Hickory smoked a 14 lb spatchcock turkey yesterday and served it with all the trimmings - mashed potatoes, stuffing, gravy, and of course a green bean casserole! We try to enjoy a turkey every couple of months. Smoked at 180ºF for 2½ hours -> bumped to 325ºF till IT reached 170ºF at the breast (~ 2 more hours). Rested loosely under a foil tent for 20 minutes before carving.
As a tech junkie I really like all the bells and whistles that the MAK Grills Mobile (Wi-Fi module) provides. I can change and set grill temperatures, set-up an unlimited number of cooking programs, set meat probe alerts, receive text or email notification alerts no matter where I am or what I'm doing, graph my smokes/cooks and food temperatures, and even turn off my grill. Best of all it allows me to operate my grill using any device with a web browser.
Note the temperature stability of my MAK 2 Star. Before upgrading to the Wi-Fi module I used the Remote Boss (Bluetooth) for years with wonderful results - but it doesn't have graphing capabilities. The Bluetooth distance limit never came into play around the house.
