Recent content by PappyFatcap

A couple weeks ago, I ordered some pellets from BPS. 40 lbs of Hickory and 40 pounds of Pecan. When I was preparing for my Saturday cook last Friday, I opened the box to see that I was mistakenly sent 80 pounds of Hickory...my Pecan was nowhere to be seen. I called BPS and caught someone right...

I haven't been able to make it back here in several months, but now that I've been able to get out of the house and get back into grilling and smoking season again, I wanted to say something about Mak as a company. I had made a thread in this section of the forum about six months ago detailing...

Took a shot at some smoked meatloaf for the first time on Father's Day. Did a basic recipe, using green peppers, onions, 1/4 cup of rub, and 1/4 cup of Mak's Honey Stinger sauce for the meatloaf. Wrapped the meatloaf log in bacon, sprinkled with some rub from Savory Spice Shop. Cooked for an...

Just wondering what is everyone's procedure on cleaning their Maks. I've only gotten two cooks in on my 1-Star but after each one I've: ----Emptied out the pellet hopper, vacuumed out any sawdust and pellets I could pull from the auger area. ----Vacuumed out the entire inside of the grill...

Did my first smoke cook ever of a shoulder on my new Mak 1-Star this weekend. I started with a 7 pound bone-in shoulder, dry brined and then rubbed with meathead's memphis Dust. I had a hodgepodge mix of hickory, mesquite, and Mak's Hazelnut blend pellets in my hopper. Placed the shoulder on...

Hi, my name Mike and I live just outside of Chicago. I haven't had a smoker for about 15 years, and it was a lousy little electric one at that. But all that has changed now I that my girlfriend and I have put a Mak 1 on order this week from BigPoppa. I look forward to sqeezing all of you for...