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I'm going Daniel Boone, next size up, so I'm sure the pellets won't go as far. I am psyched though.Just used one last weekend, very impressed. It was the Davy Crockett model. Easy to use and a $14 bag of pellets goes a long way from what I could tell
I have a treager which I believe was one of the first auger/pellet smokers. I've had it over 10 it's. It works great put on some butts or brisket and let it go all night!!!With all the bells and whistles-- auger-fed pellets, wifi controls from your phone, set it and forget it. Has anyone used one?
PITA, or easy to use? GD pellets look kinda costly, too.
I'm going Daniel Boone, next size up, so I'm sure the pellets won't go as far. I am psyched though.
Dem, just curious. With all the wood you've got on your property why not use it instead of buying bags of pellets? Ask one of your neighbors to help you build a grill. It only requires basic welding skills using an Oxy-acetylene torch. Surely living up there in the hollars you've got neighbors adept at bending metal.
Pretty sure I could build it myself, for that matter. But it is a hell of a lot of fussbudgetry involved in smoking meat. When I have a 9 hour cook I would rather just do something else than monitor the meat.Dem, just curious. With all the wood you've got on your property why not use it instead of buying bags of pellets? Ask one of your neighbors to help you build a grill. It only requires basic welding skills using an Oxy-acetylene torch. Surely living up there in the hollars you've got neighbors adept at bending metal.
Btw, I should tell you that I am moving toward the day when my only wood fires will be slight additions to the heat provided by solar panels.Pretty sure I could build it myself, for that matter. But it is a hell of a lot of fussbudgetry involved in smoking meat. When I have a 9 hour cook I would rather just do something else than monitor the meat.
My nephew has a barrel smoker similar to what's pictured there. I help him build it and have done some cooks with him, so I know what it involves. I also give hickory to a guy whose wife works with us. I'm just not interested in that much work.
I think this is one of the few things we disagree on Dem. I like that part of it. Eating it's great, but f***ing around w/ it all day is the fun for me.Pretty sure I could build it myself, for that matter. But it is a hell of a lot of fussbudgetry involved in smoking meat. When I have a 9 hour cook I would rather just do something else than monitor the meat.
Dem, as an engineer somewhat familiar with solar panel addition to your utilities, you will need total clearance of trees in the south & southwest direction to achieve summer and winter unobstructed view of the horizon. If you have that, you may be looking at a panel installation of 15' x 40' on your roof for around $25 grand. You will probably save around $800 to $1000 at best per year. The accessories and replacement maintenance will also impact any savings at least twice during your 25 years of service. It is not worth it at this time, maybe in the future. The solar contingency is pushing the government "credit", doesn't mean $hit once you realize the actual economics of the installations. As an engineer, I welcome the solar concept, it's just too expensive of an alternative method at this time. Hopefully in the future it's economically feasible.Btw, I should tell you that I am moving toward the day when my only wood fires will be slight additions to the heat provided by solar panels.
Compared to the Davy Crockett and Daniel Boone models in the lineup, how does the Fess Parker model compare?I'm going Daniel Boone, next size up, so I'm sure the pellets won't go as far. I am psyched though.
Oh, I was gonna get the Jim Bowie, but then you have to wear that stupid knife all the time. Or the Barney Fife, but then...Kevlar shoes. Etc.Compared to the Davy Crockett and Daniel Boone models in the lineup, how does the Fess Parker model compare?
Does it just “act” like a smoker?
I think this is one of the few things we disagree on Dem. I like that part of it. Eating it's great, but f***ing around w/ it all day is the fun for me.
It's a fair point. It's just that all nighters are not nearly so appealing as they used to be 35 years ago.Even better is f***ing around with the smoker with a few friends and some beer... down here in Texas that's a making for an all-nighter! Smoking Brisket is not so much about the end product - although everyone likes to brag about their "rub" being better, it's more about the experience "gettin' tharrrr!" I managed to win awards for my BBQ here at the annual Houston Rodeo Cook-offs. Dumb-founded some of my team's native Texans... who begrudgingly complemented, "Not bad for a damn Yankee." lol
You also have a fair point... The all-nighters actually start to close down around midnight or so... then a schedule is made-up amongst the perkiest on who will watch the fire when for the rest of the night... "Hello, auger pellet feeder???" hahaIt's a fair point. It's just that all nighters are not nearly so appealing as they used to be 35 years ago.
That's what I'm talkin about!You also have a fair point... The all-nighters actually start to close down around midnight or so... then a schedule is made-up amongst the perkiest on who will watch the fire when for the rest of the night... "Hello, auger pellet feeder???" haha
I've seen these pellet smokers being sold in a variety of places and they have piqued my interest. So with that in mind, I have a general question for all of you pellet cookers. If you leave the grill outside with pellets remaining in the hopper from the last use, are there problems with dampness in re-lighting the next time you want to use the smoker? Do you have to empty the hopper after every use? My concern has been moisture in the pellets even if the hopper is closed and the smoker has its grill cover on. I'm in Virginia now and it can get quite humid around here in the summer.
I live in Central Florida and leave my smoker outside year round. I have had no issues with moisture. I do have a cover and keep it covered (when not in use ).I have the Cabella’s version. No issues with damp pellets in the hopper. My model does have a quick empty feature too.
good question. The humidity has not been a problem for me, knock on wood.(southern WV) I worry about the Pellets getting wet and expanding and clogging the auger. I keep mine under its cover, outside, but on out walk out patio so they are covered from above. When I use it, I roll it out from under the walk out. If I think it is going to rain, I put the smoke side in the rain, but keep the hopper side under the walk out, to keep it out of the rain. So far this has worked well.I've seen these pellet smokers being sold in a variety of places and they have piqued my interest. So with that in mind, I have a general question for all of you pellet cookers. If you leave the grill outside with pellets remaining in the hopper from the last use, are there problems with dampness in re-lighting the next time you want to use the smoker? Do you have to empty the hopper after every use? My concern has been moisture in the pellets even if the hopper is closed and the smoker has its grill cover on. I'm in Virginia now and it can get quite humid around here in the summer.
I havent noticed that, but I am not a big fan of a heavy smoke flavor anyway. If you want more smoke, I guess you could leave it on the smoke cycle longer, and then finish the cook.Question for those of you that own pellet smokers. I've noticed when eating food cooked on a pellet smoker that the smoke flavor is weak to mild at best, compared to a stick burner or even just wood chips. Is that because of the type/brand of pellets or is that just the nature of the beast? I'll readily admit the smoke ring was there, and the meat was tender and juicy, there just wasn't much smoke flavor. Why?
With all the bells and whistles-- auger-fed pellets, wifi controls from your phone, set it and forget it. Has anyone used one?
PITA, or easy to use? GD pellets look kinda costly, too.
Question for those of you that own pellet smokers. I've noticed when eating food cooked on a pellet smoker that the smoke flavor is weak to mild at best, compared to a stick burner or even just wood chips. Is that because of the type/brand of pellets or is that just the nature of the beast? I'll readily admit the smoke ring was there, and the meat was tender and juicy, there just wasn't much smoke flavor. Why?
I've seen these pellet smokers being sold in a variety of places and they have piqued my interest. So with that in mind, I have a general question for all of you pellet cookers. If you leave the grill outside with pellets remaining in the hopper from the last use, are there problems with dampness in re-lighting the next time you want to use the smoker? Do you have to empty the hopper after every use? My concern has been moisture in the pellets even if the hopper is closed and the smoker has its grill cover on. I'm in Virginia now and it can get quite humid around here in the summer.
the be all end all of smoke and wood, good read for anyone using a smoker or doing long cooks....Question for those of you that own pellet smokers. I've noticed when eating food cooked on a pellet smoker that the smoke flavor is weak to mild at best, compared to a stick burner or even just wood chips. Is that because of the type/brand of pellets or is that just the nature of the beast? I'll readily admit the smoke ring was there, and the meat was tender and juicy, there just wasn't much smoke flavor. Why?
I already have a gas grill that will suffice to sear anything. Grilled steaks on it last night. Not interested so much in grilling over a wood fire, but have lots of options if that is what I want to do--two different fire pits with fitted grills, all kinds of lids and tops, etc.For all around usage, I would go with a kamado type cooker. Kamado Joe, BGE, Monolith, Blaze, etc. Very versatile and nice size profiles.
I'm not a pellet fan but it may be more result of my interactions with some of the pellet grill sales guys I've encountered. Also I don't like the fact that most aren't made here. And finally, pellets...its just not wood. (I know that it basically is but you know what I mean.)
That being said, if you want to smoke at the top of your game, get a real smoker. Yoder, Lang, Meadowcreek, Barrel smokers, even a Weber Smoky Mountain as a starter. If you want to grill, get yourself a real dedicated wood-fired grill. Santa Maria style grills are great for this and that is what I make for a living, so I may be a bit biased there when it comes to grilling.
Either way, to all you guys, keep cooking outdoors over fire. Keep taking your time and enjoying this. The world is too fast and instant. Grilling and Smoking is not... and that's the beauty of it.
That being said, if you want to smoke at the top of your game, get a real smoker. Yoder, Lang, Meadowcreek, Barrel smokers, even a Weber Smoky Mountain as a starter.
Thanks for the responses Sluggo and Rumble. Is there anyone out in SC or GA that uses one regularly?
I live in the midwest in an area that's considered pretty humid in the summertime, at the moment it's 77 degrees and 80% humidity. I've never had any problems, I do store my pellets inside the house in an airtight container. The only problem I've had was when I once purchased a bag that had a hole in it and I couldn't get the temperature past 300 degrees.