Author Topic: Temp Question  (Read 2930 times)

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Offline Chasinsparks

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Temp Question
« Reply #-1 on: February 02, 2017, 08:01:49 PM »
Going to be using my New Mak 2 Star for the first time on Saturday night, I'm doing a 14 lb pork shoulder for some pulled pork.  The outside temperature is supposed to be around 26 degrees Fahrenheit do you guys see any problems I should be aware of?
« Last Edit: February 03, 2017, 09:50:01 AM by Chasinsparks »
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Offline Pappymn

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Temp Question
« on: February 02, 2017, 08:57:47 PM »
Should not be a problem. Mak can power through just about anything. Post some pics. Good luck
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Offline TentHunteR

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Re: Temp Question
« Reply #1 on: February 02, 2017, 11:31:48 PM »
Yep, what pappy said!

When the temps dip down, you'll burn a few more pellets, but that's OK.  Just set it and let it do its thing.

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Offline Chasinsparks

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Re: Temp Question
« Reply #2 on: February 03, 2017, 09:50:43 AM »
Thank you for the replies :thumbup: :thumbup:
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Offline sparky

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Re: Temp Question
« Reply #3 on: February 03, 2017, 05:28:36 PM »
Yep, what pappy said!

When the temps dip down, you'll burn a few more pellets, but that's OK.  Just set it and let it do its thing.

Set the pellet boss.  Put the meat on with a probe and have a cocktail.
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Offline Chasinsparks

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Re: Temp Question
« Reply #4 on: February 03, 2017, 06:09:52 PM »
Yep, what pappy said!

When the temps dip down, you'll burn a few more pellets, but that's OK.  Just set it and let it do its thing.

Set the pellet boss.  Put the meat on with a probe and have a cocktail.

That is the plan, just set up WIFI Mobile... I'm guessing 14lb Shoulder will take about 14+hours.. Lot of cocktails in between.
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Offline Pappymn

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Temp Question
« Reply #5 on: February 03, 2017, 06:16:25 PM »
Yep, what pappy said!

When the temps dip down, you'll burn a few more pellets, but that's OK.  Just set it and let it do its thing.

Set the pellet boss.  Put the meat on with a probe and have a cocktail.

That is the plan, just set up WIFI Mobile... I'm guessing 14lb Shoulder will take about 14+hours.. Lot of cocktails in between.
Give yourself lots of extra time. You can hold it for many hours after you pull it. Foil, towel, cooler.
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Offline Savannahsmoker

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Re: Temp Question
« Reply #6 on: February 03, 2017, 11:08:00 PM »
Give yourself lots of extra time. You can hold it for many hours after you pull it. Foil, towel, cooler.
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Offline teesquare

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Re: Temp Question
« Reply #7 on: February 04, 2017, 12:07:53 AM »
Yep, what pappy said!

When the temps dip down, you'll burn a few more pellets, but that's OK.  Just set it and let it do its thing.

Set the pellet boss.  Put the meat on with a probe and have a cocktail.

That is the plan, just set up WIFI Mobile... I'm guessing 14lb Shoulder will take about 14+hours.. Lot of cocktails in between.


I am thinking you will need more than 14 hours - but that is somewhat dependent on what temp. you are cooking at - and what your desired or target temp. is. Most folks will say 195F-to 205F. My method is not as dependent on temp - but doneness. If the bone is well exposed and I can wriggle it, and I can probe it with a long probe easily - with little to no resistance ( use a skewer, or temp probe from your instant read thermometer ) - I know I can truly "pull" the pork. Not rip it forcefully from the bone in large chunks - then have to chop it with a knife - that is not done in my book... so, time is o.k....but it will not give you the whole picture of doneness. Temp. is a frame of reference - a starting point. But testing, feeling, probing. THOSE will give you "the rest of the story". ;) ;D
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Offline Chasinsparks

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Re: Temp Question
« Reply #8 on: February 04, 2017, 07:30:04 PM »
Thank you all for the replies and suggestions, I just put them on for my 1st cook on the new Mak 2 Star we will see what happens attached is the before pic with more to follow thanks again you guys rock!!

[attachment deleted by admin]
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Offline Pappymn

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Temp Question
« Reply #9 on: February 04, 2017, 07:50:38 PM »
Good luck! The Mak won't let you down
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Offline teesquare

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Re: Temp Question
« Reply #10 on: February 04, 2017, 07:53:40 PM »
Looks good so far. Because you have split it, that will help reduce your cooking times considerably.  Half the thickness is not half the cooking time tho...so - keep checking the meet temp. Do you have any probes for you MAK controller?
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
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MAK 2 Star General #639
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Offline Chasinsparks

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Re: Temp Question
« Reply #11 on: February 05, 2017, 02:55:53 PM »
Thanks again, just over 15hr and I think I'm going to have some happy game day guess. decided to do some Jalapenos too. I think the game day party crew will be satisfied for sure.

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« Last Edit: February 05, 2017, 03:11:07 PM by Chasinsparks »
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Offline Pappymn

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Temp Question
« Reply #12 on: February 05, 2017, 03:11:59 PM »
Oh yeah!
Pappy

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Offline TentHunteR

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Re: Temp Question
« Reply #13 on: February 05, 2017, 09:03:13 PM »
Nice job!
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2017 MAK 1 Star General with FlameZone
Former Owner: MAK 1 Star General - 2014 & 2011 Models
Weber Performer with Stoven Pellet Grill Adapter
Modified Horizontal Offset Smoker
1986 Weber One-Touch Silver (a few dings, but still works)
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