Replaced my MAK 2 Star General wood pellet smoker-grill Pellet Boss Controller Bluetooth module last year with a Wi-Fi module. I really like the remote control capabilities of both technologies but for a tech junkie like myself I prefer the added bells and whistles that the Wi-Fi module provides.
The MAK Grills Mobile (Wi-Fi module) is their Wireless Web Application which allows me to operate my grill using any device with a web browser. A Kindle, smart phone, iPod, tablet, laptop or desktop computer, can all be used. It is not a "smart phone app" that only runs on Apple or Android platforms.
The MAK Grills Mobile gives me full operational control of my MAK 2 Star. 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. It can be used on any MAK grill.
Yesterday, in the middle of some much needed rain here in Northern California, I smoked a 14 lb spatchcocked young turkey from the comfort of my home office.
The 'Grill Control' screen illustrates some of the tools available at my finger tips. While working on my desktop computer I monitored the probe temp at the breast and the grill temp. The 'Set Point' allowed me to change the temp from Smoke to 325ºF. I used the 'Countdown Timer' to notify me after 2½ hours of smoke in order to raise the pit temp to 325ºF. The 'Elapsed Timer' is a great tool for documenting the length of your cooks.
The 'Cooking Graph' shows the preheating cycle, 2½ hours of smoking at 180ºF with hickory pellets, and the pit temperature increase to 325ºF. Note how stable the MAK 2 Star keeps the pit temperature.
The temperature probe is measured at the thickest part of the turkey breast. I recommend taking the breast temp to 170ºF.
Quick note on how to hickory smoke a scrumptious 14 pound turkey. Start with a fresh or properly defrosted young turkey. Remove the giblets, rinse the turkey, and pat dry with paper towels before spatchcocking the turkey by removing the backbone using a large butcher knife and/or poultry shears. Flatten the breast bone to allow the turkey to lay flat. Rub extra virgin olive oil and Jan's Original Dry Rub under and on the skin.
Preheat your MAK 2 Star wood pellet smoker-grill to 180ºF and hickory smoke the spatchcock turkey for 2½ hours. Bump the pit temp to 325ºF until the internal temperature at the thickest part of the breast reaches 170ºF. Rest the smoked spatchcocked turkey loosely under a foil tent for 20 minutes before carving and serving with all the trimmings - mashed potatoes, stuffing, gravy, and of course the infamous green been casserole.