Finally getting some great cooks in on the MAK. Temps seem to be tightening up left to right as it’s getting seasoned. Down to about 10 degrees left to right which is tighter than just about anything else I’ve cooked with. Did burgers at 450 with flame zone open Saturday, baby backs and beef wibs, reverse seared filets with cast iron in the grill and used the warmer while grill got up to temp.
So glad to see you finally getting to enjoy the MAK experience the right way After a couple more cooks under your belt hopefully you'll share your observations vs the other cookers you've owned.
DavidNorcross The flavor seems very good. The MAK is always rolling smoke, so you smell it on you and your clothing. Despite that I could still taste it on the all the food. I need to do a long smoke soon and shower before eating to get a really good feel, but I think it produces as much smoke as the SmokeFire. On the SmokeFire you could open the lid, stand back for 15 seconds and smoke would clear. With the MAK I think I just have to learn to work in the smoke as it doesn't seem to stop.
After a couple more cooks under your belt hopefully you'll share your observations vs the other cookers you've owned.
Comment