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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-30-2019, 01:09 PM | #2821 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Sold it. The timberline is scheduled to leave the building Tuesday. Gave away the drum, akon jr is for sale $20 in the for sale section here.
http://www.bbq-brethren.com/forum/sh...d.php?t=273473 Will be down to six soon...
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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07-02-2019, 04:47 PM | #2822 |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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Decided to take a different approach to chicken legs. Normally I throw them on Mak at 400 deg top rack and just get them crispy. This time I did smoke setting for 1 hour and then increased temp to 295 deg for another 30 minutes. I plan on pulling and shredding the chicken. I haven’t tasted them yet but it’s pretty obvious they got a lot of smoke on them from the color alone. I used 100% oak pellets.
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle Last edited by BKING!; 09-02-2019 at 05:41 PM.. |
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07-02-2019, 05:00 PM | #2823 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Quote:
From my experience the chicken is incredibly moist and flavorful when cooking like this. The skin might be garbage but the meat is gold :)
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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07-02-2019, 05:19 PM | #2824 |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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Man that chicken was stupid good. Very juicy and smoke was strong but didn’t knock me down. Downside is obviously skin isn’t bite through. I think my preferred method is to do chicken parts real hot and do whole chickens and turkey like I did here. I prefer eating legs and wings off the bones so the grill has got to be hot to crisp the skin. I prefer pulling whole turkeys and chickens and tend to not eat the skin.
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle Last edited by BKING!; 07-02-2019 at 05:29 PM.. |
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07-02-2019, 05:43 PM | #2825 | |
On the road to being a farker
Join Date: 07-30-11
Location: Henderson NV
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Humphreys Battle Box, Blaz'n Grill Works Gridiron Pellet, Smooth sided UDS, Old Country offset Last edited by Chopjaw; 07-02-2019 at 07:24 PM.. |
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07-02-2019, 05:49 PM | #2826 |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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You know... I used to own 2 smoker tubes when I used to have my gmg big pig pellet trailer. Never got around to using them and gave them away. Do you get bitter flavors on the meat? One of the appeals of a pellet smoker to me is that since there is always a standing flame in the fire pit that I would never have to worry about bitter acrid flavors and would just get the “good “ stuff.
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle |
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07-02-2019, 05:57 PM | #2827 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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I used to use a tube I didn't notice any bitterness. Now that I have a MAK no more tube.
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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07-02-2019, 06:03 PM | #2828 |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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Yeah I definitely don’t need one either but just something about adding smoldering wood smoke to a smoker designed to produce burning wood smoke just seems counterintuitive. I get that the goal is to produce more smoke, but I believe that more smoke isn’t better if it has the potential to produce off taste on your food if that makes sense. More is not better, better is better. I might be way off base so if you can change my mind go for it lol. Not talking to you specifically Tom just everyone in general.
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle |
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07-02-2019, 07:35 PM | #2829 | |
On the road to being a farker
Join Date: 07-30-11
Location: Henderson NV
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If you put a brisket on the pellet and a brisket on a stick burner and just to look at it you can tell the difference but when I add a smoker tube then they basically look & taste the same. What I do like about the stick burner is the bark gets a littler better.
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Humphreys Battle Box, Blaz'n Grill Works Gridiron Pellet, Smooth sided UDS, Old Country offset |
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07-02-2019, 07:46 PM | #2830 | |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle |
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07-02-2019, 08:31 PM | #2831 |
is One Chatty Farker
Join Date: 09-13-16
Location: above knoxville Tn
Name/Nickname : Mike
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Walmart has the oval tube, $19.99 it works well
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WeberPerformer,SpiritE310,Q1000,36"BlackstoneGriddle Masterbuilt electric smoker,PB AustinLX |
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07-03-2019, 06:32 AM | #2832 |
Full Fledged Farker
Join Date: 02-02-19
Location: North Beach, MD
Name/Nickname : Bryan
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I'm wrapping up my first overnight cook on the MAK 2 Star. Everything went great last night, the pork shoulders will be done sooner than anticipated. My questions is for MAK 2 Star owners - I wasn't planning on using coolers to hold the meat, would it be ok to wrap the shoulders and hold on the Grill at smoke setting, in the warmer/smoker box (at what temp?) or just hold them in the oven at 150-170? I'm about 8 hours from serving.....
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MAK 2 Star General, Otto Wilde O.F.B. - Former Kamado Joe Big Joe and Joe Jr. |
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07-03-2019, 07:15 AM | #2833 |
Full Fledged Farker
Join Date: 02-02-19
Location: North Beach, MD
Name/Nickname : Bryan
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I think I just answered my own question - I just experienced a flame out after 9 hours. Started with clean grill, clean fire pot, etc. I was 95% home, meat temp was 185. My meat temp dropped to 165 while I was clearing the fire pot. Back up and running but I'll be using the oven for a hold once I get to 195.
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MAK 2 Star General, Otto Wilde O.F.B. - Former Kamado Joe Big Joe and Joe Jr. |
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07-03-2019, 07:57 AM | #2834 |
Found some matches.
Join Date: 07-01-19
Location: Biloxi MS
Name/Nickname : Erik
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07-03-2019, 08:02 AM | #2835 | |
Found some matches.
Join Date: 07-01-19
Location: Biloxi MS
Name/Nickname : Erik
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