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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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03-12-2020, 02:44 PM | #16 | |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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Quote:
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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03-12-2020, 02:52 PM | #17 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Thanks, nothing special dry brine, dry in frig on a wrack at least a few hrs. rub and cook at 335* IIRC pulled at 155 IT rest and enjoy. Some time I herb/butter slather but not this time
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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Thanks from: ---> |
03-12-2020, 02:54 PM | #18 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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That food your cooking is nothing to shake a stick at Kevin
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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03-12-2020, 02:56 PM | #19 | |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Quote:
__________________
LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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03-12-2020, 03:01 PM | #20 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Yeah, I’m still finding pellets in the flowerbed from the “almost” mishap... lol.
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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03-12-2020, 03:08 PM | #21 |
is one Smokin' Farker
Join Date: 02-08-18
Location: San Francisco, CA
Name/Nickname : Joe
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Thanks from:---> |
03-12-2020, 03:30 PM | #22 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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see post 17
__________________
LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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Thanks from:---> |
03-12-2020, 03:37 PM | #23 |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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Grill Grates
__________________
MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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Thanks from: ---> |
03-12-2020, 05:49 PM | #24 |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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A few things I have learned in just under 2yrs of owner ship.
Unless you are just doing short grilling cooks like Burgers, Chicken parts, Sausage, Reverse Sear Steaks make sure the Fire Pot is cleaned out before the cook. My rule of thumb is if the grill has ran for more than 2hrs or I am going to be running for more than 2hrs for the cook I start with a clean Fire Pot. Have only used Lumber Jack Pellets and had a couple of flame outs because the Fire Pot was not clean even though the cook before were just short cooks. The MAK has 3 different fan speeds they are 60% of max from smoke to 245 80% of max at 250 to 295 100% max rpm at 300+ When I cook Ribs I cook them at 245 instead of 250 to take advantage of the lower fan speed to impart slightly more smoke, maybe just a figment of my imagination and there might not be a difference but I'm going to take advantage of the lower fan speed when I can. When you bump from 245 to 250, 295 to 300 or vice versa you will hear the fan change speeds. Hope some of you find this helpful.
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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Thanks from: ---> |
03-12-2020, 07:01 PM | #25 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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^^^ Good point Kevin. I clean the fire pot and exterior after each cook regardless of cook time at first I thought it was a PIA but it really takes like 90 seconds to empty the fire pot and not more than 5 min. total to have it all wiped down
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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Thanks from:---> |
03-12-2020, 07:08 PM | #26 |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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Don’t have any pics to show off. Just wanted to say that out of all the smokers I’ve cooked on that the Mak is definitely my favorite. I’m a pellet head for sure. I did another throw down on a smoked chicken breast cook. Pellet won big time over charcoal this time. 4 wins for pellet, 1 win for charcoal, 7 ties so far.
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Current:Mak ⭐️ general, Weber kettle 26, camp chef 900 griddle |
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Thanks from: ---> |
03-12-2020, 07:35 PM | #27 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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So here’s the results of the biscuit tests... I started the grill and set it at 300°, once the temp was reached I let it settle in for 30 minutes. At the 30 minute mark I put the biscuits on and didn’t open the lid for 30 minutes...
Here’s the results of the first test with the thermocouple in the hanging position... I totally expected the thermocouple being placed in the center would take the slight hot spot out of the center! Wrong... Very interesting me thinks! What are your thoughts? For now, I’m done with biscuit tests, and ready to cook something we’ll eat! A few patties with Oak Ridge Carne Crosta! DAYUM man!!! The rub is a light on the salt side, which for us is perfect because we use Redmond’s Real Salt around here so the over the top salty rubs get used sparingly. Now we have a spice we can use liberally with Real salt! It’s a win win! Some how, the Carne Crosta makes beef taste like BEEF!!!
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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03-12-2020, 07:45 PM | #28 |
somebody shut me the fark up.
Join Date: 07-09-15
Location: Pensacola, FL
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I have found that Carne Crosta is much more enjoyable on cuts cooked on the MAK than they are on the Weber using Lump, the flavor profile is just better.
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MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸 |
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03-12-2020, 09:09 PM | #29 | |
Full Fledged Farker
Join Date: 05-10-09
Location: Littleton CO
Name/Nickname : Marquez
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Great advice! These details are helpful in approaching our cooks. Is there anything else you can share? My interest is max smoke flavor prior to searing for steaks, and then bark formation on ribs, brisket, and pork shoulder. Any advice is appreciated. Thanks
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MAK Two Star aka "420" Workhorse 1975 aka "Dolores" |
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03-12-2020, 10:00 PM | #30 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Quote:
__________________
LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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Thanks from:---> |
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