Took the plunge.  MAK #1396 arrived.  My cooking will never be the same.
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Took the plunge.  MAK #1396 arrived.  My cooking will never be the same.
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Thread: Took the plunge. MAK #1396 arrived. My cooking will never be the same.

  1. #11
    Congrats from #1,000
    Pappy

  2. #12
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    Location
    La Quinta California
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    8,172
    Thank you so much I am really sorry ups messed up....we really try to do everything in our power to get your stuff to you in a smmoth a perfect manner but things happen...Great review and pics!

  3. #13
    Congrats on the new MAK, you're going to love it!
    MAK 2 STAR GENERAL #768
    Weber Q320
    Weber Q120

    "Imagination is everything. It is the preview of life's coming attractions." Albert Einstein

  4. #14
    Tried carne asada today in honor of the 5th. Smoked at 180 until internal temp was about 106F, bumped up the temp to 250 until internal was 138F. I'm still trying to get used to how juicy the food is inside when it is pulled off and rested!


  5. #15
    Moderator scooter's Avatar
    Join Date
    Oct 2010
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    SF Bay Area, CA
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    3,499
    Some tortillas, guac, cheese, salsa and a splash of Tapatio and I'd be good to go with that!!
    - 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


  6. #16
    Congrats on the 2 Star and a huge thank you for the great comments! I shared that post with the whole MAK crew
    It took us a while to get used to the juicy foods as well, especially chicken! An instant read thermometer for grilling is a great tool for checking to see if the food is done/ready.
    Have fun!
    Superior Wood Pellet BBQ Smoker Grills!
    www.makgrills.com

  7. #17
    Quote Originally Posted by MAK DADDY View Post
    Congrats on the 2 Star and a huge thank you for the great comments! I shared that post with the whole MAK crew
    It took us a while to get used to the juicy foods as well, especially chicken! An instant read thermometer for grilling is a great tool for checking to see if the food is done/ready.
    Have fun!
    Thank you for producing a fine American made product! Yes, a Themapen is on my short list to pick up soon. Looking forward to the wireless add-on, I'm an IT manager by trade, looking forward to see what (-db) level I get across the house and down one story and still maintain contact.

    Keep up the great work!

  8. #18
    Welcome from #1351

  9. #19
    Had a chance to test the versatility of this grill. Finally cooked my first pork butt. Eight pounds, covered it with a fine dusting of maple sugar, then BPS Money rub, then topped it with a big of brown sugar. Put it on at 48F internal temp, left it on smoke/180F for 5-6 hours while at a family function, came up to 100+. Bumped the MAK to 275 for another 5 hours until two temp probes read 190 on one and 203 on the other. Pulled off to foil + rest for an hour. I made a few novice mistakes as it was my first time ever cooking one of these, but looked and tasted great in the end. Can't wait to improve on my technique for next time around! ;D








  10. #20
    My wife and I decided to test the flexibility of the MAK as well. I just completed my first bone-in butt cook above on Sunday. Tonight we decided to use some of the pulled pork for home made soft-tacos, and make fish tacos as well.

    Lime soaked, then covered in coconut milk New England Cod. Preheated to 400F on apple pellets and cooked on the frog mat for ~5min per side, resulting in a perfect 140F internal. Pulled the fish and dropped the temp to 350 to cook up some all organic soft tortilla shells. Flour, salt, baking soda, water, and good oil. 2-3min per side and they came off toasty and pliable for delicious soft tacos. The convection heat on this unit really gets around to everything evenly. Yum!



    The tortilla in the back is done, the foreground and right side just got placed on the mat.


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