Search results

I have read different opinions about injecting liquid into whole brisket before smoking low and slow. Some say to use beef broth mixed with a dry rub, others simple apple juice or apple cider, yet others, beef broth, soy sauce and dry rub. Is there a big difference between them? Which works...

I have been looking for a new smoker and had decided on a Memphis Pellet Smoker Grill until someone mentioned that I should look at a vertical style smoker such as a Stumps or others. Can someone comment on any advantages/disadvantages of a vertical type smoker (brand is irrelevant for the...

Can anyone tell me how to make decent beef (not pork) bacon on a MAK 2-Star? What cut of beef is best to use? How do you prepare it? What temp is it smoked (cold smoked) and for how long? All information and step by steps would be much appreciated.

I am constructing an outdoor kitchen and remodeling our deck. The outdoor kitchen will have an overhead roof covering, but open on the sides. I am planning on ordering a MAK 2-Star as my smoker and would like some input on an overhead exhaust system for the smoke so that it doesn't ruin the...

I am redoing our deck and will be replacing my old SS smoker/grill with a MAK 2 Star. I am trying to decide advantages and disadvantages of a built-in versus a stand alone cart unit. Any suggestions would be appreciated.

I am new to this blog and to pellet smoking/grilling and in the market to purchase a Pellet Smoker for the first time. I am trying to decide between the MAK 2 and Memphis Elite. I am impressed with how well the Memphis Elite is sealed with an oven gasket for heat retention, particularly for...