Thanks for the info. I really like the process of working with wood/fire to smoke food and this unit feels like a cheat. However there's something to be said for a fire and forget solution when you've got a mess of people coming over. Having the wife interested in a new smoker is kind of cool as well. I just want to make sure whatever I buy works on both the volume and quality/consistency front or I'll never hear the end of it.
Thx,
Scoob.
You have never had enough to do while cooking for a crowd have you!?
Seriously - there are no "cheats" - if the objective is focused on the consistency of the food you wish to turn out. If you want to perfect you mastering the fire - and don't mind having some real variations in food product - o.k.! But many of us have reached a point where consistency and less "poking" and fidgeting time are used to attend more productive aspects of the meal prep. Now - if you are lucky enough to have a Mrs. that handles ALL other aspects of the meal - you are my hero!
Keep in mind that the smoke flavor profile of charcoal is different than wood pellet flavor. I love them both - for different uses, and reasons. But I tend to default to charcoal for chicken - and wood pellet smoke for most other uses, most of the time. I will change it up occasionally - but I would say 65% of the time - briskets and butts and ribs are pellet grill cooked - in my applications - because I can control the mrs easier for longer periods of time - with less hands on....
I have personally not found the Mak 2 Star to be deficient in smoke production. In fact, it has consistently produced a more pronounced smoke - than any other pellet unit I have used yet, given that the user allows the smoke mode to be used - and not rush to cook at a higher temp right off the bat.
Commonly I will use the smoke mode for 2-4 hours ( time allowed and outdoor temp. dependent) THEN turn up the heat to the desired cooking temp.
Alternatively - it is hard to argue with the simplicity of adding an Amazen Smoker Tube to any cooker - leave the heat off for the desired amount of time for cold smoke/pre-cook smoking - then apply heat. But again - this is a wood smoke - not a charcoal flavor.
And- lastly...all of the above is for nought if we are talking about competition time schedules. I am referring to "home use" scenario.
At home we can have t he luxury of time and prep methods - unlimited ( with some planning of course...) but that does not apply in a catering, restaurant or competition situation.