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Royall 3000 takes 1st
Royall 3000 takes 1st in Pork at Greenville S.C. Project Host BBQ Cook-off
We at Royall Grills are very proud of our all American made wood pellet grills/ smokers. Think how we must feel now that our top of the line 3000 took 1st in pork “Out Of the Box”. Taking 1st is already more bragging rights that most folks will ever be able to claim. But right “Out Of the Box”! That says it all…
Brad Kay is a championship BBQer and if he can take a grill out of the box and take 1st place in anything is quite an accomplishment in itself. Think what he can do with a few cooks under his belt and after he learns how well the Royall cooks. Think what you can do, the mind boggles with delicious possibilities.
Last week we sent a Royall 3000 Wood Pellet Grill/Smoker to Brad Kay of largetime.net BBQ team to try. Brad is already a championship BBQer, so we wanted to see what he thought. The RG3000 arrived as he was loading up to go to the Greenville Project Host BBQ cook-off. He said it took him 20 minutes to put it together and onto the trailer and off he went.
Friday night he burned the grill in with a little peanut oil for an hour. Then he loaded it up with 80 pounds of chicken wings just to see how it cooks. He had never seen a Royall before much less cooked on one. He told me that “he could not believe the difference in taste with the rich smoke flavor you experience when cooking with our all natural wood pellets”.
I have been telling Brad about cooking on the Royall 3000 Wood Pellet Grill / Smoker for a few weeks now. How you can do things on it you just can’t do with gas, wood or charcoal grills.
How it takes all the “difficult” out of smoking. No fire to start or coals to fool with and maintain and no offensive odors. You can just choose the type of wood pellet you want for your smoke flavor (there are 14 that I know of) and turn it on. You can set the temperature from 80 – 425/450 degrees put on your meat or whatever and shut the lid. The pellets burn to a 2% ash, so clean up is so simple and you just turn it off when you’re done. You’re cooking with 100% natural wood, clean and full of that old fashioned wood fired BBQ taste. Wonderful wood smoke flavor, simplified.
Brad’s Royall 3000 Wood Pellet Grill/Smoker 1st in Pork
This was the first time that Brad had cooked on a pellet smoker. He said that he was impressed with the color and crispness of the chicken wings. Having not turned them he thought that they couldn’t be done so he ate one, then another and another. Should I go on here? He said they were the best he had ever had and out of 80 pounds there were none left. Everybody just ate them up and was hankering for more.
This got him to thinking; you never change things, but stay with the old and proven at a cook off. He thought that the Royall did so well with the wings that when he pulled them he put on the pork.
To make a good story short he went on to take 1st in pork with a Royall 3000 Wood Pellet Grill/Smoker out of the box. To add to this he was using Royall’s “house blend” of wood pellets of Oak, Cherry and Hickory.
We are going to keep an eye on Brad’s next event @ Banjo-B-Que in North Augusta S.C..
We are proud that Royall Wood Pellet Grills/Smokers are made in the U.S.A.
Brad Kay with largetime.net BBQ TEAM
Greenville Project Host BBQ cook-off www.scbarbeque.com
Ken Fisher
Chef, Royall Wood Pellet Grill/Smokers
800 944 2516
951 315 2750c
Royall Grills a division of Ark Alloy
Date Night Doins BBQ For Two
Brad’s rig with the Royall 3000 out front
