SoCalWJS
is one Smokin' Farker
Let's see..... So far:
Thursday I did the initial burn-in and then let it cool off and threw in a Costco Keilbasa and some of the frozen Costco Meatballs. Traeger Gourmet blend. Didn't think much of the smell.
I thought the Keilbasa had great flavor & consistency - definitely a winner (wife wanted me to slice it up and do a quick sear. Maybe next time)
The meatballs picked up a hint of smoke before they got added to the Spaghetti. Not really worthwhile.
Friday I did a Tri-tip. Swapped it out to the Bear Mountain Gourmet blend. MUCH better smell coming out of the MAK. EVO & Montreal Steak seasoning. 235 until internal reached 127. No real bark/crust to speak of. Pulled and let rest for quite a bit (i was expecting it to take longer to reach that internal temp). Fired up the Weber with KBB and some big chunks of Oak. Seared it off until had the crust I wanted.
Verdict: A Winner. Perfect Temp & Appearance IMO. I was amazed at how strong the spice flavor was - I'll have to back off on the seasoning levels in the future. Good smoke flavor.
Tonight: BB Ribs. Swapping out the pellets for Bear Mountain Apple. Slathered the ribs with mustard, then a combo of Paprika, SPG & Onion with a hint of Cayenne. Planning on going about 2.5-1-.5 or thereabouts (3-2-1 with BB's is just going too far IMO). Spritz with AJ during the first part. Wrap with honey and brown sugar & a bit of seasoning. Finish with either Sweet Baby Ray's or Blues Hog - haven't decided yet.
Also going to do some of the Costco Frozen wings (see a pattern here?) for about an hour in the smoke, then over into the Super Smoker to hold until about ready to serve. I cheat and give them about a minute in a deep fryer right before we eat.
Giving me an opportunity to learn the functionality of the MAK 2*. I'll get into the more serious stuff next week.
Thursday I did the initial burn-in and then let it cool off and threw in a Costco Keilbasa and some of the frozen Costco Meatballs. Traeger Gourmet blend. Didn't think much of the smell.
I thought the Keilbasa had great flavor & consistency - definitely a winner (wife wanted me to slice it up and do a quick sear. Maybe next time)
The meatballs picked up a hint of smoke before they got added to the Spaghetti. Not really worthwhile.
Friday I did a Tri-tip. Swapped it out to the Bear Mountain Gourmet blend. MUCH better smell coming out of the MAK. EVO & Montreal Steak seasoning. 235 until internal reached 127. No real bark/crust to speak of. Pulled and let rest for quite a bit (i was expecting it to take longer to reach that internal temp). Fired up the Weber with KBB and some big chunks of Oak. Seared it off until had the crust I wanted.
Verdict: A Winner. Perfect Temp & Appearance IMO. I was amazed at how strong the spice flavor was - I'll have to back off on the seasoning levels in the future. Good smoke flavor.
Tonight: BB Ribs. Swapping out the pellets for Bear Mountain Apple. Slathered the ribs with mustard, then a combo of Paprika, SPG & Onion with a hint of Cayenne. Planning on going about 2.5-1-.5 or thereabouts (3-2-1 with BB's is just going too far IMO). Spritz with AJ during the first part. Wrap with honey and brown sugar & a bit of seasoning. Finish with either Sweet Baby Ray's or Blues Hog - haven't decided yet.
Also going to do some of the Costco Frozen wings (see a pattern here?) for about an hour in the smoke, then over into the Super Smoker to hold until about ready to serve. I cheat and give them about a minute in a deep fryer right before we eat.
Giving me an opportunity to learn the functionality of the MAK 2*. I'll get into the more serious stuff next week.
