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...
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.Yeah, that's a built in part of the cool down process designed to reduce preheat time on your next cook.
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.
Yeah, that's a built in part of the cool down process designed to reduce preheat time on your next cook.
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.
Better call at 7am Monday morning before they load it on the truck. After that you'll have to wait for them to bring it.
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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?
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
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?
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.
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!
So keep them when cleaning the pot and re-seed them afterwords?
^^^ 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.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.
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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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.
Me too! If they taste half as good as they look...Oh man, I could dive head first into those beans!!!