TentHunter
Moderator
I wondered how well the MAK 1 Star would work for hot-smoking items like sausage, hams or bacon. Last week I smoked my Holiday Summer Sausage on the MAK 1 Star and was so impressed I wanted to share a little more on that aspect.
The upper racks were used instead of the lower grate and the sausages were loaded onto the cold grill first, then the MAK was turned on to smoke mode. That allowed the temp to come up more slowly as the grill warmed up.
I got a rock steady 170° pit temp, which is perfect for Hot-Smoking. Ample smoke flavor and color was NOT a problem at all!
Pellet consumption was modest, especially considering the total time for both batches was around 17 hours and it was cold and windy. I used approximately 15 lbs Sugar Maple pellets so that translates to about $15. I would've spent at least that much or more on lump charcoal for a cook that long.
I hope this info helps someone!
Cliff
The upper racks were used instead of the lower grate and the sausages were loaded onto the cold grill first, then the MAK was turned on to smoke mode. That allowed the temp to come up more slowly as the grill warmed up.
I got a rock steady 170° pit temp, which is perfect for Hot-Smoking. Ample smoke flavor and color was NOT a problem at all!
Pellet consumption was modest, especially considering the total time for both batches was around 17 hours and it was cold and windy. I used approximately 15 lbs Sugar Maple pellets so that translates to about $15. I would've spent at least that much or more on lump charcoal for a cook that long.
I hope this info helps someone!
Cliff
