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Hot Smoked Salmon!
Hot smoked two 1 pound salmon filets on the Mak 1 star at 275 deg. Took it to 140-145 deg internal. The filet was seasoned with Zatarans blackened seasoning and I topped mine off with hot sauce. It was smoked with apple pellets. It had a mild smoky flavor that just put the salmon over the top... -
Homemade Slow N Sear-Yankeebbq
Nice! This is what I did. They are 4 fire bricks that cost $12 all together. I should probably put some aluminum foil down on the indirect side but I keep forgetting lol 10 gauge steel should last and last.- BKING!
- Post #2
- Forum: Charcoal Smokers
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Kettle smoked wings!
I’ll see if I can find something. I got firebricks which I can form a square with. I’ll do some research on it -
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Kettle smoked wings!
Smoke flavor was just right on these. I’m getting to a point where I prefer lighter smoke. Too much smoke I can’t taste the rub. -
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Kettle smoked wings!
Did some hickory smoked kettle wings! Still figuring the kettle out. Used only 2 oz of hickory to get a light smoke flavor. Seasoned with Weber’s garlic sriracha rub (highly recommended) and started them off at 275 deg. Half way through I seared them to get the skin crispy and finished them at... -
Pulled pork for Super Bowl party
I’d go with a couple butts to be on the safe side- BKING!
- Post #16
- Forum: Catering & Large Group Gatherings
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Reverse Seared T-Bone Steaks
Nice cook! That’s pretty much what I do as well. Gives consistent results- BKING!
- Post #10
- Forum: Grilling Beef
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Reverse seared sirloin tip roast!
Yes! It was decent sized roast. It it just looked so tiny on the grate lol my dream charcoal grill is a pk 360 but it’s not as big as the Weber 26 -
Reverse seared sirloin tip roast!
Thanks! I didn’t start hitting my mark until I started open lid searing at the end. I’d normally over shoot with closed lid searing when attempting reverse sears in the past. -
Reverse seared sirloin tip roast!
Still playing with the Weber 26! I marinaded the roast with avocado oil, worsheshire sauce, SPOG, and chili powder. Cooked the roast at 275 deg until internal temp of 130 deg. I then opened the lid and intake all the way open and blew air into the coals to get a hot fire. Within 2 minutes I... -
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Smoked then seared pork tenderloin!
I think they’re a good investment. They perform as well as more expensive grills and can last decades -
Smoked then seared pork tenderloin!
I tended consider jerk seasoning which sounds great! I was between bbq and Cajun and went bbq -
Smoked then seared pork tenderloin!
So I got a new 26 inch kettle! So I put Some rub on it and hickory smoked the tenderloin at around 275 deg until internal of 130 deg then seared at the end! I also used 4 firebricks to create 1/3 hot zone and 2/3 cool zone configuration. -
Graduating from cheap smoker
Yes 2017 version of flame zone has better grease management, smoke production, and fuel efficiency. Mak 2 star vs loaded down 1 star depends on if you want stainless and the cold smoker box. I don’t cold smoke plus I didn’t want stainless due to the fact I’d have to keep it clean. No wrong...- BKING!
- Post #18
- Forum: Pellet Smokers
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Graduating from cheap smoker
Yes within a few hundred if you add the lower shelf, side shelf, and flame zone.- BKING!
- Post #16
- Forum: Pellet Smokers
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Graduating from cheap smoker
It’s a great cooker! Another couple in your price range to look at is the ys640 or kuma platinum SE but I’m partial to the Mak IF you get the flame zone.- BKING!
- Post #13
- Forum: Pellet Smokers
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