Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: sparky on August 16, 2013, 02:27:14 PM
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Mak 1 Star and WSM.
Rib Testing.
everyone coming up to 275° or so. burning oak pellets and 1 oak chuck for the other guy.
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall127.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall127.jpg.html)
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall139.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall139.jpg.html)
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall140.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall140.jpg.html)
okie dokie. were at temp. lets get to smoking.
for this very important test i wanted to use a favorite rib rub of mine. FSB to the rescue.
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall130.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall130.jpg.html)
1/2 rack on mak.
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall131.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall131.jpg.html)
1/2 rack on WSM.
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall133.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall133.jpg.html)
2 hours later. time for some FL.
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall145.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall145.jpg.html)
color from both are great. it's all about the color dude. we love the colors (i know, flashback to the 70's).......
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall146.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall146.jpg.html)
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall148.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall148.jpg.html)
my favorite part.
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall150.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall150.jpg.html)
1 hour later. coming out of FL.
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall154.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall154.jpg.html)
oh these look good. back on until done.
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall159.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall159.jpg.html)
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall156.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall156.jpg.html)
both have good color to them.
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall168.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall168.jpg.html)
cut up and ready for tasting. mak ribs on left, WSM on right.
(http://i1202.photobucket.com/albums/bb366/sparky5353/bbq%20fun%20for%20all/bbqfunforall177.jpg) (http://s1202.photobucket.com/user/sparky5353/media/bbq%20fun%20for%20all/bbqfunforall177.jpg.html).
ok, blind taste test. my wife, son and neighbor came over for the testing. they all picked the WSM ribs. all of them. will be running more testing w chicken, butt and one more set of ribs for both. it doesn't look good the the pellet smokers.
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Interesting test and great pics. Both look really good! Did your judges say why they liked the ones they picked?
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Interesting test and great pics. Both look really good! Did your judges say why they liked the ones they picked?
they liked the smokiness and texture better.
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Cooking over charcoal just gives us a different taste than cooking over wood pellets. I like 'em both ;).
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Great pic series; that food looks delicious (http://www.niscienceclasses.org/main/Smileys/fantasticsmileys/main_thumbsup.gif)
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Great post.. I see some Mak 1 Stars for sale soon...
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Great post.. I see some Mak 1 Stars for sale soon...
sooner than you think.
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Nice looking 1/2 racks. I'm sure the MAK rack was also great. Sometimes I do prefer charcoal flava over the pellet smoked meats myself.
Mike
Sent from my iPhone 5 using Tapatalk
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Interesting test and great pics. Both look really good! Did your judges say why they liked the ones they picked?
they liked the smokiness and texture better.
Was it one slab cut in half. I prefer the skinny part of the baby backs. Texture is better. Do you think that played in the decision making. NExt time swap the 1/2?
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Was it one slab cut in half. I prefer the skinny part of the baby backs. Texture is better. Do you think that played in the decision making. NExt time swap the 1/2?
yes it was. me too and I agree w/ the texture thing you said too. maybe. I will take your suggestion and try it. I bought another rack today. will cook on sunday. got to got to a wedding tomorrow. open bar....... :P :P :P
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Love open bars. Not the wedding so much.
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Sparky1, thank you for doing this test. I think that what you have pointed out is very interesting and very worthwhile for those evaluating one smoker versus another.
I have done several tests on ribs just like you. My tests were on the MES 30, the Yoder Pellet Smoker, and now the Yoder Cheyenne Wood Smoker. The pellet smoker produces, again, this is only the opinion of my wife and I, a better result than the electric smoker. After much experimentation, with cooking ribs on the wood smoker, I think that I have the process to be successful. The Ribs on the wood smoker taste better because they have more smoke/wood flavor than the pellet smoker. Now all of this is being said in the context of my own personal experience. I may try the Weber Kettle in this process but I do not think that I can inject much of the wood flavor as one could with amount of charcoal used as the fuel source. I do not own the MES anymore.
I enjoy my pellet smoker very much for the ability to set and forget the cooking process because the fuel is delivered automatically to the combustion chamber. This is very beneficial for a long cooking process such as a pork butt or a brisket. When college football and college basketball season is underway, I will enjoy this benefit. The wood smoker is "fun" because of the process to manage air flow, fuel and food results. Right now, I have no experience with the Weber. Soon.
Right now you are collecting data which will turn into information. I suggest that you be patient before you decide to sell you Mak. There may be times when you will find that the Mak is the best tool for the cook you want to do especially the longer ones.
Sitting here, the results looked identical. Your family prefers the "taste" of the charcoal. You certainly make great ribs and you are the one that I have tried to copy you in quality.
Good comparison.
thanks,
Ed
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Great job buddy......enjoy the open bar......nothing better
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I think that a AMZNPS filled with some of Milt's fine pellets, lit, and placed in the MAK while cooking the ribs will make a big difference IMHO.
The way I see it is the charcoal is the fuel in the WSM and the wood chunk adds smoke flavor.
The MAK is combusting the wood pellets at 275F temp so the smoke is not as strong. That is the source of fuel at that temp.
Add a AMZNPS to the MAK with Milt's Beer Hop Blend and redo the test.
Also split the racks so each cooker has half of each rack because as you know no two racks are exactly the same ;)
And finally even though both cookers are at 275F the ribs in the MAK will cook faster due to convection heating. A temp or time adjustment for cooking on the MAK should be made IMHO.
Otherwise a fine test Sparky ;D
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Great job buddy......enjoy the open bar......nothing better
and, my wife said she will drive the truck home. :D ;D :)
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After watching these posts and seeing what Sparky is going through with his family, it reminds me of my own family dilemma. The difference is my family likes the pellet grill grub better than charcoal. I disagree and have decided to start cooking with myself in mind.
Somewhere the suits over at Kingsford are smiling....... ;) To be continued........
All I can say Sparky is I know ya gotta keep your family happy, but consider your own taste buds as well ;) ;)
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After watching these posts and seeing what Sparky is going through with his family, it reminds me of my own family dilemma. The difference is my family likes the pellet grill grub better than charcoal. I disagree and have decided to start cooking with myself in mind.
Somewhere the suits over at Kingsford are smiling....... ;) To be continued........
All I can say Sparky is I know ya gotta keep your family happy, but consider your own taste buds as well ;) ;)
I always knew you would come back. You have charcoal in your veins. Nothing wrong with using both.
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After watching these posts and seeing what Sparky is going through with his family, it reminds me of my own family dilemma. The difference is my family likes the pellet grill grub better than charcoal. I disagree and have decided to start cooking with myself in mind.
Somewhere the suits over at Kingsford are smiling....... ;) To be continued........
All I can say Sparky is I know ya gotta keep your family happy, but consider your own taste buds as well ;) ;)
"Kingsford just announced that planned layoffs have now been cancelled and immediate job openings are now available. Full story at 10PM"
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I am with muebe on the use of the Hops pellets from Milt as a flavored smoke supplement. They do give meats like ribs - or steaks- a very nice extra note that is unlike anything else I have tried.
T
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I am keeping the gas grill. I can't tell ya how handy it is for quick cooks during the week.
I am keeping the pellet grill. There are certain dishes that a gas or charcoal grill just can't make.
But it is on and popping on the charcoal come-back. Eric has been unleashed and Lowes and Home Depot site is being looked at daily................
Smoke is back, Jack!! :) :)
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I apologize upfront to Sparky for accidentally getting this excellent thread de-reailed...sorry Sparky.......
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I am keeping the gas grill. I can't tell ya how handy it is for quick cooks during the week.
I am keeping the pellet grill. There are certain dishes that a gas or charcoal grill just can't make.
But it is on and popping on the charcoal come-back. Eric has been unleashed and Lowes and Home Depot site is being looked at daily................
Smoke is back, Jack!! :) :)
Bet I know what Capt. Jack would recommend ???
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I am going back to my roots..........Lost Arrow knows what I mean ;)
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Great job buddy......enjoy the open bar......nothing better
and, my wife said she will drive the truck home. :D ;D :)
Now how good is that? Sounds like a fine day Sparky! Although you may have to make a rack or two of coal-smoked ribs for the cause. ;D
I'm enjoying your comparison testing. I do agree with Muebe and Tee that to be fair some extra smoke in the pooper should be thrown in. But when it's all said and done, it comes down to personal preference. My tastes seem to vary. I enjoy my pellet grill immensely,but at times I yearn for that charcoal flavor. I think my gasser, pellet pooper, and charcoal as sorta like children. They are different with different attributes. Do I have a favorite? Not overall but on any given day one may be preferred over the others. Just my two cents. Let the testing continue......
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I apologize upfront to Sparky for accidentally getting this excellent thread de-reailed...sorry Sparky.......
It's ok rub pusher man. ;)
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I apologize upfront to Sparky for accidentally getting this excellent thread de-reailed...sorry Sparky.......
It's ok rub pusher man. ;)
I gotta couple of new ones I am trying Sparky.....will pm ya once I think they are worth your time..... ;)
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okie dokie. ;)
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I am offline for 24 hours, and the world has returned to charcoal. I need to go MIA more often.
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The ribs on the left have a much nicer smoke ring appearance. I guess it goes to what you like and how easy it is for you. For me, electric smokers are SO much easier and idiot proof for reproducible results. That is important for someone like me who is much less experienced.
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I don't think there is any one cooker that truly excels at everything. I love m pellet cookers for the convenience, and consistency of flavor profile. THat - I can adjust by adding an Amazen tube if I want. I love my Weber gasser if I am searing, or cooking a bunch of burger or hot dogs for a group that is not BBQ savvy.....
And - I love my Smokin' Tex for the convenience when doing pulled pork. Cant beat it. I love my PBC for chicken, and other cuts of meat - but it is not my first choice for long, low and slow - or searing. It is a "power cooker" in a specific temp range - and unbeatable for that!
But, the Smokin Tex cannot cook chicken that you can eat the skin ( way to rubbery...) because of how well it retains moisture. That is a plus for the pork butt - but a negative on the chicken. And the pellet grill can sear....if you put you Grill Grates in it - but still - NOT like a Weber gasser with Grill Grate in it ;D......
So - my point is that for the same reasoning that we have several different knives - we need several different cookers. Each one does certain things better than the other. My paring knife is great for detail work in tight around bone - but it is not the best choice for slicing a full packer brisket ;). Can I do it? Sure - but the results will be a compromise, and fall short of expectations.
The same is likely true for cookers. There may be some exceptions at the upper end of spending - but in the practical range of where most of us live...... I think this hypothesis will hold true ;).
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I recently brought some leftover comp ribs to my boss for the second time this competition season. The first batch I brought was cooked on a Traeger, and the second was cooked on a WSM with KBlue briquettes & wood chunks. He much preferred the WSM ribs, as do my family & I. Ironically, both ribs won First Place in their respective comps. 8)
As Tee said, no one cooker can do everything perfectly. However, through trial & error (and a lot of practice!), we learn what we are comfortable cooking on, and sometimes that is a different cooker for different situations. I guess this explains why I have five cookers on my patio, and why I have specific purposes for each one. I love the convenience of my pellet grill, but for a majority of cooks, I really like cooking on my Weber kettles. They can do just about any cook I can think of, and mine seem to be easy to maintain temps in. I have gotten 9+ hours on one load of charcoal for long cooks and I have seen 700+ temps for searing steaks when necessary. Their only limitation is a lack of cooking space when cooking for a crowd. That's why I'm glad I have two.
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I don't think there is any one cooker that truly excels at everything...
This is quite true. I think that each cooker has a particular skill set when preparing foods, and that if you want a truly complete experience, you'd be better off with multiple units IMHO.
For instance, we love to make pizza, and do so on three different cookers:
- wood fired oven
- standard Char Broil gas grill
- Big Green Egg - mini
We have produced good results on all of them, but the results all are different. In the wood fired oven, the pizza is slightly charred around the edges, and has that distinct wood fired taste that everyone who has ever tasted pizzas of that kind recognize. Definitely a favorite.
On the gas fired grill, we can get a super crisp grilled crust, which is completely different, yet just as delicious - just not the same. Also definitely a favorite.
The Big Green Egg - mini is a unit we mostly purchased for portability (we keep it in the RV). Big Green Egg sells a pizza stone for an outrageous price, but we purchased a pair of equivalent stones from Amazon for $12. It is lots of fun making pizza in the mini while in an RV park, and the flavor is good, but it is mostly just a plain pizza. Not really one of our favorites, but hey, taste is a matter of opinion anyway. We've not tried adding wood chips to the lump charcoal to see if a smoky flavor would change things.
I wouldn't consider doing a pizza on the Traeger.
The bottom line is that each of our cooking units will treat the same cooked item in a different (and thankfully typically delicious) way. Interestingly, I've managed to convince my better half that all of them are necessary, even though she shakes her head when I want something new. ;D
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I agree with Teesquare and others that more then one cooker are just necessary tools. We use Pellet Grills, Drum Smokers, Weber grills, Hasty Bake Grill and a 18 WSM. The WSM I keep if for nothing else to cook brisket on.
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PZ you're missing out by not cooking pizza in your pellet grill!
Crank it up and cook away! You won't regret it.
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PZ you're missing out by not cooking pizza in your pellet grill!
Crank it up and cook away! You won't regret it.
Well, with an enthusiastic endorsement like that I guess I'll need to try it!