The Official Pellet Grill Smoker thread. - Page 16

Rib Rub · 06-14-2018, 12:35 PM

Anybody ever use cooking pellets.com??? https://cookinpellets.com/

I see these on Amazon all the time and they are $20/20#’s with Prime. I seen Lumber Jack Pellets 60#’s for $60bucks, but no prime available on that one.

https://cookinpellets.com/

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KevinJ · 06-14-2018, 03:40 PM

Permanent home will be on the back patio once the monsoon stops.

I have the bottom storage shelf to still install should be here Saturday, not the best pic's, I don't do well in low light.

Joshw · 06-14-2018, 03:44 PM

Looks like you're going to have a fun weekend. Pellet grills give you a lot more beer drinking time.

KevinJ · 06-14-2018, 03:51 PM

Quote:

Originally Posted by Joshw

Looks like you're going to have a fun weekend. Pellet grills give you a lot more beer drinking time.

Thanks looking forward to cooking on it, the Hunsaker once it's up and running rarely ever needs to be touched. The great thing is I can watch TV and my cookers at the same time, wet bar with beverage cooler right there too.

Joshw · 06-14-2018, 04:03 PM

Yeah, I have been eyeing a Hunsaker for awhile now. I have to talk myself out of it, pretty regularly. I am sure I will give in at some point.

KevinJ · 06-14-2018, 04:13 PM

Quote:

Originally Posted by Joshw

Yeah, I have been eyeing a Hunsaker for awhile now. I have to talk myself out of it, pretty regularly. I am sure I will give in at some point.

I tried to talk myself out of a PG and look at me now.

jermoQ · 06-14-2018, 05:10 PM

Quote:

Originally Posted by KevinJ

I tried to talk myself out of a PG and look at me now.

You are making a good sales pitch.

for a pellet grill. "Have good cookers already, still went ahead with a pellet cooker". I am with you. I have a UDS and like to use it. I like my stick burner (although not my favorite design) too. My PG is great.

I like two things about it the most:
1) my wife can start the grill and cook on days when i am running late
2)they are great for smoking in set it and forget it lifestyles.

If i could change it, i would only upgrade to a model that is a vertical, for slightly more consistency in heat

Rib Rub · 06-16-2018, 04:00 PM

Curious for 2 star general owners, when using the flame zone direct cooking, how do you keep the juices from going down in the flame pot? When indirect cooking it looks to follow into the grease tray, however in direct with the flame zone, it looks like it will just roll down into the flame pot. Am I looking at it wrong? Thanks Dave

Baychilla · 06-16-2018, 05:18 PM

1. I wish someone would do up to date videos on Mak grills that aren't 35 seconds of footage shot with a potato.

2. Whats the difference in interior space between a Mak 1 and 2 star

Rib Rub · 06-16-2018, 07:05 PM

Quote:

Originally Posted by Baychilla

1. I wish someone would do up to date videos on Mak grills that aren't 35 seconds of footage shot with a potato.

2. Whats the difference in interior space between a Mak 1 and 2 star

Maybe a little something here for you!

https://www.youtube.com/watch?v=l6JZ...Cq-wlI53_M02dZ

https://www.youtube.com/watch?v=-88rTFaynAQ

gtsum · 06-16-2018, 07:17 PM

I agree on Mak videos... they r terrible. I think the best pellet pooper vids out are from chef Tom and yoder (it was a major reason I bought one). Mak (and Memphis and others) could take a que from chef Tom and company (and I can’t stand Rec Tec vids...but that’s just me:))

Memphis Elite

Sent from my iPhone using Tapatalk Pro

rwalters · 06-16-2018, 08:21 PM

Quote:

Originally Posted by Rib Rub

Curious for 2 star general owners, when using the flame zone direct cooking, how do you keep the juices from going down in the flame pot? When indirect cooking it looks to follow into the grease tray, however in direct with the flame zone, it looks like it will just roll down into the flame pot. Am I looking at it wrong? Thanks Dave

Every hole you see when the Flame Zone pans (covers) are removed is raised. Two things happen when you have the holes exposed and grill at high temps:

1) Almost all juices/fats vaporize as soon as they hit the Flame Zone pan.

2) Juices/fats that don’t vaporize run down and around the holes. Think of each hole as a mini island.

The design works quite well. I can honestly say that for everyday grilling, the MAK has been one of the best “grills” I have ever cooked on as far as performance and overall results are concerned. With that said, when it comes to screaming hot searing, nothing beats lump charcoal IMO.

njfoses · 06-17-2018, 11:45 AM

16 lb brisket from yesterday on my 640. Cooked at 240 for 15 hours. Bark was hard and jerky like. After a few briskets and trial and error have learned that for my pit and tastes brisket needs to be butcher paper wrapped.

https://1drv.ms/u/s!Ag75aPuzEKbmhkPXyI1QI2oRsdQU

Rib Rub · 06-17-2018, 04:57 PM

Quote:

Originally Posted by rwalters

Every hole you see when the Flame Zone pans (covers) are removed is raised. Two things happen when you have the holes exposed and grill at high temps:

1) Almost all juices/fats vaporize as soon as they hit the Flame Zone pan.

2) Juices/fats that don’t vaporize run down and around the holes. Think of each hole as a mini island.

The design works quite well. I can honestly say that for everyday grilling, the MAK has been one of the best “grills” I have ever cooked on as far as performance and overall results are concerned. With that said, when it comes to screaming hot searing, nothing beats lump charcoal IMO.

Nice write up. I was looking at it before I cooked on it and was thinking it was going to be a mess but I see now how it works. I did a brisket today and I learned I still have allot to learn. It is still resting, but cooked to fast and I did over cook it 214 degrees eeekk!! Anyway it is still resting will see how it turned out in a bit. I do know one thing, I wish I would have foiled the grill now. What a mess!! Took me 45 minutes to clean the insides of the grill. I just gave up after awhile and accepted that they will not look new again LOL.

Quote:

Originally Posted by njfoses

16 lb brisket from yesterday on my 640. Cooked at 240 for 15 hours. Bark was hard and jerky like. After a few briskets and trial and error have learned that for my pit and tastes brisket needs to be butcher paper wrapped.

https://1drv.ms/u/s!Ag75aPuzEKbmhkPXyI1QI2oRsdQU

Looks good. I wrapped mine, but probably a bit to late. I put mine on early this morning and went out and when I got back it had cooked much faster than I thought. Mine looked similar to yours when I wrapped.

jermoQ · 06-17-2018, 06:10 PM

Quote:

Originally Posted by njfoses

16 lb brisket from yesterday on my 640. Cooked at 240 for 15 hours. Bark was hard and jerky like. After a few briskets and trial and error have learned that for my pit and tastes brisket needs to be butcher paper wrapped.

https://1drv.ms/u/s!Ag75aPuzEKbmhkPXyI1QI2oRsdQU

That looks really good!

06-14-2018, 12:35 PM	#226
Rib Rub Take a breath! Join Date: 02-19-18 Location: Cape May NJ Name/Nickname : Dave	Anybody ever use cooking pellets.com??? https://cookinpellets.com/ I see these on Amazon all the time and they are $20/20#’s with Prime. I seen Lumber Jack Pellets 60#’s for $60bucks, but no prime available on that one. https://cookinpellets.com/ ----- __________________ MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis

06-14-2018, 03:40 PM	#227
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	Permanent home will be on the back patio once the monsoon stops. I have the bottom storage shelf to still install should be here Saturday, not the best pic's, I don't do well in low light. __________________ MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 Last edited by KevinJ; 06-14-2018 at 06:35 PM..

06-16-2018, 04:00 PM	#233
Rib Rub Take a breath! Join Date: 02-19-18 Location: Cape May NJ Name/Nickname : Dave	Curious for 2 star general owners, when using the flame zone direct cooking, how do you keep the juices from going down in the flame pot? When indirect cooking it looks to follow into the grease tray, however in direct with the flame zone, it looks like it will just roll down into the flame pot. Am I looking at it wrong? Thanks Dave __________________ MAK 2 Star General Pellet, Camp Chef WW pellet with sear box,Pit Barrel Cooker Weber Genesis

06-14-2018, 03:44 PM	#228
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	Looks like you're going to have a fun weekend. Pellet grills give you a lot more beer drinking time.

06-14-2018, 04:03 PM	#230
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	Yeah, I have been eyeing a Hunsaker for awhile now. I have to talk myself out of it, pretty regularly. I am sure I will give in at some point.

06-16-2018, 05:18 PM	#234
Baychilla is one Smokin' Farker Join Date: 02-08-18 Location: San Francisco, CA Name/Nickname : Joe	1. I wish someone would do up to date videos on Mak grills that aren't 35 seconds of footage shot with a potato. 2. Whats the difference in interior space between a Mak 1 and 2 star

06-16-2018, 07:17 PM	#236
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	I agree on Mak videos... they r terrible. I think the best pellet pooper vids out are from chef Tom and yoder (it was a major reason I bought one). Mak (and Memphis and others) could take a que from chef Tom and company (and I can’t stand Rec Tec vids...but that’s just me:)) Memphis Elite Sent from my iPhone using Tapatalk Pro

06-17-2018, 11:45 AM	#238
njfoses On the road to being a farker Join Date: 05-25-13 Location: Atlanta GA	16 lb brisket from yesterday on my 640. Cooked at 240 for 15 hours. Bark was hard and jerky like. After a few briskets and trial and error have learned that for my pit and tastes brisket needs to be butcher paper wrapped. https://1drv.ms/u/s!Ag75aPuzEKbmhkPXyI1QI2oRsdQU