Did the first cook on a new MAK 2 Star, and really happy with it. The build quality/craftsmanship is off the charts, and it cooks great. The temperature consistency throughout the chamber is impressive. Ribs were left bone side down the entire six hours, and you couldn't tell which side was up or down. Had I done that on my Primo, the bottom would have been burnt. You have to flip ribs hourly on it. We really like the cleaner, milder smoke profile vs the charcoal smoker. Very, very happy with it. The wife's side dish of roasted cauliflower, rutabaga, and garlic cloves was excellent. Liking this pellet pooper!

Jeff

That looks good. Real good!

Looks real good. Did ribs on my pellet smoker too..

nice unit. what temp did you do them at for 6 hours? any idea of the max unattended run time?

Thanks all.

141, I ran it on "smoke"(which is 180F) for the first two hours, sprayed with cider vinegar, and then upped it to 225 for the remaining four hours. Sprayed with ACV every hour. I haven't run it enough to get a feel for real world pellet consumption. At "low & slow" cook temps I've read that it should use about 1 pound/hour or so. The hopper easily holds a 20 pound bag of pellets, so it should be no problem doing all nighters like brisket.

As an aside, this cook further disproved the myth of the "smoke ring" for me. While it was deeper on these ribs than I've ever seen, the smoke profile was mild and very clean. A deep ring definitely does not equate to an intense smoke flavor. It's simply a chemical reaction with the NO and CO in the smoke and the myoglobin in the meat.

Jeff

ah, that explains the long smoke time. on my weber with charcoal i run about 250 and the ribs are done in 3 hours or less. i'll bet yours were the perfect texture from smoking that long. mine can sometimes be a touch on the greasy side if the temps aren't quite right.

Careful, that stuff will stunt your growth!