I’ve been obsessed with smoking on the grill, and adding more layers of flavors to the food that I cook, for a while now. After doing a lot of on-grill chip smoking, I decided that I wanted to get into a controlled pellet smoker for much longer smokes on meats like pork butt and beef brisket. My first augered pellet smoker is a Mak 2 Star General. I’ve been very pleased with the controls on the unit, as well as the remote monitoring option via the web interface.
I’ll be posting photos and recipes of the various smokes we do, including process steps and rub mixes.