Testing Timberline 1300 - MAK 2 Star General - Ongoing

[tom b]

I've owned four different brands of pellet cookers. Never did a side by side, but I'd guess that I would not have been able to tell the difference between the 200 dollar versus the 2000 dollar one as far as end results. Heat up times on all four were similar to you Mak results or better. 48 mintues to reach any temp on a pellet cooker is a problem.

thanks Tony, that's what I'm working out in my mind

 

[tom b]

I'm curious to see what your pellet usage is with both smokers over a long cook, and does the Timberline have the edge because it's semi-insulated? I know my FEC-100 uses less than a pound of pellets per hour when it is up to temperature, but it's fully insulated. I've heard of similar size smokers to mine like the Yoder YS1500 chewing through two pounds or more of pellets per hour (non insulated). Big difference in cost to operate over the years.

Thanks for the interesting thread!

I have both hoppers full so when the cook is complete I will weigh the pellets as I refill

 

[Montana Jack]

Sorry to be late on this, my Timberline 850 (smaller size than 1300) get up to 400 in 20 minutes or less. Not sure if same burner as 1300 but definitely less space to heat.

 

[gtsum]

In for results. I recall thinking my yoder had more smoke flavor than my Memphis, but as I’ve tried different temps, I seem to have found a sweet spot at 230 where I get a lot of smoke for the entire cook...I think a big part of these comparisons is to know the cookers well enough to know where they are strongest (like knowing where Mak changes fan settings etc).

Mak has the exhaust low in the back and I think it makes the smoke hang out longer in the chamber lending to a smokier flavor...timberline has the downdraft thing, right???? I like both designs better than the exhaust on my memphis...Will be interesting to see the differences


Memphis Elite





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[tom b]

shortly after the cook I was whisked off to a drinking engagement so my thoughts are blurry, I'll post results tomorrow :blah:

 

[tom b]

Rib Cook Results

weather: clear 48* no wind
pellets: Cookingpellets Hickory topped off with LJ Supreme

MAK set to 210, 19 min. to cook temp. The controller read out moved between 200-210 most of the cook

Timberline set to 225 on smoke mode, 28 min. to cook temp. Controller read out was 225-226 the whole cook

I picked two racks that looked about the same size, they were pretty bendy too



I put the slightly larger rack on the MAK

2 hr. peak and spritz
MAK

Timberline

at 2:30 they were sweating and K-salt was applied

3 hr peak and spritz
MAK

Timberline

4 hr peak and spritz
MAK

Timberline, at this time I decided to turn off smoke mode

5 hr mark
MAK not yet probing all over but wanted to break when the bend test was applied

Timberline not probing and not bending either

for what ever reason I deiced to give both 30 more min. and decided they were done.
Timberline on top

pretty crappy knife work, MAK on the right

bite shots
MAK, these were a bit over as in falling off the bone but were very moist and tender

Timberline a tad under as in tug from bone and a lot less meaty but you can't blame the meat

Take away:
Not my best work.
Both racks had the same basic flavor. Timberline smoke profile was subtle and clean. MAK smoke profile blew me away, very pronounced more so than my clean running stick burner. May even need to work on dialing it back some, different pellets and or higher temps.

After cook hopper check:
MAK

Timberline

I filled up this container and weighed it

Both cooker hoppers took 2.5 containers worth of pellets to top off.
That is 5.5 lbs. or 1 lb per hr for you math geniuses.

 

[The Wookiee]

Bravissimo!!!! Fantastic work.

Having previously owned the timberline 1300 and now Mak I agree with your sentiments about the flavor... the color b/w the 2 also appears noticeable.

Love head2head battle supremes...

Thank for posting!

 

[Joshw]

Very nice comparison. The Mak wins the eye test for me.

 

[rwalters]

Nice comparison! I had no doubt MAK would kill it in the “smokiness” dept [emoji41]

 

[tom b]

Thanks guys not sure what the color difference is all about

 

[tom b]

Post cook clean up
Mak

Timberline

a little more ash in the Timberline

 

[Joshw]

Thanks guys not sure what the color difference is all about

If I'm being honest, the color on the Timberline ribs looks more baked than smoked. They look good, but the Mak ribs just look better.

 

[SlowmotionQue]

The Mak ribs definitely look better, and by your account if I'm following you correctly, seem to have tasted better as well.

 

[tom b]

Looking back at some of my older rib pics I can see why you say that Josh

 

[KevinJ]

Nice side by side cook Tom, Bones look great.

 

[pjtexas1]

You need to stop! I don't need a Mak...

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[DBBQ]

I am starting to think I need a Mak now. Enjoying the thread!

 

[rwalters]

You need to stop! I don't need a Mak...

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We’ve been trying to tell you for quite some time now... MAK’s are in a different league! Do you hear us yet? [emoji12] [emoji41]

 

[tom b]

I plan on a butt maybe next week but no further testing is required, my mind is made up. The MAK is a butter cooker in every way sans capacity.

I still need to convince Stephanie, she is concerned about capacity as she loads it up pretty good e few times a year. The one thing that the Mak will need to be able to do is cook a turkey on the lower rack with out scorching the bottom. Not sure yet how the radiant heat is down there at a higher temp. I have done a chicken down there and it worked fine for and hr, but I'm not sure about 2-3 hrs.

Any experience Robb?

 

[The Wookiee]

Pretty sure You can buy the standard grease pan with diffuser from mak- that’s what I use when cooking birds vertical or need to load up both racks top and bottom - as sweet as the flame zone is, it does have non-negligible radiant effect.