Hello Everyone,
Looking to get into pellet grills and have been doing a lot of research. This got me down to Yoder vs Mak. Even within Mak, I have a couple questions about them. Leaning towards MAK because of the controller and the flamezone as probably 50% of my cooking is grilling (or I like it sear then go indirect heat)
1) Can you turn on the unit with the mak mobile app?
2) With the latest models coming out right now, what are the main differences between 1/2 stars? I'm struggling with the extra cost, but I know I would want the flame zone. (size difference and cold smoker aside)
3)If I want to sear, then do indirect, do you have the put the deflector over the flamezone in after doing your sear? If I sear on high, how long does it take to drop the temp back down to 300 or less?
4) On the 2 star if you do the top shelfs, can you do two 1/2 shelfs to give more flexibility when you don't need the full top rack until really needed?
5)Are there other meat probes that can be bought that aren't $85?
6) (Found my answer)
7)How do you control the temperature in the smoke box? Can you shut off the smoke from getting in there? Can you use one of the probes to monitor temp in the cold box?
I think without considering $$, I'd go with the 2 star. I'm trying to figure out if it's worth the extra money. Can these be found used anywhere? Anyway to find deals on them?
Thanks for the help!
Looking to get into pellet grills and have been doing a lot of research. This got me down to Yoder vs Mak. Even within Mak, I have a couple questions about them. Leaning towards MAK because of the controller and the flamezone as probably 50% of my cooking is grilling (or I like it sear then go indirect heat)
1) Can you turn on the unit with the mak mobile app?
2) With the latest models coming out right now, what are the main differences between 1/2 stars? I'm struggling with the extra cost, but I know I would want the flame zone. (size difference and cold smoker aside)
3)If I want to sear, then do indirect, do you have the put the deflector over the flamezone in after doing your sear? If I sear on high, how long does it take to drop the temp back down to 300 or less?
4) On the 2 star if you do the top shelfs, can you do two 1/2 shelfs to give more flexibility when you don't need the full top rack until really needed?
5)Are there other meat probes that can be bought that aren't $85?
6) (Found my answer)
7)How do you control the temperature in the smoke box? Can you shut off the smoke from getting in there? Can you use one of the probes to monitor temp in the cold box?
I think without considering $$, I'd go with the 2 star. I'm trying to figure out if it's worth the extra money. Can these be found used anywhere? Anyway to find deals on them?
Thanks for the help!
Last edited: