Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Roget on December 12, 2017, 11:58:39 AM
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For any of you fine gentlemen who have (or have experience with) a Green Mountain pellet smoker (the Davey Crockett in particular), I would like your opinion as to what temperature setting gives you the best smoke.
I'm sure some of you can help me save a lot of experimenting with temps, as I have absolutely no experience with a pellet smoker.
Also, please advise me your opinion on the perfect temperature to pull a pork belly.
Many thanks for any & all advice & any other comments. :)
disclaimer: This post is not meant to be restricted to only GMG users. I would welcome advice from anyone. :) :)
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No experience with GMG. I looked them over - but they had a history of..."issues" when I was shopping. (Those have been addressed as best as I know)I feel very lucky that I spent some money and bought heavier duty tho. MAK has a smoke setting that will compete with any stick burner. Smoke is produced at lower temps - due to burn -inefficiency.I think the MAK uses a broad band hysteresis allowing the temps to swing 165F-and 180F ( If I remember correctly) The higher the temp, the more complete/efficient the combustion..and less smoke. More Smoke output is something that many pellet grill brands struggle with, and gives rise to the product line from Amazen Smoker - which you can use easily in any grill.
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For any of you fine gentlemen who have (or have experience with) a Green Mountain pellet smoker (the Davey Crockett in particular), I would like your opinion as to what temperature setting gives you the best smoke.
I'm sure some of you can help me save a lot of experimenting with temps, as I have absolutely no experience with a pellet smoker.
Also, please advise me your opinion on the perfect temperature to pull a pork belly.
Many thanks for any & all advice & any other comments. :)
disclaimer: This post is not meant to be restricted to only GMG users. I would welcome advice from anyone. :) :)
Well, only have a few cooks under my belt without being infrared cooks. But when I cooked with the RecTec and the pellet SRG I set the temp to no more than 230 and get good results. Kimmie loves the SRG cooks more because of the bark so I do very little pellet grill butts, but found this works well
I pull the butts off at 200 to 205 just like SRG cooks (but 205 infrared for sure) Hope this helps
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For any of you fine gentlemen who have (or have experience with) a Green Mountain pellet smoker (the Davey Crockett in particular), I would like your opinion as to what temperature setting gives you the best smoke.
I'm sure some of you can help me save a lot of experimenting with temps, as I have absolutely no experience with a pellet smoker.
Also, please advise me your opinion on the perfect temperature to pull a pork belly.
Many thanks for any & all advice & any other comments. :)
disclaimer: This post is not meant to be restricted to only GMG users. I would welcome advice from anyone. :) :)
I have found with my Grid Iron the best temp to get lots of smoke to start with is between 165 and 180. Depending what I am cooking I will let it run for a few hours at these temperatures then kick it up to the temperature I normally cook with.
As far as pork belly is concerned, I have cooked pork belly burnt ends in the pellet grill and a 5 pound pork belly in my Weber kettle. I cooked the 5 pounder like I do a pork butt. I ended up pulling it at 198 when it was probe tender. Here is the video I made of that cook: http://www.letstalkbbq.com/index.php?topic=20673.msg267128#msg267128
What I have come to understand, reading the Facebook group (Green Mountain Grills) that you can smoke anywhere between 150 and 200 and get good smoke. It will pour a lot of smoke out of the Davy Crockett at 150. I am waiting for my Davy Crockett to get here which is scheduled to be delivered on Thursday. Anxiously waiting to check it out.
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In all fairness Roget.....
I should have also said that smoke and the amount of it needed is ver subjective. I might less....you might like more. No wrong answer...just whatever you like.
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You should get plenty of smoke at your lower settings. Toss a pork butt in there and set it for 225 and let her rip.............
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Thanks for you help fellas.
That info should give me a benchmark to work from.