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Thread: Which Pellet Grill is the best Smoker???

  1. #1
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    Which Pellet Grill is the best Smoker???

    Is there a pellet grill that gives a stronger smoking than anyother --- or are they all about the same?

  2. #2
    Senior Member SmokinMAK's Avatar
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    Hi Eli.

    I've used the MAK 1 Star, 2 Star, and the FE1000. They would be ranked in that order for amount of smoke.

    I did a pork butt on the 1 Star on Friday, and the smoke ring was incredible!



    Ed
    MAK 2 Star General #168
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  3. #3
    Senior Member SmokinMAK's Avatar
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    Eli,

    This video is the 1 Star at 250 degrees. Nothing in it, all the smoke is from the pit using Bear Mountain Hickory.

    http://s938.photobucket.com/albums/a...01115-1130.mp4
    MAK 2 Star General #168
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  4. #4
    Administrator Big Poppa's Avatar
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    Hey can we move this to the lounge...this is just for the rules of the road...thanks everybody

  5. #5
    Administrator Big Poppa's Avatar
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    Wow I moved it. Im getting good...

    Cookers are subjective....I know you have bought one and taken advantage of their return policy...The MAK or Memphis should do fine by you . Friendly customer service if you have a problem too.

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    The Green Mountain and FEC both have two stage fans, that cut thier flow down once the cooker is at temp, then ramp when fuel is added/temp is down... I think that helps increase the amount of smoke that you get in your meat. Cook temp also makes a big difference. The hotter the cook, the less smoke you will get.

    I have cooked on traegers, Louisiana Grills, Country smokers, FECs, FE Grills, but have not gotten to cook on a MAK or Yoder yet - both seem pretty cool, so I can't wait to put them through the paces.

    Pellet cookers in general have a very mild smoke profile, they are efficient with thier fuel use, and run about the cleanest fire you can get. Oddly, when I got to cook on a Jambo.. it also runs a super clean fire. You cook with a small fire (insulated firebox), it burns hot and clean, so you also get a very light smoke profile with these cookers as well. pretty cool.

    So if you want more of a smoke profile.. cook at longer and lower temps in your pellet pit. I have found that is the best way to get a more distinct smoke profile in your food. Cook at 180-190... for the first several hours. That probably has the biggest impact... next, make sure you are using a good, quality hardwood pellet. I can tell you that you will notice a very large difference in the flavor profile between say a traeger pellet, vs. say one of Candy's.

  7. #7
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    The smoke I get on my Memphis Pro has been all I have wanted or needed. The smoke ring that it has produced on say a
    brisket or butt has been terrific. I'm not sure I "get" all the science of pellets, but if I understand it correctly, you have to
    actually make the pellets work inefficiently to get the smoke. Obviously you wouldn't want that kind of smoke rolling out of
    your pellet stove that you heated your house with. So I think they have to somehow force it to burn more pellets than necessary
    to get the smoke at the lower temp. I would assume if it was burning efficiently, it wouldn't have excess smoke. Like I say,
    I have no real idea about the engineering of these.

  8. #8
    Moderator scooter's Avatar
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    Are you're asking which unit creates the strongest smelling smoke or the unit which creates the most smoke? I figure all pellet cookers are creating the same strength of smoke since they all use the same technology of burning pellets. The other question is which one creates the most smoke? I've not seen a pellet cooker that kicks out more smoke than the MAK. It's already a legend in that respect and I hear the 1 star kicks out more than the 2 star if that's even possible!
    Last edited by scooter; 11-15-2010 at 04:38 PM.
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  9. #9
    Senior Member SmokinMAK's Avatar
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    Quote Originally Posted by scooter View Post
    I hear the 1 star kicks out more than the 2 star if that's possible!
    Oh yes, it is possible!!
    MAK 2 Star General #168
    Jenn Air 4-burner Gas
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    http:\\smokinmak.wordpress.com

  10. #10
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    Some of the "smoke" from a pellet cooker, comes from the drippings burning off of the deflector over the pellet pot. So in the grills, where the deflector is, and how heat is spread across it, usually makes a difference.

    As far as how they burn... Doodles, I wouldn't necessarily call it "inefficient". First, fan speed - the fact you are feeding air to the pellets means they are going to burn thoroughly. The amount of air you feed to them will determine how hot/quick they burn. Slowing the speed just slows thier burn slightly. Second, goes to the pellet. The hardwood pellets are denser wood, and have more BTUs, and stronger "smoke". (think hickory vs. apple, or peach vs. oak)That's why cooking with sticks, you see a difference when using a fruitwood, vs. oak, hickory, etc. The same is true for pellets. The wood in them matters, and how they are made... For some pellets use oils to flavor them, and they do not produce the same BTUs via use of softer woods...

    great topic!

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