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For long cooks (Brisket / Shoulder) is there a preference for placing meat on the lower or upper grate... If you prefer the upper, what temp degree differential should I expect between the MAK probe and the upper grate temp (I do not have a separate oven thermometer so I'll have to go by forum...

I sent Bob and Felicia an e-mail directly, but wanted forum readers to know of another truly exceptional MAK customer service story... On Tuesday morning I attempted to change out my temperature probe. The original probe wire was accidently stripped when I changed out my original metal housing...

What's anyone's experience with adding a pan of water in their MAK during a smoke... I will be attempting a 14 lb packer Brisket on Friday and want opinions on whether the water will aid in smoke penetration and/or a moister brisket.

I was in Toronto this week and had just some absolutely fantastic Jerk Chicken. The chicken was spicy and smokey, but more importantly, was incredibly moist... When I smoke Chicken Thighs/Legs on my MAK, they come out good, but slightly dry... I normally smoke at 285-290 for about 1.5-2...

I'm looking to bring some MAK smoked ribs to a tailgate and was wondering on how to modify my cooking procedure. I normally smoke 3 hours at 270, foil w/ Coke for 1 hour, unfoil and finish for 1 hour... Anyone have success on smoking baby backs / St Louis ribs, refrigerating over night, and...

I have MAK 2-Star serial number #85 which I bought through BPS in April 2010... I have 3 probes - 2 which I bought with my unit are the initial standard probes, and a MAK M2 probe, which I bought in January 2012 from BPS. I smoked three pork shoulders last weekend. My problem was that each...

I provided a link to a recipe that was posted in Wednesday's NYT... it appears to be something that might work very well in our Pellet Smokers... The concept is to take 1.5 inch thick rib steaks, freeze them for 1 hour, sear outsides in oil (or blow torch), and roast at 200'F between 30-60...

On my gas grill, at times I would run it on high for an hour or two to help burn off any junk that was on the grates/interior of firebox etc... For the MAK, any benefit/harm of doing a similar type of burn for cleaning... (frog mats removed of course)...

I could do either way... Can anyone give me a down and dirty on how the preparation methods will effect the finished turkey? If I decide to go spatchcocked, should I brine a spatchcocked turkey the same as a whole bird? (I'd have the butcher do this for me...)

I've been following a few threads here on preparing pork shoulder. I've been volunteered to cook pork shoulder at a company picnic. This will be on Wednesday during work hours, so timing has to be exact - ready to serve at 12:00... I'll be trucking my MAK 2 star to work the day before. There...