Pork Butt

MAK DADDY · October 06, 2009, 08:50:21 AM

I have been cooking a lot of these lately for demo's on the MAK GRiLL, getting some awesome color! Since we built the second Rack I can cook 8 at a time, I would say that is the max for this grill @ 429/858 sqin. We are working on another model for next year that will be approx 670/1340 sqin.

FLBentRider · October 06, 2009, 08:52:23 AM

That is a nice color.

How many hours of smoke did you apply ?

MAK DADDY · October 06, 2009, 09:06:49 AM

I apply rub & smoke them @ 220 until IT is 165 approx 10-12hrs depending on size (usually Hickory and Cherry). Then I foil and smoke at 250 until IT is 195 approx 1-2 hrs then pull and rest in a cooler for min 1 hour or max 4 hours. Pull and enjoy :)
We cooked for a Veterans benefit for the homeless or needy vets a few weeks ago, 8 butts made about 200 sandwiches. Its amazing how hot the cooler keeps them, you can still burn yourself pulling them after they have been in there several hours.

FLBentRider · October 06, 2009, 09:22:19 AM

I have FTC'd pork butts up to 7 hours.

Still to hot to pull!

So on your unit you run smoke the whole time ? How many pounds of pellets(?) does it use per hour ?

MAK DADDY · October 06, 2009, 10:07:03 AM

Yes, at the lower temps (below 275) you get quite a bit of smoke the whole time. 300 degrees plus seems to be more heat than smoke as the pellets are burning pretty hot and consistant. But even at the higher temps you get smoke flavor in your foods due to the heat source being wood. With our direct heat flame zone I can cook a 1 1/2" rib eye in 15-20 minutes to medium and it is still way better tasting than on my old gasser. Although I usually use the reverse sear method and smoke the meat first than crank up the temp and finish it over the flame.

You will use about 1/2 to 1lb per hour on the low temps (below 250) depending on some variables like the weather, how much food your cooking at once, how often you open the lid etc. I usually get about 24 hours on a hopper fill (20lbs).

You can set the Pellet Boss control from smoke (around 170) to 450 degrees in 5 degree increments, once set it automatically adjusts the pellet feed and induction air to maintain the set temperature. once you go past 450 it switches to "high" and feeds constant pellets, the unit will get well over 500 degrees if left on high for 30 minutes or so. I have had my unit hit 615 on a hot day. Not that any one will cook anything at those temps but the design concept was to allow for faster recovery when the lid is opened frequently.

classicrockgriller · October 06, 2009, 12:07:22 PM

Mak, that is some nice color. Sounds like you guys have got a hellofa a smoker/grill. CRG

Hopefull Romantic · October 06, 2009, 12:14:52 PM

Quote from: classicrockgriller on October 06, 2009, 12:07:22 PM
Mak, that is some nice color. Sounds like you guys have got a hellofa a smoker/grill. CRG

I agree and would be interested to know if you guys have a website.

HR

MAK DADDY · October 06, 2009, 12:41:13 PM

We certainly have worked hard on it :) It's not cheap but is extremely well designed and built plus a ton of features competitors don't have. We are very passionate about being made in the USA and keeping our employees working!

MAK DADDY · October 06, 2009, 12:44:11 PM

I agree and would be interested to know if you guys have a website.

HR

WWW.MAKGRILLS.COM

We are adding the Pellet Boss to the site next month.
Thanks for the interest!
Bob

squirtthecat · October 06, 2009, 12:45:08 PM

Quote from: MAK DADDY on October 06, 2009, 12:41:13 PM
We certainly have worked hard on it :) It's not cheap but is extremely well designed and built plus a ton of features competitors don't have. We are very passionate about being made in the USA and keeping our employees working!

Do you have any distributors? Or do you just ship them all from your factory in Oregon?

MAK DADDY · October 06, 2009, 01:04:20 PM

Do you have any distributors? Or do you just ship them all from your factory in Oregon?

We are currently working on distribution but are very selective. We do have a gentleman in southern California now, he is currently working on his website. Big Pappa Smokers. Eventually we should have one in most major areas so you can look before you buy but that will take some time.

So for now you can order them from me by phone or off the website and we will ship from OR. I will work out the shipping details with you by phone or email. We have current customers that are willing to give references as well.

squirtthecat · October 06, 2009, 01:09:27 PM

Cool, thanks Bob.

MAK DADDY · October 06, 2009, 01:21:23 PM

Quote from: squirtthecat on October 06, 2009, 01:09:27 PM

Cool, thanks Bob.

Anytime, I know I am new to the site but my strength would be technical stuff with most experience with pellet grills. So feel free to ask me anything along those lines and I will be happy to help if I can.

classicrockgriller · October 06, 2009, 02:00:13 PM

Mak, do you own a Bradley. Not that you have to, I was just wondering. CRG

MAK DADDY · October 06, 2009, 02:05:48 PM

Quote from: classicrockgriller on October 06, 2009, 02:00:13 PM
Mak, do you own a Bradley. Not that you have to, I was just wondering. CRG

No, but I have been looking at them for making sausages, that's how I found this site :)