Green Mountain smoke arrives today!

[berettafan]

Within the next couple hours I will be opening the box to my new Green Mountain Davy Crockett smoker. Rec'd the accessory package (great deal from Sams Club) of 8lb pellet bag, cover and carrying bag yesterday.

Current plan is as follows:

-Put grill together
-Wish I didn't have to be at office today
-Give serious consideration to leaving for a few hours to do initial burn in
-Possibly actually do the above
-Go home at 4:00 on the dot. Try smoking duck breasts from Saturdays hunt. Seems 170-180 deg. for 1-1.5 hrs to 135 (should be mid rare) is the recommended time.

would like to try asparagus with it as well but I'm seeing higher temps recommended for it. lots to learn here.

These ducks are woodies so kind of a shame to even bother smoking them but I'm anxious to try this thing out.

[id10t]

I wouldn't risk the duck breast on a new smoker/grill/experiment. Get a cheap pork loin or boston butt, etc. and give that a whirl first...

[ckelly78z]

When is dinner, we all will be over for tasting.

[john70t]

Originally Posted by berettafan

-Give serious consideration to leaving for a few hours to do initial burn in

All kinds of oils and chemicals are left over from the manufacturing process.
Give it a few cycles before eating food out of it?

[berettafan]

So more than one?


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[berettafan]

Sorry ckelly only killed two woodies so not much to eat. Taking my son thurs am so might get a couple more.


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[Rickysa]

Burn-In:

The first time you use your grill, you must “burn it in” to get rid of odors and deposits inherent in the manufacturing process. Do this for about 30 minutes at 350 degrees

From page 18 of your soon-to-be-opened new grill

Fire that sucker up tonight and smoke some quackers (need a receipe??)

[berettafan]

Always happy to get recipe help! I'm a bit intimidated by the whole smoking process to be honest.


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[Rickysa]

I'm a bit intimidated by the whole smoking process to be honest

Like cooking in an oven, just way tastier!

https://greenmountaingrills.com/recipes/duck-dinner/

I agree with the idea to use a pan with a elevated rack...something to catch all the fat, as it will be a big issue w/ flare-ups as the grease hits the heat deflector.

Pics and good luck!!

[tabs]

Ohhh well..."Pellets" why even bother...


Are those Duck, Chicken or Rabbit pellets?

A real man uses WOOD!

A Wanabe man uses Charcoal

A Sissy man uses Gas

What level of expertise do you need to fill the Hopper with Pellets, set the Temp and Time? Opening the door to the Unit? Ummmmm Good.

Ahhh Geezus...help us all now!

[tabs]

Originally Posted by Rickysa

Like cooking in an oven, just way tastier!

https://greenmountaingrills.com/recipes/duck-dinner/

I agree with the idea to use a pan with a elevated rack...something to catch all the fat, as it will be a big issue w/ flare-ups as the grease hits the heat deflector.

Pics and good luck!!

Yep, that is what I thought..you might as well be putting it into the oven...if ya want smokey flavor just rub some Liquid Smoke on the Duckie and be done with it.

[tabs]

Originally Posted by berettafan

Always happy to get recipe help! I'm a bit intimidated by the whole smoking process to be honest.


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Well how do ya learn anything?

Depending upon your level of curiosity and interest...you will move on..

[KFC911]

Originally Posted by john70t

All kinds of oils and chemicals are left over from the manufacturing process.
Give it a few cycles before eating food out of it?

Yep...that initial burn might get rid of the crap, but the more you use a smoker, the better it gets imo. Don't you dare clean the inside of it....ever .

[berettafan]

Tabs I here ya. Read your q posts over the years and I'm just not up to the challenge of managing an offset wood smoker.

So I didn't get away early today. Then son had haircut I had to pick him up for then football practice then I was called to a semi regular Tuesday night hooters meeting to discuss baseball and watch the damn yanks come back.

Had set the smoker to 30 min at 350 then shut down (app is really cool) but at 45 degrees outside I came home from hooters to find it hadn't managed to reach 350 and had burned nearly all 8lbs of pellets I had put in.

So lll try a burn in again mid day when the sun is avail to help. Have to pick up pellets locally now. Wife wants to try wings. Found out a buddy is a smoker fan and got some advice.


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[tabs]

Originally Posted by berettafan

Tabs I here ya. Read your q posts over the years and I'm just not up to the challenge of managing an offset wood smoker.

So I didn't get away early today. Then son had haircut I had to pick him up for then football practice then I was called to a semi regular Tuesday night hooters meeting to discuss baseball and watch the damn yanks come back.

Had set the smoker to 30 min at 350 then shut down (app is really cool) but at 45 degrees outside I came home from hooters to find it hadn't managed to reach 350 and had burned nearly all 8lbs of pellets I had put in.

So lll try a burn in again mid day when the sun is avail to help. Have to pick up pellets locally now. Wife wants to try wings. Found out a buddy is a smoker fan and got some advice.


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Well thank you. U are up to the challenge.

Thin metal means more fuel to maintain a constant temp. U have already found that out.

H20 smokers are a good place to begin..then u move on.

[berettafan]

I believe I saw a forum dedicated to home built smokers somewhere. What intrigues me about that is welding so easy a cave man could do it. Could be tempted by a kit where you buy the electronics/hopper/auger portion from somebody like gmg and then build your own box.

I did order a 'thermal blanket' for it which claims to cut pellet use in half.

You are right in that I'm keenly aware most of the conversation about which pellet/e smoker is best completely ignores the ridiculously thin construction. It's all about heat retention and efficiency.


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[froggert]

Are you sure the firepot is igniting? I have a different pellet grill but have no problem hitting 350 and holding it regardless of outside temp.

[berettafan]

it got to 300 and just couldn't get past.

is the firepot something that is either on or not or are there degrees of function?

[berettafan]

well might've just figured it out. I may have had the heat shield too far too the left in the bottom of the grill.

will try again after work today.

[VincentVega]

Keep at it. A different brand but my dad got a similar setup recently and is learning it too. Not my thing but I like the temp settings and auto nature. I've been using a cheap offset for a while and it works. Took some time to learn but I can put out some good/pretty good food. You might find you need to insulate it better, use water, firebrick, position it out of the wind... maybe not. So many things to consider if you want to get into it.