Search results

With Mak going direct to consumer, are there any Mak dealers that are looking to unload a Mak 2 Star. Looking to make the leap from the 1 Star to 2.

Just ordered one from Big Poppa. It came in an amazingly short amount of time, wasn't expecting that. Thank you very much for that. Does anybody have good pictures of it installed, it can't be that hard, but I am an idiot? Also, any recommendations on how to use would be great. Limited...

Have had two probes in a row that don't work. Anybody have any experience with this. Bought the first from Big Poppa, and the replacement came straight from Mak. Probe shows the grill temp, not the temp of the meat. I placed it in Raw Beef and Raw pork same result. All three probe...

I have had it for just about 5 months, but really have my eye on one of the new larger ones, with the new features. What type of luck has anybody had selling one, and what type of price should I list it at? Thanks

Man do I wish I would have waited a few months to pull the trigger. All the extra options on the new rig would have been nice. BUMMERRRRRRRRRRRRRRRRRRRRR:mad:

Anybody have any suggestions for cold weather grilling? I can't get the grill to get above 320 degrees in below freezing temps. A little frustrating because both of my Green Mountain Grills are not experiencing the same thing. I do have a blanket on the Jim Bowie so I know that helps...

Does anybody have this accessory? I am very disappointed what I got for $150. I can't believe what it cost to make. It can't weigh more than 4 or 5 oz. Was expecting something different I guess. Hopefully it functions well, then I won't care. Is it supposed to sit up a little on the...

I have done the unthinkable and lost my meat probe for the pellet boss. I am going to order another one, but need one for Monday. Nearest place that has one is too far for me to go. Are there any meat probes that work with the pellet boss? Please let me know as soon as you can. Thanks

I have my course of action for smoking my massive beast, but I am trying to figure out the best way to rub it. I have read many a post about a balsamic glaze that people are using on their prime rib. Are you making your own glaze, and if so how? (Balsamic, sugar, salt it what I am...

I have posted this same question on another board, but I am looking for some good advice. If I am going to spend $2,000 on a smoker, I want to be damn sure I have asked everyone I can about my options I have narrowed it down to Yoder 640, Rec Tec, Fast Eddy PG500, and a Daniel Boone. Only...