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First Try at Bacon

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 2042
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

      Charcoal Grill:
      Weber Smokey Joe Charcoal Grill 14"

      Thermometer:​​​​​​
      Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
      Fireboard 1st Generation
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer with 6 probes

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury

    First Try at Bacon

    I made MH's Simple Bacon Recipe. It was in the brine/cure for 10 days. Smoked it today. It took quite a bit longer to hit temp (I pulled it at 165°F). The belly slab was not the best, but it was about 4.5 lbs after taking the skin off. I sliced all 4 ends off and ate them. Based on the slab, they were mostly fat. They were delicious though. It's in the fridge now chilling. Here's a few pix:

    Before smoking:

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    After smoking:
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  • ecowper
    Founding Member
    • Jul 2014
    • 3484
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #2
    Looks good!

    Comment

    • Mr. Bones
      Charter Member
      • Sep 2016
      • 9745
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #3
      Man, Dewesq55 that's beautiful!!! Got me droolin' now!

      Reckon ya' oughtta have plenty of bacon grease for cookin' with, now!
      Last edited by Mr. Bones; October 13, 2016, 04:53 PM.

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 3484
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #4
        Dewesq55 and Mr. Bones that has me ready to run down to costco and grab a pork belly, darn it.

        Comment

        • smokinsteve
          Charter Member
          • Nov 2014
          • 332

          #5
          Just finished my first batch last week...loved it! Already have batch #2 in progress and the time can't pass fast enough. All 3 recipes are in the works!

          I've seen a couple of other recipes that do not use Prague Powder but only salt. Anyone know the criticality of the Prague? Had a local chef tell me he's seen people use salt alone.

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            Prague Powder impacts color and flavor. You COULD do it without PP, but make darn sure you know the amounts of salt to use and they are correct.

          • EdF
            EdF commented
            Editing a comment
            I've made about a dozen or more. Have never used Prague powder. No loss, as ecowper said, get the right proportion of salt. You lose the color, but I certainly don't care.
        • Mr. Bones
          Charter Member
          • Sep 2016
          • 9745
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #6
          Ditto, ecowper !!!! Maybe a few!!!

          Comment


          • ecowper
            ecowper commented
            Editing a comment
            Cause let's be honest .... one pork belly only lasts a couple weeks around my house
        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4970
          • Winchester TN
          • Hardware
            Blackstone 36” Griddle.
            Slow 'N Sear Deluxe Kamado & Kettle Grill.
            Slow 'N Sear (1.0, Deluxe, 2.0).
            DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Weber Chimney Starters (regular and compact).
            Joule, Instant Accu Slim.
            GrillGrates.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

          #7
          Dewesq55 I am drooling big time! Awesome.

          Comment

          • AZRedneck
            Club Member
            • Sep 2016
            • 360
            • Arizona. 90 miles from water and 9 miles from hell.
            • Pit Barrel Cooker
              Weber Kettle 22.5
              CharBroil Gasser 5 burners
              3 x Thermapen
              MAV 732
              Anova Sous Vide

            #8
            Very nice! I smoked my first 8 pound batch last weekend. It was very good. The Costco I got it from had it already trimmed. Skin off and rough edges cut off for $2.49 a pound. It went straight in the cure for 9 days. I think next batch I'm going to add a smoke tube to try and amp it up a bit.

            Comment

            • Dewesq55
              Founding Member
              • Jul 2014
              • 2042
              • The Poconos, NEPA
              • Smoker:
                Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
                Masterbuilt 40.2" 1200W Electric Smoker
                Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

                Gas Grill:
                BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

                Charcoal Grill:
                Weber Smokey Joe Charcoal Grill 14"

                Thermometer:​​​​​​
                Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
                Fireboard 1st Generation
                ThermoWorks Mini Instant Read
                Lavaworks Thermowand Instant Read
                2 Maverick 733
                ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                ThermoWorks ThermaPen Mk4 x 2
                Govee Bluetooth Thermometer with 6 probes

                Miscellaneous:
                Anova Sous Vide Immersion Circulator - 1st generation
                Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                Favorite Beer:
                Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                Favorite Spirit:
                Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

                Favorite Wine:
                Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                Favorite Meat(s):
                Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                Chicken - Mainly the dark meat and wings
                Beef Ribeye steak

                Favorite Cuisine to Cook:
                Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                Favorite Cuisine to Eat:
                Indian, followed closely by BBQ.

                Disqus ID:
                David E. Waterbury

              #9
              So, it is very good, but I would lije the next attempt to be less sweet (the sugar in the rim burns too easily) and, believe it or not, I would luke it saltier. Does anybody have any recommendations on either. I know, reduce the sugar and increase the salt, but I'm looking for specific suggestions. Also, I am wondering if leaving it in the brine longer will increase the saltiness?

              Comment


              • EdF
                EdF commented
                Editing a comment
                Maybe try out some of the bacons in Michael Riehlman's "Charcuterie"? The Maple didn't strike me as too sweet, but they have a couple of "savory" kinds as well, including pancetta. IME, the saltiness tends to depend on the length of the cure.

              • W.A.
                W.A. commented
                Editing a comment
                I do the brine wihout any sugar. Comes out great and doesnt burn like the simple recipe or other recipe bacons. my opinion is you really dont need the sugar. It can be added while cooking if you like

              • HorseDoctor
                HorseDoctor commented
                Editing a comment
                Just don't rinse it (if you do) when removing from the brine. Just pat it dry. That will make a saltier product.
            • ecowper
              Founding Member
              • Jul 2014
              • 3484
              • Maple Valley, WA
              • Grill = Hasty-Bake Gourmet Dual Finish
                Smoke = Weber Smokey Mountain 22.5"

                Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                Thermometer = Maverick ET732
                Thermometer = ThermoWorks Chef Alarm
                Thermapen Mk IV = Light blue
                Thermapen Classic = Grey
                PID Controller = Fireboard Drive + Auber 20 CFM Fan

                Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                Favorite beer = Sam Adams Boston Lager or Shiner Bock
                Favorite whisky = Lagavulin 16 year old single malt

                Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                Eric Cowperthwaite aka ecowper

              #10
              Dewesq55 I found that Meathead's maple syrup recipe was much better, for my taste, than the simple bacon recipe. Less sugar, less issues with burning, much preferred the combo of hickory smoke and maple. However, like you, I want more salt. Next batch I make will be that recipe, but I plan to increase my kosher salt some and leave in the brine a couple more days.

              Comment

              • Dewesq55
                Founding Member
                • Jul 2014
                • 2042
                • The Poconos, NEPA
                • Smoker:
                  Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
                  Masterbuilt 40.2" 1200W Electric Smoker
                  Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

                  Gas Grill:
                  BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

                  Charcoal Grill:
                  Weber Smokey Joe Charcoal Grill 14"

                  Thermometer:​​​​​​
                  Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
                  Fireboard 1st Generation
                  ThermoWorks Mini Instant Read
                  Lavaworks Thermowand Instant Read
                  2 Maverick 733
                  ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                  ThermoWorks ThermaPen Mk4 x 2
                  Govee Bluetooth Thermometer with 6 probes

                  Miscellaneous:
                  Anova Sous Vide Immersion Circulator - 1st generation
                  Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                  Favorite Beer:
                  Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                  Favorite Spirit:
                  Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

                  Favorite Wine:
                  Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                  Favorite Meat(s):
                  Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                  Chicken - Mainly the dark meat and wings
                  Beef Ribeye steak

                  Favorite Cuisine to Cook:
                  Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                  Favorite Cuisine to Eat:
                  Indian, followed closely by BBQ.

                  Disqus ID:
                  David E. Waterbury

                #11
                Thanks for the response, ecowper

                Comment

                Announcement

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                Meat-Up in Memphis 2021

                SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                Click here for details. (https://amazingribs.com/memphis)
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                Meat-Up in Memphis

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                Our Favorite Backyard Smoker

                kareubequ bbq 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
                This is the first propane smoker with a thermostat, making 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


                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 to read our complete review


                Track Up To Six Temperatures At Once

                Grilla pellet smoker
                FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                Click here for our review of this unique device


                The Cool Kettle With The Hinged Hood We Always Wanted

                NK-22-Ck Grill
                Napoleon's 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


                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