Very sad to learn that MAK Grills has permanently closed. A few months ago, they posted that they were seeking a fabricator to take over their grill business. Looks like they were unable to find a buyer. For years, I recommended their products as my go to for pellet grills. I even bought a second MAK on the second hand market (that has proven to be a mistake even before this news). I also have a video coming out soon where I talk them up….. more than that, I feel for their small team of employees and for the folks who may have recently purchased one of their products. Pellet grills are the most technologically dependent grill that you can buy so having ongoung backend support is important.

I became aware of this listing and thought I'd pass it on. I have never been to or even seen an Academy store (I don't think they are prominent where I live in CA), but I have heard others mention it. Not sure how long this price is good for but Pit Barrel Cooker lists the regular price for the PBX, which is their larger 22.5" cooker, for $599.99 so this is a massive discount off the regular price. If you've been on the fence about getting an easy to use drum smoker, this might be a great deal to jump on especially considering that the PBX is considerably larger than their standard 18.5" cooker. Please share & comment if you decide to buy it. https://www.academy.com/p/pit-barrel-cooker-pbx-smoker?gmc_feed=t&utm_source=Google&utm_medium=SEM-Shopping&utm_campaign=Non-Brand%7CPerformanceMax%7CSportsRec%7CeCom&utm_content=Shopping&ogmap=SEM%7CPLN%7CGOOG%7CSHOP%7Cc%7CFW%7C%7CNon-Brand-PerformanceMax-SportsRec-eCom%7C%7C22546966449&activationcode=SEM00000000008&gad_source=1&gad_campaignid=22553350043&gbraid=0AAAAADv-p96XPWpK-TEg8fXYKn2AiGpov&gclid=Cj0KCQjwzqXQBhD2ARIsAKrIeU8sBlayDt8GvjkafL7gbS2OWQ2pQh-m1Q9S8kkvAZ50NeGQ2c3zd9EaAsIpEALw_wcB

Hey Society — Wednesday's episode is hitting the burger debates head-on. You know the ones. Dimple or no dimple. Salt timing. Smash vs. thick. The "never press" rule that every griddle cook breaks. Medium rare safety. Pre-formed patties vs. forming your own. I'm bringing the food science to settle these for Memorial Day weekend — six lies, six truths, and the playbook to back it up. Question for the chat: Which of these burger debates have you argued about with someone in your family or on social? Drop it in the comments 👇 — I want to make sure I'm hitting the ones you're actually fighting about. See you Wednesday at 6pm PST. 🔥 https://youtube.com/live/kbM5uUOVaTM?feature=share

Select your favorite cooking style on the grill

Y'all — new one is live. 🔥 We've all been watching brisket prices climb to crazy levels this year. So I put a bone-in chuck roast through the full brisket treatment: Texas-style seasoning, 275°F on the Huntsman, butcher paper wrap with tallow, long rest. About 4 pounds, 8 hours total. Half the price, half the time. Did it hit like a real brisket? My honest answer is in the video. Two questions for the Society: 1. Have any of y'all been substituting other cuts for brisket with prices the way they are? What's been working? 2. If I do a follow-up, what cut should I try next as a poor man's brisket — denver steak, flat iron, or something else? Watch it here: https://youtu.be/pw79Nu1dc0k