Considering buying a Mak 1 Star

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Dly4

New member
I'm thinking about buying a Mak 1 Star (from Big Poppa, of course). It will be my first pellet smoker. I think it fits my needs and budget better than a 2 Star. I'm actually slightly concerned, however, by the fact that it produces more smoke than the 2 Star. I would like to do a fair amount of high temperature cooking on it (350+), and I'd like very little smoke when I do so. Can any 1 Star owners please let me know how much smoke flavor they get at higher temperatures? At lower temperatures, I, like the fact that it produces more smoke.

Also, I've read threads where people mention the 2 Star having features included that are options on the 1 Star. I can't figure out what those features are beyond the flame zone and side table. I get there are features that the 1 Star doesn't have as options (pellet dump, cold smoker), but are there any other optional features I'm missing?

Thanks!
 
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dc1956

New member
I have had my 1 Star about 6 months and it is one of the best investments I have ever made. My cooker burns very clean once you get above 300. I have the Flame Zone kit, 2 Upper Half Shelves, Griddle, Side Shelf, Searing Grate, Half Grate, Extra Probes and the Remote Boss remote control. I do use an Amazin' Tube Smoker on a lot of my low and slow stuff. There is not much we can't cook on it. We bought ours from Big Poppa and have no regrets. I expect that my MAK will outlive me.


Dave
 
Meat Man

Meat Man

New member
The beauty of the MAK grills even at the lower temps it is very difficult to over smoke your meats. The MAKs are are clean burning and extremely efficient grills. I'd also like to add that they are very dependable and produce BBQ that will rival any, and I mean any cooker you could buy.
 
TentHunter

TentHunter

Moderator
I think the 1 Star puts out the perfect amount of smoke. In smoke mode I can smoke bacon, ham, sausage, etc., but when I want to grill or cook at higher temps, then it provides that kiss of smoke that enhances, but doesn't overwhelm whatsoever.


You are correct; The primary feature which is already built into the 2 Star, and is an add-on to the 1 Star, is the FlameZone (along with the split grates).

I like that you can get the 1 Star now, and add that feature later when budget allows.


What I often recommend is when you purchase a MAK 1 Star, add the MAK Griddle and either a split grate or MAK Searing Grate, and at least one upper half rack. Those options give you great versatility.

Then later, when budget allows, add the FlameZone, and another MAK Searing or split grate (we have one split grate and one searing grate).


Hope this helps!

Cliff
 
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CMack1

New member
To piggyback onto jim's comment, I've baked bread on my one star @ 425......no smoke flavor. Grilled chicken @ 325......just a hint of smoke, so you know it wasn't baked. Smoked ribs/shoulders @ 225 and it tastes like you spent months dialing in your best commercial stick burner. The one star is honestly the most versatile machine I've ever owned.


Sent from my iPhone using Tapatalk
 
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