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So my much beloved red Thermapen, the fastest color of all, started acting unusual. It would not read when fully extended. Thought it might need a new battery. Replaced the battery, but the issue remained. So I emailed Thermoworks. They responded immediately, and opened a case. They asked me to...

Happy with my rib results lately. Been putting a glaze on then setting the glaze. Been thinking I should hit them one more time with rub at the end. Does that over power the ribs flavor? I like the rub in the background, but I almost think I would like a little more salt flavor. I do put the rub...

Getting pretty good on my Mak. I want to get rid of my gasser in favor of something I can use with charcoal. Really just want something for high temp searing. Looking a little more up market then a weber. Glanced at Hasty Bake and Backwoods. Any others I should consider?

So I am in Oregon for some business meetings. I am driving down the road and I see a familiar logo. I happen to be driving right past Mak HQ! So I do what I assume any Mak enthusiast would do and I walk in the front door. Unannounced and uninvited I approached the receptionist and with a...

Never made corn on the cob outside of in a boiling pot of water. Want to Make some today on #1,000. Unfortunately corn on the cob is one of the few things I cook based on time, as I really don't know how to know when it is done right. I like a bit of char on it like I get at the state fair...

I assume this is a "know your pit" type of scenario. But just wanted to ask the experts. No wind and 85 degrees today, burning 100% oak.

Did a 16 hour cook of some shoulder at mostly 225 degrees. Blew through very nearly a full 20 pound hopper of hickory Lumberjack pellets. I could see the auger when i opened the hopper. Outside temp was 95-100 degrees. Is this a "normal" rate of consumption? Using Mak 2 Star.

Looking to take the pulse of this population on this important question. So many awesome cooks here. And I have read some competing thoughts on this. Do you rub your ribs and other pork and let them sit overnight?

Proud owner of milestone Mak number 1000

Something occurred to me yesterday while I was relighting my gasser for the third time. I have a Mak2 coming tomorrow from BPS. How does the Mak perform in windy conditions? For reasons unknown to me I live in a windy area, but did not factor that into my buying decision.

I am not sure that this is really a need, but does anybody have any recommendations for gloves that could handle hot food but also be able to handle hot grill grates and the like. I am curious if anybody has opinions on what they have used and liked. Would like them to be washable.

I have done my home work......I think. My plan is to order the Mak 2 and the following: Cover Two upper half racks for maximum flexibility. Griddle Pellets I "hope" to be a weekend smoker, so I think this will cover me. For some reason this new adventure in cooking makes me nervous. A lot of...