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

  1. #11
    Senior Member Trooper's Avatar
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    Q.Which Pellet Grill is the best Smoker?

    A.The one that I'm cooking on this weekend.

    And at this time I'm not looking at ways to increase the ammount of smoke.
    I've had food that has been exposed to too much smoke. It is FAR worse than food smoked on the light side!!!
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  2. #12
    Moderator CarterQ's Avatar
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    Between the MAK and Memphis I have never heard anyone complain about a lack of smoke or smoke flavor. The MAK cranks out plenty of smoke. Not sure about some of the other grills on the market, but with these 2 lines you wouldn't be disappointed with smoke output. I know MAK spent alot of time working on the controller program to emphasize smoke output and Memphis seems to have done their homework here as well.
    "Secondhand smoke doesn't kill, it just makes the neighbors jealous............."

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  3. #13
    Moderator MAK DADDY's Avatar
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    Quote Originally Posted by HoDeDo View Post
    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.

    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. 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.
    Very well said!

    The MAK controls the fan speeds variably by percentage based on cooking temperatures.
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  4. #14
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    Quote Originally Posted by MAK DADDY View Post
    Very well said! The MAK controls the fan speeds variably by percentage based on cooking temperatures.
    I noticed that the GMG's have a small fan blowing in thier hopper, to ensure they keep positive airflow in the auger tube, when the blower fan kicks down... Does MAK do this as well? or is it needed?

  5. #15
    Administrator Big Poppa's Avatar
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    I don't think its needed but I just sell em...

    Thank all of you for an intelligent discussion.

    I never got into smoking because I didnt like the food that was branded smoke. It was so dark and dank and overpowering. My son bought me a bradley and I didnt read the instructions and cooked on it once...I wont admit yet what I did but it was as stupid as you can do. I never used it again and thought..."I just don like smoke" I just had been fed awful oversmoked food.

    I believe that smoke is a spice/seasoning...It is such a fabulous ingredient in any flavor profile...so which is the best in terms of putting out smoke? It really comes down to just how much smoke you want.

    All of the cookers you mentioned are fine....In my experience the one star is just amazing how much smoke it puts out....crazy smoke but good smoke. I think the MAK puts out more smoke than the memphis..but they are both great cookers.

    I totally agree with Andy on quality of pellets...I like Candy Sues and thats why I offer them

  6. #16
    Moderator CarterQ's Avatar
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    Perfect summary BP, I don't think I truly knew what good smoke flavor was until I tasted food off of a pellet smoker. And pellets DO matter, never understood the purchase of a 1K plus grill only to look for the cheapest fuel to run it with. BBQers Delight pellets are consistently great.
    Last edited by CarterQ; 11-15-2010 at 11:41 PM.
    "Secondhand smoke doesn't kill, it just makes the neighbors jealous............."

    MAK 2 Star #37 (OG Stylin with the beverage holders)
    Hasty Bake Gourmet

  7. #17
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    Well, I'll plug my Traeger Texas Elite for the smoke ring it produces. This is obviously MAK country, which I've never had the pleasure of trying, but I really don't see how the smoke ring I'm getting from the Traeger could be any more pronounced.

    Now, could someone tell me exactly why Candy Sue's pellets are better than the Traeger pellets? I'm not necessarily doubting any of these claims, but I would just like to know exactly why one pure hickory pellet brand would be any different from another pure hickory pellet brand. I'm using Trager pellets now out of convenience only, but before I go to the trouble of ordering another brand, and paying for the shipping charges ta boot, I need to understand why they are a better pellet, and worth the extra $$. Thanks.

  8. #18
    Moderator jimsbarbecue's Avatar
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    I Agree with trooper it is what your cooking on now. Pellet cooking I put under wood fire flavor.For I too have had or made food with to much "smoke" flavor. Roguejim pure hickory I think is a fad. It makes more dust and doesn't do much for me. The BBQ Delight their base wood is oak and that is the wood flavor profile I like. What I recommend is try one of BPS flavor packs and see is you like it and then order the 480 pounds that gets you a discount.
    MAK Grills ,BPS Drum Smoker, Ole Hickory Pits Ace BP, Hasty Bake Legacy KCBS CBJ

  9. #19
    Administrator Big Poppa's Avatar
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    Rogue Jim. NO problem and this is only MAK country because there was no home for us MAK die hards prior to this. This is open to talk about any cooker and most of us started with Traegers.

    First off the smoke ring is not evidence of smoke. It is a chemical reaction of nitric acid building up on the meat hittling the water in the meat . You can produce a smoke ring in an oven with a lot of salt or tender quik. In comps the smoke ring is not a factor. They are cool but do not indicate the presence of increased smoke. My MAk puts out way more smoke than my Memphis but my Memphis gives out the largest smoke ring I have seen...it is a like a streetwalkers lipstick!

    Pellets are divided into three basic compositions. There are 100% wood..like 100% hickory or oak. Then ethere are the most common which are a base wood of 2/3 and a flavor wood of 1/3. If you are west coast based the base wood is alder, east of the Rockies the base wood is oak. The third one is unsubstantiated but Traegers allegedly use wood flavored oil to get their wood flavors....An alder base with oil. They have denied this and I have talked to people who have seen them being made and they say oil and Traeger has a patent for using oil for flavor. Whatever the methond I have found Traeger pellets to be my least favorite.

    Please understand that what I believe is important is that we are all happy smoking food. IF you are happy with the traegers...that is fabulous.

    The smoke ring was not to discredit the traeger it was just an explanation of why they exist.

  10. #20
    Moderator MAK DADDY's Avatar
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    Quote Originally Posted by HoDeDo View Post
    I noticed that the GMG's have a small fan blowing in their hopper, to ensure they keep positive airflow in the auger tube, when the blower fan kicks down... Does MAK do this as well? or is it needed?
    No, it is not needed in the MAK design. The air intake and exhaust are matched up to not create enough of a positive pressure inside the cooker that could force the exhaust through the auger. The only way you could have a problem is if you never cleaned your fire pot and exhaust vents. I'm not speaking for GMG but I think they did that because their induction fan is directly underneath the fire pot vs. the air blowing down a chamber from the hopper side.
    Superior Wood Pellet BBQ Smoker Grills!
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