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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-15-2020, 09:25 AM   #106
GrantAshton
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Well, I can't seem to get images to post. I've uploaded to imgur and shared publicly but they are not showing when I use img tags.

What am I doing wrong?
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Old 03-15-2020, 09:33 AM   #107
Crispy Bacon
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Have a couple butts going on as my first cook. I still need to set up my WiFi. First I just need to learn how to use the use program better to set up what I want it to do on the user 1 program. If I get the hang of that & I think I’ll be good to go!
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Old 03-15-2020, 09:40 AM   #108
Sid Post
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Quote:
Originally Posted by GrantAshton View Post
Well, I can't seem to get images to post. I've uploaded to imgur and shared publicly but they are not showing when I use img tags.

What am I doing wrong?
Are you using the Original GIF Link? With all the options, it is easy to grab one that isn't compatible that gives you that result.


[IMG]https://i.imgur.com/eE0agx8.jpg?1[/IMG]
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Old 03-15-2020, 09:57 AM   #109
rwalters
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Quote:
Originally Posted by pjtexas1 View Post
And here I was dumping the pellets out of the pot. You may have to come and repossess my Mak. Obviously I don't know what I'm doing.

Sent from my SM-G955U using Tapatalk


At this point I am starting to wonder if you’re gonna make the MAK family probationary period... lol. Actually, it’s not a laughing matter. Sorry :(
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Old 03-15-2020, 09:57 AM   #110
GrantAshton
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I've a handful of cooks in now on my new MAK Two Star.

My first one was brats in beer & sauerkraut.


As you can see the brats are shrivelled. Not my goal. I thought I should start at 245* to get good smoke. However, this kept the brats at too low of a temp for too long; thus, the shrivelling. Next time, I'll start at 425* and adjust from there. I have this recipe down on my Weber kettle and I'll get there with the MAK.

The second cook was soy-sake cured hot smoked salmon.


The salmon was great. I started with the Smoke setting and turned it up to 220* as it's cold here and Smoke was sitting at 170*. Next time, I'll aim for 200* for the entire cook.

Last night was pastrami.


This, too, turned out great. We had leftovers this morning for a breakfast hash.

And today there's a pork shoulder. Here's where it's at right now.


I'll post more later on my overall thoughts about my MAK.

Note: Thanks for the image posting advice, Sid!
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Old 03-15-2020, 09:58 AM   #111
rwalters
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Quote:
Originally Posted by GrantAshton View Post
Well, I can't seem to get images to post. I've uploaded to imgur and shared publicly but they are not showing when I use img tags.

What am I doing wrong?


Use Tapatalk and problem solved... :)
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Old 03-15-2020, 09:59 AM   #112
rwalters
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Quote:
Originally Posted by KevinJ View Post
Todays MAKtion, Duroc Pork STL Spares people keep requesting the Spares and I say OK, guess I'm good at it or maybe not so good at other things.



So Tasty



Loot 'N Booty Everything Rub with a dusting of Killer Hogs Hot Rub.





















You my friend have officially been declared the Brethren rib whisperer!!! Man those look good :)
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Old 03-15-2020, 10:01 AM   #113
rwalters
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Quote:
Originally Posted by GrantAshton View Post
I've a handful of cooks in now on my new MAK Two Star.



My first one was brats in beer & sauerkraut.





As you can see the brats are shrivelled. Not my goal. I thought I should start at 245* to get good smoke. However, this kept the brats at too low of a temp for too long; thus, the shrivelling. Next time, I'll start at 425* and adjust from there. I have this recipe down on my Weber kettle and I'll get there with the MAK.



The second cook was soy-sake cured hot smoked salmon.





The salmon was great. I started with the Smoke setting and turned it up to 220* as it's cold here and Smoke was sitting at 170*. Next time, I'll aim for 200* for the entire cook.



Last night was pastrami.





This, too, turned out great. We had leftovers this morning for a breakfast hash.



And today there's a pork shoulder. Here's where it's at right now.





I'll post more later on my overall thoughts about my MAK.



Note: Thanks for the image posting advice, Sid!


Excellent start and fantastic looking food :)
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"Ya don't win friends with salad!"
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Old 03-15-2020, 10:05 AM   #114
rwalters
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Originally Posted by Baychilla View Post

So keep them when cleaning the pot and re-seed them afterwords?

I clean my firepot out after every cook no matter how long or short. I just prefer starting clean every time. I rarely “re-seed” the pot with fresh pellets. I used to, but it starts so quickly either way that I just stopped doing it.
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Old 03-15-2020, 12:18 PM   #115
pjtexas1
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Quote:
Originally Posted by rwalters View Post
I clean my firepot out after every cook no matter how long or short. I just prefer starting clean every time. I rarely “re-seed” the pot with fresh pellets. I used to, but it starts so quickly either way that I just stopped doing it.
^^^ This and I like hearing the pellets hit the empty pot. It lets me know the auger is working and that I didn't forget to clean my cooker.

Sent from my SM-G955U using Tapatalk
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Old 03-15-2020, 12:22 PM   #116
pjtexas1
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Started pork belly burnt ends a couple hours ago. Set to smoke. I'll bump the temp up when I put the sausage on. I'm really liking the wifi thing!

Sent from my SM-G955U using Tapatalk
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SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr

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Old 03-15-2020, 12:24 PM   #117
rwalters
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Quote:
Originally Posted by pjtexas1 View Post
Started pork belly burnt ends a couple hours ago. Set to smoke. I'll bump the temp up when I put the sausage on. I'm really liking the wifi thing!

Sent from my SM-G955U using Tapatalk


Beautiful :)
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Old 03-15-2020, 01:26 PM   #118
GrantAshton
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Beans are ready for dinner tonight.

I'll start assembling the mac & cheese soon. I'm using cheddar & fontina that I cold smoked yesterday plus some gruyere.

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Old 03-15-2020, 01:30 PM   #119
rwalters
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Originally Posted by GrantAshton View Post
Beans are ready for dinner tonight.



I'll start assembling the mac & cheese soon. I'm using cheddar & fontina that I cold smoked yesterday plus some gruyere.





Oh man, I could dive head first into those beans!!!
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Old 03-15-2020, 01:38 PM   #120
pjtexas1
somebody shut me the fark up.
 
Join Date: 12-28-11
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Quote:
Originally Posted by rwalters View Post
Oh man, I could dive head first into those beans!!!
Me too! If they taste half as good as they look...

Sent from my SM-G955U using Tapatalk
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SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr

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