While I was already impressed with the MAK based on design, quality, etc...., after cooking with it, I'm totally satisfied, wow! The temperature consistency top to bottom/side to side was awesome. Ribs turned out great. Probably the best batch of ribs I've ever made. Seasoned 2 racks with nothing but 2 parts black pepper/1 part kosher salt, and the other 2 with a commercial rib rub. Started out on the "Smoke" setting for the first 2 hours, sprayed with ACV, and then bumped the temp up to 225 for the next 4 hours. Spraying and rotating every hour after. Used hickory pellets. We deliberately ate them with no sauce, just to get an idea what the smoke flavor was like. The ribs were moist, tender, just perfect! Nice clean, but mild smoke flavor. My wife's side of oven roasted cauliflower, rutabaga, garlic cloves, was excellent. Next time will finish with a light coat of sauce. What really stood out was the temperature consistency. The ribs were bone side down the entire cook. Absolutely no difference in doneness on either side. If I did that on my Primo, the side facing down would have been incinerated(using the heat deflector plates). Very happy camper here! Can't wait to do tai-tips tomorrow!
Jeff