Recent content by lostclusters

I recently purchased a MAK 1 star and was wondering if there was a way to hold meat once cooked? The temp needed to do this would need to be between 150 and 170 degrees Fahrenheit. Thanks in advance

Hi all! Let me introduce myself. I am a new Mak 1 star owner, and I absolutely love my Mak. I also own a KBQ stick burner but I find it very cumbersome to use. And the smoke profile almost nonexistent with the recommended settings. I have played with it extensively and find that it uses way too...