ht01us
New member
I'm champing at the bit waiting for my Mak 2 Star to get shipped. Ordered just before the end of the year; should be shipped next week.
I've got my first few cooks planned. I'm going to be doing some chicken quarters (~ 10 lbs thighs/legs) for some pulled chicken sandwiches. I figure these will take 2 - 3 hours at 225. I've done these on my gas and charcoal grills using pellets for smoke; I'm looking forward to having this be a good reference point for me.
Anyway, I'm getting the full upper rack with the General and figured I might as well load it up with some various flavors of pork sausage links . How long should I plan for them to get done. Assuming I want things to come out more or less at the same time, should I put them on before the chicken, at the same time, or after?
Of course with the warmer tray on the right, I can keep things warm if one or the other gets done early; but I want to plan a little.
Thanks
I've got my first few cooks planned. I'm going to be doing some chicken quarters (~ 10 lbs thighs/legs) for some pulled chicken sandwiches. I figure these will take 2 - 3 hours at 225. I've done these on my gas and charcoal grills using pellets for smoke; I'm looking forward to having this be a good reference point for me.
Anyway, I'm getting the full upper rack with the General and figured I might as well load it up with some various flavors of pork sausage links . How long should I plan for them to get done. Assuming I want things to come out more or less at the same time, should I put them on before the chicken, at the same time, or after?
Of course with the warmer tray on the right, I can keep things warm if one or the other gets done early; but I want to plan a little.
Thanks