alecksjaycubs
New member
Just wondering what exactly is going on at the SMOKE set point. Is it just a lower temp or is it a program for continuous smoke?
SMOKE set point question
- Thread starter alecksjaycubs
- Start date
TentHunter
Moderator
I'll try to answer this...
When the MAK is in smoke mode, initially pellets are fed into the fire pot and the ignitor rod heats up and ignites the pellets. About the time they burn down, the MAK starts intermittently feeding small amounts of pellets into the fire pot. Since the fan is on a low setting, the temp is lower and the pellets smoulder (producing smoke), eventually they get hot enough to combust and burn down to coals, then more pellets are fed in. This cycle repeats until you change the setting.
The pit temperature will be right within the hot-smoke range of 165° - 185°, depending on ambient temperature.
Hope this makes sense.
When the MAK is in smoke mode, initially pellets are fed into the fire pot and the ignitor rod heats up and ignites the pellets. About the time they burn down, the MAK starts intermittently feeding small amounts of pellets into the fire pot. Since the fan is on a low setting, the temp is lower and the pellets smoulder (producing smoke), eventually they get hot enough to combust and burn down to coals, then more pellets are fed in. This cycle repeats until you change the setting.
The pit temperature will be right within the hot-smoke range of 165° - 185°, depending on ambient temperature.
Hope this makes sense.
alecksjaycubs
New member
So do most start their cooks off in smoke mode to get an appropriate amount of smoke flavor then bump up the temp to finish? Or do most just start at temp and take what they get as far as smoke goes? I've not actually seen anybody do this when they make their how to videos but I figure that mode is there for a reason.
Big Poppa
Administrator
It really depends and this is one of the beauties of the MAK Pellet Boss Controller...you can program is to lay some smoke and then ramp up from there and even ramp down at the end.
I am usually fine with the smoke I get between 225 and 275 but there is always room for more!
I am usually fine with the smoke I get between 225 and 275 but there is always room for more!
TentHunter
Moderator
Like BP said, it depends on what you're cooking and how much smoke flavor you want, but that's exactly what many of us do when we want more smoke flavor. In fact, when I really want extra smoke, I do NOT pre-heat the MAK and instead take advantage of the extra smoke and warm-up time. Remember the longer it takes for the outside of your meat to reach 140° the more smoke it can absorb.
MAK's Smoke-Mode is also perfect for hot-smoking cured bacon, ham, sausage, etc. (running in smoke mode the entire time).