tom b
somebody shut me the fark up.
I have been pellet cooking for 5-6 years we are on our second Traeger, I have only cooked with them, that is mostly what you see here. I recently picked up a Mak and would like to choose between the 2 and move one along. I needed to see what the differences between what I have and what is been raved about.
Please excuse all the babbling, I doing this to log my thoughts to help make a decision. Hopefully it may help somebodies a little easier or at least more informed
Test #1 a quick cook chicken thighs:
Weather cloudy and 64, no wind
I dry brined these with k-salt for 5-6 hrs then applied some garlic herb spice and some lemon pepper
I set both cookers to 375 the Mak was to temp in 17 min :-D and the timberline 48, my biggest gripe since owning this cooker
as far as visible smoke the timberline shows a bit occasionally and the mak ran 50/50 blue waves and light smoke, hard to see in pics but here they are
timberline
MAK
this is where I place the pcs on the cookers to see about zone differential
timberline
MAK
after 30 min I took a look, all pcs temp in the 155-162 range
timberline
MAK
I decided to let them go 15 more minutes, this what the looked like when I took them off al temping 188+
Bite shot, timberline on the left, MAK the right. Both had crispy skin but the tiberline bit through a little cleaner
Conclusion:
food quality and smoke profile had no noticeable difference.
Edge goes to the MAK for quicker start up time.
Please excuse all the babbling, I doing this to log my thoughts to help make a decision. Hopefully it may help somebodies a little easier or at least more informed
Test #1 a quick cook chicken thighs:
Weather cloudy and 64, no wind
I dry brined these with k-salt for 5-6 hrs then applied some garlic herb spice and some lemon pepper
I set both cookers to 375 the Mak was to temp in 17 min :-D and the timberline 48, my biggest gripe since owning this cooker
as far as visible smoke the timberline shows a bit occasionally and the mak ran 50/50 blue waves and light smoke, hard to see in pics but here they are
timberline
MAK
this is where I place the pcs on the cookers to see about zone differential
timberline
MAK
after 30 min I took a look, all pcs temp in the 155-162 range
timberline
MAK
I decided to let them go 15 more minutes, this what the looked like when I took them off al temping 188+
Bite shot, timberline on the left, MAK the right. Both had crispy skin but the tiberline bit through a little cleaner
Conclusion:
food quality and smoke profile had no noticeable difference.
Edge goes to the MAK for quicker start up time.
