I've Got the Itch to Get a MAK...
- Thread starter rzrbrewer
- Start date
Well?!?! It’s a new day... is the Primo gone?
Yes it is!
Now I'm just debating on base model MAK 2 or an upgraded MAK 1...I'm leaning towards the MAK 2 no doubt but I'm just running it thru my head some more before committing.
Alright I'm going to pro/con the MAK 1 vs MAK 2 and hopefully with all of your help, I can make the right decision!
MAK 2:
Originally the pros for me for getting the MAK 2 were twofold...1) the Super Smoker Box upgrade option & 2) Flame Zone is included. Now I'm second guessing the Super Smoker Box simply because it might be overkill for my needs. I'm thinking this because in my kitchen, I have 2 ovens and a warming drawer. My thoughts on the SSB were primarily for holding foods when occasionally cooking large quantities for a party. But considering I own an actual warming drawer and 2 ovens that can easily be used to hold foods, this is probably not necessary. My secondary reason for the SSB was to have a cold smoking option. But honestly this could be achieved in the primary box with the use of an amazen tube smoker, which I currently own. The last pro is the dang thing sure is pretty!
The con for me going with the MAK 2 is I would be relegated to the base model for quite some time due to the price tag. I wouldn't be able to get the WIFI option or really any add-ons in my initial purchase.
MAK 1:
The biggest pro is the price. I could pull the trigger on the grill plus add-ons such as the extra racks, WIFI, and even the Flame Zone. Which I'm not sure if the Flame Zone is necessary, since I'm fine with owning a kettle for grilling purposes.
The biggest con is I forego the SSB option. But given my kitchen setup, I don't really see this as a huge downside.
What I'm not clear on in the MAK 1 vs MAK 2 discussion is are there other small differences b/w the two, such as ease of clean up, etc. that I'm not considering? Is the head height the same in the two (inside the box)? Can I truly fit the same quantities of meat on both? Do they both smoke equally as well? Etc, etc. Any additional thoughts are appreciated!
MAK 2:
Originally the pros for me for getting the MAK 2 were twofold...1) the Super Smoker Box upgrade option & 2) Flame Zone is included. Now I'm second guessing the Super Smoker Box simply because it might be overkill for my needs. I'm thinking this because in my kitchen, I have 2 ovens and a warming drawer. My thoughts on the SSB were primarily for holding foods when occasionally cooking large quantities for a party. But considering I own an actual warming drawer and 2 ovens that can easily be used to hold foods, this is probably not necessary. My secondary reason for the SSB was to have a cold smoking option. But honestly this could be achieved in the primary box with the use of an amazen tube smoker, which I currently own. The last pro is the dang thing sure is pretty!
The con for me going with the MAK 2 is I would be relegated to the base model for quite some time due to the price tag. I wouldn't be able to get the WIFI option or really any add-ons in my initial purchase.
MAK 1:
The biggest pro is the price. I could pull the trigger on the grill plus add-ons such as the extra racks, WIFI, and even the Flame Zone. Which I'm not sure if the Flame Zone is necessary, since I'm fine with owning a kettle for grilling purposes.
The biggest con is I forego the SSB option. But given my kitchen setup, I don't really see this as a huge downside.
What I'm not clear on in the MAK 1 vs MAK 2 discussion is are there other small differences b/w the two, such as ease of clean up, etc. that I'm not considering? Is the head height the same in the two (inside the box)? Can I truly fit the same quantities of meat on both? Do they both smoke equally as well? Etc, etc. Any additional thoughts are appreciated!
I have owned and cooked on both a 1 Star and 2 Star. I currently have the 2 Star. You mentioned that you are good with grilling on a kettle... that is my setup most of the time and find the MAK/Kettle to be a fantastic team!
Are you going to be using your MAK only for low n slow/roasting/baking... or do you want to be able to grill on it?
As far as interior room, the 2 Star is roomier inside. That does not mean that the 1 Star can not hold a LOT of food, because it can. You will have more headroom on the 2 Star because of the rounded shape of the lid vs the 1 Stars 45-degree angle in the front. That 45-degree angle cuts into the headroom a bit... but again, you can fit a lot of food on the 1 Star. I never found the 1 Star to be to small for my low n slow cooks, and I have a large family and we love to entertain.
As far as WiFi, I bought it when I got my 2 Star, gave it a try and ended up returning it. Just wasn't for me. I find the Pellet Boss alone to do everything I could ever want in a cook... and I like the fact that I am cutting out any potential WiFi related issues with my cooks.
As far as the SSB... like you, we have 2 full size ovens in our kitchen. I use them all the time to hold things when they come off the MAK. And as far as cold smoking, I do not do enough cold smoking to justify the purchase. If you are gonna do a ton a cold smoking than perhaps it would be worth the $$$ to you.
Ease of cleaning... I would say that the 1 Star in it's stock configuration (no Flame Zone) is the easiest to clean. The standard drip pan can easily be covered with foil making clean up a snap. You can cover the Flame Zone pan if you want (I don't)... but to be honest, I have found scraping with a stiff metal scraper to be pretty painless. If you go with the 1 Star, the exterior is easier to keep clean than the stainless exterior of the 2 Star... but than again, if you have the right cleaners the 2 Star is pretty easy. Let me know if you are interested, and I will share the 2 cleaners that I have found to be by far the best for keeping the exterior stainless on my 2 Star clean (I tried lots of cleaners before settling on what I use).
Any other questions, just fire away... I love "MAK talk"
By the way... if you end up going with a 2 Star, really the only two things in my opinion that are "needs" is a cover and upper (3/4 or full) grate. The 2 Star has pretty much everything you need to hit the ground running no matter what you're wanting to cook (low n slow to grilling).
I have owned and cooked on both a 1 Star and 2 Star...
Ease of cleaning... I would say that the 1 Star in it's stock configuration (no Flame Zone) is the easiest to clean. The standard drip pan can easily be covered with foil making clean up a snap. You can cover the Flame Zone pan if you want (I don't)... but to be honest, I have found scraping with a stiff metal scraper to be pretty painless. If you go with the 1 Star, the exterior is easier to keep clean than the stainless exterior of the 2 Star... but than again, if you have the right cleaners the 2 Star is pretty easy. Let me know if you are interested, and I will share the 2 cleaners that I have found to be by far the best for keeping the exterior stainless on my 2 Star clean (I tried lots of cleaners before settling on what I use).
Any other questions, just fire away... I love "MAK talk"
By the way... if you end up going with a 2 Star, really the only two things in my opinion that are "needs" is a cover and upper (3/4 or full) grate. The 2 Star has pretty much everything you need to hit the ground running no matter what you're wanting to cook (low n slow to grilling).
Thanks for the detailed reply rwalters. It seems I've read on here or elsewhere that the addition of the Flame Zone affects how the heat is distributed in the cook chamber. Not necessarily when the FZ is in use, but when you are cooking low n slow. Do you have an opinion on if the FZ affects the standard operation of the MAK, either positively or negatively?
Also, would there be any issue cooking a full size packer brisket on the top rack of the MAK 1 given it's 45* angled lid? I'm assuming a full top rack would be necessary for this?
MAK DADDY
Moderator
No Problem with the Full Brisket on top, here is a cook I did on the old one star with 2 pork butts on top and 4 on bottom. The new 1 Star is even bigger now (same grate size as 2 Star)
DSC_9811 by Bob Tucker, on Flickr
MAK DADDY
Moderator
Since we are on the Brisket topic, the 2 Star can handle 4 full packers
DSC_9812 by Bob Tucker, on Flickr
DSC_9812 by Bob Tucker, on Flickr
MAK DADDY
Moderator
Honestly, not trying to up sell you but there is a reason we sell 5x more 2 Stars than 1 Stars. It has everything in one package and although the powder coat may be easier to clean it's not bulletproof like stainless steel. it comes down to your budget, you will love either one you choose
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Your question about the new Funnel Flame Zone is a good one. Yes, the performance is increased in a few ways:
1) The time it takes the grill to pre-heat is reduced as the heat is forced upward.
2) According to MAK (and it makes sense when you see the design) pellet consumption is reduced.
3) According to MAK, you will see more smoke generation at the higher cooking temps. I get great smoke even when cooking at 275-low 300's.
4) This is my opinion, but with the new Funnel Flame Zone, you are keep the direct intense heat away from the exterior walls of the cooking chamber. This should greatly reduce wear and tear on the powder coating on the 1 Stars and pre-mature browning of the stainless on the 2 Stars. I have done a TON of high temp grilling on my 2 Star and have absolutely no discoloration of the stainless.
And regarding your question about cooking a full packer brisket on the top grate of the 1 Star... absolutely YES! You could do it with either the full or 3/4 upper grate.
I wouldn't take lightly what Bob (MAK Daddy) is saying. If you are considering a 1 Star with lots of upgrades, you might as well go with the 2 Star and just be done with it. You really don't want to 2nd guess yourself on a "lifetime" cooker
As previously mentioned I used to have a 1 Star and now cook on a 2 Star... so yes, in reading your posts I think you may repeat my same story if you don't go straight to the 2 Star... lol!