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Charcoal pellets
Go to grillgrates.com and get a set of their grates. This was done at 475 deg on my Mak using their grates. It’s a must have imo if you have a pellet grill.- BKING!
- Post #4
- Forum: Pellet Smokers
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Pellet cookers can sear!
I think that Mak, Memphis, cookshack, and Yoder are the best higher end cookers. Which one you choose from that list is just preference really. Mak is the best smoker imo, Memphis excels at searing/grilling., cookshack and Yoder are good at both. Yoder is heavier gauge steel but uses painted... -
Pellet cookers can sear!
I love it! The smoke flavor on this Mak is outstanding. -
Charcoal pellets
No but I’m gonna try a char hickory blend from lumberjack next time I go to rural king. I believe it’s 30% charcoal and 70%wood. It should burn hot I’d say for grilling.- BKING!
- Post #2
- Forum: Pellet Smokers
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Pellet cookers can sear!
Done indirect on the Mak 1 star. Gotta say that grill grates do work. Notice the browning between the sear marks too. The holes and valleys create a lot of infrared heat and radiant heat that browns the meat just an inch below the meat compared to just the heat deflector which is several inches... -
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Standard controller or PID controller
Depends if temp swings are going to bother you or not. If you don’t mind your smoker swinging from 200 to 250 deg all cook long then don’t worry about it. I like mine to swing 5 deg or so. Everyone is different in what they can tolerate or what they deem acceptable. Food is going to be good...- BKING!
- Post #2
- Forum: For New Members
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Big Bad BBQ Rub Smoked Chicken
I love your pit man! I remember reading the build thread. Great looking wings too. -
Hickory smoked CSR’s
Sounds fantastic! I like using my instant pot. I mainly use it for soups. -
Hickory smoked CSR’s
That’s interesting with the instant pot . How do you season them? Does it take on sauerkraut flavor? How is it served? -
Hickory smoked CSR’s
I am back and forth on wrapping. I like a crust on meat... not jerky. I can sometimes hit the right balance perfectly and I did on this cook but certainly not all. -
Hickory smoked CSR’s
I did rub only and no sauce. I was going to foil them but got busy unfortunately -
Hickory smoked CSR’s
Smoked up some country style ribs on the Mak 1 star for 5 hours with hickory pellets. Texture and tenderness was wonderful. From now on I plan on cooking CSR’s with applewood. The hickory was good but a little too smoky. Thanks for looking! -
Smoked salmon glaze question
It depends... A sticky surface will allow more smoke to stick to the surface of the meat. If you really want a smoky salmon then glaze early. If not then then glaze towards the end. Just keep temps low so you don’t burn the glaze. I didn’t catch at what temp you cook them at in your opening post. -
Turkey @325-350 risk dry breast?
I’ve always recommended brine/injection and cooking at 300+ deg. You will not get a dry breast if you don’t overcook it and you brine or inject it. I’d take the turkey off the smoker once the breast reaches 160-165 deg internal. Remember less is more when it comes adding smoke to a turkey. It... -
Boneless Ribeye Roast - Hints, Tips, Suggestions
I would wait a good 15-30 minutes before wrapping in foil after taking off the smoker. If you wrap immediately and stuff it into the cooler you might get too much carryover and be in the medium well range. -
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My greatest comfort food.
I do low carb. The pic I took was my wife’s. My portion was stacked the same but bunless. Very easy to lose weight low carb and it’s still bbq friendly as long as you don’t do bbq sauce or beer
