Recent content by Mr Hickory

Thanks to the excellent control of the Pelletboss, I have found that I often turn on the MAK and walk away to do something else. Honestly I completely forget about it, then remember to check to "see if it's ready" only to find it sitting there happily chugging along at the desired setpoint...

Ok, been busy cooking/working/cooking/playing and haven't been around in a while. What's this new heat diffuser and full flame zone that has everybody worked up? some of the pictures look pretty slick. Do I need to budget in for some upgrade parts? :):)

Introduced the co workers to smoked pork shoulder today for our potluck. 24 pounds worth cooked low and slow for 14 hours. Tons of good food here today and the pulled pork was the first thing that was wiped out!:) Now everbody is asking about smokers.......I think I started something.

Ok, in my fathers day preperations, things weren't fitting in the fridge, so I discovered the MAK half rack also works perfectly as an extra shelf! See, you guys didn't know you were also making utilitarian kitchen appliances did you?;) Even my wife thought this was a good idea.

Well, had my first experience clearing an auger jam this evening. Thing was stuck so bad I had to run the motor as I pulled it out so it would unscrew itself from the jam. I have no idea what caused it, I always use pellets, nothing funny in there, but boy was that thing stuck. It jammed up...

The diffuser that sits immediately above my fire pot has developed a really obnoxious twist in it. So much so it acts as if it is spring loaded when you try and make it sit flat. How common is this, and should I care about it at all?

Was curious if the sweet flavor of the Maple syrup would come out, so I took a shot at this. These are cooking today, could have trimmed more fat, but look at the glaze on these. They look like they have been varished. They have been mopped with maple syrup during the cook, and glaze is not from...

My smoking exploits with my MAK have influenced some of my co workers to investigate smoking. One of which loves grilling of any kind asked me exactly what I had and I explained the MAK 2 star and what it was. He then went looking at a local retailer that sells the MAK product (nothern Calif)...

Rain didn't stop me today. Got the birds all on the smoker and put up the umbrella so I wouldn't get soaked when checking on the cook. Beer butt, all cooked slow for four hours and change. Yardbird rub, and basted with olive oil and worcstershire every half hour. Came out great.

Going big this weekend....a pork shoulder AND pork spare ribs at the same time. Ribs obviously going on much later than the shoulder, but this should be interesting. Mapped out the smoker for space, and I must admit you can get a lot more stuff in a MAK than I thought. The MAK rib rack fits in...

Family requested I have an Oscar party due to my involvment with the show, so decided I would smoke a fatty and make some smoked moink balls....should be fun.

Anybody have an idea of hours per pound @225 for tri tip? Never cooked a big one before and since my first cook last weekend I have had people dropping meat off all week for my sunday get togethers. I am going to need to take a vacation just to smoke all this stuff!:)

Ok, Sparky is 336, I am 337, Drake is 339...were missing a number here....calling 338 you out there? BTW, if you haven't registered you MAK, you should. The cookbook is worth it.

How far should the igniter stick into the firepot? I think I bumped mine when I dumped the fire pot, and of course I didn't look before I pulled the pot.

Ok, first real smoked meal, a piece of tri tip rubbed with my secret store bought concoction:confused:, was AMAZING. Pork is still cooking, but oh my god that tri tip is amazing!. My friend was here, and is a tri tip lover, took the first bite and looked at me and said "worth every penny, never...