I usually set my 4 star on dual pots with smoke when cooking on my 4 star. Would it be better to set it on 225 left pot w/smoke and do a long cook on the right side with indirect heat?
I'm thinking of doing a Kobe Tenderloin Roast for Christmas Eve. What's the best way to cook it in the MAK without having too much of a smoky flavor when it's done? Probably looking at a 5lb roast (We're feeding 10 people)
I've been using my four star for a few years but have never used the grilling function. In fact, it's been years since I've actually grilled burgers. We're having 40-50 people over tomorrow. Anyone have tips for setting the left/right pots for different zones, if necessary? What temp am I...
Posted this for the contest, but figured I would put it here for any comments and tips to improve for next time.
Made some ribs for the first time on the MAK. Butchered them up - my father was a butcher by trade - he would not have been impressed :(
Some Sweet Money!
Added a little Smoke...
Has anyone tried using a grill brick to clean the grates and flame zone covers? I use them on my pizza steel and they work really well. I just don't know if they're too abrasive to use on the MAK.
A friend of mine came up with a pretty nifty solution to misting without opening his smoker. It's not even remotely made for cooking, so I think I can post the link without breaking the rules. If I'm in violation, please take the link down.
Exo Terra : Monsoon RS400 / High-pressure Misting...
I have a few 3" Strip Steaks that I'm going to cook for dinner. Am I adjusting my temp on the MAK to account for the fact that they are thicker than usual?
Being that the 4 Star has a setting to cook with one pot and smoke with the other, can I use a pure flavor wood pellet on the side set to smoke while using a fuel-type pellet in the pot used for cooking?
Every now and then I'll get a power failure message and then the 4 Star will go into cooldown mode (which obviously requires power). Is this a legitimate power fail or is something else going on? Luckily I've been close by when it happened but would hate for it to occur during an overnight cook.