Did the first cook on a new MAK 2 Star, and really happy with it. The build quality/craftsmanship is off the charts, and it cooks great. The temperature consistency throughout the chamber is impressive. Ribs were left bone side down the entire six hours, and you couldn't tell which side was up or down. Had I done that on my Primo, the bottom would have been burnt. You have to flip ribs hourly on it. We really like the cleaner, milder smoke profile vs the charcoal smoker. Very, very happy with it. The wife's side dish of roasted cauliflower, rutabaga, and garlic cloves was excellent. Liking this pellet pooper!
Jeff
Careful, that stuff will stunt your growth!
