Recent content by CMack1

Hello everyone. I got roped into cooking for a group of 50 this weekend for a family party. Going to keep it simple (and cheap) and do pulled pork and pulled chicken for sandwiches. I've got the pork pretty much down to a science. The chicken, however, is new to me. I read through some...

So I ordered one of BP's drum smoker kits yesterday. Went on a barrel hunt today and came up with this one. I'm not sure if it's technically "food grade," but it is new and is bare metal inside so I figured it was ok. My question is about the exterior paint. Should I burn off the factory...

I've seen a couple posts for chuck roasts lately, figured I'd give it a shot. Picked these bad boys up at the mega mart. All seasoned up with salt, pepper, garlic, onion powder, and cumin. Into the 1 star burning wine soaked oak, and a little black walnut that was left in the hopper. smoke...

A friend wanted to have a pool party Sunday afternoon. Can you bring the meat? Yup. We decided on pulled pork sandwiches with homemade slaw. Got started Saturday evening with a couple shoulders from Costco. Lubed with EVOO and rubbed with Memphis dust. Tied up and ready to go. On to...

This is my first time posting pictures so hopefully it works. I took a trip to a new butcher shop Thursday after work and picked up a couple steaks. A nice rib eye for me and a NY strip for the wife. Seasoned with a little EVOO and kosher, and onto #131 @250 burning wine soaked oak. Let...

So I picked up a couple pork shoulders I was planning on starting around midnight tonight. Just realized I'm fresh out of the fruit wood and hickory pellets I normally use. I have left: Blended oak, wine soaked oak, charcoal, and black walnut. Outside of placing a pellet order to BP (in the...

Hello everyone.... I picked up a 12 pound prime grade brisket today for an overnight cook. Opened the vacuum sealed package and was greeted with a pretty strong sulfer odor. It did decrease with time, and a rinse, but it is still there. Anyone ever seen this? thanks. -Casey

Merry xmas everyone! I'm about to throw a nine pound rib roast on the mak. Any suggestions on pellets? I want a bit of smoke but not too much. My choices are hickory, charcoal, oak, wine oak, charcoal, and one I can't remember right at this moment. Any thoughts?

Hello all. I've had my MAK 1 star for about two months now and absolutely love it. It has produced some of the best food I have ever cooked. I am planning on cooking four racks of back ribs tonight. Catch is I'll only have 1 1/2 to 2 hours of actual grill time. Anyone ever attempted to...

Hello all. After tons of research I have decided to purchase a MAK pellet grill. I am having a terrible time deciding on which model. I like the added capacity of the two star, but don't know if it justifies the extra cost. The warming drawer is neat, but I don't know if I need it (I use a...