I got to try out my new Mak 1 star yesterday and all I can say is WOW! I cooked pork tenderloin, skinless bone in chicken breasts, and country style pork. I got the juiciest, most tender meats I ever cooked with an awesome smoky flavor! I am still struggling with the country style pork though. It was a little tough, even though I braised them to about 180 after smoking them to 150ish degrees F. The tenderloin was cooked to 125, wrapped in foil and braised to 135 and was the star of the show. Dry brined for three hours. I used Meatheads Memphis Dust rub and ... tasty, juicy, smoky, and gone in 60 seconds! The chicken was a very close second. Dry brined, used a modified Huskee's rub I use for chicken. Smoked to 150, wrapped in foil and braised to 160 ... tasty, juicy, smoky, and gone in 60 seconds!
The temperatures I get with the "Smoke" setting on my Mak is 177 - 190. And the temperature is within 13 degrees throughout the entire cook chamber, top to bottom, left to right. I used this setting throughout the cook. I did get one flame out at the very beginning of the cook while I was putting on the meats and inserting the probes. Not sure why or what caused that, maybe the lid was open too long ... But after I got the warning and acknowledged it on the panel, the grill powered down. I powered it back up, set smoke, and the rest of the cook went off without a hitch. I used CandySueQ blend of BBQrs Delight pellets, that being 50/50 mix of cherry and pecan, which I can get at a local BBQ store here for $17 per 20lbs. And NO SMOKE BOX or TUBE! I got all the smoke flavor I could want. And I find that is a little more than the average eater.
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Just a little smoke ring ...
The temperatures I get with the "Smoke" setting on my Mak is 177 - 190. And the temperature is within 13 degrees throughout the entire cook chamber, top to bottom, left to right. I used this setting throughout the cook. I did get one flame out at the very beginning of the cook while I was putting on the meats and inserting the probes. Not sure why or what caused that, maybe the lid was open too long ... But after I got the warning and acknowledged it on the panel, the grill powered down. I powered it back up, set smoke, and the rest of the cook went off without a hitch. I used CandySueQ blend of BBQrs Delight pellets, that being 50/50 mix of cherry and pecan, which I can get at a local BBQ store here for $17 per 20lbs. And NO SMOKE BOX or TUBE! I got all the smoke flavor I could want. And I find that is a little more than the average eater.
​​Just a little smoke ring ...
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