That is NUTS Robb!!!
I have a friend whose house faces north, putting his back patio facing south. If he leaves his Silverback running east and west? The Oklahoma winds out of the south blow it over...
MAK Grills talk/pics/thoughts/reviews and appreciation thread
- Thread starter rwalters
- Start date
That is NUTS Robb!!!
I have a friend whose house faces north, putting his back patio facing south. If he leaves his Silverback running east and west? The Oklahoma winds out of the south blow it over...
KevinJ
somebody shut me the fark up.
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. :shocked:
So Tasty :hungry:
Loot 'N Booty Everything Rub with a dusting of Killer Hogs Hot Rub.
So Tasty :hungry:
Loot 'N Booty Everything Rub with a dusting of Killer Hogs Hot Rub.
pjtexas1
somebody shut me the fark up.
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.
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Baychilla
is one Smokin' Farker
So close but so far away.........I was so thrilled this morning that FedEx tracking showed my 1 Star arrived at the Austin FedEx facility at 5:51 AM. Why wait for Monday delivery, I'll just go pick it up today. My excitement was quickly over when I discovered that unlike the regular FedEx facility, the freight facility is closed on Saturday. So Monday it is.
Thats better than my Washington DC UPS experience. Item loaded onto the truck - out for delivery - truck at facility - package not delivered - reason: Too early (it would've been a day early)
So keep them when cleaning the pot and re-seed them afterwords?
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. :shocked:
So Tasty :hungry:
Loot 'N Booty Everything Rub with a dusting of Killer Hogs Hot Rub.
What was your best temp/time for smoke flavor?
Eads Ranch
Full Fledged Farker
That's my plan. Don't want to mess around waiting on them.
GrantAshton
Full Fledged Farker
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?
What am I doing wrong?
Crispy Bacon
Full Fledged Farker
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!
Sid Post
is Blowin Smoke!
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]
rwalters
Quintessential Chatty Farker
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
GrantAshton
Full Fledged Farker
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!
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!
rwalters
Quintessential Chatty Farker
rwalters
Quintessential Chatty Farker
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. :shocked:
So Tasty :hungry:
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
rwalters
Quintessential Chatty Farker
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
rwalters
Quintessential Chatty Farker
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.
pjtexas1
somebody shut me the fark up.
^^^ 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.
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pjtexas1
somebody shut me the fark up.
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
Sent from my SM-G955U using Tapatalk
rwalters
Quintessential Chatty Farker
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!
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Beautiful
GrantAshton
Full Fledged Farker
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.
I'll start assembling the mac & cheese soon. I'm using cheddar & fontina that I cold smoked yesterday plus some gruyere.
rwalters
Quintessential Chatty Farker
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!!!
pjtexas1
somebody shut me the fark up.
Me too! If they taste half as good as they look...
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