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Greetings, I'm having a memory lapse:confused: Not sure what the internal temp should be on a 9lb boneless pork roast I plan on letting it rest and was thinking it should be 145 to 150 before I pull it Any ideas? Thanks in advance, Jimmy Dings

Greetings all: Planning on cooking two 2 1/2 lb tri tips on sunday. Going to cook on the Mak 2 star at 250 for a desired "it" of 135 Using TentHunters idea of Oak/Mesquite pellet mix till my BPS order of Black Walnut order arrives. (also ordered my marinade express from BPS today..gotta try...

Ok people's......could use opinions for this one.....1st Turkey on the Mak 2star and I have some concerns 13 lb Turkey I understand internal temp to be 165 in the breast and 180-182 in the thigh. Was going to cook on the 2 Star at 250 Should I use the smoke setting before hand to get more...

Ok, The only way I could figure this out was to post a new thread...sorry But 1st wanted to thank Big Poppa and TentHunter for their advice. Took a 6lb Beef Tenderloin, cut in half (froze 1) and decided to Marinade the other for additional flavor. I used Beef Broth, White Vinegar, Coke a Cola...

I'm going to cook an approx 6 lb Beef Tenderloin on the Mak 2 Star on sunday. Although I may cut in half and save other part for another treat. Serving 4, but truly don't mind leftovers I plan on marinading overnight using, beef broth,white vinegar, dark brown sugar and coke a cola. Not sure...

Greetings all: This is Sunday and is usually a special day for cooking. So I decided to treat the family to Ribeyes. I cold smoked 5 Ribeyes on the Mak 2 Star using Mesquite pellets for 2 hours and then had to transfer to the gasser to sear and finish. I know it's not a true Mak cook, but...

Ok 1st and foremost let me say i am a BBQ and Pellet fired smoker virgin! 1st cook on the Mak 2 Star was Boneless chicken breasts cut in half, marinaded in Coke a cola, onions and garlic. wrapped in Bacon, and cooked @ 325 for 1 hour using 1/2 Oak and Cherry Pellets. Receipe came from Myron...

Greetings all: I thought long and hard about this before posting and decided to go ahead! A couple weeks ago I had ordered a Mak 2 star and received in Perfect condition. As stated before, during the initial burn, she blistered in the powder coat and upon posting (thinking it was no big...

Greetings all: I gave a question, I would appreciate opinions with regards to cold smoking ribeye steaks and then finishing off with higher temps. Any ideas? Or is it not a good practice? Ideas on how long to cold smoke? I was thinking hickory pellets and cold smoking for approx 1/2 to 1...

Ok people's, I need some help......I have a 6.5 lb boneless pork roast that I was going to cook on my 2 star Sunday. With the events unfolding as they have, I am going to have to cook it on my gas grill. I plan on getting smoke using smoker boxes as I have in the past.....that's not my...

Ok life is good. Took delivery of # 628 Tuesday and first let me say Wow Wow Wow, I've never seen ANYTHING package as well as this. Assembled as per the instructions which were great and did my test burn! My one concern is that I set the set point to high and ran unit up over 500 degrees and...

Dear MAK Daddy, was looking at posts and saw one with regards to the "GFI" tripping, appears as though the ignitor was flying south. Are there parts such as that, which can be purchased to keep in so to speak "inventory" so if something does go, pull out of inventory and installed, with minimal...

A note to BP!.............Just wanted to extend a hugh Thanks for your VERY enlightening phone call the other day. With your advice and wisdom, I am confident I made the proper choice in my purchase of a MAK 2 Star General. While I dont have any serial number info yet, be assured I'll post and...

Greetings All: A possible solution to cool and cold weather concerns Cost is under 70.00 US. From what I was told by my local welding expert, these will not melt at temps under 300 for low and slow cooking Good Luck!, Jim aka Jimmy Dings

Greetings to all! My name is Jim and I am entering this wonderful world of "smoking". I currently do my best to smoke chicken, pork and beef roasts on a 6 burner gasser with smoking chip boxes over the end burners and indirect cooking over the center. After a long battle cooking a 7 lb Turkey...