Let's Talk BBQ
FORUM SPONSORS => Savannah Stoker Pellet Grill Control System => Topic started by: Savannahsmoker on June 16, 2016, 11:39:45 AM
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Mike is interested in the Savannah Stoker IV to replace his Roanoke controller in his Grid Iron, but not close enough to the edge to go over.
I suggested we install one of my older Savannah Stoker II's so he could get an idea of how it works. I think he is pleased so far.
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Smoker%20Grid%20Iron/20160615_105136_zpswz9nknkc.jpg) (http://s547.photobucket.com/user/Savannahsmoker/media/Smoker%20Grid%20Iron/20160615_105136_zpswz9nknkc.jpg.html)
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As Art (Savannah Smoker) said I am trying out the Savannah Stoker on my Grid Iron.
Tonight’s dinner is a bacon wrapped pork loin seasoned with Badia Holy Smokes Pork and Meat rub (http://hospitality.fiu.edu/news/badia-spices-launches-global-sales-of-student-winning-formula/). My wife
found this rub while shopping the other day and wanted to try it out. The loin put into the Grid Iron at 225
and I am using hickory pellets.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Bacon%20Wrapped%20Pork%20Loin%20II/Loin%20061616-1_zpsgezcottf.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Bacon%20Wrapped%20Pork%20Loin%20II/Loin%20061616-1_zpsgezcottf.jpg.html)
I smoked it at 225 for an hour and then turned up the grill to 300 to finish it. At 135 degrees internal I gave it a
little bit of Apple Cinnamon BBQ sauce. Here it is right out of the grill.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Bacon%20Wrapped%20Pork%20Loin%20II/Loin%20061616-2_zpsnmr6kvrm.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Bacon%20Wrapped%20Pork%20Loin%20II/Loin%20061616-2_zpsnmr6kvrm.jpg.html)
Sliced up enough for dinner. Lots of juiciness!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Bacon%20Wrapped%20Pork%20Loin%20II/Loin%20061616-3_zpsvhooe8qh.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Bacon%20Wrapped%20Pork%20Loin%20II/Loin%20061616-3_zpsvhooe8qh.jpg.html)
My plate with some Spanish style yellow rice with saffron.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Bacon%20Wrapped%20Pork%20Loin%20II/Loin%20061616-4_zps5gtdmdsj.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Bacon%20Wrapped%20Pork%20Loin%20II/Loin%20061616-4_zps5gtdmdsj.jpg.html)
This is the first loin I have actually grilled since I got into Sous Vide. That is how I normally do pork loins. This one
was just as tender and juicy as the ones I Sous Vide. The loin had a nice light hickory smoke flavor. The chili
based rub was excellent on this loin.
So far I like the Savannah Stoker. I am still working on the settings but I know the large temp swings that I was
getting with my Roanoke controller are not here with this controller. I will keep posting updates on whether I will
be purchasing the Savannah Stoker 4. If I had to decide today I would purchase it.
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Fantastic looking pork
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Fantastic looking pork
Hell yeah, Mike,hell yeah ! ! ! !
BD
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Outstanding!!! Plate Me 8) 8)
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OK, I was at your home twice this week and did I get offered any of this kind of excellent foods?
Just kidding anyway that is a nice looking Pork Loin.
I usually roast a pork loin but after seeing your
cook I will smoke first and than roast.
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Mike, first the pork loin looks great!
So, how are you liking the Savannah Stoker on your Grid Iron? Any first impressions?
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Mike, first the pork loin looks great!
So, how are you liking the Savannah Stoker on your Grid Iron? Any first impressions?
First impressions are that I am getting more smoke and stable temps with the stoker. I like that you can adjust
the parameters to your liking. The Roanoke in the Grid Iron has very limited parameters that you can adjust. Plus with the
stoker I can see how much of an overshoot of the actual set temp occurs where with the digital one you never see it.
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Let me add that Mike is using my older Savannah Stoker II.
I am using Version III.
Version IV is available now and is a much improved version with a better PID algorithm, improved ergonomics, with the addition of a food probe and programmed cooking.
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I have a Stoker 2 in my PTG and it works excellent!
My PTG is in storage right now but I might need to grab it out of storage since it is small enough to keep out back.
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Sliced up enough for dinner. Lots of juiciness!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Bacon%20Wrapped%20Pork%20Loin%20II/Loin%20061616-3_zpsvhooe8qh.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Bacon%20Wrapped%20Pork%20Loin%20II/Loin%20061616-3_zpsvhooe8qh.jpg.html)
Again I have to say that is the sweetest, tastiest, juiciest pork loin I have seen lately. Cook well done.