I am a smoker, the BBQ type.

[Ns1]

does the OP even post anymore

 

[GoodRevrnd]

How are you liking your MAK btw?

This was my first cook on it, so my experience is limited, but the MAK performed like a champ. It was running hot @ 250 for the first 15 min before it settled. Not sure if this is typical or because the Pellet Boss hadn't trained itself yet. Used CookinPellets Perfect Mix. I'm not completely sure how hot 'Grill' got. As soon as it beeped my IR gun read 490 or 'error' on the FlameZone, but it only goes up to 500. The Mak probe read 525 a few minutes later in the cook. I didn't give the grill a chance to reach max heat since company arrived, but I would guess the FZ surface hit ~550-600. Ambient was ~65F. As you can see from the pics I got fairly even carmelization with minimal carbonization. This bodes well for grilling w/o using MAK or Grill grates, although either would still have many uses.

 

[Kaido]

This was my first cook on it, so my experience is limited, but the MAK performed like a champ. It was running hot @ 250 for the first 15 min before it settled. Not sure if this is typical or because the Pellet Boss hadn't trained itself yet. Used CookinPellets Perfect Mix. I'm not completely sure how hot 'Grill' got. As soon as it beeped my IR gun read 490 or 'error' on the FlameZone, but it only goes up to 500. The Mak probe read 525 a few minutes later in the cook. I didn't give the grill a chance to reach max heat since company arrived, but I would guess the FZ surface hit ~550-600. Ambient was ~65F. As you can see from the pics I got fairly even carmelization with minimal carbonization. This bodes well for grilling w/o using MAK or Grill grates, although either would still have many uses.

I alternate between a Traeger & an Oster Smoker-Roaster, both with Perfect Mix, great pellets! Been experimenting with sous vide & smoke finish. Considering doing cold smoking at some point...not sure how much I would really use it though.

 

[ponyo]

@GoodRevrnd , nice first cook on the Mak2. Tri-tip looks outstanding and the that sear is unreal for pellet grill. You bought the Cadillac of pellet grill. I've heard very good things about the Mak. I'm jealous.

 

[GoodRevrnd]

@GoodRevrnd , nice first cook on the Mak2. Tri-tip looks outstanding and the that sear is unreal for pellet grill. You bought the Cadillac of pellet grill. I've heard very good things about the Mak. I'm jealous.

Ya, I balked pretty hard at their pricing for a long time, however I always fall into the trap of splurging because I don't want to settle. The grilling capability was a big factor since I'd like to just ditch my Weber Genesis. It's never done that great a job with high heat anyway so if I can consolidate, eh, what the hell?

 

[ponyo]

Ya, I balked pretty hard at their pricing for a long time, however I always fall into the trap of splurging because I don't want to settle. The grilling capability was a big factor since I'd like to just ditch my Weber Genesis. It's never done that great a job with high heat anyway so if I can consolidate, eh, what the hell?

You're doing it the right way by buying the best. Mak 2 should last you forever. I also have a Weber Genesis S-330 I don't use. But I've given up trying to consolidate and accepted my sickness.

 

[Cerpin Taxt]

Plans are in the works to build this guy (with some customizations) sometime this spring:

http://www.instructables.com/id/Cinder-Block-CMU-Offset-Smoker/

 

[ponyo]

Plans are in the works to build this guy (with some customizations) sometime this spring:

http://www.instructables.com/id/Cinder-Block-CMU-Offset-Smoker/

That looks really cool but fire pit and offset stick burners require lot of wood and attention during cooks. Unless you have really cheap source of seasoned wood, that's going to be too expensive to cook on regularly.

 

[Cerpin Taxt]

That looks really cool but fire pit and offset stick burners require lot of wood and attention during cooks. Unless you have really cheap source of seasoned wood, that's going to be too expensive to cook on regularly.

Alder and Maple all over the property. It was recently logged and we put a bunch of wood up. Plus it's Washington -- there's acres and acres of fruit wood growing around here.

I'm sure you're right that it won't get used but occasionally after the initial novelty wears off. It's kind of a "because we can" project, but it'll be cool to have and use for special events.

 

[Ns1]

I think I've seen this done before

 

[Jeeebus]

Grilled octopus, scallops, and shrimp on the Kamado Joe Big Joe. Everything turned out amazing. The cast iron flat surface adds an amazing sear on the scallops.

 

[HomerJS]

ALERT.......ALERT!!!!!!!

Check your local Giant supermarket. I picked up a choice brisket yesterday for $1.99/lb. Today is the last day of the sale.

 

[Scarpozzi]

Alder and Maple all over the property. It was recently logged and we put a bunch of wood up. Plus it's Washington -- there's acres and acres of fruit wood growing around here.

I'm sure you're right that it won't get used but occasionally after the initial novelty wears off. It's kind of a "because we can" project, but it'll be cool to have and use for special events.

I like smoking with charcoal and lump charcoal, but after getting a propane smoker....I haven't looked back. It's portable, temp is adjustable, and does great. When you're cooking for 40-50 people, it's nice to have the capability to decrease the cook time by upping the heat in increments. That's something that's hard to do when burning wood/charcoal because you'll be opening the firebox constantly to adjust the fuel/fire....which would be counter-productive in my old smoker. I don't know how many parties I've done where I start smoking at 8-9am for a 5pm party and some of the roasts aren't done until 5:30 or later with charcoal. My dad once took over for a party we were doing....he got the firebox so hot, the roasts were cooked in 2.5 hours....I let them cook a little longer, mainly to get the time closer to the party...then had to wrap them in foil and towels in a cooler for 3-4 hours. It's hard to screw up pork bbq, but I still wonder how much charcoal he put in my smoker to get the fire that hot.

I'm doing a party for 35-45 this weekend....going to buy the meat tomorrow. Hickory smoked with my propane smoker.....will be doing boston butts or pork loin or picnic roasts....depending on price.

 

[slag]

Found a new favorite way to make ribs. rub them and let them sit in the fridge overnight. coil them up and put them in a pressure cooker on high for 20-30 mins with a little water and liquid smoke if that's your thing. After they are done there, pull them out and put them on the smoker for an hour and put some sauce on them if you want that. Very juicy, not dry, and meat pulls off the bone. Family said they are some of the best yet and love them.

 

[ponyo]

ALERT.......ALERT!!!!!!!

Check your local Giant supermarket. I picked up a choice brisket yesterday for $1.99/lb. Today is the last day of the sale.

That’s great price. Almost Texas like. I dont think they have any Giant near me. First time hearing of the chain.

I did buy some lamb shoulder from Sprouts. That’s on sale for $2.99 /lb this week. That’s not a common cut or price for lamb around me so I was happy to buy some.

 

[ponyo]

I like smoking with charcoal and lump charcoal, but after getting a propane smoker....I haven't looked back. It's portable, temp is adjustable, and does great. When you're cooking for 40-50 people, it's nice to have the capability to decrease the cook time by upping the heat in increments. That's something that's hard to do when burning wood/charcoal because you'll be opening the firebox constantly to adjust the fuel/fire....which would be counter-productive in my old smoker. I don't know how many parties I've done where I start smoking at 8-9am for a 5pm party and some of the roasts aren't done until 5:30 or later with charcoal. My dad once took over for a party we were doing....he got the firebox so hot, the roasts were cooked in 2.5 hours....I let them cook a little longer, mainly to get the time closer to the party...then had to wrap them in foil and towels in a cooler for 3-4 hours. It's hard to screw up pork bbq, but I still wonder how much charcoal he put in my smoker to get the fire that hot.

I'm doing a party for 35-45 this weekend....going to buy the meat tomorrow. Hickory smoked with my propane smoker.....will be doing boston butts or pork loin or picnic roasts....depending on price.

It just depends on the cooker and your familarity and experience with it. Some charcoal cookers can be very set and forget type of cookers. UDS, WSM, PBC, BGE, etc are all set it and forget it charcoal cookers. It you want ultimate convenience, I don’t think you can beat pellet cooker. That’s as set it and forget cooker you’re going to get while still burning wood. Pellet smoker is what I would get if I wanted ultimate convenience and ease of use.

 

[ponyo]

Found a new favorite way to make ribs. rub them and let them sit in the fridge overnight. coil them up and put them in a pressure cooker on high for 20-30 mins with a little water and liquid smoke if that's your thing. After they are done there, pull them out and put them on the smoker for an hour and put some sauce on them if you want that. Very juicy, not dry, and meat pulls off the bone. Family said they are some of the best yet and love them.

I can see how pressure cooking would make really tender ribs. What pressure cooker are you using? Instant Pot?

 

[slag]

Very similar to instant pot, It's a Cuisinart. https://www.amazon.com/Cuisinart-CP...d=1527789333&sr=1-28&keywords=pressure+cooker

I originally put them in for 50 minutes and it was too much. The meat was pulling off the bone when trying to pull the ribs out of the crock pot. The bones were still hard but the connective tissue and meat was super tender and could be pulled easily apart.

With that in mind, I had a second slab and put it in for 30 minutes and it was much better. I imagine 20 would be fine also. The meat stayed with the bone but could be pulled apart. The entire slab of ribs was able to be pulled out with tongs and placed into the smoker with some apple wood for 60 minutes to impart a nice smoky flavor. I put sauce on with about 20 minutes left and it was good imho.

 

[GoodRevrnd]

Just did some baby backs on my MAK 2* this weekend. This is sadly the first thing I've had time to do a real smoke on. The ribs were garbage quality but they came out pretty amazing, probably better than most anything I've had elsewhere. This was a super lazy cook. I used Meathead's Memphis Dust rub recipe with half sugar. 225* for ~ 3.5 hours to bend test. Light sauce glaze and fired to caramelize. I didn't wet/dry brine, pre-rub, foil, or spritz. They were maybe barely a hint dry, which probably wouldn't have been an issue with meatier ribs.

BTW, is there a way for me to post these images in a smaller preview form?

 

[Scarpozzi]

Very similar to instant pot, It's a Cuisinart. https://www.amazon.com/Cuisinart-CP...d=1527789333&sr=1-28&keywords=pressure+cooker

I originally put them in for 50 minutes and it was too much. The meat was pulling off the bone when trying to pull the ribs out of the crock pot. The bones were still hard but the connective tissue and meat was super tender and could be pulled easily apart.

With that in mind, I had a second slab and put it in for 30 minutes and it was much better. I imagine 20 would be fine also. The meat stayed with the bone but could be pulled apart. The entire slab of ribs was able to be pulled out with tongs and placed into the smoker with some apple wood for 60 minutes to impart a nice smoky flavor. I put sauce on with about 20 minutes left and it was good imho.

How many racks can you get in the Cuisinart at the same time? Just curious. I have 3 racks in the freezer...I may take my pressure cooker out to the bbq and smoke the ribs along with the roasts.

 

[ponyo]

Very similar to instant pot, It's a Cuisinart. https://www.amazon.com/Cuisinart-CP...d=1527789333&sr=1-28&keywords=pressure+cooker

I originally put them in for 50 minutes and it was too much. The meat was pulling off the bone when trying to pull the ribs out of the crock pot. The bones were still hard but the connective tissue and meat was super tender and could be pulled easily apart.

With that in mind, I had a second slab and put it in for 30 minutes and it was much better. I imagine 20 would be fine also. The meat stayed with the bone but could be pulled apart. The entire slab of ribs was able to be pulled out with tongs and placed into the smoker with some apple wood for 60 minutes to impart a nice smoky flavor. I put sauce on with about 20 minutes left and it was good imho.

If I used the pressure cooker, I would finish on the grill rather than the smoker. Pressure cooker should cook and tenderize the ribs enough so all you have to do is glaze and finish on the grill.

 

[ponyo]

Just did some baby backs on my MAK 2* this weekend. This is sadly the first thing I've had time to do a real smoke on. The ribs were garbage quality but they came out pretty amazing, probably better than most anything I've had elsewhere. This was a super lazy cook. I used Meathead's Memphis Dust rub recipe with half sugar. 225* for ~ 3.5 hours to bend test. Light sauce glaze and fired to caramelize. I didn't wet/dry brine, pre-rub, foil, or spritz. They were maybe barely a hint dry, which probably wouldn't have been an issue with meatier ribs.

BTW, is there a way for me to post these images in a smaller preview form?

Great looking bones! Mak2 is badass!

I don't bother doing anything to the ribs either. I don't even glaze anymore. I just eat with the sauce on the side. I don't brine, pre-rub, foil, or spritz. And sometimes, I don't even use any rub or spice and just smoke the ribs naked. All I do is hook the ribs and hang it on WSM. 3-4 hours later, it's done. Weber Smokey Mountain with hooks is my rib smoking machine and Weber kettle with the Vortex clone is my chicken cooking machine. The kamados get everything else.

 

[GoodRevrnd]

Ya, I'm really not seeing the point of doing extra stuff with ribs. If they're even a little meaty they shouldn't dry out. I *might* do a dry brine on super meaty ribs. Foil and/or spritz seem pointless. Why would I want to steam them or overwhelm the pork with apple flavor? And either will ruin the bark.

 

[slag]

Ribs, 3-4 hours at 220-230 just hanging in a smoker, will be dry at least, every time I've done them they are. I can cut the time to less than half doing it in a pressure cooker and then smoker as well or grill as suggested, although, I'm not sure how much smoke will get absorbed on a grill. Pork and apple go great together, I see no problem here. Tender, juicy apple smoked ribs. Sounds good to me.

 

[HomerJS]

Just did some baby backs on my MAK 2* this weekend. This is sadly the first thing I've had time to do a real smoke on. The ribs were garbage quality but they came out pretty amazing, probably better than most anything I've had elsewhere. This was a super lazy cook. I used Meathead's Memphis Dust rub recipe with half sugar. 225* for ~ 3.5 hours to bend test. Light sauce glaze and fired to caramelize. I didn't wet/dry brine, pre-rub, foil, or spritz. They were maybe barely a hint dry, which probably wouldn't have been an issue with meatier ribs.

BTW, is there a way for me to post these images in a smaller preview form?

Keep them this size for maximum droolage!