editing a comment
          Scott... Ask all the questions you want. The other guys are becoming experienced enough to answer your questions too. We're ALL here to help.👌
      • MBMorgan
        Club Member
        • Sep 2015
        • 5590
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        "Is the Forkish book on bread worth it? How many recipes do they have in there?"

        scottranda - sorry for the delayed response. For some reason, I missed your question. The Forkish book is absolutely the best. It's more of a technique book but it does have 19 bread recipes and a bunch of pizza recipes. It complements Chef Jacob's info extremely well and I highly recommend it. Another really good one is "The Bread Baker's Apprentice" by Peter Reinhart. Tons of recipes (he calls them formulas) and shaping techniques. I have both of them now in Kindle format.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Bakers use the term formula when speaking to other bakers. They use the term recipe when they are speaking or writing to/for beginning bread bakers. If you learn the Baker's Percentage formula... You can create your own formulas. Once you perfect the techniques you can make any formula.

        • Breadhead
          Breadhead commented
          Editing a comment
          I don't own any bread making books. Everything I've learned I've learned online. Recipes/formulas are a dime a dozen online. ALL of the famous bread bakers have massive amounts of technique information online and in video form. Bread baking is about technique, technique, technique.👍

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Forkish has the 19 bread formulae but offers a lot of advice on where to go next in creating your own formulae from there. Formula is really the correct word, as the technique is nearly identical from bread to bread.
      • scottranda
        Charter Member
        • May 2015
        • 1420
        • Charlotte, NC

        I have been cooking with my SS bowl on for 20 min. Then I take it off and cook to color. But, within 5 min, it's at 205-208. I want a darker color (more crust). Should I pull it even though it's at 208? Or, can I take it higher to get more crunch on my crust?

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 10683
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          scottranda - Have you calibrated your oven? That's awful fast for a loaf to bake. Where is your shelf placed in the oven - low, middle, or high. Too low in the oven will slow browning, but that doesn't really sound like your problem - it's more like it's baking too fast. Another option would be to remove the ss bowl sooner to see how that works. You could also raise the oven temp a bit.

          And you want more recipes:

          http://www.kingarthurflour.com/recipes/ scroll to the bottom of the page for bread, ww, and sourdough

          http://www.thefreshloaf.com/ click on recipes

          http://www.breadcetera.com/

          https://www.youtube.com/user/NorthwestSourdough over 100 bread videos - mostly sourdough

          http://www.wildyeastblog.com/ lots of sourdough recipes

          Anyway, you might want to make sure you can get your current recipe worked out before trying something different.
          Last edited by RonB; September 17th, 2016, 07:30 PM.

          Comment


          • Breadhead
            Breadhead commented
            Editing a comment
            I agree with Ron... Getting to 205/208° in 25 minutes, somethings not right. Usually my 66° hydration loaves take at least 30 minutes. I cook to color and sometimes I'll leave them in for 35 minutes. I've had IT as high as 210° and my crumb was fine. I really like Northwestsourdough.com.👌
            Last edited by Breadhead; September 17th, 2016, 10:00 PM.

          • RonB
            RonB commented
            Editing a comment
            Breadhead - I agree about Northwest Sourdough - I don't know how I forgot them. I even get their emails...

          • Breadhead
            Breadhead commented
            Editing a comment
            Ron... That's where I learned the mixing bowl trick for steam.👍
        • Breadhead
          Banned Former Member
          • Jul 2014
          • 1

          RonB commented
          September 17th, 2016, 09:34 PM
          Just remember that your oven's temp will swing 20 - 30 degrees, so I try to set it so the swing's average is where you have the temp set.

          That's why I prefer baking my bread in my BGE... Much less fluctuation in temperature.👍

          Comment

          • Breadhead
            Banned Former Member
            • Jul 2014
            • 1

            You can convert ANY bread, pizza, waffle, pancake recipe/formula you find online to a sourdough recipe. You need to understand the bakers percentage formula first though.

            Here's a video of how to make the conversion and if you scroll down another video about the bakers percentage.👍

            https://stellaculinary.com/cooking-v...cipe-sourdough

            Comment


            • Pequod
              Pequod commented
              Editing a comment
              Great video. Explains that little detail I've been wondering about. Thanks!

            • Breadhead
              Breadhead commented
              Editing a comment
              I'm glad you liked it Pequod ... Knowing the Bakers percentage and understanding that sourdough is nothing but yeast, really sets you free! Once you fully understand those elements... You are no longer a follower of recipes, you create your own recipes/formulas. That's why I always say bread baking is technique, technique, technique. The science is easy.😉
          • scottranda
            Charter Member
            • May 2015
            • 1420
            • Charlotte, NC

            Freezing and dethawing tips for a baked loaf?

            Comment


            • chudzikb
              chudzikb commented
              Editing a comment
              That's just crazy talk! I can't make a loaf last a day in my house, and that is without giving some to friends that clamor for some of the goodness. Share and you will have no issues with freezing bread, there will be none to freeze. And as a bonus, your friends will love you.
          • RonB
            Club Member
            • Apr 2016
            • 10683
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            If you slice the loaf before freezing, you can take a slice or two out at a time. When I want thaw a whole loaf, I take it out of the freezer and leave it in the bag until thawed. Then I warm it slightly in the microwave and then put it in a hot oven for two or three minutes to recrisp the crust. If you don't microwave it first, it may get too brown in the oven before it is hot throughout.

            Comment


            • scottranda
              scottranda commented
              Editing a comment
              How do you wrap it to prep for freezing?
          • RonB
            Club Member
            • Apr 2016
            • 10683
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            scottranda - for short term, I don't think it matters. If for more than a week or two, I freeze the loaf and then vacuum seal it. If you vacuum seal a loaf, be careful to just barely evacuate all the air. If you go any further, you can still collapse the loaf.

            Comment

            • Breadhead
              Banned Former Member
              • Jul 2014
              • 1

              Freezing bread?... I personally have never done it.🙈 I bake way more bread than I could possibly eat.😉

              My motivation for baking bread is more about the science, technique and creating a beautiful loaf of bread.👌

              No matter how good you become at the craft... There is always somebody that cooks a better loaf. That... Pisses my off.😡

              Real Artisan bread bakers, that do it as a hobby, search for people to give it to that appreciate a really great loaf of bread.😎

              Creating a loaf of bread... Using a preferment and the delayed fermentation process, final shaping it to perfection, then perfectly scoring it and baking it perfectly with a robust rise that produces beautiful ears, is a work of art.👌

              Handing that loaf of bread to a real lover of Artisan bread is the ultimate reward.😎

              If i get a taste... All the better.

              Comment

              • MBMorgan
                Club Member
                • Sep 2015
                • 5590
                • Colorado
                • > Weber Genesis EP-330
                  > Grilla Grills Original Grilla (OG) pellet smoker
                  > Pit Barrel Cooker (gone to a new home)
                  > WeberQ 2000 (on "loan" to a relative)
                  > Old Smokey Electric (for chickens mostly - when it's too nasty out
                  to fiddle with a more capable cooker)
                  > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                  > Thermoworks Smoke
                  > 3 Thermoworks Chef Alarms
                  > Thermoworks Thermapen
                  > Thermoworks IR-GUN-S
                  > Anova sous vide circulator
                  > Searzall torch
                  > BBQ Guru Rib Ring

                  > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                  > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                  > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                Ok so here's this week's science experiment. Same Ken Forkish white bread with Poolish pre-ferment recipe but scored this time instead of baking seam side up. This high hydration loaf continues to be difficult (but not impossible) to handle; taste is off the charts; oven spring is pretty much right what it should be; crumb is spot on; and the final result is visually pretty ok. This time I didn't fiddle with exploring the limits of over or under proofing ... instead just went right for the sweet spot. I am quite pleased with the result ... but I think I'll go back to baking seam side up ... if only for the more rustic aesthetic.

                Click image for larger version

Name:	image.jpeg
Views:	9
Size:	2.48 MB
ID:	223868

                Click image for larger version

Name:	image.jpeg
Views:	10
Size:	1,001.9 KB
ID:	223869

                c'mon Spinaker ... join the party!

                Comment


                • Ray
                  Ray commented
                  Editing a comment
                  Mbmorgan what is the hydration % in this Ken Forkish recipe?

                • MBMorgan
                  MBMorgan commented
                  Editing a comment
                  Ray - It's 75% ... pretty hard to handle. There's no way I could use slap and fold without covering myself and the kitchen with dough. Instead, I use a bench bucket the same way Forkish does. FWIW, he really likes high hydration doughs.

                • Ray
                  Ray commented
                  Editing a comment
                  Mbmorgan Wow, that's a high hydration. My last attempt was a 72% level that I backed down to about 70%. Even then it was a challenge

              Announcement

              Collapse

              Meat-Up in Memphis 2020

              Join us in Memphis for our Meat-Up! Save $100 by booking early! Click here for details. (https://amazingribs.com/memphis2020)
              See more
              See less
              Working...
              X
              Meat-Up in Memphis

              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.

              https://tinyurl.com/amazingribs

              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

              https://tinyurl.com/amazingribs

               


              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


              The Swiss Army Knife Of Thermometers

              Placeholder

              The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

              Click here to read our test results and comprehensive review and why it won our Platinum Medal.


              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