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jstabb
37
Apr 17, 2016
Why the incredulity? Is it because of the Wi-Fi? If you haven't owned a wood pellet grill and used it for smoking, I can see why you wouldn't understand the usefulness of WI-FI.
I have this exact grill, and it's pretty awesome. Before I had it, when I wanted to smoke a pork butt or briscuit (14+ hours) on my gas grill I would be up all night managing smoke and temperature.
Now, on the wood pellet grill I throw on a pork butt at 2am, set a cook profile, and go to bed. The cook profile can do whatever I set it up to do, but typically it will run heavy smoke for 2 hours (the time the meat is actually absorbing smoke), then increase temp of the grill to 225º and hold it there until the internal temp of the meat reaches 203º, and then lower to a holding temp. All I have to do is keep the wood pellet hopper filled. The phone app will let me monitor temps remotely, and alert me when the meat is done.
Obviously, for grilling the WI-FI isn't useful/used (unless I just use it to turn the grill on for pre-heating). But for smoking, it's an extremely useful feature. Sure, there are die-hard wood and charcoal smoker users that see wood-pellet grills as cheating. But some of us like the freedom to smoke meats even when we don't have the time to baby sit a fire for 14 hours. This is a fantastic product for us.
djfluffkins
157
Apr 17, 2016
jstabbAgreed, as someone who owns a Traeger, the first thing I got was a bluetooth dual temperature probe to monitor heat for long cooks, the fact that this isn't needed is great. It also seems like it's very portable which is a pretty big plus if I want to go on a trip or do dinner at a friend's house. Especially given the 12V plug which is pretty standard on portable jumpstarters, you could bring it a ton of places.
With a working pellet grill I'm not sure I could convince myself to pick up ANOTHER one... But definitely will consider in the future.
amazingswami
7
Apr 17, 2016
jstabbTotally agree with you. I used to have a Weber smoker and it was awesome, but smoking was an all-day activity for me since I had to monitor temperatures throughout the day. This thing would make that whole process a lot easier and let me get on with my day instead of always being tied to the smoker.
NevinWeekend
19
Apr 17, 2016
jstabbThanks for bringing some reason to this thread! I was super excited to find this on MassDrop, and the "smart" features made it feel like an even better fit for MassDrop. I think some people need to get (and cook) outside more. :P
That being said, I'm worried about this thing being a smaller size? It seems to be a "portable" model... Any problems with not being able to fit everything you want/need into it?
jstabb
37
Apr 17, 2016
NevinWeekendThe only time I wished it was bigger was when cooking a turkey, it maxes out at about a 13lb turkey. I had to spatchcock the 20+lb turkey we had. Which actually turned out amazing, every piece of the bird was cooked to ideal temp, and I actually cooked half the bird for one meal, and then the other half for dinner the next day. Instead of leftovers we got a freshly smoked turkey.
To judge whether it's a big enough grill for you, you need to look at how much food you grill/smoke at a time. If you're just cooking for a small family, the Davy Crockett will do just fine, and save you some money (both less expensive to purchase than the bigger models, and uses less fuel). If you're cooking for large groups of people, you're going to want a bigger grill.
I.e. If you're just smoking a pork butt, or a few racks of ribs, get the Davy Crockett. If you want to do both at the same time, get something bigger.
I don't know the policies about linking to other sites, but if you search the internet you'll find forums dedicated to GMG grills where people share how they use the Davy Crockett, that should give you a pretty good sense of whether it would work for you. Some people have even gotten creative with adding an extra shelf to increase capacity.
zndr
596
Apr 18, 2016
jstabbI've been 100% convinced Spatchcocking a turkey is the way to a better turkey.
echineko
196
Apr 18, 2016
jstabbI have to admit, I was totally incredulous, until I read your post. As someone who has never smoked meat, I was sceptical, but reading you go through the process I can see how this might be liberating compared to the conventional method.
SnidleyWhiplash
10
Apr 20, 2016
jstabbI always butcher my turkey first so different cuts can come out at different temps. Sear that skin. I was in a cooking class where we compared that to a deep fried whole bird, and the cut then smoked to ideal temp was hands down more tender... Do you think you could fit a bigger bird with the legs/breasts/wings pre-separated?