Recent content by Big_Jake

Hey guys, I was wondering if there is (or is it ok) to post pellet smoker parts for sale?

Hey guys long time no see! I thought I'd share my swordfish video I did with y'all!

If I am going to use ONLY the top shelf when cooking do I even need to put the bottom grates in?

So I was wondering how y'all clean your high heat gloves?I am talking about the ones used to pull pork,etc.

I seem to get this with cryovaced pork from time to time.I guess what I am wondering is why is it only sometimes?Also some instances it seems to be stronger than others.I kinda doubt the pork is bad cuz I have eaten it and everyone has been fine. Also the last two times the smell has carried...

Shouts out to Mr. Poppa himself.He is a cool guy and his bbq is off the chain!

OK I am REALLY happy with the way my ribs are now coming out on my Mak 2-Star.My method is to use the flame zone without the covers on it.I then put the ribs on the top rack(aka the 2nd shelf) away from the fire and aim for a temp of 250 on the 2nd shelf.I smoke for around 3 hours and then wrap...

I smoked some of my almonds on my Mak 2 star.Check out the vid!

Hey guys I went and bought a Swift "Pork Shoulder Butt" but I think it was mislabeled. It has a huge ball joint type bone in it,maybe the shank bone?This would lead me to believe it's a picnic roast and not a Boston Butt?Or did they just do a bad job of cutting it? Anyway if it is a picnic can...

Hey guys I was thinking about getting one of these.Any suggestions as to which brand is the best?

Ok guys I picked up this King Salmon at Costco today and I am going to use the "Spectacular Salmon" recipe that is in the MAK cookbook I got.I have used it before on Sockeye Salmon and it came out great.Here is a pick of the fish going on after it's brine.

OK I did some St. Louis style ribs yesterday and I think I have learned my new pit.Here is what I did and this is how they came out. Rubbed down and stuck them in a food saver bag over night.I then opened them the next day and gave them another layer of rub before putting them on the bottom...

Anyone ever use a pan full of water on the bottom grate of your MAK and put your meat on the top?Would this maybe help keep the meat moist or not?I thought About doing it with some ribs maybe.

Ok they had some halves on sale at the store so I picked them up.I laid foil on my flame zone tray and poked holes in it with a metal chopstick.I then put in the top grate and set the chicken on it. My temps: 1st hour 200 (Mavericks were set on top grates as well reading around 225 or so.Again...

This thing is awesome! Mak 2 Star General First Cook - YouTube