Wood stove ???

[DrewsBrews]

I figure the hotter burning and less smoke, the less you get that signature wood flavor anyway.

[Bill n Robi]

We have a Green Mountain pellet Smoker/Grill/Oven - runs on 12 volt
Does great for slow cooking, smoking ribs. The oven makes great biscuits in a CI pan
Pellets come in a wide variety of flavors, available in many places.

http://greenmountaingrills.com/products ... rill-wifi/
tho I don't have the wifi version - saved $75, seriously I don't need to know that much info about temperature and pellet usage.

lot of nice recipes on the site too.

Best part was camping in the Sequoias this summer. All open fires were banned, including charcoal. The rangers inspected it and approved. But that could have been my maple wood smoked ribs. Camp hosts stopped by to add some chicken one night. Everyone joined the birthday party for our friend, the apple smoked deluxe pineapple upside down cake was awesome.

[lrrowe]

Bill and Robi,
Thanks for posting the info on the grill you are using.
My wife offered me a smoker grill for Christmas this year, but I am having sticker shock. The price for the one you referenced is at the low end level of the ones I have researched.
How do you think yours compares to the big ones?

I noticed the grate size is about 1/2 to 1/3 of the bigger ones. But I do like the potential portability of it. In reality, a small turkey or bolton butt is about all I would attempt to cook. And then there are the attempts to make good deer jerky.

[Bill n Robi]

I did a turkey for thanksgiving in it, wasn't a huge one and I will probably go back to using a breast on top of a pan of dressing next time. The dome roof allows for taller stuff. I like having the 5 degree increment for the temperature, makes cooking something a repeatable meal. I do all the cooking at home and camping and Robi is not adventurous to new foods and has issues with textures....so I have to keep that in the back of my mind. I have no issues so far, I would say it has done everything perfectly except it doesn't 'char' like a regular grill and it takes some effort to get that right.

Oh yeah, this is my home unit now too, no more charcoal. And that is a nice thing camping too, no more dirty hands to wash up, just pour in pellets from the storage tub.

The breakfast quiche from their website is out of this world and one of our new favorite 'must have' on camping trips.

I do my jerky in the house oven but I am sure it would come out good.

[GPW]

“ Pellets come in a wide variety of flavors, available in many places. “ Well then , that’s a game changer .... NICE !!! Thanks Bill and Robi

[Bill n Robi]

I have a bunch of bookmarks for sites with pellets, recipes, tips and tricks if you are interested.
This is the best review:
http://pelletheads.com/index.php?topic=23853.0

Good pellet info:
http://amazingribs.com/BBQ_buyers_guide ... okers.html
http://amazingribs.com/bbq_equipment_re ... y-crockett

Amazingribs had a great comparison of the Traeger tailgater and the Green mountain but it is no longer there, basically the 12 volt, temperature controlled GM met our needs over the 110v, low-medium-high Traeger.

Also, I was getting a non-flavored pellet for baking but found that it doesn't help or hurt so now I am just using flavors. You never want to use home heating pellets as they are made with scraps and other stuff and not food grade.

I found out that the 'guts' of it are the heavy part so I remove them to make it easier to lift an then reassemble, have a set of gloves just for that. Also nice that it is an electric start so no starting fluid to carry or smell.

[lrrowe]

I looked at the links and others. I like it.