gtsum
Babbling Farker
Pellet poopers make wonderful bacon cookers
Memphis Elite
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Memphis Elite
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Rib MAKtion
Pellet poopers make wonderful bacon cookers
Memphis Elite
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Rib MAKtion
Seasoned with Oakridge BBQ Competition Beef and Pork Rub, cooked on the top rack, 1hr on smoke then 245, started spritzing at 2hrs in with 50/50 ACV/water every 45min, until they passed the bend test.Pellet cooked ribs.... soooo hard to beat! Those look awesome! How were they prepped/cooked?
I’d try either a smoke tube or starting the ribs at <200 deg F for a couple hours
They are so cheap to purchase premade now it is trivial to give it a try.
Hi all,
I'm new here and am trying to decide on my first pellet grill. I am tired of my gas grill due to flare ups and temp swings and the hood design puts smoke and heat right at head level for me. It's annoying to say the least.
I'm looking at the Kuma Platinum SE, Mak 2 star, and Memphis pro.
This cooker would be used mainly for grilling with long smokes of brisket, ribs, butt, and full turkeys on weekends. Ideally I need something that could handle making enough turkey for 8 adults and 3 kids. Right now the Kuma is in the lead but finishing limited reviews of it are making this a tough call.
The mak looks nice but appears to be a bit more effort to keep clean and the Memphis is several hundred dollars more than the other options. The Kuma checks most boxes but I have no idea how it does in cold months. Since I live in Michigan I need something that can handle the cold.
What do you think brethren? Which should I go with?
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I've cooked an insane amount of meat on my grills and smokers over the years and enjoyed every minute of it. Lots of beef, pork and turkey, but for some reason, not much chicken. I'm going to fix that using my Daniel Boone. I'm going to try different rubs, recipes, and temps. Don't get me wrong, I know a lot of good ways to cook chicken, but I know there are a lot I haven't tried yet and I can't wait.
I'm going to scour this site (including this thread) and others for suggestions, but since this IS the pooper thread, advice from my fellow pellet grill owners on ways to cook yardbird would be welcome.
For me the main drawback to the Kuma was the limited depth of the grill. I just felt it would be too limiting for the things I cook, at that price. If its in your budget, I don't see how you can go wrong with the Mak 2 Star. It does everything you could ask for and has one of the best controllers in the business.Hi all,
I'm new here and am trying to decide on my first pellet grill. I am tired of my gas grill due to flare ups and temp swings and the hood design puts smoke and heat right at head level for me. It's annoying to say the least.
I'm looking at the Kuma Platinum SE, Mak 2 star, and Memphis pro.
This cooker would be used mainly for grilling with long smokes of brisket, ribs, butt, and full turkeys on weekends. Ideally I need something that could handle making enough turkey for 8 adults and 3 kids. Right now the Kuma is in the lead but finishing limited reviews of it are making this a tough call.
The mak looks nice but appears to be a bit more effort to keep clean and the Memphis is several hundred dollars more than the other options. The Kuma checks most boxes but I have no idea how it does in cold months. Since I live in Michigan I need something that can handle the cold.
What do you think brethren? Which should I go with?
Sent from my iPhone using Tapatalk
Hi all,
I'm new here and am trying to decide on my first pellet grill. I am tired of my gas grill due to flare ups and temp swings and the hood design puts smoke and heat right at head level for me. It's annoying to say the least.
I'm looking at the Kuma Platinum SE, Mak 2 star, and Memphis pro.
This cooker would be used mainly for grilling with long smokes of brisket, ribs, butt, and full turkeys on weekends. Ideally I need something that could handle making enough turkey for 8 adults and 3 kids. Right now the Kuma is in the lead but finishing limited reviews of it are making this a tough call.
The mak looks nice but appears to be a bit more effort to keep clean and the Memphis is several hundred dollars more than the other options. The Kuma checks most boxes but I have no idea how it does in cold months. Since I live in Michigan I need something that can handle the cold.
What do you think brethren? Which should I go with?
Sent from my iPhone using Tapatalk
There is no such thing as the “perfect cooker!”
A very inconvenient truth I’ve come to realize. If I had to do it again I’d go with the Mak again. There is a lot of great pellet grills out there but there are a lot of things I like about the Mak that I would miss if I went with a different brand.
Pitts and spitts is a model that has my attention more than most to be honest.
Beef ribs yesterday on the Pitts & Spitts 850. These did not suck.