Mak 2 star v Primo XL

[smarks112]

Interested in getting people’s input on a decision between a Mak 2 star general and Primo XL. I am generally busy with 2 little ones and work so in either case it’s important to have some flexibility when it comes to holding temps.

Love the concept of the Mak for temp control, convenience, multi-step settings, wireless capabilities etc. But I’ve also never tasted food from a Mak or any pellet so am nervous about dropping that much money without knowing what I am getting into. I am not worried about sear temp... my gas grill gets 700+ and also have a chimney for searing.

How does the Mak compare to a Kamado style grill from a smoke quality/flavor standpoint?

thanks!!

[SmokeyGator]

Pellet cookers use pellets, the Primo will use wood chunks. The general consensus is chunks > pellets for smoke flavor. Pellet cookers tend to produce less smoke as the temperature increases, so if you do a lot of chicken or turkey the Primo has the edge. The Primo also gets points for not needing electricity (can use it without a controller and obtain stable temperatures), ceramic is an excellent insulator ambient temperature is less of a concern, and you can do high heat low air direct grilling, drippings don’t flare up (not enough oxygen for that) but you do get smoke. You can also get very high temperature for things like bread and pizza (without using up an alarming amount of fuel). You mentioned using a gas grill for searing, but the Primo is a charcoal oven AND direct heat searing grill. You can bake in the thing (cornbread is really good over a bit of smoke).

But the Mak is a top tier pellet cooker. Out of the box with no accessories, it will be easier to use than a Primo (but you can add a fan controller to get that set and do other stuff convenience). With the optional shelves the mak has more cooking space, especially for flat things like ribs. The mak can also obtain lower smoking temperatures, with the Primo anything below 225 is tricky to maintain (for things like fish you might want a lower set temperature).

The mak will cone at a premium over the Primo XL with heat plates, extended cooking racks, a table, and a fan controller. The Primo is heavy, and you have to be careful setting it into the cradle/table or whatever you add putting it on.

From a flavor standpoint, there is no consensus. Done people favor the lighter smoke flavor from pellets, others prefer "heavier" smoke profiles from charcoal or logs, while a third group can’t really tell much difference unless they are told how things were cooked. You can get excellent results from either the mak 2 star or the Primo.

Thats about all i can think of.

[Mr. Bones]

Nicely analyzed, an clearly conveyed, Amigo!

[Troutman]

I’d buy the Primo XL.

Oh and welcome to the Pit !!

[SmokeyGator]

As a Primo XL owner, I agree readily. However I am just as ready to admit I may be under the influence of confirmation bias

[T-bone]

First of all, welcome to The Pit! It's an amazing resource with a lot of great folks willing to help and share.

I'm firmly in the MAK 2-Star camp. I've had a Traeger pellet smoker for 12 years and when it dies, the MAK 2-Star is my likely replacement. The updates in the 2019 MAK 2-Star are really nice from what I've read.

IMHO, your basic decision is do you want to go with the simplicity of cooking with pellets or getting a more traditional que flavor using wood chunks? Granted I'm biased since I'm a pellethead, but I really appreciate the ease of use on a pellet smoker. You plug it in and you're ready to smoke. A real convenience if you want a quick mid-week smoke on tenderloins, chicken, steaks or veggies. If I want more smoke on a longer weekend cook, I add a smoking tube filled with pellets inside the cook chamber. A chunk smoker will give you the more traditional pit smoke flavor and requires a differently level of attention than a pellet smoker. Neither is a bad answer. Both will make great que. You just have to decide which best fits your needs.

Fortunately, there's a bunch of members with both types of smokers and I'm sure you'll get some great advice from them.

Good luck and keep us updated on your decision.

[SmokeyGator]

Not to say pellet smokers aren’t good, but with a controller (bbq guru, fireboard, etc) almost anything can be thermostatically controlled. Still not quite the same ease of use as a pellet cooker though. Close, but not the same.

[ofelles]

Welcome to the Pit from the California Delta

No experience with the Mak 2 Star or Primo XL. I have a YS640 and love it. From what I read the Mak may be a little more versatile. Got rid of my Kamodo because I never used it. Got a large charcoal grill to replace it. I can bake in the Yoder if I want to.

[ItsAllGoneToTheDogs]

I'm a very happy 2 Star owner, don't have experience with anything even similar to a Primo. However, the 2019 MAK 2 Stars are pretty dang amazing. The multiple racks, k-style probes (more quality options at affordable prices on the market), the raoming thermocouple gives you grate level temp control, and the updated pellet boss programming make it an actual grilling beast as well as an outstanding smoker.

I haven't upgraded mine yet (MAK 2 Stars are almost fully upgradable any time they improve it), but plan on it. The MAK smokes extremely well.

If you have any specific questions on the MAK I'm more than happy to chime in, but there are at least 2 people on here who have the 2019 model and have been super pleased with it... their input will more likely be a bit more current to your potential purchase.

[Attjack]

Primo XL would be my choice.

[Sephon]

I love my Primo XL. If I had to do it all over again, I'd get a Primo XL.

[smarks112]

Thanks everyone. Still conflicted!! To those that have a Mak, how does the chicken and turkey specifically come out in terms of smoke
flavor?

Also, have read a few spotty things regarding Primo customer service on this board and on Amazon... anyone have experience with them?

[ItsAllGoneToTheDogs]

If you can find someone that lives near you with a MAK (even a 1 star, since they are great smokers too) you can maybe see if they'd host you for a test cook. I think poultry comes out excellent. BUT, that's subjective. I saw a lot of people on some brands of pellet grills using smoke tubes and stuff, but I found I don't need one... there are a few MAK owners who do. Also, don't forget that people are more likely to post when they are mad but not when happy, lots of happy Primo owners on here.

[Mr. Bones]

While I have zero personal experience with either aforementioned cooker, I wanted to take this opportunity to say:

Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to learnin along with, an from ya!

[rwalters]

I used to have a back patio full of ceramic cookers. 4 Kamado Joes at one point. I loved them, so I thought. About 4 years ago I came across an old first generation MAK 1 Star. The rest is history. I no longer have that old 1 Star, nor do I have any ceramic cookers... but now have a 2019 2 Star. For years I thought heavier smoke was where it’s at. No more. I, along with those I cook for, have fallen in love with pellet cooked food. In our opinion, smoke seasoned food beats smoked food by a mile

To my tastes, food cooked in ceramic cookers now tastes like a dirty campfire. I realize that’s really subjective, but that’s what it tastes like to me. I think the biggest reason being lack of airflow. Good airflow and clean smoke produce, IMO, a superior product.

[fttank]

My firmly biased opinion, is to go with the Primo. One other advantage: the Primo will never break down mid-cook.

[Sephon]

Nor will it stop during a power outage

[ItsAllGoneToTheDogs]

That's why I have a generator... The wife thinks its for the fridge but whatever

[Jon Liebers]

I have a lg BGE for the past 5 years and I am also looking (as usual) for our next cooker. As far as versatility the Kamado style has it over just about anything I can think of. I've cold smoked by just using a pellet tube in the kamado, to 800 degree pizza oven and everything in between. where the kamado falls flat for me is the lack of cooking surface. Its just not an ideal setup and ALWAYS feels like a game of tetris! I have never tasted anything off a pellet pooper so I cant speak to flavor and I also go back and forth to the next cooker being either a M1 grill, lone star offset or a pellet pooper(look at a Memphis ). Good luck

[JCBBQ]

Disclosure: I own a Primo XL. Never used a pellet cooker.

So I have a question for pellet heads - how hot can you cook in them? I ask bc searing is exceptional on the XL. Easily 800-1000 degrees. Also can you do 2 zone cooking in a pellet rig? I confess I’m ignorant about how they work. Can you cook pizza in them? Bake bread?Maybe, and again I don’t really know, the Primo is more versatile. I think there is definitely something to the set it and forget it aspect w pellets, but that said I can easily get temps locked in on the Primo for a good 6-8hrs.

Also, do you live in a cold climate. Primo is excellent all year round.

[ItsAllGoneToTheDogs]

The new 2 Star will maintain 600 at the probe meaning over 700 on the grate. The old one will get to almost 700 at the grate but is 500 at the fixed position probe.

[ItsAllGoneToTheDogs]

Also with the 2 star you can kinda do 2 zone since the warming box stays cooler than the main body. But it can only truly cold smoke in lower temps. You can also do things on different racks but not true 2 zone like the fast eddy pellet grill or other fuel types.

[MBMorgan]

• So I have a question for pellet heads - how hot can you cook in them? 500F on the Grilla
• Also can you do 2 zone cooking in a pellet rig? Nope ... pellet poopers are basically smokey convection ovens
• Can you cook pizza in them? Yes, easily
• Bake bread? Yup
• I can easily get temps locked in on the Primo for a good 6-8hrs. Ditto
• Also, do you live in a cold climate. Yup ... at 6300 ft. in Colorado

The ONLY pellet smoker I've ever used is the Original Grilla (OG) and in my personal experience, I do NOT find it to be a good searing tool (remember, it's basically a smokey convection oven). I've got a gasser (with sear station), cast iron pans, and a Searzall torch for searing.

Edit 1: Some folks get Grill Grates for their pellet rigs and claim good results searing. Personally, I've never tried it ... yet ...

Edit 2: I don't think this qualifies as "2 zone cooking" but, when doing chicken, I'll often cook at 250F for about half the time to lay on some smoke flavor then crank it up to 375F to finish the bird and crisp up the skin. Works well ...

[ItsAllGoneToTheDogs]

Grill grates do up the searing power even at 400ish, but honestly I dont like having another thing to have to store when not using. I use our gasser usually when doing a reverse sear just for convienence and time. Plus its easier to clean. The grill grates are awesome for flat sear items though like scallips or fish.