Smoke ring on a MAK?

[JD McGee]

You bet your sweet bippy...

 

[TentHunter]

Yeah Baby [applause]!!!

 

[CDN Smoker]

Great looking bark also.

 

[JD McGee]

Great looking bark also.

Thanks...we were also test driving our new rub...looks like it worked just a good as the MAK did!

 

[scooter]

Pellet cooker smoke rings are freakishly defined but that one is as thick as I've ever seen.

 

[JD McGee]

I agree scooter...never got one that big on my WSM's. No smoke setting either...straight 250 degrees for 4.5 hours...

 

[Big Poppa]

new rub? Nice ribs buddy!

 

[JD McGee]

new rub? Nice ribs buddy!

Thanks Sterling...the rub is a kicked up version of our Perfect Pork Rub...what you tasted in Vegas... Real quick sweat and forms a quick bark...

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[Kite]

Those ribs look beyond awesome!

 

[TentHunter]

Pellet cooker smoke rings are freakishly defined but that one is as thick as I've ever seen.

Here's another...

 

[KristenBPS]

Looks amazingly delicious!!!

 

[JD McGee]

Here's another...

Those look pretty tasty too! Rib tips?

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[TentHunter]

Those look pretty tasty too! Rib tips?

Those were some country style ribs we cooked up this past Memorial Day. They were, tender, tasty and disappeared quickly!

 

[JD McGee]

Those were some country style ribs we cooked up this past Memorial Day. They were, tender, tasty and disappeared quickly!

No doubt!

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[Matt Dalton]

That dam MAK is sure growing on ya JD!..nice ring and like Scott mentioned that is really thick

 

[JD McGee]

That dam MAK is sure growing on ya JD!..nice ring and like Scott mentioned that is really thick

It's beginning to feel like a contender...lol!

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[Matt Dalton]

I'm really really tempted to do an all MAK comp cook..we've killed it in Ck and Bk..and have done a LOT of rib and pork cooks at home..oh and did pork in Vegas(WFC) on the MAK..hmmmm?

 

[JD McGee]

I'm really really tempted to do an all MAK comp cook..we've killed it in Ck and Bk..and have done a LOT of rib and pork cooks at home..oh and did pork in Vegas(WFC) on the MAK..hmmmm?

I'm working on it...got the brisket and ribs dialed in...now need to work on the pork butts. Chicken is a no brainer... So far I've done only individual meats...next up is test driving a full comp cook...

 

[Big Poppa]

meat man pretty much does it

 

[JD McGee]

Ya know the old saying..."if it ain't broke...don't fix it"...we're torn with dinkin' around with what has worked well for us up here the last three years. But the quality of that last brisket cook can not be ignored...lol!

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