Rib Rub
Take a breath!
I had a pretty good conversation with one of the guys at MAK grills. He had told me that when set to the smoke setting (180) that the computer does its best to get the most smoke (Burn) out of each pellet. I usually leave the grill set to smoke for the first hour and then goto my desired temp which is usually 235. I will say that the MAK lays down the smoke, especially with Hickory. Always a good smoke ring and plenty of good smoke flavor. The MAK also holds temps incredibly well. I have monitored my cooks and the thing holds the temp on the nose. My camp chef is all over the place. 50 degree spikes up and down. Food quality is night and day compared to the MAK. I have overcooked BBQ so many times due to those up and down temps. I mean I learned to set it better for those spikes and monitored it a little better. I am going to change the computer on it soon. There are a couple of after market computer changes and there are graphs that show the before and after and it is impressive.