Mak 1 Star use questions from a WSM owner

[sandyut]

hi all,

I have been using a WSM for a couple years now and have learned how to make pretty good product on it, but its fairly hands on, takes a bit of start up, hate the cold/wind/rain/snow, etc.

I am hoping to upgrade to a Mak 1 some time soon. I has a smoke setting that is ~180 degrees (i think). then you can go up from there. Does it smoke at all temps or after you start to crank it up does it just become a cooker? The majority my recipes say smoke at ~250, so I am wondering if the whole process changes with a pellet/Mak?

I am sure there will be more questions coming as the big purchase gets closer to a reality.

thanks!

 

[chef jimmyj]

I don't have a Mak but you guessed correctly. The hotter you run it the cleaner the pellets burn. Next to no smoke except the small amount as added pellets get going. Lots of folks add a separate smoke generator, A-MAZE-N Tube or other to keep the smoke rolling at temps above 200...JJ

 

[bregent]

I'm not sure about the Mak, but my Memphis produces good smoke up to 300º. But keep in mind, even at low temps with lots of smoke, a pellet grill won't produce food with the same smoke profile as the WSM. 

 

[sandyut]

Would it then be true that you leave it on smoke for quite a while before upping the temp?  

 
I'm not sure about the Mak, but my Memphis produces good smoke up to 300º. But keep in mind, even at low temps with lots of smoke, a pellet grill won't produce food with the same smoke profile as the WSM. 

Can you elaborate on the "a pellet grill won't produce food with the same smoke profile as the WSM." comment?  Not sure I follow you .

​thanks 

 

[bregent]

 
Would it then be true that you leave it on smoke for quite a while before upping the temp?  

Can you elaborate on the "a pellet grill won't produce food with the same smoke profile as the WSM." comment?  Not sure I follow you .

​thanks 

Pellet grills are notorious for producing much less noticeable smoke flavor than other types of smokers, even if they are producing copious amounts of visible smoke. This is mainly due to two reasons:

1) The fire box in a traditional smoker or WSM is much larger than the fire pot in a pellet grill. In order to produce the same temperatures in the pit, a pellet grill needs to burn fuel at a much higher temperature - at these temperatures, much of the aromatics in the smoke are oxidized. 

2) Pellet grills use fans that pull in large amounts of air, which dilute the smoke.

If you spend some time reading here and other forums, you'll find lots of folks coming from stick/charcoal cookers complain that they can't detect ANY smoke flavor in pellet grill cooked food, even with food cooked 12-14 hours. In time, your palate does adjust and many folks then appreciate the more nuanced, background smoke flavor that you get. Others resort to adding additional smoke generators like Amazn tubes or similar devices. These can add more smoke flavor, but IMO the flavor does not compare to food cooked on the WSM. I suggest before spending big bucks, try to taste some food cooked on a pellet grill to see if it's right for you.

 

[sandyut]

well, that is very good to know!  I am not sure I want less smokey flavors...  I love what I am getting off my WSM.

Is there another option for type of smoker that would be less hands on than a WSM but yeilds similar smoke flavor?

 

[bregent]

Have you considered adding a temperature controller to the WSM?

http://amazingribs.com/bbq_equipmen..._target_id=All&field_thermometer_function_tid[]=59&sort_by=weight&sort_order=ASC

 

[noboundaries]

 
well, that is very good to know!  I am not sure I want less smokey flavors...  I love what I am getting off my WSM.

Is there another option for type of smoker that would be less hands on than a WSM but yeilds similar smoke flavor?

 
Have you considered adding a temperature controller to the WSM?

A temp controller on your WSM will solve your problems.  I have the BBQ Guru DigiQ DX2 on my 22.5" WSM.  I can load it, start the burn, ten to fifteen minutes later shut down all the lower vents and let the Guru take over, seeking the chamber temp I have set.  Less than an hour later I have TBS, load the meat for a long smoke, then walk away for 12-14 hours, or longer.  I don't sweat temp spikes or drops, the Guru takes care of it.  I usually only get involved at 12-14 hours because I'm a low n slow to start, hot n fast to finish, so I'll start cranking the temp up at the 12-14 hour mark.  I sleep great on overnight smokes and don't give it a second thought on single day smokes (ribs, poultry, etc). 

Here's an example:  http://www.smokingmeatforums.com/t/...and-let-the-smoker-and-pork-butt-do-its-thang

I picked up the complete temp controller installation kit at Firecraft.  Check it out. I paid something like $265 for mine.  They have the exact kit I have available now in green for $200. 

 

[sandyut]

 
A temp controller on your WSM will solve your problems.  I have the BBQ Guru DigiQ DX2 on my 22.5" WSM.  I can load it, start the burn, ten to fifteen minutes later shut down all the lower vents and let the Guru take over, seeking the chamber temp I have set.  Less than an hour later I have TBS, load the meat for a long smoke, then walk away for 12-14 hours, or longer.  I don't sweat temp spikes or drops, the Guru takes care of it.  I usually only get involved at 12-14 hours because I'm a low n slow to start, hot n fast to finish, so I'll start cranking the temp up at the 12-14 hour mark.  I sleep great on overnight smokes and don't give it a second thought on single day smokes (ribs, poultry, etc). 

Here's an example:  http://www.smokingmeatforums.com/t/...and-let-the-smoker-and-pork-butt-do-its-thang

I picked up the complete temp controller installation kit at Firecraft.  Check it out. I paid something like $265 for mine.  They have the exact kit I have available now in green for $200. 

Ok, I had no idea these existed!!!  I like the sound of it and the price!  Could be just what I need!!I will investigate these for sure.

Many thanks!