The Official Pellet Grill Smoker thread.

Smoked chicken on the Mak.
Asian marinade-
3 tbs avocado oil
1 tablespoon sesame seed oil
3 tbs rice vinegar
3 tbs soy sauce
1 tbs sriracha
1 tbs red chili flakes
.5 tbs garlic salt
1 teaspoon ginger

Smoked for an hour or so at 225 deg
Painted with teriyaki sauce and pan seared for char

It was very smoky and tons of layers of flavor!
 
Last edited:
For roughly the same price - would you recommend a GMG DC that I have to buy online, or a Pit Boss Tailgater I can just go to the store and buy?


Other than the WIFI - is the DC really better quality? Pitboss claims 5 year warranty vs GMG 3.
 
RCAlan said:
I’ve found that a Shop-Vac is a Pellet Grills best friend and it only takes a few minutes to clean up the mess a cook can leave behind.

PB Austin XL in SoCal and Always... Semper Fi
Click to expand...

LOL!!!

I just bought a PB 5 series and at high temps(350-375) it sounds like Shop-Vac. But they do go together love brothers!!
 
BKING! said:
Smoked chicken on the Mak.

Asian marinade-

3 tbs avocado oil

1 tablespoon sesame seed oil

3 tbs rice vinegar

3 tbs soy sauce

1 tbs sriracha

1 tbs red chili flakes

.5 tbs garlic salt

1 teaspoon ginger



Smoked for an hour or so at 225 deg

Painted with teriyaki sauce and pan seared for char



It was very smoky and tons of layers of flavor!
Click to expand...



Fantastic low carb dinner... love it!
 
Radrob said:
LOL!!!

I just bought a PB 5 series and at high temps(350-375) it sounds like Shop-Vac. But they do go together love brothers!!
Click to expand...

lol... I should have said a Shop-vac is a Pellet Grill Owners best friend.. Keep them clean and they’ll keep those pellet grills and Owners happy.

PB Austin XL in SoCal and Always... Semper Fi
 
Just ordered a Fireboard to pair with the 640. Will be starting her up friday or saturday to test out. Gonna be a cold one but i think the Yoder is up for it.
 
SeanBBQ said:
Just ordered a Fireboard to pair with the 640. Will be starting her up friday or saturday to test out. Gonna be a cold one but i think the Yoder is up for it.
Click to expand...

Just don't try to match the Fireboard temps with what's on the display :laugh::laugh:

BTW: I'm the guy who made comment about seeing your FB post on some forum :mrgreen:
 
LordRiffenstein said:
Just don't try to match the Fireboard temps with what's on the display :laugh::laugh:

BTW: I'm the guy who made comment about seeing your FB post on some forum :mrgreen:
Click to expand...

Nope, wont do. Not really concerned with that as long as the meat is doing its thing.

LOL was wondering who it would be. Glad to see Brethren spreading their knowledge across many a'discussion when needed. :)
 
Low n slow tri tip tonight. Preparing low carb burrito bowls for the family. This never gets old!!! Not only that, but it’s soooooo therapeutic :)
3e08885709e73c70c94aa8980097a4d3.jpg
 
Just pulled the trigger on a Mak 2 Star! I can’t wait to cook, taste, and share some new pellet cooks on here.

Also, I hope the lift gate delivery driver will help get the pallet up my short, but steep driveway.



Sent from my iPhone using Tapatalk
 
I’m trying to compare smoke flavor between charcoal and pellet since I got the Weber 26. I think the Weber puts better flavor on the meat than the kamado.

With two small chunks of hickory it put a campfire flavor on the meat that was a little too strong for my taste. Maybe 1 chunk next time?

The pellet pits more of a wood flavor on the meat sort of like a stickburner almost.

If the Weber kettle was a little lighter in smoke flavor I’d say I like them equally.

My wife so far likes the pellet smoker the best
 
Thanks, that answers some questions for me. I have done chicken, and some butts on my Weber, and I can tell zero difference, between it, and my Yoder.
 
Joshw said:
Thanks, that answers some questions for me. I have done chicken, and some butts on my Weber, and I can tell zero difference, between it, and my Yoder.
Click to expand...

Any conclusions you’ve come too? My friend is getting a ys640 on a comp cart soon. Also does your Yoder put more of a campfire flavor on the meat or stickburner? My Mak is closer to a stickburner flavor and the kettle is closer to campfire
 
Last edited:
BKING! said:
Any conclusions you’ve come too? My friend is getting a ys640 on a comp cart soon.
Click to expand...

I have read so many rave reviews about the Mak, and have no doubt that it is an amazing cooker. But having never tried any food from one, and most people have not tried multiple high end pellet cookers, so it is hard to get a baseline, to compare from. Only conclusion is, that I probably made the right decision for me.

I literally can not tell the difference between food smoked on my weber, and my Yoder. Now when grilling, you get some charcoal flavr, but there really isn't much diffence there either, because on when doing high heat on the Yoder, you get the fat hitting the hot diffuser plate. How were you running your vent on the Weber?
 
You must log in or register to reply here.

Similar threads

GrapeRadio
Pellet Smoker - Why less smoke?
2
Replies
20
Views
2K
Hinds15
H
creek bottom
Meadow Creek Chicken Cooker
Replies
10
Views
675
Pife
P
W
Wanting a new Pellet Grill
Replies
19
Views
889
Bury Me In Smoke
B
16Adams
Oakridge SPOGOS Pork Belly- Pellet Belly
Replies
7
Views
629
cowgirl
cowgirl
I
Issue with Memphis Pro Pellet Grill
Replies
2
Views
314
Vision
V
Back
Top