Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
01-26-2021, 05:57 PM | #76 |
is one Smokin' Farker
Join Date: 12-06-20
Location: Nampa, Idaho
Name/Nickname : Bill Bryant
|
It's a pellet cooker (model 3000?) made by Outlaw Smokers* in Idaho. I have their smallest smoker, the OL450. This is one of their bigger backyard units. They also make trailer smokers and other products for catering--all using pellets I believe.
*Not to be confused with another great BBQ company in Indiana (I think) that goes by a similar name and makes stick burners.
__________________
Workhorse Pits 1969 offset | Broil King 420 gas | PK300 charcoal |
|
01-26-2021, 07:38 PM | #77 |
On the road to being a farker
Join Date: 02-19-10
Location: Hell
|
The mak with the “cold smoker “ side shelf removed is about 42” long. I took mine off as I never use it and I need the space for more cookers:)
The mak is really a great all around cooker. It’s my weekday cooker of choice without question. On the weekend when I want to chill by the cooker all day I’ll burn sticks. This past Sunday I had an errand to run but also needed to start a butt for dinner. I lit a fire in my stick burner, just to get a coal bed going. Threw the butt on the mak, ran out for an hr, got home and tossed the butt on the other cooker. Really helped me out big time. |
|
Thanks from:---> |
01-26-2021, 07:58 PM | #78 |
is one Smokin' Farker
Join Date: 09-19-19
Location: Fortson, GA
Name/Nickname : Jeffry
|
Well I’ve had my MAK 1 Star for over 4 years. I’ll never get rid of it. Just put piroges(sp?) from the freezer on there the other night along with French Fried Onion chicken at 400 degrees. Beautiful browning on the piroges and chicken breast was crazy moist. My MAK gets used at least 3-4 times a week. Customer service is amazing. Thought I was having an issue with the pid controller. Sent them a message online. Within 2 hours I got a call from them, and it turned out my temp probe had a little bit of gunk than needed cleaned after 4 years. As a military guy, American made by hand is a huge part of why I buy what I buy. Hunsaker, MAK, a new cooker on the way????... All American, small businesses, high quality product with a company that stands behind what they sell. Worth a few bucks more IMO. Wow. This turned into a long rant. Buy a MAK. 1 Star won’t disappoint.
__________________
Stuff. You’re in the Bonds of Smoke. |
|
01-26-2021, 08:05 PM | #79 | |
Found some matches.
Join Date: 01-16-21
Location: Laporte
Name/Nickname : Bill
|
Quote:
Bill
__________________
J & R 600EE -- Blaz'n Grid Iron --GMG DC |
|
|
Thanks from:---> |
01-26-2021, 08:49 PM | #80 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
|
Knocked this out with ease tonight on my MAK. Smoky, crazy moist and sticky sweet. I love love love pellet cooking! :)
__________________
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 |
|
Thanks from: ---> |
01-26-2021, 09:58 PM | #81 |
Full Fledged Farker
Join Date: 07-07-19
Location: TN
Name/Nickname : Ry
|
Comment on the Mak 2star cold smoke chamber.
IMO. The cold smoker side shelf is very useful. If you have a thick cut steak or anything that needs reverse seared I like starting in the main chamber at 200-300* then when getting close to finish sear I rest in the cold smoke side and crank the heat to super high grill. When you reach searing temps in main chamber simple swap back and your good to go without overcooking the center of the meat
__________________
Primo XL- OG that started it all for me Shirley 24”x42” Mak 2*. & Grilla Chimp for RV Santa Maria 42” |
|
01-26-2021, 10:06 PM | #82 | |
On the road to being a farker
Join Date: 02-19-10
Location: Hell
|
Quote:
I'm sure some people use the cold smoking cabinet however I never used it(which is why I removed it). I'd have personally rather the cook chamber be longer if I had to choose. Can't go wrong either way. Best of luck! |
|
|
01-26-2021, 10:29 PM | #83 | |
Full Fledged Farker
Join Date: 07-07-19
Location: TN
Name/Nickname : Ry
|
Quote:
I’m a bit lazier and like the easy button of having it “all in one” when I’m using the PG. Plus I have time for an extra beer while the main chamber gets to searing temps ;)
__________________
Primo XL- OG that started it all for me Shirley 24”x42” Mak 2*. & Grilla Chimp for RV Santa Maria 42” |
|
|
01-26-2021, 11:07 PM | #84 |
Full Fledged Farker
Join Date: 07-08-20
Location: Norwalk, IA
Name/Nickname : Shane
|
I'm certifiably insane and have had 10 pellet grills over past 9-10 years. Traegers, Camp Chef, Memphis, and Weber. They are definitely more convenient than even my WSCG and faster in most senses. Before the Weber (and probably the Memphis) that still puts out good smoke at 275, I had to start most cooks at 200-225 for the first couple hours, then I could raise the temp. On the Traegers or Camp Chefs at 275 start to finish for something like a butt or brisket, the smoke was pretty weak. I would definitely not recommend a Memphis to anyone since I had grease fires galore and since then they shipped manufacturing overseas and kept/raised prices. I also had a weird Costco specific Traeger (of 4) that was a very weird design and produced almost no smoke as well I'm being very kind not mentioning one other brand I had in the middle that was a nightmare, but I'm accepting I got a lemon. Outside of those 3 each pellet grill I've had has been great, IMO. I've either needed bigger grill or thought I couldn't live without some new feature to the pellet world (direct grilling, WiFi, etc.) each step of the way as the pellet market evolved heavily from like 2014-2019 with lots of new features.
For me, the WSCG takes about an hour to get going at or close to temp with clean smoke. With a pellet grill, I can fire it up, prep meat and throw it in 10-15 minutes later once I know the fire is burning ok and the grill is 150+. Even the 'dirty' smoke from a pellet grill is not overpowering. I live where it gets darn cold and windy and it's very convenient for several months of the year (Nov-March almost guaranteed with late Dec-late Feb being exceptionally miserable) and it's really nice on a rare nice day to vacuum out a pellet grill, change the drip pan foil, and be set for a few cooks where all I have to do is fill the hopper, fire it up, and wait for food to finish. I ran a insulation blanket on my Traegers and wish I would have had one for the Camp Chefs and that the SmokeFire had one or was double walled. That all being said, I haven't matched the WSCG for close to absolutely perfect final results yet, but the food from the pellet grills, especially the SmokeFire and the Memphis (when it didn't have a grease fire) have been pretty darn close and food from the rest has been plenty edible if not pretty darn good. Much better than the electric and propane smokers I had before. If it's not really windy, I want a guaranteed great meal, and I have enough time, the WSCG is the goto. However, those planet seem to alight once a month or so. I started BBQ when I was busy in life with kids activities 5-6 days a week, so have never had the time for a stick burner to compare to. When my oldest went off to college and my youngest had a foot injury keeping her from dance, I tried a COS for a couple cooks and realized for me at least a $299 POS wasn't worth the effort.
__________________
MAK 2* General | KBQ | Weber Summit Charcoal | Weber Genesis S-345 | Weber Traveler | Fireboard 2 |
|
Thanks from:---> |
01-27-2021, 07:24 PM | #85 | |
Full Fledged Farker
Join Date: 03-01-17
Location: Pittsburgh, PA
|
Noooo. I don't believe you.
Well....now....you might be right. That would get the average person committed. Quote:
|
|
|
Thanks from:---> |
01-27-2021, 09:48 PM | #86 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
|
Pellet grills SUCK!!!
(Y’all spread the word, it is my hope the pellet grill market wi collapse and I can grab about 4 more MAK ⭐️ ⭐️ for about 1/3 the retail price!!!) Pellet grills SUCK!!!
__________________
Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
|
Thanks from: ---> |
01-28-2021, 07:27 AM | #87 |
is one Smokin' Farker
Join Date: 09-08-16
Location: Melrose, MA
|
Why can't you reverse sear on your gasser? I do it all the time. Just set two heat zones.
__________________
Weber WSM 22.5, Broil King Regal S490 Pro, Weber Kettle, |
|
01-28-2021, 07:33 AM | #88 |
is one Smokin' Farker
Join Date: 09-08-16
Location: Melrose, MA
|
Can your pellet get to 700 degrees (temp I use for steak)?
__________________
Weber WSM 22.5, Broil King Regal S490 Pro, Weber Kettle, |
|
01-28-2021, 07:34 AM | #89 |
is one Smokin' Farker
Join Date: 09-08-16
Location: Melrose, MA
|
My WSM is pretty much set it and forget it. Thought about a pellet grill but see no real advantage to my current set up.
__________________
Weber WSM 22.5, Broil King Regal S490 Pro, Weber Kettle, |
|
01-28-2021, 08:02 AM | #90 |
is one Smokin' Farker
Join Date: 03-22-20
Location: Norfolk, VA
Name/Nickname : Curt
|
|
|
Thread Tools | |
|
|