From now until April 15th, we will give you $100 off on any Daniel Boone or Jim Bowie grill – black, stainless, and/or remote. Yep, this is as good a tax refund, isn’t it? Just faster!!
Keep in mind that for a limited time, we are also running another special where we will give 140 lbs of pellets to any customer who buys a new GMG pellet grill and the two specials can be used together!This is just crazy good!
Call us at 812-248-2233, send us a message via our online form or stop by to visit us at 840 S Penn Ave in Sellersburg, IN 47472!!
Davy Crockett Pellet Grill review from Green Mountain Grills. We recently started carrying the full line of pellet smoker grills from Green Mountain. We are very interested in the how and why of how people get started grilling and smoking. So, we started by going through the process of taking the the Davy Crockett (sells for $379) through the “burn in” process and then on to the first cook which was something pretty simple, chicken.
We started the “burn in” process and the machine worked well. Because we had to move the unit in the middle of the process we found that it will start over from the beginning if you would happen to lose power during that process. Didn’t seem to matter because nothing unusual happened. After loading the hopper with wood pellets, the unit goes through the three steps of loading the pellets to the burn pot via the auger and igniting the pellets in the burn pot once the pot is filled. It smokes a good bit during the initial ignition but has very little smoke to it once you get close to the 350 degree “burn in” temperature. That all worked flawlessly.
We prepped a nice big, whole chicken by spatchcocking the chicken and flattening it out for uniform cooking. We used a product we sell, called “Sweet Heat” from Custom Smoke when we rubbed the chicken prior to cooking. Below is a picture of the chicken on the smoker right before we flipped it over and closed the lid.
Initial review for the Davy Crockett Pellet Grill
We decided to cook the chicken at 300 degrees given the fact that we started at 3 p.m. and didn’t want to stay after hours. We used the meat probe provided with the unit and inserted it into the breast and then change the display so that it always showed the meat temp instead of the internal temp of the smoker / grill. We have a number of tools here to validate or cross check a number of parameters so we used an ET-732 remote temp thermometer to validate the thermometer supplied. The ET-732 read about 40 degrees hotter on average during the cooking process. There is a grease plate that catches all of the drippings and empties them into a little bucket at the right end of the unit. That plate slants up from the right to the left so the heat will rise toward the left side of the unit. Then we repositioned the chicken with the breast toward the left side because the meat was thickest there. We would estimate the thickness there to be 2 3/4″ – 3″ thick
We cooked from 3 p.m. to 5:10 p.m when the breast meat in the chicken reached 165 degrees. The unit was put into “power down” mode at that point with the blower exhausting any unspent fuel to ash and them the unit was unplugged. Everything worked worked as advertised. You can power the unit directly off of your vehicle battery, through the cigarette lighter socket or through a 110 volt circuit in your building. The Davy Crockett is the “Tailgater” version and works very well in that role.
By the way, the chicken was very moist and flavorful throughout with some of our pickiest customers giving a big “thumbs up” to the effort! We also know from some of our larger catering customers that this combination is a big hit with their customers!!
Come by to see our new line-up of pellet grills and smokers. We’ll be happy to answer any questions we can. You’ll be able to maintain the ease of using propane but also move a step up to having real wood flavor!
Do We Have The Last Wicked Good Charcoal Briquettes? We’ve been told that we have the last 84(¿) bags of Wicked Good Charcoal Briquettes in the United States! We can’t confirm that as being true but that’s what we’ve been told. Wicked Good has reported a hiccup in the production of that item and that we can’t get any more until that problem is resolved!
Can that be true? Sure, it could be! Do you know of any in existence anywhere else in the United States, please post on our Facebook reply below on this post and let us know. It should be interesting to find out!
Either way, come to our Open House this Saturday, December 7th and you may have an opportunity to pick up a few of the last bags in known existence!
“…and cool-down problem. You’ll need to use more charcoal, so be sure there’s plenty on hand. Use lump charcoal vs. briquettes; it burns hotter. You’ll also need more time, so factor that in as well. If you’re…” http://www.thinktasty.com/grilling-outdoors-in-winter
If it wasn’t the best way to cook, we wouldn’t do it!
We seldom take issue with advice offered by anyone in the business but the advice about using lighter fluid is just ill advised. Soon you just start playing the game of how long is long enough to make sure all of the volatile petrochemicals have burned away? Are they really gone now. If you are grill and don’t have a good, tight grill, why not use Wicked Good briquettes, use a charcoal chimney to both light them and to measure just exactly how much you’ll need and solve two problems?
Big Door Prizes – some lucky person will be able to attend 1 day at our BBQ Boot Camp at no charge!!! Other cool giveaways to be announced!!
Food (including a Bacon wrapped Meatball Christmas Tree) & Drinks will be available.
Turkeys and Hams are the main dish of the season so there are always questions about how to prep, brine, smoke, fry, etc! A cooking demonstration by Hal Wagner, will be held from noon to 1:00 PM, at no charge!!!
Everything in the store is on sale, nothing held back.
We appreciate your business and hope you will join us for our Open House. Bring your friends!
The new Patio Jr, came to life recently by changing and improving it’s predecessor, the Pony Express. Watch our video below – showing some of the most important changes:
The net result is that this smoker has been much improved, making it much easier to operate, burns for a much longer time and just generally is a much better smoker. Here are the top new features:
Hal demonstrates that the new ash pan configuration eliminated leaky side plates. The easily re-movable Ash pan/Grill gives access to ashes for clean up after cooking and allows up to 2 lbs more charcoal for longer burn times, upward of eight hours. The new grease bucket drain configuration makes for a quick and grease free cleanup!
New smoking rack configuration allowing more height between bigger meats and we have put a “finished edge” on the racks, eliminating any sharp edges. The top smoker lid can now be configured for front or reverse configuration simply removing 2 bolts and spinning the lid. We also have a new – high heat, powder coat paint – that makes the smoker easier to clean up and and generally presents itself better as well!
Stop in to visit and we’ll be happy to show you the new features of the new Patio Jr!
In the meantime, feel free to click on other videos about a competition winner – The Good-One Smokers!
Charcoal is made from woods, outstanding for barbecuing and especially for smoking meats. It is less convenient to utilize than the gas grill because you have to do more than push a button, LOL!! Start-up time is about 15 – 30 minutes but can coincide with your meat prep time so it’s really not a big deal. A low temperature of 225 degrees F and a high of 1100 degrees F could easily be attained although we almost always smoke meat at 250. Given that the heat source is organic Lump Charcoal, you can use about half of what you would use in generally available briquettes. Cost factors should be considered as such but there is pretty much no comparison between cooking with propane versus cooking with lump charcoal. The flavor is just so much better!
We favor organic lump charcoal which is the best. Lump charcoal is absolutely nothing more than organic pieces of scorched wood. It burns cleaner and hotter than briquettes and I believe the taste is better. We know a lot of ”backyarders” utilize the briquettes, however lump is definitely a remarkable product! Whichever type of charcoal you utilize, DO NOT use lighter fluid to start your fire! Use a charcoal chimney, starter cubes or a propane torch. Lighter fluid will make your food taste like lighter fluid, which I guess is OKAY if you like that kind of thing!
There is a variety of opinions among barbecue lovers on what type of charcoal is ideal for barbecuing. Users of charcoal briquettes stress the uniformity in dimension, purchase price, heat production, and presentation quality shown by the briquettes. Users of all-natural lump charcoal stress the factors they favor it: refined smoky aromas, high heat manufacturing, and absence of binders and fillers commonly present in briquettes.
However the organic wood taste, tastes worlds better than the taste in the briquettes. We grill or smoke as organic as possible, no lighter fluid, and with organic lump… however that’s just us. You’ll figure out what work’s for you.
The Good-One charcoal grills are ideal for BBQ rookies and experts a-like. They’re extremely forgiving, yet have the capacity to create a winning BBQ with some commitment. Obtaining your Good-One charcoal grill is easy and might I say, pretty enjoyable! First you’ll have to make a decision which type of charcoal you’ll utilize. Charcoal briquettes are largely readily available and seemingly(?) less expensive than Organic Lump Charcoal, however we refute that idea!
Stop in see us today, try our lump charcoals and see what “having the best” can do for you!