Upgraded to the new all stainless 2 star. Got more room for jerky in the process as well 





In just 2 years MAK has actually made quite a few changes... The grease tray has been modified, the flame zone has been reinforced, the angle seems slightly more aggressive for grease runoff,, and the newest firmware seems to be producing VERY good smoke at up to 450 F and actually producing smoke over 550. It's not manufacturing oils either as this was an hour after doing the burn in which is only supposed to be 30 min.
Oh and the user manual is GREATLY improved (and pimps out Amazing Ribs as a must use resource
)

In just 2 years MAK has actually made quite a few changes... The grease tray has been modified, the flame zone has been reinforced, the angle seems slightly more aggressive for grease runoff,, and the newest firmware seems to be producing VERY good smoke at up to 450 F and actually producing smoke over 550. It's not manufacturing oils either as this was an hour after doing the burn in which is only supposed to be 30 min.
Oh and the user manual is GREATLY improved (and pimps out Amazing Ribs as a must use resource

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