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Davy Crockett

Posted

Pros: Compact, efficient, portable

I started smoking meat on a little Cobb. No/little temperature control other than adjusting the amount of charcoal. Ultra portable, extremely little real estate for high volume cooks. Need more room.

 

Ended up buy Weber Kettle. Easier but laborious in temp control when weather conditions change. Not the cleanest when the feast is finished though.

 

Bought a vertical propane smoker. Things got a tad easier. Smoke quality could be inconsistent depending on the type (chip, chunk, etc). Temp control operates opposite of coal.

 

Enter, the pellet smoker. Wow, it seriously doesn't get any easier. Especially with the addition of WiFi. And living on the top floor of an apartment, outdoor space is limited at best on a balcony. No propane is nice. Clean up, quick vacuum and done. We did 4 nights with of smoked meat and there was, at most, a cup's worth of loose ash.

 

Gets up to cooking temperature quick. Temp holds steady with maybe 15 degree swing. Built in food temp probe means I can use my Maverick to monitor even more food. I'm gonna get so fat. 

 

Wish I'd discovered pellet smoking sooner. But glad I waited until the Davy Crockett. For the two of us, it's perfect. But it's big enough for when company drops by. 

 

You owe it to you and your family to get this smoker. Seriously. Go.

Posted

Pros: Portability, Rock Solid temp, VERY well made

Cons: None so far

Bought this grill for an early FathersDay and absolutely love it. Smoked 5 racks of ribs in it on FathersDay in a rib holder rack. Temp held plus or minus 3 degrees all the way thru the process.

 

Absolutely no hesitation recommending this to anyone that wants a smaller portable smoker.

 

Here is the rib recipe:

 

Category: PorkRibs

Ingredients:

 1 tablespoon fresh cracked Black Pepper

 1 tablespoon Onion Powder

 1 teaspoon Cayenne pepper powder

 1/2 teaspoon cumin

 1/2 teaspoon dry Mustard powder

 1/2 teaspoon smoked Paprika (or regular paprika if unavailable)

 1/4 cup Franks Red Hot or similar

 1/4 teaspoon Nutmeg

 2 racks of baby back pork ribs (white membrane removed)

 2.5 tablespoons Garlic powder

 3/4 cup your favorite GMG BBQ sauce

These ribs are fall off of the bone delicious, and your guests will keep coming back for

more!

The Dry Rub

 2.5 tablespoons Garlic powder

 1 tablespoon Onion Powder

 1/2 teaspoon cumin

 1 teaspoon Cayenne pepper powder

 1/2 teaspoon dry Mustard powder

 1/2 teaspoon smoked Paprika (or regular paprika if unavailable)

 1/4 teaspoon Nutmeg

 1 tablespoon fresh cracked Black Pepper

The Sauce

 1/4 cup Franks Red Hot or similar

 3/4 cup your favorite GMG BBQ sauce

Let’s Get Started:

1. Wash and pat dry the Ribs.

2. Mix all the dry rub ingredients together.

3. Rub the Ribs with the dry rub 2 hours before or the night before.

4. Combine the ingredients for the sauce, refrigerate and set aside.

5. Set the grill at about 180°. Let the temperature stabilize before you put the ribs in.

6. Smoke the ribs for 5 hours (depending on outside temperature). During the last hour

apply the sauce to the ribs.

Davy Crockett
Description:

Portable pellet smoker/grill perfect for small parties or tailgating. The Wifi controller is well worth the extra few dollars as you can control the unit with your phone or device.

Details:
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Models:
Model Name/TypeMPNEAN/UPC
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