BKING!
is Blowin Smoke!
Easter ham. Rubbed with brown sugar and basted with apple butter. Smoked at 275 deg for 2 hours. The MHC blend really complimented the flavor profile of the ham and everyone said this was by far the best ham they’ve eaten. Also had some left over pulled pork smoked on the pellet grill and that 100% wood flavor smoke really came through. Love my Mak! My only complaint is that it isn’t fun to use like my Weber kettle, my late kamado, or my late stickburner. However, if I’m trying to impress a bunch of people the Mak gets the call every time. Everyone was also eyeballing my new campchef 900 griddle. I need to try that thing out soon!
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