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Ok did the old school 275 for an 1 1/2 hours, 1 1/2 in foil, they came out of the foil just falling apart. Tried to tighten them for 30 to 45 minutes. They didn't turn out good, mushy and falling apart. What next?

Well after the great rib quest and different cooking methods on the MAK, what have you settled in on the BEST method of Cooking Ribs on it. 250f wrapping not wrapping length of cook? What did you determined does best for you?

Flavor wise what do you use on: Butts/Shoulders Tritips Ribs Steak Fish Just wanting some overall thoughts on what flavor pellets are you go to with the meats/fish above. Thanks!

It looks like the Mak III is not coming out til winter or next year and the IV is just to big, I'm down to building in a IIstar or buying a Memphis. So has anyone built in a II star, got picks or instructions? How did it work?

MAK III I'm getting close to needing it in a bad way. The outdoor kitchen is almost complete and the counter tops has to be cut very soon. Gotta have the specs!!!!

I'm considering either the Mak 3 or Memphis built in. My question, when the Mak is in smoke mode can you only cook at the 175 degrees or can you "smoke" at a higher temp, say 225 or 250. On the Memphis the smoke mode has a higher range therefore it would seem more desirable for me since I like...

Is the 3 star going to be a built in unit or am I stuck with the Memphis? I love both but the meat probes my push me to the Mak but I need a built in. If it's going to be a built in when is it expected out?

Ok I'm building a new house that has an outdoor kitchen. This isn't a total open air outdoor kitchen, it's under roof with walls surrounding all but one open end leading out to a sitting area, fireplace then to the back yard. Think of a square box with one end out of it. The kitchen is...