Purchasing a used 2 Star
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Purchasing a used 2 Star
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Thread: Purchasing a used 2 Star

  1. #11
    Senior Member
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    You got one heck of a deal!! Happy grillin' for years to come!

  2. #12
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    Quote Originally Posted by jssaylor2007 View Post
    Yea, I'm pretty sure I did, and I realized I never even told the price. I only ended up giving 500 for the 2 star.
    You should be locked up. You stole that 2 Star!!!
    MAK 2 Star General #3001 w/Super Smoker Box
    Hasty-Bake Gourmet 256
    Oklahoma Joe 16" offset stick burner (90s vintage - gathering dust)
    Weber Go-Anywhere and Smokey Joe Charcoal (for camping)
    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  3. #13
    Quote Originally Posted by sptucker View Post
    You should be locked up. You stole that 2 Star!!!
    I agree; someone call the cops!
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  4. #14
    Moderator scooter's Avatar
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    Oct 2010
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    SF Bay Area, CA
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    3,498
    You should throw in a nice bottle of something for the guy who sold you that grill at a steal of a price!! Welcome to the MAK family #1680!!!
    - MAK owner for life! -
    2015 2 Star General prototype #0 with WiFi and beta FlashFire™ Ignition System
    2009 2 Star General #28
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
    CBBQA
    KCBS - MCBJ, CTC


  5. #15
    Quote Originally Posted by scooter View Post
    You should throw in a nice bottle of something for the guy who sold you that grill at a steal of a price!! Welcome to the MAK family #1680!!!
    Ha yes I should have. Any suggestions on what to cook? Never really smoked before so I'll be learning. I was thinking something simpler that won't be easy to ruin. Any thought on an arm roast/shoulder clod?

  6. #16
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    Jun 2014
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    Indianapolis
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    Smoked Pork Butt

    Definitely start with a pork butt. Very forgiving, and hard to mess up. Here's a good one to start with:

    Smoked Pork Butt

    Recipe By: Alton Brown but modified

    Summary:

    This recipe for pulled pork has never failed to delight who ever we served it to. …Matt

    Ingredients:

    9 pounds Boston butt, bone in, prefer not moisture enhanced
    Canola spray
    apple juice, in spray bottle
    - - -
    Brine
    8 ounces molasses grandma's
    1 cup pickling salt , use only 3/4 cup if meat is "moisture enhanced"
    2 quarts bottled water
    2 1/2 gal. zip-lok bag
    - - -
    Rub: this makes more than what a usual butt requires
    2 tsp whole cumin seed
    2 tsp whole fennel seed
    2 tsp whole coriander
    2 tablespoon chili powder
    2 tablespoon onion powder
    2 tablespoon paprika, not smoked

    Directions:

    1. Brine the Butt for 15 hours Combine molasses, pickling salt, and water in a 2-1/2 gallon zip-lok bag, dissolve completely. Completely submerge the Boston butt in brine by squeezing out the air and sliding the zip-lok. Place the bag with meat into a very large mixing bowl and weigh the top down with 2 cans of beans from the pantry to keep everything submerged for marinating. Let sit in refrigerator for a minimum of 12 hours. 15 hours is ideal.

    2. Prepare the RUB Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

    3. Wearing latex gloves Remove Boston butt from brine and pat dry. Lightly spay the butt with canola oil. Sift the rub evenly over the meat and then lightly pat down to make help the rub adhere. I use a small 2” dia mesh strainer for this, tapping it on the side to sift the rub onto the meat. It gives a very even coating this way. More rub will adhere to the meat if you are wearing gloves during the application. Cover every inch of the meat.

    4. SMOKE at what Temp Alton suggests preheat to 210 ºF then smoke the butt for 4 hours. I use the smoke setting 185º for 1-2 hr, then @225 until IT reaches 160º (155-165º is fine), usually takes 5-6 hours. SPRAY w/APPLE JUICE every hour starting after hour 2. If wanting stronger smoke flavor add the tube smoker.

    5. SMOKER FINISH Instead of the oven, continue using the smoker. Your choice: either place butt in pan and cover with foil OR, leave as it. Pan & foil will get done quicker and if doing so I raise the heat to 300º. Bark will be soft but plenty of juice *. If left alone running at 225º, total smoker time should take 10 to 12 hours, maintaining smoker temp. Begin checking meat for doneness after 10 hours. Be aware though it could take longer i.e. 16 hours or so. Meat can’t tell time, it’s done when it wants to be.

    * If the butt is unwrapped in a covered pan be careful when attempting to remove. Last one I did this way was full to the top with juice and you’ll need to syphon some of it out before moving.

    6. OVEN FINISH - Alton Method @ IT 160º’ish: Remove, insert an electronic meat thermometer making sure it’s not touching the bone, double wrap in alum foil. Note: after 4-6 hours of smoke, the meat won't absorb much more, so you are essentially cooking it until done at this point. Put wrapped butt into a large tin foil container (11.5 x 9.25 internal), and place in oven at 300 ºF. Continue the cook until 200-205 ºF. Meat is unpredictable, make sure to set thermometer alarm to go off when it hits 203 º. Can be anywhere from 2 to 5 hours in the oven but usually closer to 2.

    7. So which finishing method do I use Depends on the time available, if plenty, leave it in the smoker. We do not mind the softer bark and the total time is less using the oven method.

    8. Pull Butt @203-205º & REST Remove from oven/smoker when done (IT 205º). The meat still needs to rest for at least 2 hours (3 hrs even better). Place the panned butt in a large sealed cooler surrounded with a couple of bath towels to help maintain warmth. REMEMBER: to be safe, meat must be kept above 150º, so I leave the thermo probe in the meat and monitor it while it sits.

    9. Pull meat apart with forks. It should be so done that if you grab the bone you can pull it out without loosing any meat. Can be served plain, or in sandwiches with maybe a side of coleslaw. I suggest a good barbecue dipping sauce like BBQ Sauce #2-Rum Sweet Heat.

    Notes:

    Pellet smoker method: grate temp - controller set to 245º yields an operating readout that’s 10 deg lower BUT actual grate temp is 255º. So actual temp is approx 20º higher than reported at the controller readout. i.e. Pellet Boss set to 240º should yield ~ 250º grate temp. If it’s cold, add another 10º to the controler setting.

    If trying to manage a dinner @5:30-6:00 start the smoke no later than 7:30am if going the oven method otherwise make sure it’s on no later than 5:30am.
    Last edited by mcschlotz; 12-16-2017 at 09:32 AM.
    MAK 2 Star #3623
    MAK 2 Star #1915 now w/another smoker
    Twin Eagles Gasser

  7. #17
    Moderator scooter's Avatar
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    Agree with the pork butt as first cook. It was my first cook in #28.
    This is my favorite recipe for pork and it comes out amazing every time:

    Slap Yo Daddy Bone-In Pork Butt | Slap Yo' Daddy BB

    If BP chimes in here he was #1 pork cook in the nation with KCBS in 2015 (Out of nearly 3000 teams) so if he talks about pork you would do well to listen!!
    Last edited by scooter; 12-17-2017 at 09:17 PM.
    - MAK owner for life! -
    2015 2 Star General prototype #0 with WiFi and beta FlashFire™ Ignition System
    2009 2 Star General #28
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
    CBBQA
    KCBS - MCBJ, CTC


  8. #18
    Quote Originally Posted by scooter View Post
    Agree with the pork butt as first cook. It was my first cook in #28.
    This is my favorite recipe for pork and it comes out amazing every time:

    Slap Yo Daddy Bone-In Pork Butt | Slap Yo' Daddy BB

    If BP chimes in here he was #1 pork cook in the KCBS world in 2015 (Out of nearly 3000 teams) so if he talks about pork you would do well to listen!!
    Definitely will, I'm in Texas, so I'm somewhat unfamiliar with the world of pork BBQing.

  9. #19
    We use the top rack first when smoking. The lower rack when closer to grilling
    MAK Grills ,BPS Drum Smoker, Ole Hickory Pits Ace BP, Hasty Bake Legacy KCBS CBJ

  10. #20
    Junior Member
    Join Date
    Jul 2012
    Location
    Portland, OR
    Posts
    13
    Congrats on your new toy! The pork butt is awesome and easy. Give it a try! One thing you might want to do is check to see where the grill is hot or cold. There are a zillion ways to do this, but one that is easy is getting some brown/serve biscuits. Place them around the grill and cook 'em up. I'm sure you could use bread/toast or whatever, but the goal is to see what area cooks/burns faster than the others. Helps when cooking steaks to figure out where any hot spots may be.

    As for upgrades, I love the MAK Grill Mobile add-on. I use it every time I cook, as I just don't want to go outside to check the display. Kinda spendy, but you need to spend some more money to catch up to the rest of us, LOL!

    Also, get an extra temp probe, or two. Spendy, but very nice to have an extra probe in case one decides to die when you least expect it.

    Thermapen thermometer. Get one. But if it is on sale, just make sure it's not pink. Apparently, they come in different colors.

    I really like cooking steaks on the smoker. Takes longer, but I rarely regret it. I get Prime sirloin from Costco at less than $10/lb, add salt & pepper, cook to 130F and done. Or, maybe to 120-125 and then a bit of time on the skillet for color/crust. Yum.

    I haven't found a huge difference in taste with various pellets, but that hasn't stopped me from trying different types. Just get some plastic buckets with good (tight) lids for storage and experiment. I doubt you will make a "mistake" with pellet flavor/type, so don't worry. The nice thing about the MAK is the pellet dump feature. Makes it very easy to dump the apple and load the mesquite (assuming you don't forget to close the pellet dump thingy - you will figure this out quickly). Getting a tall bucket for the pellets helps minimize making a mess. Another hint: cut out the wood type from the bag (to make a label of sorts) and keep it in the bucket. Tape the newly created label to the inside of the pellet bin in case you forget what is in there at the moment.

    Good luck and enjoy - I think you will be quite happy with your choice.
    Last edited by AN89AG; 12-30-2017 at 12:01 AM.

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