Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Roget on December 19, 2017, 08:14:11 PM
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For my maiden voyage on my new Davy Crockett I decided to do something simple.
It's hard to mess up a pork butt, & since I have about six or eight in the freezer, it seemed like the right choice.
It was a smallish butt, just under six pounds, & only took about nine hours to get to 198° IT.
Now while I know a lot of you have negative opinions of the Bradley smoker. (I still love mine)
I will say that my first experience with a pellet smoker left me more than just a little impressed.
Easier to use, easier to monitor, I believe cooks faster even cooking at the same temp. (does that even make sense???), and puts out a very tender & tasty product.
(https://storage04.dropshots.com/photos7000/photos/1366801/20171219/193537.jpg)
(https://storage04.dropshots.com/photos7000/photos/1366801/20171219/193623.jpg)
So I made pork tacos with this melt in your mouth pork.
(https://storage04.dropshots.com/photos7000/photos/1366801/20171219/193829.jpg)
So far nothing bad to say about pellet smoking.
Hope the good vibe continues. ;D
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Awesome looking first cook on your DC Roget!
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Roget, the first cook on your new Davy Crockett looks like a success. That pulled pork looks delicious....and when you added it to a taco, you just bumped it up a couple of notches. Those pictures made my mouth water.
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Lookin mighty fine! :thumbup:
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Great first cook. I love everything that comes off of a pellet grill.
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Looks like Rog is climbing the ladder of new ideas and skills! GREAT LOOKING GRUB!!!
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most excellent...☆´¯`•.¸¸. ི♥ྀ.
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Nice choice for a first cook. Great result and great looking tacos.
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Now while I know a lot of you have negative opinions of the Bradley smoker. (I still love mine)
I will say that my first experience with a pellet smoker left me more than just a little impressed.
So far nothing bad to say about pellet smoking.
Beautiful job on that Pork Butt Roget. You can't go wrong with smoked pulled pork!! Slide a couple of those tacos my way :thumbup:
I bought a Bradley Smoker (OBS) at least 10 years ago and I smoked/cooked some great meals with it. But my problem with the OBS - like many others - was the inability of the 500 watt heating element to achieve temps above 250ºF or even get to 250º when the ambient temperature was cold and the poor recovery time when the door is opened. Therefore, many of us starting modifying our OBS to include a second heating element or replacing the 500 watt element with a 900 watt element. Course, this modification required using an Auber PID controller and beefing up the wires. On my Blog I get many daily search requests on how to modify a Bradley Smoker. The best link for the modifications we made in the old days is no longer available ... but after some serious research I have compiled the information from that link and found the photos. I will soon be posting the info on my Blog to assist today's OBS owners.
I never could figure out why Bradley never came out with a 1,000 watt unit. I asked them a few times but never got a reply.
Back in the day, when MAK first came out, on the Bradley Smoker Forum I started reading where members started by smoking the meat in their OBS and then transferring it to the MAK to finish the cook. I even discovered that I could use the OBS in conjunction with the Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill (SRG). I put meat/poultry/etc in the SRG basket, placed the basket in the OBS, smoked the meat/poultry/etc in the OBS, and then transferred the basket into the SRG to finish the cook. Works great!
By then I learned how great the MAK wood pellet smoker-gill is at smoking meat/poultry/etc so I stopped using the OBS and started using my MAK 2 Star exclusively for my cooks. I will say that the Green Mountain Grill (GMG) Davy Crockett is a great product for a small unit and I use it on the road in my RV and for smaller cooks at home. IMHO, GMG makes a very good product for the price range ... but my MAK 2 Star has spoiled me.
Enjoy your Davy Crockett, it's a great little unit!
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Very nice
Sent from my iPhone using Tapatalk
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Now while I know a lot of you have negative opinions of the Bradley smoker. (I still love mine)
I will say that my first experience with a pellet smoker left me more than just a little impressed.
So far nothing bad to say about pellet smoking.
Back in the day, when MAK first came out, on the Bradley Smoker Forum I started reading where members started by smoking the meat in their OBS and then transferring it to the MAK to finish the cook. I even discovered that I could use the OBS in conjunction with the Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill (SRG). I put meat/poultry/etc in the SRG basket, placed the basket in the OBS, smoked the meat/poultry/etc in the OBS, and then transferred the basket into the SRG to finish the cook. Works great!
I have done that also. (the SRG thing) mostly turkey and chicken, to crisp up the skin.
If I continue to enjoy the Davey Crockett as much as I think I will, I may just use my DBS to cold smoke cheese, make jerky, hang sausage, etc..
I never really had a problem with temps with the DBS, & with those applications I won't need high temps. ;) ;)
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Now while I know a lot of you have negative opinions of the Bradley smoker. (I still love mine)
I will say that my first experience with a pellet smoker left me more than just a little impressed.
So far nothing bad to say about pellet smoking.
Back in the day, when MAK first came out, on the Bradley Smoker Forum I started reading where members started by smoking the meat in their OBS and then transferring it to the MAK to finish the cook. I even discovered that I could use the OBS in conjunction with the Char-Broil The Big Easy TRU-Infrared Smoker Roaster & Grill (SRG). I put meat/poultry/etc in the SRG basket, placed the basket in the OBS, smoked the meat/poultry/etc in the OBS, and then transferred the basket into the SRG to finish the cook. Works great!
I have done that also. (the SRG thing) mostly turkey and chicken, to crisp up the skin.
If I continue to enjoy the Davey Crockett as much as I think I will, I may just use my DBS to cold smoke cheese, make jerky, hang sausage, etc..
I never really had a problem with temps with the DBS, & with those applications I won't need high temps. ;) ;)
You should give the pellet grill a try on making jerky too. I make all of my jerky on the pellet grill and it is fantastic. great flavor and color - just a thought.
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You should give the pellet grill a try on making jerky too. I make all of my jerky on the pellet grill and it is fantastic. great flavor and color - just a thought.
I probably will give it a try, but I usually make about 5 or 6 lbs. at a time & Davey probably is not large enough to accommodate that much.