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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 wanted to do a shoulder tomorrow and use BP Money to create an injection marinade. Any ideas how to do this?

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...

Can't wait for the backyard version of this :) Chefs reveal how to cook steak using LAVA | Mail Online

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...

Need some ideas - lean-ish protein and something healthy as a side.

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.

All in good fun :D

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.

Totally unnecessary, but much appreciated! BP runs a class operation!

It's starting to get a wee bit uncomfortable outside at night. Any ETA on the WiFi for the 4 star?

I'm trying out BP's pork butt recipe as per his video. In the video he leaves the fat cap on, but I know there was some discussion a while back about cooking with the cap up, down or off. Ideally I'd like more bark, but want to know if there are any negative issues with removing the cap and if...

I know injecting is usually recommended 2-4 hours before cooking. I'm going to use the SOW injection and was wondering if I could inject and rub tonight so I can just throw them on the MAK early tomorrow morning.

Any general rule for how many people a pork butt will feed? I'm cooking for around 25-30 people on saturday and was wondering how many to throw on the MAK.

I love the PB Yardbird rub, but my wife is very salt sensitive. Anything else have a similar flavor profile?

I was going to break in the fire wire and wanted to know what temp to use when cooking shrimp. What's a good temp to cook them to?