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    What Sam said...! I too spatchcock and cook...

    What Sam said...!


    I too spatchcock and cook upwards of 375° - 400°. Once you spatchcock, you won't look back!
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    There is no right or wrong answer as whether to...

    There is no right or wrong answer as whether to wrap or not. It's purely a personal preference. Personally I love wrapping brisket, ribs, pork shoulders, etc. to catch foil juices.


    One trick...
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    If you like post oak, them definitely use 100%...

    If you like post oak, them definitely use 100% oak pellets. If the air is dry as either a water pan, or a couple cans of hot water. Otherwise set your desired temp and leave it alone (don't keep...
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    Yes, as Josh said it will fit all 2 Stars, and...

    Yes, as Josh said it will fit all 2 Stars, and the newer 1 Stars which have the same size cook chamber as the 2 Stars (which started with 2016 models).

    I remember because when I got the last 1...
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    When I went to look at that post to which you...

    When I went to look at that post to which you linked, it said it was no longer available. Sorry.






    People have brought up posts far older than this and it's all good!
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    1) You can still use your grill grates in the MAK...

    1) You can still use your grill grates in the MAK (provided they fit).

    2) That seems like a decent price, but I'll bet you can get it for a little less, which might leave some room for you to...
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    Welcome to the forum. Like Bob said, start...

    Welcome to the forum.

    Like Bob said, start digging into the forum and don't be afraid to ask questions!

    A good place to start might be the Hall of Fame Recipes section. It has lots of good...
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    First, the fact that your MAK stayed connected...

    First, the fact that your MAK stayed connected for at least four overnight cooks is awesome, but it doesn't mean a thing! WiFi to ANY device can disconnect at any time, without notice for a myriad...
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    BTU ratings was a major discussion years ago on...

    BTU ratings was a major discussion years ago on this forum (but that section has since been removed).






    Boy, I sure hate to point this out, but look at the BTU chart again and you'll see...
  10. I'd say that sounds like a win! Welcome to the...

    I'd say that sounds like a win! Welcome to the forum!
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    Nice job!...

    Nice job! http://www.pelletsmoking.com/images/icons/icon14.png
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    I know a lot of people seem to like the perfect...

    I know a lot of people seem to like the perfect mix, but I didn't care for it on its own. It's very ashy, and does not seem to be a good mix for high heat. And that was in two different pellet...
  13. Congrats on the new pellet smoker, and welcome to...

    Congrats on the new pellet smoker, and welcome to the forum!

    Just be aware that with a pellet smoker you're going to get a much cleaner smoke profile compared to a BGE, but trust me; after a few...
  14. I believe it. I think the MAKs are phenomenal...

    I believe it. I think the MAKs are phenomenal chicken cookers.
  15. Thread: Hello!

    by TentHunter
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    Welcome to the forum!

    Welcome to the forum!
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    Sounds like you had a winner on the first try! :)...

    Sounds like you had a winner on the first try! :)



    And actually, yes you did see a classic stall!

    Around the 160ish° mark the rise in temperature usually slows way down, just like you...
  17. Very cool, and that is quite the Comp rig! ...

    Very cool, and that is quite the Comp rig!

    I've talked with BP on the phone and through PM's. One day I'll get to meet him in person.
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    Deer #2 8 lbs Breakfast Sausages: Links &...

    Deer #2

    8 lbs Breakfast Sausages: Links & smoked patties....
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    Two Deer Processed - Lots-o-pics!

    Talk about the new MAK getting a workout...

    I'm on a list of people for the police to call when there's been a deer-related accident and they have to put an injured deer down. It's all kept legit...
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    Thanks guys. Something I forgot to mention...

    Thanks guys.

    Something I forgot to mention above is this was a great double test for the new MAK 2 Star. An overnight low & slow cook, then moving straight into a hot & fast chicken cook.

    The...
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    After a lot of experimenting, here's the method I...

    After a lot of experimenting, here's the method I settled on. It's basically the same method I use for pork shoulders. It's certainly NOT the only method, but works well for me with a great end...
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    2019 Band Boosters Golf Fundraiser

    This past Sunday, I got to cook for our local Band Boosters Golf Outing (fundraiser) again this year (special thanks to my family for the help). About 80 hungry golfers and volunteers. Pulled Pork,...
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    Did you use individual patties, or fill the sheet...

    Did you use individual patties, or fill the sheet with ground beef?
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    Exactly! :) That's why many of us wrap around the...

    Exactly! :) That's why many of us wrap around the 160° mark. It cuts out evaporative cooling, so you avoid that dreaded stall! :cool:






    All great questions, and the answer to them all is:...
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    I think Wolverine's advice is pretty spot on. He...

    I think Wolverine's advice is pretty spot on. He pretty well described how I cook a brisket, too!

    I've tried spritzing & mopping, and think the only thing either added was more time to the cook....
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