Porque Pig
New member
Hello brother pellet smokers,
My name is Porque Pig and I am a pellet smoker...
After over 1/2 a year or research I pulled the proverbial trigger on the MAK 2 Star.
My previous smoking experience was with my trusty 26" Weber kettle. Did a lot of indirect smoking (lump charcoal and wood chunks)/ reverse searing on it. Cooked a lot of killer meals on it and plan on keeping it to work in conjunction with the MAK 2 Star when I have big fiestas.
As much as I dig my kettle, and can cook comparable quality grinds on it, there is no comparison to the MAK in terms of ease. Just set it and forget it (at least on low temps - more on that later). I've done a few of low (225 to 250 deg) and slow (5 to 8 hour) cooks, and its performed like a true champ. The food has been killer. On these low settings the Pellet Boss is more than a tool - it's more like your ultimate smoking co-pilot or wingman... no matter how many beers or cocktails it has, how baked it gets (hey it's 2108 and I'm in Cali), or how many hot chicks it trys to scam on at the party - it's always got your back - the smoking comes first and foremost, no distractions. It was so relaxing to not have to constantly monitor the temp, open/close vents, add more charcoal, etc. I love that aspect of it. The older I get the less I like unnecessary challenges.
I've had a couple of issues with it at higher temps though, and I was wondering if someone had similar experiences and could help me out:
(1) Temp differences between the Boss sensor and my Thermoworks Therma Q w K thermocouples air probe. I understand that the grill temp can be up to 20 degrees higher than the boss probe, and in the 195 -325 deg range its well within 5 to 10 degrees, but when I've done a couple of 450 - 500 degree cooks/sears, the air probe reads 100 degrees higher. Not sure, but I think that is WAY too much? The air probe is positioned on a grate clip on the edge of upper rack on the same side as factory probe - facing away from the rack. It's the heavy duty probe, rated for up to 650 deg, or something like that.
(2) A couple of times I've done high (around 450) cooks where I am cooking veggies for about 45 minutes, putting them in the warming drawer and then want to indirect cook bison patties / steaks before doing reverse sear on them. After the veggies are done, I reset the temp on the Boss to 250. It slowly drops down to 250, but then it just keeps dropping, it does not relight. Both times I've had to turn the unit off, then turn it back on. When I have done that, the MAK produces the biggest cloud of smoke ever, then relights and eventually the temp slowly starts to go back up. Is this normal?
Besides these two issues, I am completely satisfied with the MAK for the low and slow. And I am totally blown away at how beautiful it is. Maybe its because I am a machinist, but the internal gut parts, and the unit as a whole are works of art. I love the USA and the fact that all the steel and other parts are all from the US, and that it is machined and assembled in the US make it that much better. I am someone that buys strategically, and for the long term. I know I will have the MAK for the rest of my life.
Another lifer for me is Big Papa Smokers. Everyone I have dealt with there are extremely knowledgable, friendly and STOKED at what they do, and helping fellow smokers. Great company. No need to ever go anywhere else.
Cheers,
Porque
My name is Porque Pig and I am a pellet smoker...
After over 1/2 a year or research I pulled the proverbial trigger on the MAK 2 Star.
My previous smoking experience was with my trusty 26" Weber kettle. Did a lot of indirect smoking (lump charcoal and wood chunks)/ reverse searing on it. Cooked a lot of killer meals on it and plan on keeping it to work in conjunction with the MAK 2 Star when I have big fiestas.
As much as I dig my kettle, and can cook comparable quality grinds on it, there is no comparison to the MAK in terms of ease. Just set it and forget it (at least on low temps - more on that later). I've done a few of low (225 to 250 deg) and slow (5 to 8 hour) cooks, and its performed like a true champ. The food has been killer. On these low settings the Pellet Boss is more than a tool - it's more like your ultimate smoking co-pilot or wingman... no matter how many beers or cocktails it has, how baked it gets (hey it's 2108 and I'm in Cali), or how many hot chicks it trys to scam on at the party - it's always got your back - the smoking comes first and foremost, no distractions. It was so relaxing to not have to constantly monitor the temp, open/close vents, add more charcoal, etc. I love that aspect of it. The older I get the less I like unnecessary challenges.
I've had a couple of issues with it at higher temps though, and I was wondering if someone had similar experiences and could help me out:
(1) Temp differences between the Boss sensor and my Thermoworks Therma Q w K thermocouples air probe. I understand that the grill temp can be up to 20 degrees higher than the boss probe, and in the 195 -325 deg range its well within 5 to 10 degrees, but when I've done a couple of 450 - 500 degree cooks/sears, the air probe reads 100 degrees higher. Not sure, but I think that is WAY too much? The air probe is positioned on a grate clip on the edge of upper rack on the same side as factory probe - facing away from the rack. It's the heavy duty probe, rated for up to 650 deg, or something like that.
(2) A couple of times I've done high (around 450) cooks where I am cooking veggies for about 45 minutes, putting them in the warming drawer and then want to indirect cook bison patties / steaks before doing reverse sear on them. After the veggies are done, I reset the temp on the Boss to 250. It slowly drops down to 250, but then it just keeps dropping, it does not relight. Both times I've had to turn the unit off, then turn it back on. When I have done that, the MAK produces the biggest cloud of smoke ever, then relights and eventually the temp slowly starts to go back up. Is this normal?
Besides these two issues, I am completely satisfied with the MAK for the low and slow. And I am totally blown away at how beautiful it is. Maybe its because I am a machinist, but the internal gut parts, and the unit as a whole are works of art. I love the USA and the fact that all the steel and other parts are all from the US, and that it is machined and assembled in the US make it that much better. I am someone that buys strategically, and for the long term. I know I will have the MAK for the rest of my life.
Another lifer for me is Big Papa Smokers. Everyone I have dealt with there are extremely knowledgable, friendly and STOKED at what they do, and helping fellow smokers. Great company. No need to ever go anywhere else.
Cheers,
Porque
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