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I can scrape most of the cook chamber with a putty knife, but I can't figure out how to scrape the inside of the door, without taking it off. Is there an easy way to scrape it that I'm not seeing?

Don't know if anyone is looking for a deal on this, but Amazon has this knife sharpener on for $86, down from $129! That's a great "Deal Of The Day", as they are calling it. I was going back and forth on it at $129, but at this price, I'll give it go. Just FYI.:cool:

Practice turkey breast cook went well. Dry brined 6 hours in the fridge, boiling water trick on the skin, then into the MAK at 380* till 165 in the middle. Skin came out wonderfully crisp and bite thru and meat was moist. Next time I may try 400*. Thanks and take a look.

Well, I finally got around to smoking some country style Ribs on the MAK. I had no idea how good they were or I'd have tried them sooner! I cooked them pretty much like ribs, only at the end, I probed for tenderness. They eat like little rib steaks...so meaty, fatty and moist. To me, they are...

I'm no expert at PB, but I am doing my best to make this part of my regular fair. My first two tries were less than stellar, so when I do hit it, I like to show it. I don't give cred to the cook, but to the cut. I asked the butcher to cut me the thickest part he could find. I do it like ribs...

I really don't want to sound like I'm tooting my own horn here. My aim by posting this is to share it with all the pellet poopers who have had issues getting great skin from their pellet smokers. I've been looking for the secret of crispy chicken skin from my pellet smoker for all the years...

OK...I went to program the PB for an overnighter and realized that I couldn't figure out how to turn the PB on, without it going straight to Smoke startup. So, once I got the PB programmed, I let the cooker get stable on smoke, then I hit the off button and let it go through the cool down. It...

With all the discussions of pellets concerning flavor, base wood vs flavor wood, oils, etc., I'm wondering if anyone ever did a real controlled test?

Butt took 16hrs to 201* and fork tender. Smoked for 2 hours, then up to 225", foiled at 162*. Started checking for probe tender at 195*. Reached it at 201*. When I checked it the last time, it shook like a bowl of Jello...it just looked done. Held it for 4 hours and it was still too hot to...

If you use the Flame Zone, holy plate, can you still set the PB to lower temps and if so, what happens?

So...I must have spent hours on Youtube watching all the how-to vids on pork belly. By the time I was done, I knew I had PB nailed. All I had to do was do it. Long story short, when I was done, my burnt end pork belly was like burnt shoe leather...it really was terrible. Cut to this morning...

Just wondering if anyone has used these? I've been using 100% flavor wood pellets, but they can get pricy unless you get into a bulk buy. I'm not opposed to using blends and I know they seem to be a little cheaper.

I'm in the process of testing out a new PB, Thermocouple and Flash Fire, however there's something that I've noticed with this set up and also before, with all the old "guts". Oh, also, the MAK 2 has been seasoned over years, so there are no new-grill factors involved here. So, what I've...

I'll try to keep this as brief as possible...Back around Xmas, I got a Flash Fire igniter to replace a burnt out old style igniter. At the same time, I had Dennis Ogg update my 5 year old MAK to the new software. When I first started using the new combo, I noticed that there were much larger...

Sad, but true...especially on New Years Day! Here's the tale... Fired up the MAK at 7:30 last night, but it kept tripping the breaker. Went online and found that the igniter was likely bad, so I unhooked it, put a small handful of pellets in the firebox, lit the pellets with a torch, put...

Getting ready for a brisket cook on the MAK and ran a test a few hours before the cook. The Pellet Boss kept tripping breakers every time I hit the on button. I was panicking and decided to search the problem. I found instructions on using the MAK without the igniter. It's going to save the...

Let me set this up... It rained a lot up here and I keep my bagged pellets and pellets in cleaned plastic cat litter containers, outside, under a tarp. *After the rains, the underside of the tarp was wet. *I checked the pellets in the containers and they seemed a bit crumbly, but usable. *The...

I did some experimenting today, because I've been having trouble getting good thighs and skin in my MAK2. I did the first two thighs like this... -Prep,season, in fridge. -Mak up to 225*, then Pam on thighs and into the cooker. -At IT 150*, MAK up to 400*. -Thighs out at IT 170*. Thighs came...

Just did my first BBBack ribs ever on the MAK2. I've done other ribs, but all the talk about BBBacks on sale, got me hungry to try them out. I went to Sams and picked up a brisky for the 4th and some BBBacks for today...great price at $30 for 3 racks...I believe cheaper than the Target sale...

So today, I was cleaning out the MAK2 and saw black flakes all over the inside of the grill. It looks like the inside was painted and that the paint burned and flaked off...but it's not painted. I can only assume that it's the smoke seasoning that is burning and flaking off. In my Primo, the...