New MAK 1 Star on it's way...a few questions for the pros...
- Thread starter JD McGee
- Start date
TentHunter
Moderator
From 225° - 250° I don't know if I'd say it's real significant, but yes I can tell a difference.
The lower the temp & lower the pellet feed rate, the more smoke it puts out because it cycles more often between pellets smouldering to a full on fire.
I tend to cook traditional BBQ meats (ribs, pork shoulder, brisket) at lower temps on our 1 Star to get a little smokier profile.
With your experience, I can't wait to see you get settled into your 1 Star!
The lower the temp & lower the pellet feed rate, the more smoke it puts out because it cycles more often between pellets smouldering to a full on fire.
I tend to cook traditional BBQ meats (ribs, pork shoulder, brisket) at lower temps on our 1 Star to get a little smokier profile.
With your experience, I can't wait to see you get settled into your 1 Star!
You'll notice more smoke under 250. I've got the 2 Star, but Pellet Boss is the same. On mine. 250 is exactly where the fan kicks up a notch and I notice less smoke when pellets are dumped.
I just did my 1st Pork Butt last week and I ran it on smoke mode (170-190) for 2 hrs then bumped to 250. Took a total of 7.75 hrs (used foil towards end) and it turned out great.
Good luck!
I just did my 1st Pork Butt last week and I ran it on smoke mode (170-190) for 2 hrs then bumped to 250. Took a total of 7.75 hrs (used foil towards end) and it turned out great.
Good luck!