Is that right? I thought the consensus was that the Maks had the most stickburner-esque flavor profile?
My question may have gotten buried. Is it the case that yoders produce the closest thing to offsets?
Is that right? I thought the consensus was that the Maks had the most stickburner-esque flavor profile?
My question may have gotten buried. Is it the case that yoders produce the closest thing to offsets?
Honestly, I think that’s just a bunch of marketing hype! All pellet cookers are going to produce the same type of pellet smoke flavor... after all, they are all burning pellets. Although it is not identical to a stick burner flavor profile, it is still very good! Where you will find the difference between pellet cooker‘s is in the amount of smoke they produce. Some manufacturers have these cookers dialed in to a point where the smoke production is quite impressive, while others not so much. This sometimes turns into a silly debate… but I believe the reason you hear so many guys talk about the amazing smoke profile that MAK’s are known to lay down is because of how MAK has programmed the controller to interact with the variable speed fan that they use. I currently cook on a 2019 model and sold my 2017 model to a fellow brethren. The new owner of my 2017 model is actually working to dial the smoke back a bit with more mild pellets. How often do you hear that regarding pellet smokers? Here is a pic of my MAK in action. This was not at start up but rather one of the frequent smoke cycles that it goes through...
Honestly, I think that’s just a bunch of marketing hype! All pellet cookers are going to produce the same type of pellet smoke flavor... after all, they are all burning pellets. Although it is not identical to a stick burner flavor profile, it is still very good! Where you will find the difference between pellet cooker‘s is in the amount of smoke they produce. Some manufacturers have these cookers dialed in to a point where the smoke production is quite impressive, while others not so much. This sometimes turns into a silly debate… but I believe the reason you hear so many guys talk about the amazing smoke profile that MAK’s are known to lay down is because of how MAK has programmed the controller to interact with the variable speed fan that they use. I currently cook on a 2019 model and sold my 2017 model to a fellow brethren. The new owner of my 2017 model is actually working to dial the smoke back a bit with more mild pellets. How often do you hear that regarding pellet smokers? Here is a pic of my MAK in action. This was not at start up but rather one of the frequent smoke cycles that it goes through...
In regard to Maks, aside from the controller one of the main differences I have found is how they actually vent the smoke through slots in the back and sides versus a stack like many have. Just one of the things Ive been ponderin' lately : becky:
These guys are lucky they didn't test a uds. It would have been game over for all the rest
Good video.
I'll stick with my set and forget lump charcoal burner
Interesting nobody is factoring price.
Meadowcreek - $9995
Yoder - $4000
And I'll optimistically assume his offset can be custom built for between the cost of the Yoder and Meadowcreek.
If we're just talking one brisket, which the majority of pharkers cook on a weekend, is it really worth the difference compared to:
Kamado Joe - $1200
Weber Kettle W/Slow 'N Sear - $265
?
do you polish that after every cook or what
atta-boy!Actually Robb it is cleaner now than when I picked it up. I was only razzing ya because I'm that guy polishing all the cookers each weak
Really interesting video.
I made the switch to stick burning from a wsm two years ago. For me I enjoy the work of tending a fire and prefer the food that comes off my stick burner to what I was making on the wsm.
That said I've got friends that have pellet cookers that joke with me about being able to put food on and take off to run errands while their meat cooks.
We are lucky to have so many choices for cookers out there
Backyard sized offsets are a lot less money though. You could probably make the same comparison with a Lang 36 which runs <$2000.
I would expect one used with a drip tray/water pan that keeps the fat from burning to marginally beat the Kamado due to more airflow and ability to burn more wood chunks, but one where the fat burns and smokes would be last in flavor.
I don't have much experience cooking on off set stick burners. I got a Primo right now (though looking to get a GF or IVC soon).
I like Jeremy's videos a lot and always find them informative.
My biggest gripe with his "scientific" comparison videos is it doesn't take into account the Pitmaster's expertise. He is clearly a good offset stick burner operator, but in the video he even admits that he doesn't have much experience cooking on Kamados or pellets.
There has to be some affect on the end product that he has so much more experience cooking on stick burners. I know i have gotten better with my Primo over the years