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Grilled sweet garlic sriracha stir fry
Grilled up some chicken tenders with the Weber garlic sriracha seasoning on the Mak pellet smoker over their flame zone. Cooked them at 450 deg. Did a stir fry in a humongous wok which included cabbage, carrots, broccoli, mushrooms, some sesame seed oil, and soy sauce. Mixed it all up with 2... -
Paint Peeling on Rec-Tec
I do burn off’s . Meaning after a greasy smoke at say 225 deg I’ll increase the temp to 275 deg for 15 minutes. Then 325 deg, then 375 deg. It should all be carbonized by then- BKING!
- Post #2
- Forum: Pellet Smokers
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Country Style Ribs - Two Ways
Yep got some shoulder CSRs and smoked then not long ago. I thought I died and went heaven. Much cheaper than actual ribs and just as tasty imo. -
Kamado joe big joe
Hey guys I decided to just take it off the market. I believe I’m going to end up gifting it to a family member or a friend as a gift.- BKING!
- Post #9
- Forum: Classified Ads
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Country Style Ribs - Two Ways
Beautiful ribs! Country style is growing on me. -
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Cajun pork tenderloin with new flame zone
I looked it up. It’s just an hour away. My wife and I might head down there sometime. Never been to a Jamacian restaurant before -
Cajun pork tenderloin with new flame zone
It’s just the Zatarans rice and beans mix with a can of Original Rotel. Cooked the rice and bean mix and the Rotel together in a rice cooker. It was just alright. It wasn’t my favorite Zatarans product. I love their Jambalaya mix though. -
Cajun pork tenderloin with new flame zone
Mak grills is a pellet smoker company. The flame zone is something that allows you to grill with direct flame. Comes standard on the Mak 2 star and is an accessory on the Mak 1 star which is what I have. -
Cajun pork tenderloin with new flame zone
So I started the Cajun pork tenderloin out at 300 deg indirect on the Mak 1 star. Once the temp hit 120 deg I seared it off at 400 deg direct. I served it with Cajun rice and beans. First time using the Mak flame zone! It did a great job. Can’t wait to try a steak at 500 deg! -
Large PP cook for wedding
It has a little more cooking area than a 22 wsm for comparison -
Large PP cook for wedding
Yes 8 pork butts is max capacity with 2 full racks -
Large PP cook for wedding
So I had a big wedding cook on the 28th/29th. I did 8 boneless pork butts with sweet money rub. I did them naked on the Mak 1 star at 225 deg with hickory and pecan pellets. A smaller one got done at 9 hours and the others took 12-14 hours. As I pulled them off I put them into the oven covered... -
Smoke billowing out of the pellet hopper....
I have a Mak so this may not apply but if that happens to me it’s an airflow issue where it can’t draft properly typically caused by a dirty grill or an over filled grill.- BKING!
- Post #5
- Forum: Pellet Smokers
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This is going to be a difficult one.... need help buying new smoker
I’m glad your experience has been a good one.- BKING!
- Post #16
- Forum: Pellet Smokers
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Mak 1 star flame zone
so I’m getting a flame zone for my Mak 1 star soon (ordered it a couple days ago) I’ll post a review once I use it. I’m not sure how many of you own a Mak or are thinking about getting one but I’ll post it up anyway!- BKING!
- Thread
- Replies: 0
- Forum: Pellet Smokers
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This is going to be a difficult one.... need help buying new smoker
I love my Mak 1 star. If you have questions let me know by personal message.- BKING!
- Post #14
- Forum: Pellet Smokers
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Temperature all over the place
You may need a new unit all together. That’s insane and if they don’t fix it I’d be turned off by Traeger for good.- BKING!
- Post #3
- Forum: Pellet Smokers
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First cook on PitBoss Austin XL( Crab stuffed mushrooms)
Looks great! Those pitbosses can definitely sear!- BKING!
- Post #15
- Forum: Pellet Smokers
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Hot and Fast Ribs!
They look tender! Funny how my techniques vary over time since I started this thread. I’m always trying new stuff. I still do hot and fast but not all the time and I’ve modified how I go about it for the better now.
