Rwalters, In addition to Tom B’s question on the cleaning process, could you please share your best programmed cooks for ribs, chicken, pulled pork, and brisket. I know you have yours dialed in so I’d like to cheat and use your numbers.

Of course!

Key items needed:
-Damp microfiber towel
-SD-20 for everyday cleaning
-Break-Up for the TOUGH occasional cleaning

Every cook cleaning:
After each cook, while the MAK is still warm to the touch, I spray down the stainless with the SD-20 and then proceed to wipe down with the damp microfiber towel. After that I rinse the towel and give it one last wipe down to remove any residue. Time spent on wipe down is maybe 3 mins.

Once in awhile cleaning:
While the MAK is still warm to the touch, I will spray any super tough spots with the Break-Up cleaner. Be careful to keep this spray on the stainless only. Quickly wipe away any overspray from the powder coating. Let it sit on the warm stainless for maybe a minute and proceed to wipe away stains with the damp microfiber towel. Just like the SD-20, rinse towel and give it a final wipe down.

IMPORTANT: Stainless must be fairly warm to the touch when cleaning. The difference is night and day.

Honestly, I never use the “programs” as I am more of a “turn it on and cook” kinda guy. I do monitor and control my cooks via WiFi all the time. I also use temp probes that are connected to the Pellet Boss quite often. I can tell you that for low n slow cooks (butts, ribs, brisket, etc) I love doing most of the cook at 210° with the food on the upper grate. I will often bump to 250-275 at the end to finish things up if I need to meet a certain timeline. Love the results. All of this could easily be handled through a set program, but I just prefer to touch the buttons myself... lol. If you are one that wants to set and use programs, the skies the limit with the Pellet Boss controller. You can run up to 3 different programs, and each program can pretty much accommodate whatever you can think up. Highly programmable. Like any cooker, it’ll take a few cooks to figure out your preferences, but once that’s done, it’s smooth and EASY sailing with the MAK :)

Completely understandable. Luckily I didn't need the cooking space. Of course I could live to regret that decision later. Also, I think I'm too lazy to keep the SS looking nice. My non-SS Pellet Pro still looks great. Only wipe the dust off when it builds up too much.

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Why the upper grate for low/slow? What happens with low/slow on the lower grate? Is it just a cleanup function?

I do it because I'm lazy and it makes cleanup easier, if I have a smoke that only requires 1 grate it goes on the top with a pan on the bottom grate to catch drippings and grease.

https://i.imgur.com/im6FgBA.jpg?1

Well now I wish I would have ordered the upper grate. Maybe not. I cook in pans mostly. I should have enough headroom for that, right?

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You’ll have more than enough headroom for pans... and if you ever order the upper grate you’ll have room on 2 levels for pans. The MAK’s do not lack in the headroom dept.

Exactly what Kevin said... easy cleanup. You can cook on the bottom grate though with no issue... have done it many times.

Same here

+1. Same here.

Hopefully you guys that had interest jumped on this. MAK never drops their pricing. I just wish I had a reason to buy a MAK so I'm living through you guys. :laugh:

If you ever buy one Sako you won't be disappointed, like the LSG vert you just know you got it right. :grin:

Reason?
https://uploads.tapatalk-cdn.com/202...3ac7bcab3f.gif

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Is there a running total of how many people have snagged one on this deal?