Thanks for starting this Robb! We have had our for 11 months now and love it.
Here she is smoking away
...
I hope all the new MAK owners enjoy the grills as much as we have
Wow. Impressive. Do you mind sharing how you did the wings and turkey?
Thanks for starting this Robb! We have had our for 11 months now and love it.
Here she is smoking away
...
I hope all the new MAK owners enjoy the grills as much as we have
Wow. Impressive. Do you mind sharing how you did the wings and turkey?
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.Some how, the Carne Crosta makes beef taste like BEEF!!!
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. :wink:
Hope some of you find this helpful.
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!!!
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
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!!!
Hanging on it’s hook in the back left corner.
I rolled the cooker out and started it with a set point of 300° and placed the thermocouple in the center at that point. Let it come to temp, which it overshot buy 20°. After the overshoot it settled back down to 300° and I let it set there for 30 minutes before I put the biscuits in.
Don’t misunderstand, I ain’t complaining, just found the results interesting. :thumb:
I see you own a KJ BigJOE. What do your current methods look like to achieve the results you are after as described in your questions? It may be easier for us to tell you not to change a thing or perhaps suggest a tweak or two to your current practice(s). You may not need to reinvent the wheel
Hi Rob
I've been cooking less and less on the KJ since buying the One Star.
My question was directed at understanding the fan speed relationship to the temp settings on the controller, and the effective smoke production.
I recall you mentioning your preferred temp for tri-tip at (I think) 295 F since it provided excellent radiant heat from the uncovered Flame Zone while providing prodigious smoke.
What would be the suggested temps and related airflow for bark formation on brisket, short ribs, and shoulder?
Thanks
Preferred storage container(s) for pellets?
If I want to swap pellets out for a different flavor, what is the best storage container for the pellets that have been removed from the grill? Are buckets the best? If so, what size do you need for 20 lbs of pellets?
I use the Lowes 5gal buckets with lids - food grade, BPA free and will easily hold a 20lb bag of pellets.Preferred storage container(s) for pellets?
If I want to swap pellets out for a different flavor, what is the best storage container for the pellets that have been removed from the grill? Are buckets the best? If so, what size do you need for 20 lbs of pellets?