Davy Crockett

The family got this for me for a birthday gift ( I chose it, they paid for it). I did not get the WIFI version. Got it home, assembled it (easy) and fired it up. The temp would not stabilize, it would scream out to 500 every time the burner lit up.

I called the service line ( after hours) and a rep was right on the line. we walked thru the scenarios. He deduced that I had a bad controller board and they would FEDEX a new one (WIFI) out to me ASAP. Course no cost.

A couple day slater I had the new board, installed it ( very easy), and went thru the start process. Worked 100% perfect, every time....and that was over two years ago.

With the WIFI, I can not only monitor the smoking process, change on the fly and even create cook plans. But it is also nice to be able to update the software when the company makes upgrades.

My philosophy  is not that products have to be always 100% perfect (that is cost prohibitive), but when there is an issue, how easy is it to contact the company and how does the company respond to resolve the problem....CUSTOMER SERVICE.

Would I recommend this unit to anyone...100% You Bet.

I have used this in the heat of summer and the dead of winter ( well below freezing), not a single issue since the initial one.

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.

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.