Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: smokeasaurus on March 04, 2018, 12:37:08 PM
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It is time for a full review of the MAK 2 Star Pellet Grill and all the accessories that make the MAK the only cooker you need on your back patio.
I did contact MAK to see if it was acceptable to do a review on their Forum Sponsor Site and they said "Go For It"
This will be a very long ongoing review. The only part of this review that will have any sequence of events will be in the beginning.
We will cover the unpacking, the available accessories and then pretty much just cook away.
I really want to show how MAK can do it all. Grilling,smoking,baking,roasting,searing,flat top griddle cooking.
Sure we will do the obligatory tri-fecta: Brisket,Ribs and Shoulders, but that is just scratching the surface.
If it can be cooked in the kitchen, it can be cooked outside on the MAK. Doesn't everything taste better when it is cooked outside?
My beautiful wife Wendy will be involved in this review. She can cook and bake ladies and gentlemen. I have gone up 4 waist sizes in the last 3 years. She can bring it!!!
Wendy is going to include recipes and she is even going to do complete meals on the MAK.
Heck, MAK and all pellet grills can be operated by the lady of the house just as well as us guys.
We have many MAK owners that reside here and if I am out of wack on something, please let me know. However, this review is from the perspective of a guy that has never had a MAK before so new and or potential owners can bumble and stumble right along with me while I use and learn my MAK. So all comments and questions will be welcomed and appreciated. If I can't answer a question, all you MAK owners help me out. Mr. BBQ will be watching and helping as well.
This will be sort of a review that we can all join in and add to. Lets show the BBQ World why MAK is at the top of the food chain and why that is not going to change anytime soon.
Now I did mention that Wendy is gong to help in the review, but I do have to have my little helper add his knowledge and expertise.
That is right folks, Smoochy is on board for the MAK 2 Star review.........now where is he????
Looks like Smoochy is into it!!
(https://imagizer.imageshack.com/v2/640x480q90/923/H13F3P.jpg) (https://imageshack.com/i/pnH13F3Pj)
Unpackaging to follow soon
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Can't wait to see all the upgrades Mak has done since I got mine. What number you get?
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I am ready
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Oh man, I’m gonna have to double up on sleeping pills just to get through the nights as I await this review. I am tuned in and ready!!!
When can we expect it to commence?
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Well let’s get going. I mean Smoochy looks like he is ready to start
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Now hold your horses cowboys!!! This is going to be a long ride. I am going to try to post between work shifts and everything else.
don't you worry, we will get this party started real quick like.
.............and yes Tommy, Smoochy is all fired up :)
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Waiting patiently!
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Will post tomorrow afternoon everyone...........promise.
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This is like waiting for the next Star Wars movie
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Y'all are killing me!! :)
Here is the delivered skid
(https://imagizer.imageshack.com/v2/640x480q90/922/0hvvnG.jpg) (https://imageshack.com/i/pm0hvvnGj)
Everything made in the good old USA
(https://imagizer.imageshack.com/v2/640x480q90/923/jWmVqj.jpg) (https://imageshack.com/i/pnjWmVqjj)
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Excellent! Now let's get that thing unpacked!
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So as you can see this pallet is packaged about as good as you can do it
(https://imagizer.imageshack.com/v2/640x480q90/922/0hvvnG.jpg) (https://imageshack.com/i/pm0hvvnGj)
American Made by American workers. God Bless the United States of America
(https://imagizer.imageshack.com/v2/640x480q90/923/jWmVqj.jpg) (https://imageshack.com/i/pnjWmVqjj)
Ok Smoochy lets get this sucker unpacked
(https://imagizer.imageshack.com/v2/640x480q90/924/2uEOJQ.jpg) (https://imageshack.com/i/po2uEOJQj)
The grill and all accessories are packaged perfectly. No internal damage. This pallet could've shipped back to Oregon and then back to Texas and be in great shape.
(https://imagizer.imageshack.com/v2/640x480q90/922/sLHo43.jpg) (https://imageshack.com/i/pmsLHo43j)
Before assembly it is important to lay all your parts out and make sure they are all there and you familiarize yourself with them.
MAK even includes a nice set of allen wrenches
(https://imagizer.imageshack.com/v2/640x480q90/922/QWNnTF.jpg) (https://imageshack.com/i/pmQWNnTFj)
Cut the bottom lid flaps on the box and lay it on the ground. Keeps any parts from getting scratched.
It is also very important to read your instructions before starting assembly.
Nice readers Smooch!!
(https://imagizer.imageshack.com/v2/640x480q90/922/r6VTQ8.jpg) (https://imageshack.com/i/pmr6VTQ8j)
Nice badging on the lid, lets get back to assembly
(https://imagizer.imageshack.com/v2/640x480q90/922/RuxWps.jpg) (https://imageshack.com/i/pmRuxWpsj)
All done. What a beauty. The optional front shelf with towel hook is a must have accessory
(https://imagizer.imageshack.com/v2/640x480q90/922/IBhEwY.jpg) (https://imageshack.com/i/pmIBhEwYj)
I think Smoochy has a new favorite cooker
(https://imagizer.imageshack.com/v2/640x480q90/923/H13F3P.jpg) (https://imageshack.com/i/pnH13F3Pj)
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Is the below cabinet standard now? Like that front shelf
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A few words about the assembly. You must have two people to assemble this grill. Everything is so solid and heavy, don't even think about going solo.
The fit and finish is impeccable. Everything lined up perfectly every step of the way.
The hardware is real nice. I used to deal with MS and NAS fasteners in the 80's and I know good hardware when I see it. MAK cut no corners on the nuts and bolts.
Instructions are clear and concise. Even setting the grill body on the leg assembly was easy. Everything just lined up in place. Talk about some tight tolerances.
Only thing I can say is have a helper with narrow fingers. There are some nuts you have to get in some spots that are challenging if you got chubby fingers.
Even doing the handles requires some nifty thin fingers. Maybe pre-threading some of those areas would be helpful. Like I said, thin fingers on your helper. :)
As the assembly progressed, I realized that this grill is built like a tank. Everything is super heavy duty.
I am going to have to leave this grill along with the house in my will. It is going to last that long!!
MAK grills are made to last.
I remember the day I saw the 1 star next to another MFG's pellet grill in a fireplace store in San Bernardino, California. I told the sales guy that the MAK makes the other grill look like a kids toy.......and that was from across the showroom.
This 2 star is as heavy duty and stout as I have ever seen. The auger looks like it is strong enough to dig for oil. Moving pellets is going to be a day off for it.
The quality just screams from the grill as it sets on my patio quietly, waiting to cook anything and everything.
......and we will do that but tomorrow, we are going to look at the Flame Zone and see how that works.
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Yes... and there she is :). Super nice!! Just curious, did you toy with the idea of the front cabinet door. I did it and love it! Gives it a super finished look and makes for a nice place to hide stuff :)
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Is the below cabinet standard now? Like that front shelf
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Yes the cabinet is Pappy. The front shelf is an accessory and it is real nice. I have always felt that all grills should have a front shelf and a cover standard, but that is just me I guess...............
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Yes... and there she is :). Super nice!! Just curious, did you toy with the idea of the front cabinet door. I did it and love it! Gives it a super finished look and makes for a nice place to hide stuff :)
Gosh double darn it!!!! I must have missed that. I thought I got all the goodies. Let me get some coin saved up.
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Yes... and there she is :). Super nice!! Just curious, did you toy with the idea of the front cabinet door. I did it and love it! Gives it a super finished look and makes for a nice place to hide stuff :)
Gosh double darn it!!!! I must have missed that. I thought I got all the goodies. Let me get some coin saved up.
LOL... I get it! One thing at a time :)
(https://uploads.tapatalk-cdn.com/20180305/8e897429d34ff6f8cddc682c93168d4c.jpg)
That door really ties it all together. Gotta get one later.
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Is the below cabinet standard now? Like that front shelf
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Yes the cabinet is Pappy. The front shelf is an accessory and it is real nice. I have always felt that all grills should have a front shelf and a cover standard, but that is just me I guess...............
So it doesn't come with the door? I would like that option. I might need to consider some upgrades
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Beautiful smoker ... congrats!
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Just beautiful. ;D
Looking forward too all your posts
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I’m glad I didn’t get the cabinet door because that is where I store the griddle and it wouldn’t fit with the door.
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This is Awesome! Like reading a good book! I cant wait to see what happens in chapter two! :)
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Fantastic looking smoker!
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This is going to be good. Smoke reviews are always great!!
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smoke, I'm looking forward to the review. Congrats on the new MAK,
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Congrats! You're going to flip out the first time you cook on it!
Jeff
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Lets talk about the Flame Zone that is a MAK exclusive. The Flamezone is standard on the 2 Star and can be bought separately for the 1 Star.
Now maybe this added to my confustion about the Flamezone or maybe I was just missing something. I always felt the Flamezone was an add on for high heat searing. It is not.It is a part of the Quick Change Grease Pan System. The complete working system inside your MAK. This is not your basic run of the mill heat diffuser with a grease tray, we are talking the Gold Standard here. Check it out.
Lets dive into this shall we:
Here is the inside body of the grill with everything removed. We will talk about the firepot and trap door later.
(https://imagizer.imageshack.com/v2/640x480q90/923/OfcbVj.jpg) (https://imageshack.com/i/pnOfcbVjj)
Here is the outer frame which is the grease tray. On the right hand side you see the large cutout. This goes in towards the right side of the grill. You can also see the downward angle of the inside frame which lets the grease flow from left to right into the grease drain. The grease runs along the sides of the outer frame.
Do you see the "handles" in the center around the fire pot opening. These serve two purposes. The heat diffuser mounts to these handles and you can also easily grab these to remove the outer frame/grease tray. Great thinking.
(https://imagizer.imageshack.com/v2/640x480q90/924/FD4ILL.jpg) (https://imageshack.com/i/poFD4ILLj)
Here is the outer frame/grease tray installed in the 2 Star
(https://imagizer.imageshack.com/v2/640x480q90/923/x3sDMN.jpg) (https://imageshack.com/i/pnx3sDMNj)
The heat diffuser is next and embossed on it is "TOP" which means this way up. It mounts to the handles on the outer frame/grease tray
(https://imagizer.imageshack.com/v2/640x480q90/924/TdoAIE.jpg) (https://imageshack.com/i/poTdoAIEj)
So here is how the outerframe/grease tray with heat diffuser looks all put together in the grill
(https://imagizer.imageshack.com/v2/640x480q90/924/DVJ7GD.jpg) (https://imageshack.com/i/poDVJ7GDj)
Notice how the outer frame/grease tray is funneled down to the fire pot? This is really a multi functioning part of the overall system.
1. The grease is caught in the outer lip and drains to the grease drain.
2. The design is made to deflect the heat from inward to outward creating a very even cooking surface.
Now we get to the Flamezone pan. This fits on top of the grease tray and fits in the raised lip that runs along the outside of the outerframe/grease tray. There are rows of "dimples" with holes in them. This lets more intense heat rise up to grill level.
(https://imagizer.imageshack.com/v2/640x480q90/924/3jOggT.jpg) (https://imageshack.com/i/po3jOggTj)
Here is the FlameZone installed. Not to get too far ahead, but this is your high heat cooking set up.
(https://imagizer.imageshack.com/v2/640x480q90/923/PlgYjg.jpg) (https://imageshack.com/i/pnPlgYjgj)
However, this is a world class smoker so the last part is the Flame Zone covers. There are two and they run horizontally on the FlameZone ports (dimples with holes). They should only be removed for when you want to cook hot and fast. I like to call that grilling. :)
(https://imagizer.imageshack.com/v2/640x480q90/924/pf4a2o.jpg) (https://imageshack.com/i/popf4a2oj)
So here is the complete Quick Change Grease Pan System. This is the set-up you will use for indirect/smoking.
(https://imagizer.imageshack.com/v2/640x480q90/924/tjLt9Q.jpg) (https://imageshack.com/i/potjLt9Qj)
We are almost finished. We need something to put our meat on!! You get two split grates. No I normally do not split grates because (at least in other Mfg grills) they do not sir right and kind of move around. No worries here. When installed you would think they were one piece. MAK does it right!!
One thing to add: if you get the optional full grate assembly, it will fit and become your main cooking grate if you so wish (thanks Cliff for the tip)
(https://imagizer.imageshack.com/v2/640x480q90/922/bsGiRO.jpg) (https://imageshack.com/i/pmbsGiROj)
So here are two set-ups when you are ready to cook on your MAK
Indirect cooking/Smoking
(https://imagizer.imageshack.com/v2/640x480q90/924/rHxqep.jpg) (https://imageshack.com/i/porHxqepj)
High heat cooking...hot and fast. You simply remove the two Flame Zone Covers.
(https://imagizer.imageshack.com/v2/640x480q90/922/hDbTrI.jpg) (https://imageshack.com/i/pmhDbTrIj)
Well there you have it. When unpacking everything, I was confused. "Look at this stuff, what do I do with it?" It just fell into place.
Now I showed your two set ups. One for indirect. One for direct/high heat.
However, there are so many more combinations I will show later in the review.
Ya want a teaser?? Sure you do!! Remove one Flame Zone cover and you can high heat grill on one half of the grill and have the other half for indirect. Smoke some beans while grilling chicken wings on the other half.
don't worry, The Smoke has it figured out. This review is going to be a long one and I will try to show the many combinations of this brilliant all in on one cooking machine.
See everyone soon with some more standard features later.
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Nice write up! When you really get down to the nuts and bolts of the new MAK, it doesn’t take long to figure out that this is not a normal pellet grill. It has some pretty creative and smart engineering behind it :)
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This is great so far! Nice job.
I am picking mine up on March 23rd at the factory and can't wait.
This review is really solidifying my choice. :thumbup:
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Nice write up! When you really get down to the nuts and bolts of the new MAK, it doesn’t take long to figure out that this is not a normal pellet grill. It has some pretty creative and smart engineering behind it :)
Yup, it becomes very apparent when you are unpacking it from the crate. Our little banner here that says MAK is original in so many ways........I thought that was a neat slogan but it is real true when you get your hands on one.
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Big congrats to you and Wendy. I know you are going to have fun and good cooks with that clean, mean, cooking machine.
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This is great so far! Nice job.
I am picking mine up on March 23rd at the factory and can't wait.
This review is really solidifying my choice. :thumbup:
You have no idea of the quality until you get your hands on one. I was in tears during the assembly. The workmanship and fit and finish are incredible.
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Boy they really have changed the innards from my unit. Very cool
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This is great so far! Nice job.
I am picking mine up on March 23rd at the factory and can't wait.
This review is really solidifying my choice. :thumbup:
You have no idea of the quality until you get your hands on one. I was in tears during the assembly. The workmanship and fit and finish are incredible.
If i bought one I would be in tears too........from my wife ;) ;) ;) ;) ;)......... It really looks great but out of my league
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This is great so far! Nice job.
I am picking mine up on March 23rd at the factory and can't wait.
This review is really solidifying my choice. :thumbup:
You have no idea of the quality until you get your hands on one. I was in tears during the assembly. The workmanship and fit and finish are incredible.
If i bought one I would be in tears too........from my wife ;) ;) ;) ;) ;)......... It really looks great but out of my league
Well, I tell ya, I am glad this grill is going to last forever, I just hope I make the last cc payment before I kick the bucket........but it will be worth it.
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Boy they really have changed the innards from my unit. Very cool
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I believe I heard this from Tim, is that you can upgrade older models with new upgrades. Correct me someone, if I am wrong.
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Boy they really have changed the innards from my unit. Very cool
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I believe I heard this from Tim, is that you can upgrade older models with new upgrades. Correct me someone, if I am wrong.
I think you are right. They never forget their first customers. Which is pretty rare these days
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Boy they really have changed the innards from my unit. Very cool
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I believe I heard this from Tim, is that you can upgrade older models with new upgrades. Correct me someone, if I am wrong.
I think you are right. They never forget their first customers. Which is pretty rare these days
Yep, that is correct. The only pellet grill manufacturer that I believe does this... love it!
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Keep it coming Smoke!
This is great so far! Nice job.
I am picking mine up on March 23rd at the factory and can't wait.
This review is really solidifying my choice. :thumbup:
You chose well! FYI - I also did a review on the FlameZone with temps, and the Griddle & searing grate here (much of it is the same info, but some is different): http://www.letstalkbbq.com/index.php?topic=20313.0
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Boy they really have changed the innards from my unit. Very cool
Sent from my iPad using Tapatalk
I believe I heard this from Tim, is that you can upgrade older models with new upgrades. Correct me someone, if I am wrong.
I think you are right. They never forget their first customers. Which is pretty rare these days
Yep, that is correct. The only pellet grill manufacturer that I believe does this... love it!
Yep...especially on the 2 - Star General.....The "upgrade path" is not something that MAK has advertised, or even boasted about....but it is there. So, the life cycle for their product is thus far - not limited.
FWIW - I will be doing a full restoration/upfit on a first generation, low serial number MAK 2 Star - to the current model. Will have LOTS of pictures, and show the updates in detail.
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Boy they really have changed the innards from my unit. Very cool
Sent from my iPad using Tapatalk
I believe I heard this from Tim, is that you can upgrade older models with new upgrades. Correct me someone, if I am wrong.
I think you are right. They never forget their first customers. Which is pretty rare these days
Yep, that is correct. The only pellet grill manufacturer that I believe does this... love it!
Yep...especially on the 2 - Star General.....The "upgrade path" is not something that MAK has advertised, or even boasted about....but it is there. So, the life cycle for their product is thus far - not limited.
FWIW - I will be doing a full restoration/upfit on a first generation, low serial number MAK 2 Star - to the current model. Will have LOTS of pictures, and show the updates in detail.
School me. The upper shelf is different now? Right? Looks like a slide in one, which I assume I can't replicate.
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Makes me want to sell my Blaz'n and buy one now! I love the Blaz'n but it is definitely not in the same class as the MAK!
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Boy they really have changed the innards from my unit. Very cool
Sent from my iPad using Tapatalk
I believe I heard this from Tim, is that you can upgrade older models with new upgrades. Correct me someone, if I am wrong.
I think you are right. They never forget their first customers. Which is pretty rare these days
Yep, that is correct. The only pellet grill manufacturer that I believe does this... love it!
Yep...especially on the 2 - Star General.....The "upgrade path" is not something that MAK has advertised, or even boasted about....but it is there. So, the life cycle for their product is thus far - not limited.
FWIW - I will be doing a full restoration/upfit on a first generation, low serial number MAK 2 Star - to the current model. Will have LOTS of pictures, and show the updates in detail.
School me. The upper shelf is different now? Right? Looks like a slide in one, which I assume I can't replicate.
Yeah, the 2018 MAK has the slide in ports attached. I am guessing that this might not be upgradeable and that the full and 3/4 racks with legs will suffice.
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Makes me want to sell my Blaz'n and buy one now! I love the Blaz'n but it is definitely not in the same class as the MAK!
It did come down to Blazin vs MAK for me but at the end of the day, as fine a grill as the Blazin is, MAK is at a level no Mfg has yet and might never achieve.
You got a darn good pellet grill HOS, but if you ever see a MAK in person, you will be making the move I bet..............
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Boy they really have changed the innards from my unit. Very cool
Sent from my iPad using Tapatalk
I believe I heard this from Tim, is that you can upgrade older models with new upgrades. Correct me someone, if I am wrong.
I think you are right. They never forget their first customers. Which is pretty rare these days
Yep, that is correct. The only pellet grill manufacturer that I believe does this... love it!
Yep...especially on the 2 - Star General.....The "upgrade path" is not something that MAK has advertised, or even boasted about....but it is there. So, the life cycle for their product is thus far - not limited.
FWIW - I will be doing a full restoration/upfit on a first generation, low serial number MAK 2 Star - to the current model. Will have LOTS of pictures, and show the updates in detail.
School me. The upper shelf is different now? Right? Looks like a slide in one, which I assume I can't replicate.
Yeah, the 2018 MAK has the slide in ports attached. I am guessing that this might not be upgradeable and that the full and 3/4 racks with legs will suffice.
I should see parts within 2 weeks...will be able to tell you more from a "hands on" perspective then.
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Makes me want to sell my Blaz'n and buy one now! I love the Blaz'n but it is definitely not in the same class as the MAK!
Sellin' a Blazin' you say?
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Boy they really have changed the innards from my unit. Very cool
Sent from my iPad using Tapatalk
I believe I heard this from Tim, is that you can upgrade older models with new upgrades. Correct me someone, if I am wrong.
I think you are right. They never forget their first customers. Which is pretty rare these days
Yep, that is correct. The only pellet grill manufacturer that I believe does this... love it!
Yep...especially on the 2 - Star General.....The "upgrade path" is not something that MAK has advertised, or even boasted about....but it is there. So, the life cycle for their product is thus far - not limited.
FWIW - I will be doing a full restoration/upfit on a first generation, low serial number MAK 2 Star - to the current model. Will have LOTS of pictures, and show the updates in detail.
School me. The upper shelf is different now? Right? Looks like a slide in one, which I assume I can't replicate.
Yeah, the 2018 MAK has the slide in ports attached. I am guessing that this might not be upgradeable and that the full and 3/4 racks with legs will suffice.
That's kinda what I thought. Not a big deal but it is a nice upgrade. I have two upper shelves which work just fine. But that slide out is nice.
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Yeah, Eric (simi pellet grills) and I would modify second racks with hardware to set on the cooking grate in GMG and Camp Chef models. They worked nice, but sometimes the legs get in the way.
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Ok, when is Wendy and you going to start cooking buddy.
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Ok, when is Wendy and you going to start cooking buddy.
We actually already have. I am working again so I am picking my spots with the review. I still have to show some more standard features and then accessories and then we can get the smoke rolling.
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Ok, when is Wendy and you going to start cooking buddy.
I bet if you get Smoochy to ask Wendy to start cooking Smoke would get to it :D :D :D :D
Remember The Smooch has a lot of pull with her ;)
Just say'n :D :D :D :D :D :D :D :D :D
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Ok, when is Wendy and you going to start cooking buddy.
We actually already have. I am working again so I am picking my spots with the review. I still have to show some more standard features and then accessories and then we can get the smoke rolling.
In other words, this is gonna be a low n slooooow review vs hot n fast... ;)
Either way, I’ve got my bucket of popcorn ready :)
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Ok, when is Wendy and you going to start cooking buddy.
We actually already have. I am working again so I am picking my spots with the review. I still have to show some more standard features and then accessories and then we can get the smoke rolling.
In other words, this is gonna be a low n slooooow review vs hot n fast... ;)
Either way, I’ve got my bucket of popcorn ready :)
Smoke may just be playing to the capabilities of the crowd he is addressing....hey I resemble that remark.... ??? 8) ;D :D
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Ok, when is Wendy and you going to start cooking buddy.
We actually already have. I am working again so I am picking my spots with the review. I still have to show some more standard features and then accessories and then we can get the smoke rolling.
In other words, this is gonna be a low n slooooow review vs hot n fast... ;)
Either way, I’ve got my bucket of popcorn ready :)
Smoke may just be playing to the capabilities of the crowd he is addressing....hey I resemble that remark.... ??? 8) ;D :D
Whatever the case may be, my popcorn is starting to go stale. Nothing a bit more butter can’t fix... lol. C’mon smoke, my high cholesterol is gonna be your fault ;)
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Y'all are funny. I will try to get a new post with pictures in tomorrow. Darn job is getting in the way..........................
.....................hey wait, the new job is gonna help pay for the MAK :)
I also have some MAK seasonings being delivered because this is strictly a MAK review :)
Why am I hankerin for popcorn?? ;)
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Nice. I've wondered about their rubs and sauces. Never seen anyone give an opinion on them.
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Smoke...I will be in your area April 18-20.....Might need to sample some of your "review product" off that MAK ;)
Give me a call when you can and we will coordinate. Will be stalking and shooting wild hogs in the nite with thermal vision on a my buddy's ranch south of Cleburne , so will not be far away.
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Smoke...I will be in your area April 18-20.....Might need to sample some of your "review product" off that MAK ;)
Give me a call when you can and we will coordinate. Will be stalking and shooting wild hogs in the nite with thermal vision on a my buddy's ranch south of Cleburne , so will not be far away.
Careful Smoke. He may never leave
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Smoke...I will be in your area April 18-20.....Might need to sample some of your "review product" off that MAK ;)
Give me a call when you can and we will coordinate. Will be stalking and shooting wild hogs in the nite with thermal vision on a my buddy's ranch south of Cleburne , so will not be far away.
Careful Smoke. He may never leave
When I win the Lottery I’m going to be “T”s hunting buddy ;D
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Smoke...I will be in your area April 18-20.....Might need to sample some of your "review product" off that MAK ;)
Give me a call when you can and we will coordinate. Will be stalking and shooting wild hogs in the nite with thermal vision on a my buddy's ranch south of Cleburne , so will not be far away.
Careful Smoke. He may never leave
Can't stay long....'cause like George Strait says....:
http://youtu.be/Ha3SSgWK-oE
AND...it is true... ;) :D
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Smoke...I will be in your area April 18-20.....Might need to sample some of your "review product" off that MAK ;)
Give me a call when you can and we will coordinate. Will be stalking and shooting wild hogs in the nite with thermal vision on a my buddy's ranch south of Cleburne , so will not be far away.
Careful Smoke. He may never leave
When I win the Lottery I’m going to be “T”s hunting buddy ;D
Come on down CDN.....We will go shoot dinner... ;) ;D
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Smoke...I will be in your area April 18-20.....Might need to sample some of your "review product" off that MAK ;)
Give me a call when you can and we will coordinate. Will be stalking and shooting wild hogs in the nite with thermal vision on a my buddy's ranch south of Cleburne , so will not be far away.
Yes Sir, gotta work all weekend, will shoot you a call on Monday.
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Smoke...I will be in your area April 18-20.....Might need to sample some of your "review product" off that MAK ;)
Give me a call when you can and we will coordinate. Will be stalking and shooting wild hogs in the nite with thermal vision on a my buddy's ranch south of Cleburne , so will not be far away.
Careful Smoke. He may never leave
I know Pappy, gotta take the chance................
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Lets talk about accessories for your MAK 2 Star.
Now before I get started just want to let anyone know that these accessories are every bit as sturdy as the grill itself.....and then some.
Here is the 3/4 upper cooking grate. These versions do not have legs, they slide in to the grill now. I mention this, because if you have an older grill without these slide in ports and would like to get some, better give MAK a call and see if they have the racks still with the legs. Of course some lag bolts work nicely,,,,,,,,,
(https://imagizer.imageshack.com/v2/640x480q90/922/xGKIhX.jpg) (https://imageshack.com/i/pmxGKIhXj)
The full size upper cooking grate is one piece. You could use it for your main grill if you so wish. You could also use your 1/2 cooking grates up high as well. There are many configurations with the different size cooking grates.
(https://imagizer.imageshack.com/v2/640x480q90/922/WlkKLR.jpg) (https://imageshack.com/i/pmWlkKLRj)
Here is a picture of the full size cooking grate accessory with the included 1/2 cooking grate up top. More of the traditional set up we see in the pellet grill world.
(https://imagizer.imageshack.com/v2/640x480q90/922/76BJUL.jpg) (https://imageshack.com/i/pm76BJULj)
As you can see the additional cooking grates both 3/4 and full size really expand your cooking space. They are all extremely heavy duty.
We will be using all the grates in different configurations on upcoming cooks so please stay tuned.
Now this next accessory we really wanted. In fact so much, we bought two. We planned on replacing our gas griddle because The Smoke is basically just an old worn out fry cook.
Why not use the MAK as our pellet fired flat top griddle?? Sure beats lugging propane tanks around. Got the pellets already.
Now the griddle is surprisingly light in weight. After the heavy weight of the grates and of course all the components on the grill, this was welcomed........I was getting tuckered out!!
The griddle is made of high grade aircraft aluminum with a hard anodized Teflon finish.
You will want to keep your flame zone covers in place and set the griddle right over it. The griddle basically covers half the grill horizontally. So we purchased two.
Also, very important, 400 degrees is the max temp and I think you will find that 350-375 works very nicely.
(https://imagizer.imageshack.com/v2/640x480q90/922/XPWdru.jpg) (https://imageshack.com/i/pmXPWdruj)
In this photo you see the griddle in place. The other section has the flame zone cover also in place so you could do a rack of ribs on the back portion of the grill and cook yourself some bacon and eggs or a burger for lunch. Brilliant!!!! Try doing that on any other grill.
(https://imagizer.imageshack.com/v2/640x480q90/924/7tCVXE.jpg) (https://imageshack.com/i/po7tCVXEj)
By simply removing the 1/2 cooking grate and setting in the other griddle you have a full size flat top pellet fired griddle!!!!
Yeah I know they both have the edges which keeps them separated in a way but I found when cooking that these tall edges really help in keeping food on the griddle. Handy for keeping certain food types separated, easy to mix them together though.
We are going to use these griddles a lot!!
(https://imagizer.imageshack.com/v2/640x480q90/924/YBVpDb.jpg) (https://imageshack.com/i/poYBVpDbj)
Now I always thought "The MAK is too small. I aint paying that money for a small grill" The MAK 2 Star and the 1 Star are not small. They will get the job done for a small family and easily feed all the bubbas when they come over.
With the full size cooking grate accesorie you can do 8 racks of ribs. Yeah they might be a bit squeezed in there, but MAK loves us and wants us to get our ribs on!!!
So, here is the MAK rib rack. Super heavy duty (no surprise there) and will hold 8 racks of rib with room in between the ribs for all that nice heat and smoke.
(https://imagizer.imageshack.com/v2/640x480q90/924/L7tWZu.jpg) (https://imageshack.com/i/poL7tWZuj)
Yeah, this is all nice but I still have to have a gas grill (who in there right mind would ever want a gas grill?).....some do, that's cool, but with a MAK you do not have to have one one.
Now why would you want to have a gas grill to go along with your MAK? Or why would you want to have a charcoal grill?
To sear!!!!! Because, well you know "PELLET GRILLS CAN NOT SEAR" Oh yes they can.
I do have to give some of the other pellet grill manufacturers some props here. There are some pretty neat grilling options now so more and more pellet grills can sear.
But we are talking about MAK. The top dog. The big Kahuna. The Boss. The Man. The gold standard................you get what I mean.
So MAK makes a searing grate for those sear marks we all know and love.
The searing grate is also made from high grade aircraft aluminum and is teflon impregnated.
The grate replaces the half cooking grate and you will remove the flame zone cover for high heat grilling.
(https://imagizer.imageshack.com/v2/640x480q90/923/YF3B69.jpg) (https://imageshack.com/i/pnYF3B69j)
Here is the searing grate installed with the 1/2 rack cooking grate
(https://imagizer.imageshack.com/v2/640x480q90/924/IIRzp9.jpg) (https://imageshack.com/i/poIIRzp9j)
For those large cooks when doing a bunch of burgers, juicy steaks or pork chops or hot dogs. simply put in another searing grate for a full size sear station....only on a MAK
(https://imagizer.imageshack.com/v2/640x480q90/924/2bmGg2.jpg) (https://imageshack.com/i/po2bmGg2j)
Here is a little teaser for what is to be coming up soon......................
Wouldn't it be neat to sear and grill at the same time???
Why not? Simple put in a griddle and a searing grate. As you can see, whe have quite a bit of possibilities here
(https://imagizer.imageshack.com/v2/640x480q90/923/QhZm4y.jpg) (https://imageshack.com/i/pnQhZm4yj)
Now, I have always felt that all grills should come with a front shelf. But sadly, many do not. That is just one of my pet peeves.
Got the front shelf for the MAK. Again. super heavy duty and it comes with a towel rack. How cool is that?? Super easy install and does it fit nicely.
This front shelf does not seem like an after-thougth, it looks like it belongs there!!
(https://imagizer.imageshack.com/v2/640x480q90/922/p4C3GP.jpg) (https://imageshack.com/i/pmp4C3GPj)
Along with the hopper lid and the warming lid, the MAK can hold all the goodies you need during the cook!!
How about another pet peeve? All grills should include a cover. Why would you not cover something that makes you all this delicous smoke kissed food?
How you go to sleep at night and sleep peacefully with your MAK uncovered?? I cant!!!!!!!
I have heard stories of MAK grill covers not living up to the quality of everything MAK.
That has been addressed!! A new Mfg is on board and these covers are sweet. It fits the 2 Star with or without the front shelf nicely. Buckles are included to keep the cover on the MAK if it gets windy. This is a nice cover folks.
(https://imagizer.imageshack.com/v2/640x480q90/924/gbzvcj.jpg) (https://imageshack.com/i/pogbzvcjj)
In closing about the accessories, yes they are not cheap. They are very well thought out and add to the MAK experience. They are very worthy of being attatched or used with your MAK grill and they really heighten the MAK experience. You will see this throughout the review.
I would like to also add that the griddle and sear grates are to be washed with warm soapy water. Never put in the dishwasher.
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The griddle(s)... one accessory that I do not have. Kind of hard to tell by the pics, but with 2 griddles in place, does there appear to be adequate “gap-spacing” for proper airflow?
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The griddle(s)... one accessory that I do not have. Kind of hard to tell by the pics, but with 2 griddles in place, does there appear to be adequate “gap-spacing” for proper airflow?
Yup, and not to spoil an upcoming cook review, those griddles cooked very evenly!!
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I did Salisbury steak and a mushroom gravy as my first griddle cook. Fantastic
Sent from my iPhone using Tapatalk
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I did Salisbury steak and a mushroom gravy as my first griddle cook. Fantastic
Sent from my iPhone using Tapatalk
The griddle(s)... one accessory that I do not have. Kind of hard to tell by the pics, but with 2 griddles in place, does there appear to be adequate “gap-spacing” for proper airflow?
Yup, and not to spoil an upcoming cook review, those griddles cooked very evenly!!
I guess the one thing that has kept me from purchasing is the thought that I can already do this on my 2 (different sizes) Blackstone griddles. With that said, my griddles do not have the surrounding wall on all 4 sides like the MAK griddle does. I could see that adding a bit more versatility. Even some small scale frying. Look forward to seeing you put it to use.
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Wow! Great review Smoke! What an impressive Cooker!!!!
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Wow! Great review Smoke! What an impressive Cooker!!!!
Definitely! I can also see the wheels spinning in your head on what type of modifications you could make to it! ;) 8) :D
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Wow! Great review Smoke! What an impressive Cooker!!!!
Definitely! I can also see the wheels spinning in your head on what type of modifications you could make to it! ;) 8) :D
Oh no you don't. Just leave it like it is. Don't mess with art.
Sent from my iPhone using Tapatalk
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Wow! Great review Smoke! What an impressive Cooker!!!!
Definitely! I can also see the wheels spinning in your head on what type of modifications you could make to it! ;) 8) :D
Oh no you don't. Just leave it like it is. Don't mess with art.
Sent from my iPhone using Tapatalk
Pappy is wise, this is one grill that Tommy and Tom could not "improve upon" no matter how talented they are :)
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Wow! Great review Smoke! What an impressive Cooker!!!!
Hang in there Tom, we might even start cooking on it soon :) There are just so many things to point out. In fact, I have to take some more pictures tomorrow on a couple of items I forgot to mention.......
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Here are some more standard features you will find on your MAK 2 Star General:
There is a little trap door just to the right of the fire pot and grease channel that you remove and just whisk broom your ashes through the opening
(https://imagizer.imageshack.com/v2/640x480q90/922/cAOKPo.jpg) (https://imageshack.com/i/pmcAOKPoj)
Underneath the trap door opening is a grease container to hold your ashes and grease. This will hold a bunch and no more cheap looking toy buckets
(https://imagizer.imageshack.com/v2/640x480q90/924/H6xtUC.jpg) (https://imageshack.com/i/poH6xtUCj)
Speaking of the fire pot, there is a small cotter pin you remove and your fire pot comes out for easy dumping.
(https://imagizer.imageshack.com/v2/640x480q90/923/UO4n8R.jpg) (https://imageshack.com/i/pnUO4n8Rj)
This firepot is solid stainless and heavy duty. It has two openings on the side. One for the flashfire ignition and above it for the auger tube.
You do not have to worry about burnback in a MAK Grill since the auger is above the fire.
(https://imagizer.imageshack.com/v2/640x480q90/922/Q1V6it.jpg) (https://imageshack.com/i/pmQ1V6itj)
Now the MAK is easy to clean. You do have to remove the entire quick change grease pan system. Still a pain in the arse?? That is up to you. You do not have to drag out the shop-vac so that is nice. The grease pan system keeps the bottom of the grill grease free (at least, so far) and you simply whisk the ashes out and quick dump the fire-pot. I have been told that the brains at MAK are looking at ways to make some sort of easier way of fire-pot cleaning. When and if this happens is anybodys guess.
On the front of the hopper to the right of the pellet boss is a little trap door so you can remove your pellets. If you like to change flavors or have special mixtures of pellets you will really like this feature
(https://imagizer.imageshack.com/v2/640x480q90/922/6SZMEu.jpg) (https://imageshack.com/i/pm6SZMEuj)
Speaking of the hopper, look at the inside. Hopper will hold 20 lbs of pellets. The auger looks strong enough to dig for oil and the hopper is specially designed to feed all the pellets to the auger without any funneling of pellets......MAK has thought of everything.
(https://imagizer.imageshack.com/v2/640x480q90/923/d1TTBQ.jpg) (https://imageshack.com/i/pnd1TTBQj)
Well, it is time for Wendy and I to get cooking on our MAK 2 Star General, hang in there, we got a whole lotta cooking to do :)
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This review is informative enough already to be used as a paid advertisement for MAK. Thank you for your efforts for far. This will help quite a few people in my opinion.
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That new grease and Ash system is awesome. Much better design
Sent from my iPad using Tapatalk
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Congrats on a Great Grill !!! For some reason I like that feature removing the pot with the cotter pin :thumbup:
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This review is informative enough already to be used as a paid advertisement for MAK. Thank you for your efforts for far. This will help quite a few people in my opinion.
Thank You. I was in the "MAK is just too way expensive of a pellet grill for me" camp. I must say when you get your hands on one, you realize it is worth every penny.
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Did you know that MAK has their own lines of rubs and sauces?? Yes, Pappy, LTBBQ's resident rub pusher is at it again!!!!!
They are priced right and you get free shipping from MAK.
However this is a everything MAK review so why not see what they got.
Rubs:
Bird
Chipotle
Mesquite
Sweet
Fish
Cajun
Sauces:
Devil's Punch
Smokin Hickory
Honey Bourbon
Rum
Whiskey
We got these and you will see them throughout the review:
(https://imagizer.imageshack.com/v2/640x480q90/923/pTQ61l.jpg) (https://imageshack.com/i/pnpTQ61lj)
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Thank You. I was in the "MAK is just too way expensive of a pellet grill for me" camp. I must say when you get your hands on one, you realize it is worth every penny.
I was in the "A wife is just too way expensive for me" camp. I must say when you get your hands on one, you realize she is worth every penny. ;D ;D ;D ;D ;D
True...but you can re-configure your MAK, rebuild it, bring it up to date, and it never complains or threatens divorce....JUST SAYIN'!!!!!! :D :D :D :D ;)
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So true Tim. Nothing is worse than buying something and then find out the following year that upgrades have been added.
A MAK owner with an older model can contact them and bring their older MAK up to the latest revision.
How cool is that? You are dealing with a company that is constantly looking at ways to improve their product and they allow long time customers to enjoy the new accessories without having to sell their unit and purchase a new one.
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MAK is a great grill no doubt and it's not cheap, BUT the PAIN Kimmie would inflict is far worse then the pain of paying for one.
Just saying ;) ;) ;) ;) ;) ;) ??? ??? ??? ??? ???
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MAK is a great grill no doubt and it's not cheap, BUT the PAIN Kimmie would inflict is far worse then the pain of paying for one.
Just saying ;) ;) ;) ;) ;) ;) ??? ??? ??? ??? ???
It is ALL in how you sell them on it..."Honey - this one will last a few years, and it's cheaper...but THIS ONE - heck, we can will it to the kids!" - That means CHEAPER to own.
Cheaper to own is never the same as cheaper to purchase. It does require us to re-focus our perspective - I know.
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MAK is a great grill no doubt and it's not cheap, BUT the PAIN Kimmie would inflict is far worse then the pain of paying for one.
Just saying ;) ;) ;) ;) ;) ;) ??? ??? ??? ??? ???
It is ALL in how you sell them on it..."Honey - this one will last a few years, and it's cheaper...but THIS ONE - heck, we can will it to the kids!" - That means CHEAPER to own.
Cheaper to own is never the same as cheaper to purchase. It does require us to re-focus our perspective - I know.
REALLY?? You have met Kimmie ;) ;) and you want me to try and explain that :D :D :D :D :D :D :D
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MAK is a great grill no doubt and it's not cheap, BUT the PAIN Kimmie would inflict is far worse then the pain of paying for one.
Just saying ;) ;) ;) ;) ;) ;) ??? ??? ??? ??? ???
It is ALL in how you sell them on it..."Honey - this one will last a few years, and it's cheaper...but THIS ONE - heck, we can will it to the kids!" - That means CHEAPER to own.
Cheaper to own is never the same as cheaper to purchase. It does require us to re-focus our perspective - I know.
REALLY?? You have met Kimmie ;) ;) and you want me to try and explain that :D :D :D :D :D :D :D
You can do it...The power of BEER will be your guide..... ;) :D :D :D
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Yeah, like the power of Kimmie whackin' a cold one over Tommy's head...
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Yeah, like the power of Kimmie whackin' a cold one over Tommy's head...
:D :D :D :D :D :D :D...you know....you are probably right about that Jack.... :D :D :D :D :D :D
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Well folks, Wendy and I hit a wall. I have had to work some double shifts the last two days and Wendy hasn't felt her best lately.
We have shown you the packing of the MAK and all of its features.
But we gotta get cooking. We need help!!! This is just too daunting of a review for us. If only there was someone that could get the cooking portion of this review going.
Is there anyone out there that is capable of this enviable task. Please, we need help, will somebody please step up to the plate................
Our prayers have been answered!!!!!!!!!!!!
I give to you, for the first time ever on-line.............drum roll please..................................................
2 Star Smoochy
(https://imagizer.imageshack.com/v2/640x480q90/923/zE4dHE.jpg) (https://imageshack.com/i/pnzE4dHEj)
Let the cooking begin!!!!!! :)
Oh and just to let y'all know it really is just Smoochy. The helmet really sells it. :) Just another one of his alter-egos..............
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Yeah, like the power of Kimmie whackin' a cold one over Tommy's head...
Bottle or Keg (ouch) Jack ;D ;D ;D ;D ;D
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Well folks, Wendy and I hit a wall. I have had to work some double shifts the last two days and Wendy hasn't felt her best lately.
We have shown you the packing of the MAK and all of its features.
But we gotta get cooking. We need help!!! This is just too daunting of a review for us. If only there was someone that could get the cooking portion of this review going.
Is there anyone out there that is capable of this enviable task. Please, we need help, will somebody please step up to the plate................
Our prayers have been answered!!!!!!!!!!!!
I give to you, for the first time ever on-line.............drum roll please..................................................
2 Star Smoochy
(https://imagizer.imageshack.com/v2/640x480q90/923/zE4dHE.jpg) (https://imageshack.com/i/pnzE4dHEj)
Let the cooking begin!!!!!! :)
Oh and just to let y'all know it really is just Smoochy. The helmet really sells it. :) Just another one of his alter-egos..............
Think he is green with envy Smoke.....He wants one too
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Lets get cooking. There will be no rhyme or reason to our cooks. Just real life. Of course the holy tri-fecta of brisket,butts and ribs will be done, but get ready for so much more.
To start off let me tell you about the first time you fire your MAK up. It sounds like one lean cooking machine. The fan is the quietest I have ever heard and that flashfire ignition gets you fired up in no-time. Just what we need for late night work day cooking.
Our first cook we decided to break the MAK in with a T-Bone steak.
Now I am going to be mentioning the various set ups we have the Flamezone in because it really helps to show the unprecedented versatility of the MAK.
Here you will see where we left the Flamezone cover in place and removed the other and added the searing grate.
We are set up for high heat grilling and indirect cooking all on the same cooking surface!
(https://imagizer.imageshack.com/v2/640x480q90/923/fxQzNB.jpg) (https://imageshack.com/i/pnfxQzNBj)
Meanwhile back in the kitchen, Wendy hit the steaks with MAK's Mesquite rub. The other steak got gunpowder
(https://imagizer.imageshack.com/v2/640x480q90/924/p66Tn7.jpg) (https://imageshack.com/i/pop66Tn7j)
Finally, meat on the MAK
(https://imagizer.imageshack.com/v2/640x480q90/922/P6ntnN.jpg) (https://imageshack.com/i/pmP6ntnNj)
But wait, you only did half the grill for direct searing what about the indirect side??
How about some of Wendys homemade MAk and Cheese!!!
(https://imagizer.imageshack.com/v2/640x480q90/923/H06Kyd.jpg) (https://imageshack.com/i/pnH06Kydj)
We put the MAK and cheese on first to get warm and smokey and then tossed the steaks on to sear.
I sure didn't mind sitting down to this plate
(https://imagizer.imageshack.com/v2/640x480q90/922/ZuwBRH.jpg) (https://imageshack.com/i/pmZuwBRHj)
In closing, the MAK came up to temp fast. This is quite a outdoor cooking machine. We were able to sear and bake at the same time.
Steak was seared perfectly and the MAK and Cheese was smokey good.
I was really impressed with the smoke I got with the MAk set at 400. The MAK and Cheese confimed that!!!!
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NICE! Looking good Smoke!
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Awesome Smoke!
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That was some meal & grill
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Looking good!
If you have an IR gun I would be interested in how even the temps are with both sear grates installed and the flame zone covers removed. Like if you wanted to use the whole thing for a grilling surface, how much of a difference in temp there is between the middle and the 4 corners?
That is if you don't mind. :)
Enjoying you review, between you and tenthunter it's the only decent information on the MAK grills since like 2013. I feel like MAK needs to do some updating on their website and videos.
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Nicely done!! So, the steak was grilled at 400° the entire cook, is that correct?
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Looking good!
If you have an IR gun I would be interested in how even the temps are with both sear grates installed and the flame zone covers removed. Like if you wanted to use the whole thing for a grilling surface, how much of a difference in temp there is between the middle and the 4 corners?
That is if you don't mind.
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Great looking plate of food
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That right there is worth it all
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Nice way to break in your Mak!
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Looking good!
If you have an IR gun I would be interested in how even the temps are with both sear grates installed and the flame zone covers removed. Like if you wanted to use the whole thing for a grilling surface, how much of a difference in temp there is between the middle and the 4 corners?
That is if you don't mind. :)
Enjoying you review, between you and tenthunter it's the only decent information on the MAK grills since like 2013. I feel like MAK needs to do some updating on their website and videos.
If I had an IR gun I would do that for you, but sadly I do not...............
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Nicely done!! So, the steak was grilled at 400° the entire cook, is that correct?
We had the MAK at 400 for the entire cook. I was a little worried about the MAK and Cheese at that temp and it was fine.
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Looking good!
If you have an IR gun I would be interested in how even the temps are with both sear grates installed and the flame zone covers removed. Like if you wanted to use the whole thing for a grilling surface, how much of a difference in temp there is between the middle and the 4 corners?
That is if you don't mind. :)
Enjoying you review, between you and tenthunter it's the only decent information on the MAK grills since like 2013. I feel like MAK needs to do some updating on their website and videos.
I used to leave the MAk website not really knowing more than when I started. When we were doing serious pellet grill research, many other manufacturers web sites really spelled it out for you.
Maybe MAK will do some changes to their site. The site seems cold and antiseptic to me. Not bashing, just stating how I feel.
Lets give MAK some credit, they are on board with this review and we are out to show the grilling world what a MAK can do. For those who own one, you know what I mean, we need to get this information out there so potential owners can really understand the genius of MAK and can then make a sound purchase.
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Looking good!
If you have an IR gun I would be interested in how even the temps are with both sear grates installed and the flame zone covers removed. Like if you wanted to use the whole thing for a grilling surface, how much of a difference in temp there is between the middle and the 4 corners?
That is if you don't mind. :)
Enjoying you review, between you and tenthunter it's the only decent information on the MAK grills since like 2013. I feel like MAK needs to do some updating on their website and videos.
I have to grin and nod a little about this comment :)...because I understand what you mean. I think of MAK as inventive, quality driven, and extremely conscious of durability and performance. And, while I cannot - nor would I intentionally attempt to speak o n their behalf - I believe that based on their actions (= products...) they have a core philosophy that has been so focused on making the best grill they can....that the " warm fuzzy" of the feel of a website has not been the priority.
Perhaps another perspective would be , that while many companies attempt to wow you with website marketing ( which is not a criticism of anyone...just observation...) and they expend a great deal of time, and energy doing so ( which coasts $$$$) ...MAK has put virtually all of their effort into product. Maybe more of a "If we build it they will come..." thinking?
Regardless, I find no "compromise" in their process to produce the best grill they can. But..yeah a more informative website couldn't hurt... ;D
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Looking good!
If you have an IR gun I would be interested in how even the temps are with both sear grates installed and the flame zone covers removed. Like if you wanted to use the whole thing for a grilling surface, how much of a difference in temp there is between the middle and the 4 corners?
That is if you don't mind. :)
Enjoying you review, between you and tenthunter it's the only decent information on the MAK grills since like 2013. I feel like MAK needs to do some updating on their website and videos.
I used to leave the MAk website not really knowing more than when I started. When we were doing serious pellet grill research, many other manufacturers web sites really spelled it out for you.
Maybe MAK will do some changes to their site. The site seems cold and antiseptic to me. Not bashing, just stating how I feel.
Lets give MAK some credit, they are on board with this review and we are out to show the grilling world what a MAK can do. For those who own one, you know what I mean, we need to get this information out there so potential owners can really understand the genius of MAK and can then make a sound purchase.
I agree. I'm glad they are on board with your review.
I'm on some other forums and people trying to decide between say a MAK and a Memphis said the same thing as you about the website and available information. That's why I'm glad yourself and tenthunter are doing reviews. It's the most useful information I can find on the internet about MAK. They have made so many updates to their grills I just feel they need to do some updating on their website and videos.
When I have the money I'll be getting a MAK the lack of updated info on their website isn't swaying me, but other people I think it does.
For instance they should show that you can use the whole surface for higher heat grilling instead of everyone else's small area over the fire pot. That to me is a pretty big deal on available pellet grills.
Anyway, keep up the good work smokasaurus, I've pointed people on the fence to this website and MAK reviews because they are the most up to date and useful reviews i can find on the internet.
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Looking good!
If you have an IR gun I would be interested in how even the temps are with both sear grates installed and the flame zone covers removed. Like if you wanted to use the whole thing for a grilling surface, how much of a difference in temp there is between the middle and the 4 corners?
That is if you don't mind. :)
Enjoying you review, between you and tenthunter it's the only decent information on the MAK grills since like 2013. I feel like MAK needs to do some updating on their website and videos.
I have to grin and nod a little about this comment :)...because I understand what you mean. I think of MAK as inventive, quality driven, and extremely conscious of durability and performance. And, while I cannot - nor would I intentionally attempt to speak o n their behalf - I believe that based on their actions (= products...) they have a core philosophy that has been so focused on making the best grill they can....that the " warm fuzzy" of the feel of a website has not been the priority.
Perhaps another perspective would be , that while many companies attempt to wow you with website marketing ( which is not a criticism of anyone...just observation...) and they expend a great deal of time, and energy doing so ( which coasts $$$$) ...MAK has put virtually all of their effort into product. Maybe more of a "If we build it they will come..." thinking?
Regardless, I find no "compromise" in their process to produce the best grill they can. But..yeah a more informative website couldn't hurt... ;D
I agree with you about their quality and commitment. I get it.
But lets be honest, when people are going to be parting with possibly over 3000 dollars on a grill they kinda want to see some up to date info on what they are getting, especially people who are maybe not familiar with pellet grills and don't know the reputation MAK has for service and quality.
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Looking good!
If you have an IR gun I would be interested in how even the temps are with both sear grates installed and the flame zone covers removed. Like if you wanted to use the whole thing for a grilling surface, how much of a difference in temp there is between the middle and the 4 corners?
That is if you don't mind. :)
Enjoying you review, between you and tenthunter it's the only decent information on the MAK grills since like 2013. I feel like MAK needs to do some updating on their website and videos.
I used to leave the MAk website not really knowing more than when I started. When we were doing serious pellet grill research, many other manufacturers web sites really spelled it out for you.
Maybe MAK will do some changes to their site. The site seems cold and antiseptic to me. Not bashing, just stating how I feel.
Lets give MAK some credit, they are on board with this review and we are out to show the grilling world what a MAK can do. For those who own one, you know what I mean, we need to get this information out there so potential owners can really understand the genius of MAK and can then make a sound purchase.
I agree. I'm glad they are on board with your review.
I'm on some other forums and people trying to decide between say a MAK and a Memphis said the same thing as you about the website and available information. That's why I'm glad yourself and tenthunter are doing reviews. It's the most useful information I can find on the internet about MAK. They have made so many updates to their grills I just feel they need to do some updating on their website and videos.
When I have the money I'll be getting a MAK the lack of updated info on their website isn't swaying me, but other people I think it does.
For instance they should show that you can use the whole surface for higher heat grilling instead of everyone else's small area over the fire pot. That to me is a pretty big deal on available pellet grills.
Anyway, keep up the good work smokasaurus, I've pointed people on the fence to this website and MAK reviews because they are the most up to date and useful reviews i can find on the internet.
Well, I sure thank you much for the kind words.
Please spread the word because this review is going to go on for a long while. These are real life cooks. I have no format and nothing scripted. We can be off the weekend and do a long cook or run in at 7 at night and fire up the MAK and grill something.
I would like to point out that tenthunter (cliff) and I are in no way at all affiliated with MAK. Now Cliff has owned a MAK for years as well as our exalted leader Teesquare (Tim) and they know MAK grills almost as good as the guys at MAK do.
I am only one month in the MAK experience and I can tell you that so far a MAK is everything it is cracked up to be and then some.
Please keep sending people over, The Smoke will not steer them wrong. :)
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Also, I am it has been noticed on this review and on some of my previous reviews that they are not "Fan Boy" reviews.
You know the kind, "I just bought this grill and it is the end all and be all of all grills"..................
Nah, we don't roll like that here at LTBBQ.
We don't bash cause that aint right. I will praise and I will praise loudly but I am also not afraid of "constructive criticism" just pointing things out that just missed the mark and I can't believe they thought of this will all be brought forward if necessary."
So far in the case of the MAK 2 Star General so far so really good.......
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Our second cook on the MAK was a fun hamburger cook. We got home late (well late for us) one evening and wanted a burger.
We set the MAK 2 Star up for a full griddle cook using both griddles. ( Flame Zone Diffusers are to be left on the Flame Zone when using the griddle)
You also do not want to exceed 400 degrees, I have found that 350-375 does the trick.
(https://imagizer.imageshack.com/v2/640x480q90/924/YBVpDb.jpg) (https://imageshack.com/i/poYBVpDbj)
Tossed four frozen patties on (I think you can get 5 patties on each griddle for a cook of 10)
(https://imagizer.imageshack.com/v2/640x480q90/922/4UEOIW.jpg) (https://imageshack.com/i/pm4UEOIWj)
Moved them together and grilled some onions at the same time
(https://imagizer.imageshack.com/v2/640x480q90/922/4GP76G.jpg) (https://imageshack.com/i/pm4GP76Gj)
Now I was always saying "I will get the 1 Star, I will never use the warming/cold smoking box on the 2 Star"
Well, that sure changed in a hurry!!! The warmer/cold smoke box is turning out to be my best friend. I toasted some buns and then placed them in the box.....they stayed warm and soft while cooking the patties and onions
(https://imagizer.imageshack.com/v2/640x480q90/923/6OQOPE.jpg) (https://imageshack.com/i/pn6OQOPEj)
They were as good as they look.
(https://imagizer.imageshack.com/v2/640x480q90/924/Jt0sdu.jpg) (https://imageshack.com/i/poJt0sduj)
I just want everyone to know you will see a bunch of griddle cooking in this review......now don't worry, we will be smoking.......It's what I do!!!!
We just didn't get the MAK to just be our smoker, we wanted it to be our main griddle and searing grill and it is delivering in spades.
So, yes the MAK is not inexpensive.......however if you add up the cost of a mid level pellet grill, a gasser and a flat top griddle, The MAK saves you money.......and plenty of space on your patio or rear deck...........
...................and will last longer than all three cookers combined with decades to spare..............................
see you at the next cook!!!!
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That is a fantastic griddle cook! How was the cleanup? Easy or ??
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That is a fantastic griddle cook! How was the cleanup? Easy or ??
Great question: super easy. Just wipe out with a paper towel (when cool) and if you wish, just hand wash wish dish soap and warm water......easy peasy.
Also want to add that since the griddles are aluminum, they are light and easy to carry into the kitchen sink.
I really like the raised sides, yes I would love a completely flat cooking surface but these sides keep all the food in the griddle where they belong. Grilling onions or small cubed taters are a piece of cake.
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Could you go higher in temp of you remove the flame zone covers?
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Could you go higher in temp of you remove the flame zone covers?
I believe MAK recommends the set temp not to exceed 400° because of the Teflon coating they use. That kind of bugs me if I am correct... but then how often do I really need it above that temp? Well, griddle seared steaks are good... but other than that, I can’t really think of a good reason I’d need a higher temp. One last thing, and this is just s guess... maybe Smoke can confirm this... but I’ll bet a Pellet Boss set temp of 400° will produce a griddle surface that exceeds that. The radiant heat under that griddle is no joke.
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Your not worried about air circulation with both griddle on?
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Oh yum!
I just got done doing a rack of those Walmart center cut beef ribs. What little meat there was is tasty but don't think I'll waste my time on those anymore.
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Oh yum!
I just got done doing a rack of those Walmart center cut beef ribs. What little meat there was is tasty but don't think I'll waste my time on those anymore.
I had the same experience and I agree with you
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Could you go higher in temp of you remove the flame zone covers?
You could Pappy, but with the griddles being Teflon impregnated aluminum, the higher heat would damage them so I leave the covers on.
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Could you go higher in temp of you remove the flame zone covers?
I believe MAK recommends the set temp not to exceed 400° because of the Teflon coating they use. That kind of bugs me if I am correct... but then how often do I really need it above that temp? Well, griddle seared steaks are good... but other than that, I can’t really think of a good reason I’d need a higher temp. One last thing, and this is just s guess... maybe Smoke can confirm this... but I’ll bet a Pellet Boss set temp of 400° will produce a griddle surface that exceeds that. The radiant heat under that griddle is no joke.
MAK says anything over 400 could damage the Teflon. I have found at 350-375 it grills great with the flame zone covers in place.
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Your not worried about air circulation with both griddle on?
Howdy Sparky, how's it going? :) No problems with air circulation. I leave the cooking grates in place and set the griddles right on top. The griddles have curled ends which raise them a bit above the cooking grates.
I will get a picture tomorrow and get it on here of the underside of the griddles.
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Your not worried about air circulation with both griddle on?
Howdy Sparky, how's it going? :) No problems with air circulation. I leave the cooking grates in place and set the griddles right on top. The griddles have curled ends which raise them a bit above the cooking grates.
I will get a picture tomorrow and get it on here of the underside of the griddles.
That's buddy. Your hamburgers look fantastic.
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Your not worried about air circulation with both griddle on?
Howdy Sparky, how's it going? :) No problems with air circulation. I leave the cooking grates in place and set the griddles right on top. The griddles have curled ends which raise them a bit above the cooking grates.
I will get a picture tomorrow and get it on here of the underside of the griddles.
That's buddy. Your hamburgers look fantastic.
OK, 4 in the morning (doing a long cook for the review) and I got a photo of the underside of the griddle. Gotcha covered Sparky!!
I was wrong, I thought the griddle was raised but it is not. It sits right on top of the cooking grates. There is a notch though on the sides. I have had no problems whatsoever with the MAk when running both griddles.
(https://imagizer.imageshack.com/v2/640x480q90/924/Wr3DJY.jpg) (https://imageshack.com/i/poWr3DJYj)
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Here is a great example of getting home late and using the MAK.
I had to work a double shift and Wendy had to stay over at the clinic so we hit the Local HEB and grabbed some hot dogs and buns.
Fired up the MAK and removed one of the cooking grates and added just one griddle
I know there have been concerns about airflow using two griddles. This picture shows how the griddle is not completely covering the cooking grate. You can see the opening on the left side.
(https://imagizer.imageshack.com/v2/640x480q90/924/7tCVXE.jpg) (https://imageshack.com/i/po7tCVXEj)
When the MAK reached 350, on went the Hebrew Nationals
(https://imagizer.imageshack.com/v2/640x480q90/924/ONmixX.jpg) (https://imageshack.com/i/poONmixXj)
I toasted the buns first on the griddle and had them in the warming box (fast late night cook so less pictures on this one)
Well, that didn't take long
(https://imagizer.imageshack.com/v2/640x480q90/924/9WsrZ6.jpg) (https://imageshack.com/i/po9WsrZ6j)
A little cheese and chili and onion and you got a quick pellet griddle cooked supper
(https://imagizer.imageshack.com/v2/640x480q90/922/Sm0XCD.jpg) (https://imageshack.com/i/pmSm0XCDj)
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That’ll work... YUM!
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Very nice! :thumbup:
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Grill still looks too clean. Get it dirty
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Grill still looks too clean. Get it dirty
Yes Sir!! We are working on it :)
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Dogs looks great. Thanks for the griddle pic.
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Dogs looks great. Thanks for the griddle pic.
:)
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Your not worried about air circulation with both griddle on?
Howdy Sparky, how's it going? :) No problems with air circulation. I leave the cooking grates in place and set the griddles right on top. The griddles have curled ends which raise them a bit above the cooking grates.
I will get a picture tomorrow and get it on here of the underside of the griddles.
Unless you're trying to get them further away from the heat source (so they run a little cooler) as far as I know, there's no reason to leave the cooking grates in place. The griddles are designed to go in without the grates and are open on the ends to allow for proper air circulation. Remember MAK designed them.
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Your not worried about air circulation with both griddle on?
Howdy Sparky, how's it going? :) No problems with air circulation. I leave the cooking grates in place and set the griddles right on top. The griddles have curled ends which raise them a bit above the cooking grates.
I will get a picture tomorrow and get it on here of the underside of the griddles.
Unless you're trying to get them further away from the heat source (so they run a little cooler) as far as I know, there's no reason to leave the cooking grates in place. The griddles are designed to go in without the grates and are open on the ends to allow for proper air circulation. Remember MAK designed them.
Yup, I have found that they get screaming hot, I like using the grates to set them on just for that reason.
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HOT DOG
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HOT DOG
Hamburgers too! ;) :D
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Got some great cooks coming up:
a couple of long smokes
....and...............
Wendy did a cook!!!!!
Stay tuned
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YES!!!
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Unless you're trying to get them further away from the heat source (so they run a little cooler) as far as I know, there's no reason to leave the cooking grates in place. The griddles are designed to go in without the grates and are open on the ends to allow for proper air circulation. Remember MAK designed them.
Yup, I have found that they get screaming hot, I like using the grates to set them on just for that reason.
Just my 2¢: If they're getting too hot, then try lowering the heat instead and let the grill be more efficient. I find the MAK Griddles seem to work more efficiently, and safely, having them in place the way they were designed (without a cooking grate), where they can't slide around. Temperature-wise you can treat it much like you would cooking the same food on an electric griddle.
Smoke, you're going to find all sorts of uses for the griddles, and can't wait to see what else you come up with. I think they're the most underrated MAK accessory. Try doing some hot dog chili, or sloppy joes in one for a hint of smoke. Talk about good eats! 8)
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Great looking dogs!
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Fantastic review, Booked Marked so I never lose this :thumbup: :thumbup:
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It had to happen. Wendy did a meal on the MAK!!!!!!
Now Wendy leaves all the outdoor cooking to me. She will not start a fired. Charcoal or wood or gas. It just is not going to happen.
She helped me in-pack the MAK and learned about it along with me every step of the way.
Yes Folks, Pellet Grills are not just for us guys. Gals can cook on em just as good or better.
Lets see what Wendy came up with one evening while I was at work:
She prepped a bag of chicken wings with three of MAKS seasonings for some different flavors
(https://imagizer.imageshack.com/v2/640x480q90/923/q7bKKK.jpg) (https://imageshack.com/i/pnq7bKKKj)
I got home in time to man the camera and see how she set up the MAK for this cook
Interesting, one half indirect and the other have for high heat grilling
(https://imagizer.imageshack.com/v2/640x480q90/923/BW8s78.jpg) (https://imageshack.com/i/pnBW8s78j)
No griddle or sear grate just the cooking grates...but what will go on the indirect part Wendy?
Sweet, puff pastry pizzas!!!!!
(https://imagizer.imageshack.com/v2/640x480q90/924/rMF6aK.jpg) (https://imageshack.com/i/porMF6aKj)
Everyone in the pool
(https://imagizer.imageshack.com/v2/640x480q90/924/zJVgPe.jpg) (https://imageshack.com/i/pozJVgPej)
She had the MAK set for 275 so the wings were on first and she flipped em and flipped em
(https://imagizer.imageshack.com/v2/640x480q90/924/0vAV8s.jpg) (https://imageshack.com/i/po0vAV8sj)
When the wings were almost done, she added the puff pastry pizzas and closed that lid, they don't take long
(https://imagizer.imageshack.com/v2/640x480q90/924/7btdG7.jpg) (https://imageshack.com/i/po7btdG7j)
Gat a look at that. Quite a cook for a first timer.....and a girl!!!!!.......on the MAK 2 Star General...................
(https://imagizer.imageshack.com/v2/640x480q90/923/7zN7P8.jpg) (https://imageshack.com/i/pn7zN7P8j)
The chipotle rub by MAK is a slam dunk. The poultry seasoning just did not seem to have any flavor...........but we will stick with it on some other cooks.
The puff pastry recipe will follow soon, when she has time to type it up. See you all soon with another cook!! :)
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wow that looks great
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Unless you're trying to get them further away from the heat source (so they run a little cooler) as far as I know, there's no reason to leave the cooking grates in place. The griddles are designed to go in without the grates and are open on the ends to allow for proper air circulation. Remember MAK designed them.
Yup, I have found that they get screaming hot, I like using the grates to set them on just for that reason.
Just my 2¢: If they're getting too hot, then try lowering the heat instead and let the grill be more efficient. I find the MAK Griddles seem to work more efficiently, and safely, having them in place the way they were designed (without a cooking grate), where they can't slide around. Temperature-wise you can treat it much like you would cooking the same food on an electric griddle.
Smoke, you're going to find all sorts of uses for the griddles, and can't wait to see what else you come up with. I think they're the most underrated MAK accessory. Try doing some hot dog chili, or sloppy joes in one for a hint of smoke. Talk about good eats! 8)
I agree Cliff, that griddle is one sweet deal. We have missed our Blackstone flat top so you will see the griddles quite a bit in this review :)
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Nice cook, Wendy!!! How on earth though is the Flame Zone setup still soooo shiny?!?!
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Cool idea on the pizza
Sent from my iPad using Tapatalk
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I have got to quit looking at all these fantastic cooks coming off that MAK! I am starting to get real close to selling the Blaz'n and grabbing one. 8)
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Nice cook, Wendy!!! How on earth though is the Flame Zone setup still soooo shiny?!?!
HD foil my friend :)
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I have got to quit looking at all these fantastic cooks coming off that MAK! I am starting to get real close to selling the Blaz'n and grabbing one. 8)
Keep heading towards the light my friend, pellet grill nirvana awaits you :)
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And my guess is that Wendy is now sold? 8)
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Nice cook Wendy.
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And my guess is that Wendy is now sold? 8)
She is on board the MAK Express :)
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We fight over who gets to clean the grill because it is sooo easy and satisfying. In our household, I do the grilling (the wife) and the spouse looks on. Had steak yesterday and will try pulled pork again tonight/tomorrow am. This will be the second time I’ve ever tried a long cook. Did the pork butt on 225 but maybe I’ll try it at 210? Seemed a tad dried out (we gobbled it up) even though I let it rest for an hour in cider and double foiled.
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We fight over who gets to clean the grill because it is sooo easy and satisfying. In our household, I do the grilling (the wife) and the spouse looks on. Had steak yesterday and will try pulled pork again tonight/tomorrow am. This will be the second time I’ve ever tried a long cook. Did the pork butt on 225 but maybe I’ll try it at 210? Seemed a tad dried out (we gobbled it up) even though I let it rest for an hour in cider and double foiled.
What was the internal temperature of the butt when you pulled it off the smoker? I normally take the butts to an internal temp of 203 and let rest in foil for an hour or so and it is never dry. Pork butt needs to breakdown all the connective tissue thus the internal temp. I have pulled them anywhere between 198 to 205. Even if I don't wrap the butt in foil during the stall I have found the finishing temp keeps it moist.
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Scott & Wendy---I would recommend smoking the pork butt using the SMOKE MODE (170-185F), then bringing up the heat to finish. This way, your butt gets nice and smoky and you are able to get the connective tissues broken down for tender, succulent pulled pork. Some grill owners just leave the grill in Smoke Mode for the entire cooking session.
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Scott & Wendy---I would recommend smoking the pork butt using the SMOKE MODE (170-185F), then bringing up the heat to finish. This way, your butt gets nice and smoky and you are able to get the connective tissues broken down for tender, succulent pulled pork. Some grill owners just leave the grill in Smoke Mode for the entire cooking session.
We will definitely do that on our next pork butt cook. :)
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Scott & Wendy---I would recommend smoking the pork butt using the SMOKE MODE (170-185F), then bringing up the heat to finish. This way, your butt gets nice and smoky and you are able to get the connective tissues broken down for tender, succulent pulled pork. Some grill owners just leave the grill in Smoke Mode for the entire cooking session.
Bruce points out an often overlooked feature - a TRUE program mode on your MAK....I leave my MAK in smoke mode for about 4 hours. Sometimes I will baste or spritz with a concoction of dissolved rub and apple juice during smoke mode....Surface moisture helps the smoke adhere to the meat. Then I will turn up the MAK to 225F for a couple hours, then 250F for a couple hours. If needed to finish the bark the way I want - I will sometimes turn up the temp to 275F until finished.
I use 205F as a "reference"...but as always - I probe the pork with a toothpick to make sure it is done enough, just like you do your briskets.....
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I think it is time to finally smoke something in the MAK 2 Star!!!!
Sparky will like our choice............Ribs!!
Now our local market only had three racks on hand that morning, and I did not care for any of them......but I wanted ribs and had the day off so I bought the best of the three.
The MAK grills has some recipes in the back of their owners manual so we followed (some of it)
We mixed up a couple of MAK rubs with some yellow mustard
(https://imagizer.imageshack.com/v2/640x480q90/922/gLfIwB.jpg) (https://imageshack.com/i/pmgLfIwBj)
I also seasoned the pc of (I think it is breast meat) that runs along the underside of St Louis cut ribs, they make a good snack.
(https://imagizer.imageshack.com/v2/640x480q90/924/wHtOu2.jpg) (https://imageshack.com/i/powHtOu2j)
Set the grill up for indirect cooking with a large foil pan on the bottom for drippings and the 3/4 rack for the ribs
(https://imagizer.imageshack.com/v2/640x480q90/922/kEVXL2.jpg) (https://imageshack.com/i/pmkEVXL2j)
Time to start the 250 degree journey
(https://imagizer.imageshack.com/v2/640x480q90/922/FAl8BT.jpg) (https://imageshack.com/i/pmFAl8BTj)
One hour before I pulled the ribs, Wendy brought out her "Death by Potatoes" to get hot and smokey for supper
(https://imagizer.imageshack.com/v2/640x480q90/924/Xip7ZZ.jpg) (https://imageshack.com/i/poXip7ZZj)
5 hours later here were our finished ribs
(https://imagizer.imageshack.com/v2/640x480q90/924/g8b34B.jpg) (https://imageshack.com/i/pog8b34Bj)
Plated up and ready for devouring.............fall off the bone, just the way we like em
(https://imagizer.imageshack.com/v2/640x480q90/924/PsIjuE.jpg) (https://imageshack.com/i/poPsIjuEj)
So how did the MAK do for our first smoking session?? Perfectly.
Everytime I fire the MAK up I get as happy as a pig laying in the sunshine. :)
At 250 degrees we had plenty of smoke throughout the cook.
Now there are two reasons I went with the MAK on the upper rack. Tim suggested I do this because it sure helps the flamezone stay clean. Hey why not?
Shane Draper (inventor of the rub Moo'd Enhance) and resident grill expert over at Grilla Grills loves to cook on the second shelf as much as possible. He claims to get better smokey results.
With the headroom of the MAK 2 Star this is very easy to do and you will see lots of that set-up when we smoke indirect.
Did these two suggestions work? Yup. No clean up and the ribs were absolutely perfect.
Let me tell you about the MAK Chipotle rub. That concoction is in it to win it!!
Lets Talk BBQ's resident rub pusher recommends it highly.
There is so much more coming up, we have barely gotten started. Gonna be a long tasty ride folks :)
Oh, Wendy owes you some recipes. Look for them this weekend. You will get her puff pastry pizza and Death by Potatoes for your enjoyment.
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Those ribs look great , Smoke!
Here's a nifty trick to keep in mind with the MAK: If you're wanting to cook at 250°, then try 245° instead. It's only 5° less, but you'll get better smoke because the fan kicks into high speed at 250° and up! ;) 8)
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Those ribs look great , Smoke!
Here's a nifty trick to keep in mind with the MAK: If you're wanting to cook at 250°, then try 245° instead. It's only 5° less, but you'll get better smoke because the fan kicks into high speed at 250° and up! ;) 8)
THAT should be a sticky in the MAK forum!
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Those ribs look great , Smoke!
Here's a nifty trick to keep in mind with the MAK: If you're wanting to cook at 250°, then try 245° instead. It's only 5° less, but you'll get better smoke because the fan kicks into high speed at 250° and up! ;) 8)
Really?!?! I had no idea! What about the higher temps? I have heard that 450° or Grill are a much better temp setting to use when you want to come up to grilling temps vs 400-425°. I have heard that the MAK is more aggressive in the way it feeds and stokes the fire. Any idea if there is truth to this?
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thanks for the heads up on 245 vs 250.. will keep in mind
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Great looking bones Smoke!
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Great looking bones Smoke!
They cleaned up nicely :)
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What was the internal temperature of the butt when you pulled it off the smoker? I normally take the butts to an internal temp of 203 and let rest in foil for an hour or so and it is never dry. Pork butt needs to breakdown all the connective tissue thus the internal temp. I have pulled them anywhere between 198 to 205. Even if I don't wrap the butt in foil during the stall I have found the finishing temp keeps it moist.
It was 201.
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What was the internal temperature of the butt when you pulled it off the smoker? I normally take the butts to an internal temp of 203 and let rest in foil for an hour or so and it is never dry. Pork butt needs to breakdown all the connective tissue thus the internal temp. I have pulled them anywhere between 198 to 205. Even if I don't wrap the butt in foil during the stall I have found the finishing temp keeps it moist.
It was 201.
Here are a couple of other ways I check to see if it is done. I will take a fork and insert it in the middle and twist. It should twist really easy and be ready to pull. You can also check the bone and if it is loose and starts to fall out then it is probably tender enough to pull. Other than that it looks like you did everything right. Some cuts of meat are just tougher than others. Not much you can do about that. I had a chuck roast one time that I normally will take to 210 internal to pull and I had to take it to almost 220 to get it to pull. Just the way it goes I guess.
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There are so many great features on the MAK 2 Star that I have forgotten to mention one of the coolest....or should I say the hottest?
The Flashfire Ignition. Only on a MAK
Scorching hot air that reaches over 2000 degrees (now that will start a fire) :) )
Let me tell you how fast. I have not time it.
I turn the Pellet Boss on (on my, I still haven't talked about the Pellet Boss yet) glad this is long review.
After setting my target temp, I go and sit down and pop a top and I aint kidding, I start smelling wood smoke.
Nothing, and I mean nothing, has a lighting system like the MAK. There is no hot rod sticking out in the firepot. The auger opening where the pellets fall out is above the opening that the Flashfire resides in. No problems of burn back with this set up.
A MAK pellet grill gets up to cooking time faster than any of its competitors.
Just another ground breaking feature that has set MAK so ahead of the game, it will be hard for anyone to get close. Just that plain and simple.
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Dang I wish I lived closer ::)
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Scorching hot air that reaches over 2000 degrees (now that will start a fire)
How can it generate hot air at that temp before starting the fire?
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Scorching hot air that reaches over 2000 degrees (now that will start a fire)
How can it generate hot air at that temp before starting the fire?
That my friend is a question for MR.BBQ, hopefully he will give us an answer soon. I betcha Cliff could help us out on the Flashzone Ignitor.
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Actually Cliff has a great video of the Flashfire Ignitor here in the MAK forum sponsor section that he shared with us when it first came out.
The ceramic ignitor is recessed and does not sit in the fire-pot. Air is passed over the ignitor getting your pellets started really fast.
I would like to point out that other manufactures have gone to ceramic ignitors. Yes they will last longer than the old steel ones but they still sit in the bottom of the fire-pot.
While these ignitors have a longer life span then the old steel rods, the ceramic rod in the Flashfire Ignitor system will last decades.
That, ladies and gentlemen is another reason why MAK is so much better than the competition.
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Scorching hot air that reaches over 2000 degrees (now that will start a fire)
How can it generate hot air at that temp before starting the fire?
That my friend is a question for MR.BBQ, hopefully he will give us an answer soon. I betcha Cliff could help us out on the Flashzone Ignitor.
Here you go, Jaxon :): The New FlashFire (tm) Ignitor from MAK Grills (http://www.letstalkbbq.com/index.php?topic=16651.msg221294#msg221294)
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Thanks Cliff. :)
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Also, I believe the Flashfire has a lifetime guarantee So if it does ever fail you get a new one free. Correct me if I'm wrong.
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Also, I believe the Flashfire has a lifetime guarantee So if it does ever fail you get a new one free. Correct me if I'm wrong.
You are correct :)
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Ya ever have those nights when everyone gets in late and you still have to cook supper?
We have a bunch of those lately. Wendy stays late at the clinic and we fired a cook a couple of weeks ago and the hospital won't hire anyone right now because they hired a new director so we are scrambling at the kitchen.
Can't light up the charcoal grill....it's too late. Could fire up the gas grill....but why would you want to do that????
Not when you have a MAK!!!
Opened up some canned taters,yellow onion and green peppers and sliced up some Slovaceks sausage right quick.
(https://imagizer.imageshack.com/v2/640x480q90/922/9mq7uF.jpg) (https://imageshack.com/i/pm9mq7uFj)
This cook the MAK is set up with both griddles!!
Tossed in the tater/pepper/onion mixture to get supper started
(https://imagizer.imageshack.com/v2/640x480q90/924/NqqE2k.jpg) (https://imageshack.com/i/poNqqE2kj)
Added the sausage (I usually like to cut em up smaller but it was getting late)
(https://imagizer.imageshack.com/v2/640x480q90/922/hKye9P.jpg) (https://imageshack.com/i/pmhKye9Pj)
A little yellow mustard on the sausage and lets get grubbing
(https://imagizer.imageshack.com/v2/640x480q90/923/tnGFpY.jpg) (https://imageshack.com/i/pntnGFpYj)
So as you can see, you do not have to be home all day and have nothing to do to use your MAK Grill.
You can come home late and the MAK will handle everything.
I really feel that if you purchase a MAK 1 Star or 2 Star the extra accessories are a must.
Yes, it is more money but it makes your MAK so versatile you will get your money back in spades. Just keep watching the review for proof.
Now there is a slight drawback to using the griddle or the searing grate.
With the lid open more, the Pellet Boss will be dropping more pellets. That means initial smoke hitting you in the face when cooking.
Just get some longer tongs and step back a bit.
Beacause I have found I am getting a wonderful lightly smoked profile to my grilled foods. Well worth the extra smoke my friends :)
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I bet that was good Smoke!
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A perfect weeknight meal...nicely done :)
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it is really great to see you and Wendy enjoying your new toy. Some good looking cooks are coming out of that new toy.
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Well, I have lived in Texas for about 7 months and I have not done a brisket yet!!!!! I feel I can't be considered a Texan until I get a brisket cook done.
Lets do a brisket on the MAK. Well, just the point. I separated the flat and put it in the crock-pot. We will shred that and use it for French dips and Texas Chili.......
Now before we get into the cook, here are a few more things about the MAK that need mentioning.....considering I have used one of the items for the first time.
Now you can have a 500 lb 1/4 inch thick metal pellet grill or a cheaply stamped 16 gauge Chinese made pellet grill, but one thing is for certain...................
Your pellet grill is only as good as the controller it has.
The MAK Pellet Boss was created in-house specifically for use in MAK grills.
Now I have to admit I am a simple man in a high tech world and I have found (so-far) that the Pellet Boss is real user friendly to use.
They also include three ports for your temperature/meat probes
(https://imagizer.imageshack.com/v2/640x480q90/924/hMeowE.jpg) (https://imageshack.com/i/pohMeowEj)
You do get one included with your purchase, you can purchase others off of the MAK web-site
(https://imagizer.imageshack.com/v2/640x480q90/924/NPyf3s.jpg) (https://imageshack.com/i/poNPyf3sj)
Now this is really cool: when your grill is on it will read your set temperature and then show the actual grill temperature.
When you plug your meat probe in (does not matter if it is in port 1,2 or 3) it will also show the reading from that probe and even tell you what probe # port it is plugged into!!!!!
Now, how do you get the probe wire into the grill? Don't you hate having to gently close your door so you do not crush the probe wire??
MAK has got you covered.
On the left side of the grill when you open the lid fully, you will see a "mouse hole" (MAK calls it that in the manual) that you run your wire through. Don't worry, it is plenty big enough to run all the probe wires through that you are using.
(https://imagizer.imageshack.com/v2/640x480q90/922/WnyJzv.jpg) (https://imageshack.com/i/pmWnyJzvj)
OK, back to the brisket.
We were going to do an overnight cook but we had the heavens open up on us hard so I got up early the next morning to put the brisket on.
Again, I went with this set up, using the 3/4 cooking grate on the top to hold the point with a grease tray below
(https://imagizer.imageshack.com/v2/640x480q90/922/kEVXL2.jpg) (https://imageshack.com/i/pmkEVXL2j)
seasoned the point with a little cym and MAKs chipotle and mesquite rub
(https://imagizer.imageshack.com/v2/640x480q90/923/MYtfFP.jpg) (https://imageshack.com/i/pnMYtfFPj)
I went 225 for about 9 hours, plenty of "clean" smoke throughout the cook. Wrapped in foil and into the oven at 250 degrees. When a toothpick pulled in and out cleanly like butter the point rested for about 2 hours
Now aint that purdy?
(https://imagizer.imageshack.com/v2/640x480q90/922/El2glP.jpg) (https://imageshack.com/i/pmEl2glPj)
Sliced the point into 1/4 thick slices.......dontcha just love that MAK smoke ring?
(https://imagizer.imageshack.com/v2/640x480q90/923/ypDOl1.jpg) (https://imageshack.com/i/pnypDOl1j)
Then cubed some up and sauced em up with MAKS smokin hickory sauce and did some burnt ends!!
Mmmmmmmm........beefy candy nuggets :)
(https://imagizer.imageshack.com/v2/640x480q90/924/Jmrx50.jpg) (https://imageshack.com/i/poJmrx50j)
So has the MAK performed so far? This is a high performance smoking and grilling machine hands down. I work in a kitchen cafeteria and am around some pretty sweet equipment and the MAK would fit right in.
I have cooked on about 7 different pellet grills from different manufacturers and the MAK really needs to be experienced to truly know what a superior wood pellet grill and smoker it is. I don't feel words can express the quality and performance you get from being there.........It is that good.
See you soon and I sure hope I am doing good so far on this review. :) I know the review has been extremely positive, I just have found nothing wrong so far on this marvelous machine, MAK really has thought things out on their products and it shows.
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Lookingn real goos Smoke! Wished I had some of that brisket :D :thumbup: :thumbup: :thumbup:
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Beautiful looking briskie
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Nicely done!! Brisket in Texas and Trisket in California. Have you ever heard of a Trisket? I am ashamed to say, I have lived in CA all my life and have yet to cook one.
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Yes Sir....after 54 years in Cali, I have done my share of triskets. Muebe is the "Father of the Trisket"
Just cook a tri-tip as you would a brisket........insanely good.
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Yes Sir....after 54 years in Cali, I have done my share of triskets. Muebe is the "Father of the Trisket"
Just cook a tri-tip as you would a brisket........insanely good.
Alright, you’ve pushed me over the edge! Next TT will be a Trisket :)
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Yes Sir....after 54 years in Cali, I have done my share of triskets. Muebe is the "Father of the Trisket"
Just cook a tri-tip as you would a brisket........insanely good.
Alright, you’ve pushed me over the edge! Next TT will be a Trisket :)
Love Triskets! I'm sure your is going to be great
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Excellent looking brisket Smoke! I have also done my share of triskets and they are great! Cook them like a brisket and they are good. My wife actually prefers a trisket to a brisket.
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Great looking brisket, Smoke!
An FYI: The Mouse Hole feature for threading probe wires through is also on the MAK 1 Stars!
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That looks great! Well done. :thumbup:
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Scorching hot air that reaches over 2000 degrees (now that will start a fire)
How can it generate hot air at that temp before starting the fire?
Our ceramic FlashFire(tm) igniters get to 2012F in 10 seconds. The variable speed Tube Axial fan blows that 2012F heat into the firepot, which ignites the pellets. You'll have full fire in the firepot in 3 minutes.
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Ahhh man! That's just too dang pretty! Both the brisket and beef candy. I think you need to overnight some to MAK HQS for quality assurance. Yeah you do! Looking great there Smoke. How'd you enjoy that MAK Hickory sauce? Appreciate how much you are enjoying your MAK 2 Star. Keep on SMOKIN'!
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Ahhh man! That's just too dang pretty! Both the brisket and beef candy. I think you need to overnight some to MAK HQS for quality assurance. Yeah you do! Looking great there Smoke. How'd you enjoy that MAK Hickory sauce? Appreciate how much you are enjoying your MAK 2 Star. Keep on SMOKIN'!
Yes Sir!! We are putting everything in there that we possible can and getting great results.
The MAK Hickory sauce is a real good sauce. We used the entire bottle for the burnt ends!
I would send some overnight to you over at MAK but I don't for two reasons: 1. You guys can probably get more out of your MAKs than anyone and...2. We hardly have any leftovers :)
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Food looks great. Maks are great pellet smokers and American Made.
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Ok, here is one of those "we both got in late from work (we work at the same hospital..Wendy in a Dr.s Office and me in the kitchen) and we aint got much time for supper" kind of cook" nights.
On the Weekend, Wendy will make up casseroles ahead of time and freeze em. Perfect for a MAK late supper, just toss it in the fridge in the morning.
This special concoction is so good, I served it to the patients for supper last weekend and it will be in the cafeteria later this week for the public.
Wendy promises a recipe soon, so hang in there.
Here is her "Chicken Poblano Casserole".
I set the MAK for the classic baking temp of 350 degrees.
Now where is that casserole? Ah, here it is
(https://imagizer.imageshack.com/v2/640x480q90/924/m0GufN.jpg) (https://imageshack.com/i/pom0GufNj)
Look at all that smoke at the 350 setting.......only in a MAK!! See how I used the probe to easily monitor the casserole temp....
(https://imagizer.imageshack.com/v2/640x480q90/924/ro3D8I.jpg) (https://imageshack.com/i/poro3D8Ij)
About 2 1/2 beers later the casserole reached 160 degrees internal and lets get eating.
Look at the nice smoke it picks up and the MAK is at 350 where normally on other grills you hardly get smoke, but we are talking about a MAK folks
(https://imagizer.imageshack.com/v2/640x480q90/924/htB0Pv.jpg) (https://imageshack.com/i/pohtB0Pvj)
We added the chopped green onions and had a great supper.
Just another great example of how to use your MAK or any other pellet grill with limited time. Something any family member can easily handle!!
Wendy promises to share the recipe so hold your horses, she will get it to you :)
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Chicken Poblano casserole, huh? Sounds (and looks) mighty good, Smoke!
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That looks really good
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Looks fantastic! Yes, recipe please!!! We almost never use our indoor oven during the warmer months. It’s all about the MAK! :)
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Chicken Poblano casserole, huh? Sounds (and looks) mighty good, Smoke!
Indeed!
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Looks delicious! Hope to see the recipe soon!
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Wendy has promised to enjoy her Sunday cup of coffee while typing out some recipes.
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I will call this post Easter Breakfast on the MAK.
Set up it up with both griddles
(https://imagizer.imageshack.com/v2/640x480q90/924/YBVpDb.jpg) (https://imageshack.com/i/poYBVpDbj)
Started off with bacon
(https://imagizer.imageshack.com/v2/640x480q90/924/uKgFUu.jpg) (https://imageshack.com/i/pouKgFUuj)
Bacon all done. Where to put it to keep it warm? The warming/Smoke box.......I love this feature
(https://imagizer.imageshack.com/v2/640x480q90/923/7iZlU3.jpg) (https://imageshack.com/i/pn7iZlU3j)
Tossed in some taters and green peppers and onions on one griddle and some eggs over medium on the other griddle
(https://imagizer.imageshack.com/v2/640x480q90/923/NS4xgE.jpg) (https://imageshack.com/i/pnNS4xgEj)
Lets get all this griddled up goodness into the house........I'm hungry
(https://imagizer.imageshack.com/v2/640x480q90/924/gcP8jf.jpg) (https://imageshack.com/i/pogcP8jfj)
Can your pellet grill do this?
(https://imagizer.imageshack.com/v2/640x480q90/922/d2fSmR.jpg) (https://imageshack.com/i/pmd2fSmRj)
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Oh my!!! That’s my kind of breakfast!!!
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Why, Yes... I'll take a plate, please!
P.S. Don't you just love those griddles?
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The more I watch this post the more I want to look
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Nice breakfast smoke.
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Very nice breakfast!
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GREEN ENCHILADA CASSEROLE
SET MAK GRILL TO 350 DEGREES
ASSEMBLE ALL INGREDIENTS
4 CUPS COOKED SHREDDED OR CUBED CHICKEN
1 CAN CREAM OF POBLANO SOUP (IF NOT AVAILABLE IN YOUR AREA, YOU CAN USE CREAM OF CHICKEN SOUP)
1 CUP SOUR CREAM
5 0Z CAN DICED GREEN CHILES (MILD)
12 COUNT PACK CORN TORTILLAS
4 CUPS SHREDDED CHEESE ( I USED COLBY JACK, BUT YOU CAN USE CHEESE OR MIXTURE OF CHEESE OF YOUR CHOICE( SHREDDED)
** SPRAY 9 X 13 BAKING PAN WITH FOOD RELEASE SPRAY.
IN MIXING BOWL, COMBINE ALL INGREDIENTS, SAVE 1 CUP OF SHREDDED CHEESE ASIDE TO TOP CASSEROLE.
LAYER 4 CORN TORTILLAS ( OR ENOUGH TO COVER BOTTOM OF PAN)
SPREAD LAYER OF MIX, ALTERNATING CORN TORTILLAS AND THEN THE CHICKEN MIX AGAIN. LAST LAYER IS CORN TORTILLA AND THEN SPRINKLE WITH REMAINING CHEESE.
BAKE AT 350 UNTIL BUBBLY AND GOLDEN BROWN ON TOP, THE MAK REALLY GIVES THE TOP OF THE FOOD A NICE WOOD SMOKED LOOK.
( Wendy likes using upper case, don't worry she aint mad or anything) this was her first forum post.......:)
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very nice! How the heck is your grill so shiny inside? Mine is copper colored....
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very nice! How the heck is your grill so shiny inside? Mine is copper colored....
LOL I am using the original pictures of the different Flame Zone set ups that we took before we used the MAK.
No worries, it is nice and smoky on the inside.
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Ah.....sneaky. :D
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Smoke, you and Wendy are turning out some good looking cooks.
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GREEN ENCHILADA CASSEROLE
SET MAK GRILL TO 350 DEGREES
ASSEMBLE ALL INGREDIENTS
4 CUPS COOKED SHREDDED OR CUBED CHICKEN
1 CAN CREAM OF POBLANO SOUP (IF NOT AVAILABLE IN YOUR AREA, YOU CAN USE CREAM OF CHICKEN SOUP)
1 CUP SOUR CREAM
5 0Z CAN DICED GREEN CHILES (MILD)
12 COUNT PACK CORN TORTILLAS
4 CUPS SHREDDED CHEESE ( I USED COLBY JACK, BUT YOU CAN USE CHEESE OR MIXTURE OF CHEESE OF YOUR CHOICE( SHREDDED)
** SPRAY 9 X 13 BAKING PAN WITH FOOD RELEASE SPRAY.
IN MIXING BOWL, COMBINE ALL INGREDIENTS, SAVE 1 CUP OF SHREDDED CHEESE ASIDE TO TOP CASSEROLE.
LAYER 4 CORN TORTILLAS ( OR ENOUGH TO COVER BOTTOM OF PAN)
SPREAD LAYER OF MIX, ALTERNATING CORN TORTILLAS AND THEN THE CHICKEN MIX AGAIN. LAST LAYER IS CORN TORTILLA AND THEN SPRINKLE WITH REMAINING CHEESE.
BAKE AT 350 UNTIL BUBBLY AND GOLDEN BROWN ON TOP, THE MAK REALLY GIVES THE TOP OF THE FOOD A NICE WOOD SMOKED LOOK.
( Wendy likes using upper case, don't worry she aint mad or anything) this was her first forum post.......:)
Can you copy this to the recipes as well? That way we can always find it. And it WILL get used!
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GREEN ENCHILADA CASSEROLE
SET MAK GRILL TO 350 DEGREES
ASSEMBLE ALL INGREDIENTS
4 CUPS COOKED SHREDDED OR CUBED CHICKEN
1 CAN CREAM OF POBLANO SOUP (IF NOT AVAILABLE IN YOUR AREA, YOU CAN USE CREAM OF CHICKEN SOUP)
1 CUP SOUR CREAM
5 0Z CAN DICED GREEN CHILES (MILD)
12 COUNT PACK CORN TORTILLAS
4 CUPS SHREDDED CHEESE ( I USED COLBY JACK, BUT YOU CAN USE CHEESE OR MIXTURE OF CHEESE OF YOUR CHOICE( SHREDDED)
** SPRAY 9 X 13 BAKING PAN WITH FOOD RELEASE SPRAY.
IN MIXING BOWL, COMBINE ALL INGREDIENTS, SAVE 1 CUP OF SHREDDED CHEESE ASIDE TO TOP CASSEROLE.
LAYER 4 CORN TORTILLAS ( OR ENOUGH TO COVER BOTTOM OF PAN)
SPREAD LAYER OF MIX, ALTERNATING CORN TORTILLAS AND THEN THE CHICKEN MIX AGAIN. LAST LAYER IS CORN TORTILLA AND THEN SPRINKLE WITH REMAINING CHEESE.
BAKE AT 350 UNTIL BUBBLY AND GOLDEN BROWN ON TOP, THE MAK REALLY GIVES THE TOP OF THE FOOD A NICE WOOD SMOKED LOOK.
( Wendy likes using upper case, don't worry she aint mad or anything) this was her first forum post.......:)
Can you copy this to the recipes as well? That way we can always find it. And it WILL get used!
Yes Sir Tee :) any recipes we post in the MAK review are going to be also in our recipe section :) After all, sharing is caring
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Nice looking cooks. Mak is a quality rig no doubt
Memphis Elite
Yoder YS640 - sold
Primo Oval XL - sold
Stumps Gravity Feed - sold
Pitts & Spitts Stickburner - sold
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Here is another one of those late night cooks on the MAK. This is another griddle cook but just a great example of the versatility the MAK and MAK accessories bring you.
We have the flame zone covers in place with both griddles installed
(https://imagizer.imageshack.com/v2/640x480q90/924/YBVpDb.jpg) (https://imageshack.com/i/poYBVpDbj)
Set the MAK to 360 degrees. I like this temp setting when using the griddles.
Grilled up some onions to get things started
(https://imagizer.imageshack.com/v2/640x480q90/924/YN5swm.jpg) (https://imageshack.com/i/poYN5swmj)
Meanwhile in the other griddle we toasted up some buttered asiago infused French bread
(https://imagizer.imageshack.com/v2/640x480q90/923/lYgiTg.jpg) (https://imageshack.com/i/pnlYgiTgj)
Where do we keep the grilled onions and bread to keep them warm while I grill up the patties??????
In the smoker/warming box!!! For someone who never thought I would use it much, I use it almost every cook!!
(https://imagizer.imageshack.com/v2/640x480q90/922/Z5AJfb.jpg) (https://imageshack.com/i/pmZ5AJfbj)
Speaking of the patties, lets get them on the griddle
(https://imagizer.imageshack.com/v2/640x480q90/923/FtimVy.jpg) (https://imageshack.com/i/pnFtimVyj)
Lets put it all together (the asiago bread browned up nicer than the plain french bread did)
(https://imagizer.imageshack.com/v2/640x480q90/923/f3yF9W.jpg) (https://imageshack.com/i/pnf3yF9Wj)
Did you know that Texans eat 8 lbs of pickles a year? Yup, heard it on the radio the other day!
(https://imagizer.imageshack.com/v2/640x480q90/923/ErTawU.jpg) (https://imageshack.com/i/pnErTawUj)
So here is a grilled American Classic done on the MAK 2 Star General. There is nothing this grill can't do and it all gets done very well I might add. :)
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Love dinners like this... nicely done :)
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Yeah boy! Patty melts are my favorite kind of burger!
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Omg! Love Patty Melts! Have to make the other turkey burger tonight though. :(
I was going to complain about it being 2 days since a cook! :P
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Yum! Very nice cook again Smoke!
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Really, is there anything you can't cook on a MAK? If you can cook it on a stove or in an oven, you can cook it on a MAK Grill. Smoke & Wendy, those sandwiches look wonderfully delicious. I am looking forward to the day when you griddle breakfast on your MAK. Keep up the tasty work!
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Really, is there anything you can't cook on a MAK? If you can cook it on a stove or in an oven, you can cook it on a MAK Grill. Smoke & Wendy, those sandwiches look wonderfully delicious. I am looking forward to the day when you griddle breakfast on your MAK. Keep up the tasty work!
We did our Easter breakfast on the MAK Mr. BBQ!! Go to page 14 of this thread and go about halfway down :)
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Smoke those look great
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Why, Yes... I'll take a plate, please!
P.S. Don't you just love those griddles?
Yes Sir Cliff!! I am glad they are so well made because at the rate we are cooking on them, I am afraid I might wear them out :)
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Now I want you all to keep in mind that this is not one of those stuffy "pre-planned" reviews where everything is cooked in "logical clear concise" order.
Nah, as you have probably seen while following this review, there is no order, no rules, just real life cooking.
After all, after you get your new MAK, isn't that how it is going to be used??
OK, so here is one of those: "I wake up early in the morning on my day off, Wendy says there is a small pork butt I got thawed out that I forgot to tell you about" kind of mornings.
I like these kind of mornings!! :)
We were down in Bryan/College Station shopping one weekend and the big HEB there had full pork shoulders for .99 a lb limit two.
Wendy and I were shopping separatately ;) so we came home with four butts..........nice
I had already trimmed off most of the fat cap and cut them into "butts for two"
I feel there is so much fat deep in the shoulder the fat cap really serves much purpose........except for extra cleaning of the grill.
I scored the top of the butt for more rub coverage.
This rub was just plain SPG (salt-pepper-garlic)
(https://imagizer.imageshack.com/v2/640x480q90/924/2OAAA5.jpg) (https://imageshack.com/i/po2OAAA5j)
Into the MAK at 275 degrees and even at this temp we had plenty of smoke.
Once again the MAK did its magic
(https://imagizer.imageshack.com/v2/640x480q90/924/zKxODK.jpg) (https://imageshack.com/i/pozKxODKj)
No buns, no cole slaw.....just a man and his smokey pulled pork
I chopped it instead of shreading it.....look at that beautiful smoke ring......just the MAK.....no smoke tubes or gizmos....you don't need them with a MAK, see y'all soon.
(https://imagizer.imageshack.com/v2/640x480q90/923/Nujywg.jpg) (https://imageshack.com/i/pnNujywgj)
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Nice, simple and delicious meal right there. How long did that take at 275°? Speaking of smoke production, the other day I had the MAK running at 375°, I couldn’t help but notice the amount of smoke coming from it. I had just cleaned it, so I knew it wasn’t burning grease. All I had it there were potatoes that I was baking, so it wasn’t from the drippings... Well, I went out to roll the lid back and check on things. Everything was fine, it was just the MAK doing his thing...even at a cooking temp of 375°. Compared to my old “T” and even after being a MAK owner for more than 2 years now, I still find myself saying “seriously!” more often than not when cooking on the MAK... lol.
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Like what you did to get all that bark
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Excellent looking food smoke.
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Like what you did to get all that bark
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Thanks Pappy, Tenthunter (Cliff), I believe does this to his pork butts, and I have been doing em this way ever since I saw one of his cooks :)
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Excellence!
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Nice butt.......... ???
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Nice butt.......... ???
Thank You Sir......I work out and take stairs whenever possible LOL LOL
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Nice butt.......... ???
Thank You Sir......I work out and take stairs whenever possible LOL LOL
HA!
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I have to wait to drive into either Waco or Bryan to shop at the larger markets for a better meat selection but these caught my eye yesterday so I grabbed them.
Beef center cut finger ribs....seemed to have some beef on em so why not?
Rubbed one rack down with a brisket rub and the other with a hickory rub. Back membranes were removed
(https://imagizer.imageshack.com/v2/640x480q90/923/esgX5C.jpg) (https://imageshack.com/i/pnesgX5Cj)
Onto the MAK with the temp setting at 250
(https://imagizer.imageshack.com/v2/640x480q90/924/H49YvU.jpg) (https://imageshack.com/i/poH49YvUj)
Will see y'all in a bit.
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Is that pan for dripping only? Or do put some water in it?
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Is that pan for dripping only? Or do put some water in it?
The pan is foil lined for drips. Pellet grills do not need water pans if you ask me.
I also am a big fan of how the food comes out on the top rack and super easy clean up. It is a win-win :)
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How them beef ribs doin? ;D
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5 hours after putting the ribs on, I foiled them and put them back in the MAK and left them in for an hour at 200 degrees.
Get a looksee at these
(https://imagizer.imageshack.com/v2/640x480q90/922/Ej4d7V.jpg) (https://imageshack.com/i/pmEj4d7Vj)
Money shot
(https://imagizer.imageshack.com/v2/640x480q90/923/7Q0XMC.jpg) (https://imageshack.com/i/pn7Q0XMCj)
Now I have always said that the best tasting BBQ comes off of a stickburner. That is my story and I am sticking to it.
However, the food off the MAK is darn near stick burner perfect. The MAK is quite a machine folks. See you next cook..........
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How them beef ribs doin? ;D
Glad you asked :) Just posted the results :)
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Looks excellent! Thanks for the update!
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Those ribs look amazing! I absolutely love beef ribs. Man, now you’ve got me craving them... gonna have to fix that real soon ;)
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Great looking ribs Smoke!
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Man those look great Smoke
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Is that pan for dripping only? Or do put some water in it?
The pan is foil lined for drips. Pellet grills do not need water pans if you ask me.
I also am a big fan of how the food comes out on the top rack and super easy clean up. It is a win-win :)
Totally agree!
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Ribs look great Smoke.
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I haven't seen anything come off the MAK I wouldn't kill and them ribs :P :P :P
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I know we did chix wing cook a couple of weeks ago but this was our first cook using both searing grates!!
Removed the split cooking grates and the two flame zone covers and added the searing grates.
(https://imagizer.imageshack.com/v2/640x480q90/924/2bmGg2.jpg) (https://imageshack.com/i/po2bmGg2j)
Wings were seasoned with MAKS poultry rub and on the MAK. The MAK was set at Grilling temp.
(https://imagizer.imageshack.com/v2/640x480q90/923/aVoDi9.jpg) (https://imageshack.com/i/pnaVoDi9j)
Look how nice they grilled up. That flame zone with the searing grates gets HOT.
(https://imagizer.imageshack.com/v2/640x480q90/924/u0lgAv.jpg) (https://imageshack.com/i/pou0lgAvj)
We wanted to sauce up our wings but not burn them so I placed them in the pan and sauced them and then put them in the warming/smoking box with the MAK still set on Grill. Worked out nice.
For thinking I was never gonna use the warming.smoking/box, I use it all the time. It is great.
(https://imagizer.imageshack.com/v2/640x480q90/923/QprAJT.jpg) (https://imageshack.com/i/pnQprAJTj)
Some of the better wings we have done......thank you MAK :)
(https://imagizer.imageshack.com/v2/640x480q90/923/7AAvX9.jpg) (https://imageshack.com/i/pn7AAvX9j)
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Nice! No flare-ups with the Pellet Boss set to “Grill”? I did that one time with skin on thighs and learned my lesson. 450° is the hottest I grill for almost everything now. 450° is HOT w/ the sear grates. Best part is, I haven’t had a flare up since :)
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smoke, those look delicious.
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smoke, those look delicious.
X2!
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smoke, those look delicious.
X2!
X3!
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Smoke, with it set to grill/open, what kind of temps do you think you were getting in the "warming box?"
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Smoke, with it set to grill/open, what kind of temps do you think you were getting in the "warming box?"
That is a good question? I think I will start reading the warming box temps when I am cooking at certain temps and will report my findings.
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Nice! No flare-ups with the Pellet Boss set to “Grill”? I did that one time with skin on thighs and learned my lesson. 450° is the hottest I grill for almost everything now. 450° is HOT w/ the sear grates. Best part is, I haven’t had a flare up since :)
No sir. Not a problem. Really an easy cook, considering it was direct grilling with that greasy chicken skin..................
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It is a special day today on the MAK 2 Star review!!
I am going to do what I consider BBQ's greatest recipe: Larry Wolfe's Pepper Stout Beef.
Now I have done this many times over the years and I kinda do might a bit differently each time I make it (today is no exception) but it is excellent.
I have the chuckie in the MAK already and many pics to follow, I will now share you the recipe of "BBQ's Greatest Recipe" :)
This recipe is straight from The Wolfe Pit....Larrys web site. This is the legendary original recipe:
What you will need
4lb - Chuck Roast
2 - Big Bell Peppers (sliced)
1 - Big Red Onion (sliced)
3 - Big Jalapenos (sliced seeds and all)
6 - Garlic Cloved (minced)
1/4 cup - Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper
Heavily season Chuck Roast with Kosher Salt and Fresh black pepper and cook indirect in the 245º-260º range, you can add smoke wood if you prefer, I did not.
Cook until the internal temperature reaches 165º.
Once the roast hits 165º, combine remaining ingredients into a pan. Then place the roast into the pan directly on top and cover tightly with foil.
Continue to cook roast in a smoker or oven at 350º for 2.5-3 hours or until it is fork tender.
Once the meat is tender, shred all of the meat and continue to cook uncovered until the liquid is reduced by half.
Serve meat on hard rolls with or without cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone or swiss, etc., would work as well. Horseradish would be another good condiment.
One thing I must mention is I heartily agree with the chuck roast being "fork Tender" This is how I test all my chuckies, when you can stick a fork in the chuck roast and twist it like you are twisting spaghetti, it is done. Do not worry about the internal temp with a chuck roast. Trust me.
Will be posting my Pepper Stout Beef cook later today
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Tuned in for this cook :)
In your experience do the jalapeños give this recipe much of a kick? Is it kid friendly?
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I do remove the vein and the seeds on the penos. Then they are Scott and Wendy and Kid friendly :)
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I made it the last time with the peppers and it definitely added some heat. But my guts don't like hot spicy food anymore, even though I do. I suffer alot.
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I made it the last time with the peppers and it definitely added some heat. But my guts don't like hot spicy food anymore, even though I do. I suffer alot.
You will find if you get out the veins and seeds, Jalapenos have a great flavor profile without the giddy-up ???
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I know. But i wanted to try it the way it was originally done. Just to see. It hurt. :'(
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OK, the cook came out great. Here we go:
Last night, I rubbed the 3 lb chuckie down with SPG and in the morning I hit it with some gunpowder
(https://imagizer.imageshack.com/v2/640x480q90/924/es49Ui.jpg) (https://imageshack.com/i/poes49Uij)
Onto the 2 Star. If you get one or if you got one, get either the 3/4 or upper rack, it is the only way to fly.
(https://imagizer.imageshack.com/v2/640x480q90/922/qPPld0.jpg) (https://imageshack.com/i/pmqPPld0j)
Time to cut the veggies. I forgot to buy red onions so I used yellow. Got the seeded and veined penos in there, the green peppers, garlic and Wooster and Guiness.
(https://imagizer.imageshack.com/v2/640x480q90/923/cSjlsT.jpg) (https://imageshack.com/i/pncSjlsTj)
7 hours later after being cooked at 250, the chuckie was 172 internal and onto the mixture we go
(https://imagizer.imageshack.com/v2/640x480q90/922/WUsKHy.jpg) (https://imageshack.com/i/pmWUsKHyj)
So after 2 hours in the 350 oven and an hour uncovered to cook down the juices we got this beautiful Pepper Stout Beef
(https://imagizer.imageshack.com/v2/640x480q90/923/aMyeea.jpg) (https://imageshack.com/i/pnaMyeeaj)
Wait we need bread. We recovered the goodness and set it in the oven and let it stay warm.
Fired up the MAK to 400
Lets bake some french bread
(https://imagizer.imageshack.com/v2/640x480q90/923/UOUKMf.jpg) (https://imageshack.com/i/pnUOUKMfj)
Is there anythng the MAK cant do????
(https://imagizer.imageshack.com/v2/640x480q90/922/EHdTPp.jpg) (https://imageshack.com/i/pmEHdTPpj)
Opened up the lightly smoked perfectly baked bread and added some Provolone and filled em up. Into the broiler for a quick minute.
BBQ's greatest recipe comes out perfect in a MAK pellet grill :)
(https://imagizer.imageshack.com/v2/640x480q90/922/8kEH0A.jpg) (https://imageshack.com/i/pm8kEH0Aj)
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Looks awesome Smoke
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OH WOW!! That just made my short-list!!! :)
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Excellent cook partner. Those look super good.
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Those look so good!! I just had a salad. :-[
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Those look so good!! I just had a salad. :-[
What's this SALAD thing?
Sent from my iPad using Tapatalk
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Excellent look PSB Smoke!
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great looking Sammie's
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great looking Sammie's
X2, where is mine?? :thumbup:
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Now we're talking. :P :P :P
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Very nice! Looks delicious. :thumbup:
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"Smoke".... so many great cooks! Loving the photos and enthusiasm you and Wendy have for cooking/smoking on your 2 Star. Keep up the great posts and photos!
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"Smoke".... so many great cooks! Loving the photos and enthusiasm you and Wendy have for cooking/smoking on your 2 Star. Keep up the great posts and photos!
We sure will Mr. BBQ.......wish these darn jobs we had would go away......they cut into our MAK cooking time :)
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Sorry for the delay in the review but we have been busy lately.
I gotta get yall this recipe. This is Wendys breakfast casserole. It is good and we cut em in squares and freeze them. 30 seconds in the micro and you got a little snack to hold you over.
She set the MAK up for indirect cooking. 350 degrees. She got a nice light smoke profile on the casserole.
Now Wendy did this cook, so I will post the pics and she will be along later with the recipe.
(https://imagizer.imageshack.com/v2/640x480q90/924/AZpCqq.jpg) (https://imageshack.com/i/poAZpCqqj)
(https://imagizer.imageshack.com/v2/640x480q90/924/3dSom2.jpg) (https://imageshack.com/i/po3dSom2j)
(https://imagizer.imageshack.com/v2/640x480q90/923/W9JHno.jpg) (https://imageshack.com/i/pnW9JHnoj)
(https://imagizer.imageshack.com/v2/640x480q90/922/s22D5f.jpg) (https://imageshack.com/i/pms22D5fj)
(https://imagizer.imageshack.com/v2/640x480q90/922/oauDh4.jpg) (https://imageshack.com/i/pmoauDh4j)
(https://imagizer.imageshack.com/v2/640x480q90/923/kLrpLf.jpg) (https://imageshack.com/i/pnkLrpLfj)
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Looks delicious Smoke! Yes please on the recipe!
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^^^What he said!! :)
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OK, the cook came out great. Here we go:
Last night, I rubbed the 3 lb chuckie down with SPG and in the morning I hit it with some gunpowder
(https://imagizer.imageshack.com/v2/640x480q90/924/es49Ui.jpg) (https://imageshack.com/i/poes49Uij)
Onto the 2 Star. If you get one or if you got one, get either the 3/4 or upper rack, it is the only way to fly.
(https://imagizer.imageshack.com/v2/640x480q90/922/qPPld0.jpg) (https://imageshack.com/i/pmqPPld0j)
Time to cut the veggies. I forgot to buy red onions so I used yellow. Got the seeded and veined penos in there, the green peppers, garlic and Wooster and Guiness.
(https://imagizer.imageshack.com/v2/640x480q90/923/cSjlsT.jpg) (https://imageshack.com/i/pncSjlsTj)
7 hours later after being cooked at 250, the chuckie was 172 internal and onto the mixture we go
(https://imagizer.imageshack.com/v2/640x480q90/922/WUsKHy.jpg) (https://imageshack.com/i/pmWUsKHyj)
So after 2 hours in the 350 oven and an hour uncovered to cook down the juices we got this beautiful Pepper Stout Beef
(https://imagizer.imageshack.com/v2/640x480q90/923/aMyeea.jpg) (https://imageshack.com/i/pnaMyeeaj)
Wait we need bread. We recovered the goodness and set it in the oven and let it stay warm.
Fired up the MAK to 400
Lets bake some french bread
(https://imagizer.imageshack.com/v2/640x480q90/923/UOUKMf.jpg) (https://imageshack.com/i/pnUOUKMfj)
Is there anythng the MAK cant do????
(https://imagizer.imageshack.com/v2/640x480q90/922/EHdTPp.jpg) (https://imageshack.com/i/pmEHdTPpj)
Opened up the lightly smoked perfectly baked bread and added some Provolone and filled em up. Into the broiler for a quick minute.
BBQ's greatest recipe comes out perfect in a MAK pellet grill :)
(https://imagizer.imageshack.com/v2/640x480q90/922/8kEH0A.jpg) (https://imageshack.com/i/pm8kEH0Aj)
1) This should get its own recipe page so I can book mark it because that looks damn delicious.
2) What is gunpowder?
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Here is the recipe for Larry Wolfe's Pepper Stout Beef "BBQ's greatest recipe"
Larry has more recipes over at his blog, the wolfepit and over at you tube
http://www.letstalkbbq.com/index.php?topic=16728.msg222476#msg222476
Now Gunpowder is a char seasoning that is really great on beef. Many spice companies are adding it to there arsenal but here is the big three
My favorite is Southern Flavor Charbroil Seasoning. Made in Alabama you can get -3 15 oz bottles for under 20 bucks!!!
https://southernflavor.com/
https://www.sureshotsids.com/
https://www.hardcorecarnivore.com/products/hardcore-carnivore-black
I know this is a MAK review but I betcha in the spirit of BBQ, Mr BBQ will be Ok with this little seasoning side track we are on :) I tell you what, Gunpowder and a MAK is a winning combo :)
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My wife loves the blackened charred bits on grilled meat. I never knew they made it into a seasoning. I will have to get some of this. Especially for smoking without having to subject the meat to scorching temps to get the char. Thank you for the revelation.
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My wife loves the blackened charred bits on grilled meat. I never knew they made it into a seasoning. I will have to get some of this. Especially for smoking without having to subject the meat to scorching temps to get the char. Thank you for the revelation.
no worries. I like the Southern Flavor because it also has a tenderizer in it. The char seasonings do get a bit salty. Start off lite and work your way up.
Try a chuck roast in a crock pot with Southern Flavor........so good.......:)
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Dang it Smoke. You cost me money this morning
Sent from my iPad using Tapatalk
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Dang it Smoke. You cost me money this morning
Sent from my iPad using Tapatalk
...and in this case, that’s a bad thing?
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Dang it Smoke. You cost me money this morning
Sent from my iPad using Tapatalk
Sorry pappy, but you will be better off in the long run :)
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Here is the recipe for Larry Wolfe's Pepper Stout Beef "BBQ's greatest recipe"
Larry has more recipes over at his blog, the wolfepit and over at you tube
http://www.letstalkbbq.com/index.php?topic=16728.msg222476#msg222476
Now Gunpowder is a char seasoning that is really great on beef. Many spice companies are adding it to there arsenal but here is the big three
My favorite is Southern Flavor Charbroil Seasoning. Made in Alabama you can get -3 15 oz bottles for under 20 bucks!!!
https://southernflavor.com/
https://www.sureshotsids.com/
https://www.hardcorecarnivore.com/products/hardcore-carnivore-black
I know this is a MAK review but I betcha in the spirit of BBQ, Mr BBQ will be Ok with this little seasoning side track we are on :) I tell you what, Gunpowder and a MAK is a winning combo :)
So I looked at these. Southern Flavor does not have an ingredient list. Sids has a ton of stuff including MSG. Hardcore Carnivore has only spices in its ingredients. To me it looks like HC has a higher charcoal content. I can see that being great on a hard seared steak. What about for a big beefy brisket?
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My go too is Southern Flavor. Trust me it is good stuff.
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Smoke, so yesterday I bought the full upper grate to work a setup like yours. Cook on top with a pan underneath. My question to you, what do you think of getting another solid full size rack for the bottom instead of split grates? Any usefulness to that?
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^^^What he said!! :)
Ditto!
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Smoke, so yesterday I bought the full upper grate to work a setup like yours. Cook on top with a pan underneath. My question to you, what do you think of getting another solid full size rack for the bottom instead of split grates? Any usefulness to that?
I'm getting ready to order a second full upper rack, because occasionally I have a need to cook a full load of chicken for a party, etc., and the chicken needs to be swapped (upper/lower racks) half-way through the cook.
Two full upper racks will make a task like this easy as you can just carefully swap the two racks instead of having to move the chicken pieces. Otherwise, I don't really see a lot of advantage.
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Smoke, so yesterday I bought the full upper grate to work a setup like yours. Cook on top with a pan underneath. My question to you, what do you think of getting another solid full size rack for the bottom instead of split grates? Any usefulness to that?
I'm getting ready to order a second full upper rack, because occasionally I have a need to cook a full load of chicken for a party, etc., and the chicken needs to be swapped (upper/lower racks) half-way through the cook.
Two full upper racks will make a task like this easy as you can just carefully swap the two racks instead of having to move the chicken pieces. Otherwise, I don't really see a lot of advantage.
My set up for this situation is a little different. I use a baking pan - with shallow sides. About 1/2" tall walls. Then I place a thin wire rack on top of it. One that fits this size pan or is slightly smaller is perfect. Now - I place the item to be cooked on the wire rack sitting on the baking pan. When the cooked item is cooked -whether it be a chicken or butt, etc... I can pick up the baking pan, and set it another one in the spot where I had the last one cooking.
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Smoke, so yesterday I bought the full upper grate to work a setup like yours. Cook on top with a pan underneath. My question to you, what do you think of getting another solid full size rack for the bottom instead of split grates? Any usefulness to that?
I'm getting ready to order a second full upper rack, because occasionally I have a need to cook a full load of chicken for a party, etc., and the chicken needs to be swapped (upper/lower racks) half-way through the cook.
Two full upper racks will make a task like this easy as you can just carefully swap the two racks instead of having to move the chicken pieces. Otherwise, I don't really see a lot of advantage.
My set up for this situation is a little different. I use a baking pan - with shallow sides. About 1/2" tall walls. Then I place a thin wire rack on top of it. One that fits this size pan or is slightly smaller is perfect. Now - I place the item to be cooked on the wire rack sitting on the baking pan. When the cooked item is cooked -whether it be a chicken or butt, etc... I can pick up the baking pan, and set it another one in the spot where I had the last one cooking.
That’s a GREAT method... and makes cleanup SUPER easy...unless you drop the pan...lol!!
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That’s a GREAT method... and makes cleanup SUPER easy...unless you drop the pan...lol!!
Well...If you drop the pan....what you will be having fro dinner is reservations..... ;) :D
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That’s a GREAT method... and makes cleanup SUPER easy...unless you drop the pan...lol!!
Well...If you drop the pan....what you will be having fro dinner is reservations..... ;) :D
Seems somebody has forgotten about the 5 second rule ;)
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Smoke, so yesterday I bought the full upper grate to work a setup like yours. Cook on top with a pan underneath. My question to you, what do you think of getting another solid full size rack for the bottom instead of split grates? Any usefulness to that?
Well, I do like the split grates so they are easy to remove if you are going to remove only one flamezone cover and do high heat grilling on the back part of the grill and do indirect on the front part.
It's also probably just as easy to remove the full grate as well.
Can't go wrong either way if you ask me. :)
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Well, I will call this latest installment: "Wendy cooks again on the MAK" :)
This was a total surprise to me. I got called into work and Wendy handled supper.
She marinated some London Broil in her secret concoction and cubed it and skewered it with green pepper and onion
(https://imagizer.imageshack.com/v2/640x480q90/922/Sb7rVP.jpg) (https://imageshack.com/i/pmSb7rVPj)
She removed the back flame zone cover and didn't use the searing grate, she just put the split cooking grate back in.
So she was set up with indirect cooking in the front and grilling over the flame zone in the back of the grill......Wendy pays attention when The Smoke talks :)
Twice stuffed baked potaters got put in the front.
(https://imagizer.imageshack.com/v2/640x480q90/923/iEbtGQ.jpg) (https://imageshack.com/i/pniEbtGQj)
Wendy is getting her smoke on!!
(https://imagizer.imageshack.com/v2/640x480q90/924/qZNqzE.jpg) (https://imageshack.com/i/poqZNqzEj)
What a feast to sit down to after cooking at work all day :)
(https://imagizer.imageshack.com/v2/640x480q90/923/knr5X9.jpg) (https://imageshack.com/i/pnknr5X9j)
First off, I would like to say publicly that if Wendy and the MAK can keep making me meals like this, work can call me in anytime they want!!
Secondly, ladies, I am telling ya. Get yourself a MAK. Wendy will not get near an open flame. Charcoal, propane,gas, nope she aint having any of that.
But look at this meal. She plugged the MAK in and got her Flame Zones set up how she wanted them. Pushed a button and set the temp.
Come on guys, you can also be married to a pitmaster like me. Get your gal a MAK, maybe they will let you use it once in a while :)
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OH man she did great Smoke!
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Wow- that sounds like an excellent surprise/meal to come home to.
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Great looking meal Scott & Wendy. And you are so right...MAKs are as easy to use as any home stove or oven. And a lot more flavorful food is the result.
My wife has been cooking on pellet grills as long as I have (27 years) and she has a great time cooking on it. I think I know what one of our weekend dinners is going to be....courtesy of Mrs. Smoke!
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You are in for some good eats Mr.BBQ :)
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Smoke, so yesterday I bought the full upper grate to work a setup like yours. Cook on top with a pan underneath. My question to you, what do you think of getting another solid full size rack for the bottom instead of split grates? Any usefulness to that?
Well, I do like the split grates so they are easy to remove if you are going to remove only one flamezone cover and do high heat grilling on the back part of the grill and do indirect on the front part.
It's also probably just as easy to remove the full grate as well.
Can't go wrong either way if you ask me. :)
^^ :thumbup:
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She did really goood
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Nicely done, Wendy!!!!
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Very delicious looking dinner!
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Smoke, so yesterday I bought the full upper grate to work a setup like yours. Cook on top with a pan underneath. My question to you, what do you think of getting another solid full size rack for the bottom instead of split grates? Any usefulness to that?
I'm getting ready to order a second full upper rack, because occasionally I have a need to cook a full load of chicken for a party, etc., and the chicken needs to be swapped (upper/lower racks) half-way through the cook.
Two full upper racks will make a task like this easy as you can just carefully swap the two racks instead of having to move the chicken pieces. Otherwise, I don't really see a lot of advantage.
My set up for this situation is a little different. I use a baking pan - with shallow sides. About 1/2" tall walls. Then I place a thin wire rack on top of it. One that fits this size pan or is slightly smaller is perfect. Now - I place the item to be cooked on the wire rack sitting on the baking pan. When the cooked item is cooked -whether it be a chicken or butt, etc... I can pick up the baking pan, and set it another one in the spot where I had the last one cooking.
Yep, that should work well for what most folks are going to want to cook.
Where I see a benefit of having two full upper racks which can be swapped from top to bottom, is the occasional (and somewhat extreme) need for LOADING up the MAK with something like 80 - 100 pieces of chicken at a time, like this:
(https://lh3.googleusercontent.com/BYX-6AH6BCG3ZKLfSBgE9Zm4L2aTYi5N8n_9i7cK3iUqA_kYAoheRRIN5C9-0XqhPc6D6hqD6gHCePBA-JKYJw75F2Kq9w1jix6_FwmQvt04myHCzm8LQcWNUTre5hrp3a4u1lEwvFnmGeGROjD4ZbijhDpGAJAAB5zEWDoRgKswvtcUnD40eytrrkiXqeoTxvvRif9lxaeziqio_J0YdZv7LfeB77eg0tAp9rchIUY78o8ploiPnP43sPJn4Z3EHJ1E9JeGYHnClFwaRdfuCnsp3nKjDjwjBe5j_nkH4NWUgUD9vrM0nuZE8E6cDNSA4_GdJ0ssdQoBMNJ1_GYoa7d9ufG2ILG0CTAnlV9ZAKf5Uuq0sKBUYs9WFVIkp8Mj1cfHMjd44nWda1eVi7Kf0yuoMiJu3Ca7J05F3zqR626SvUxRZ_aZxs3M7f1Sp4ziWbZ5ObB0YgPzgERyuEcoSXVsoJCxwtXCXNzR20PIguK43vywjdYrTCDpRdukeMmmVqDkC46iaxDy_w_f0z16ZuFu78CG8PwzYEnhuB1W-OgUHGVt8iBFWbM7NIdQ3lw408ehp8xDab4e9zP92isY_7HdLAGTZUqlYlULTC4=w640-h480-no)
This was my old MAK 1 Star with the older upper rack design (with the legs).
IRONICALLY (talk about timing)... just today I got a call about the Band Boosters annual "Golf Outing" fundraiser (in July) where they want both pulled pork and chicken for 60 - 80 people!
This is actually very on-topic for this review, because the MAK 1 & 2 Stars are BOTH superb chicken cookers for large events!
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Smoke, so yesterday I bought the full upper grate to work a setup like yours. Cook on top with a pan underneath. My question to you, what do you think of getting another solid full size rack for the bottom instead of split grates? Any usefulness to that?
I'm getting ready to order a second full upper rack, because occasionally I have a need to cook a full load of chicken for a party, etc., and the chicken needs to be swapped (upper/lower racks) half-way through the cook.
Two full upper racks will make a task like this easy as you can just carefully swap the two racks instead of having to move the chicken pieces. Otherwise, I don't really see a lot of advantage.
My set up for this situation is a little different. I use a baking pan - with shallow sides. About 1/2" tall walls. Then I place a thin wire rack on top of it. One that fits this size pan or is slightly smaller is perfect. Now - I place the item to be cooked on the wire rack sitting on the baking pan. When the cooked item is cooked -whether it be a chicken or butt, etc... I can pick up the baking pan, and set it another one in the spot where I had the last one cooking.
Yep, that should work well for what most folks are going to want to cook.
Where I see a benefit of having two full upper racks which can be swapped from top to bottom, is the occasional (and somewhat extreme) need for LOADING up the MAK with something like 80 - 100 pieces of chicken at a time, like this:
(https://lh3.googleusercontent.com/BYX-6AH6BCG3ZKLfSBgE9Zm4L2aTYi5N8n_9i7cK3iUqA_kYAoheRRIN5C9-0XqhPc6D6hqD6gHCePBA-JKYJw75F2Kq9w1jix6_FwmQvt04myHCzm8LQcWNUTre5hrp3a4u1lEwvFnmGeGROjD4ZbijhDpGAJAAB5zEWDoRgKswvtcUnD40eytrrkiXqeoTxvvRif9lxaeziqio_J0YdZv7LfeB77eg0tAp9rchIUY78o8ploiPnP43sPJn4Z3EHJ1E9JeGYHnClFwaRdfuCnsp3nKjDjwjBe5j_nkH4NWUgUD9vrM0nuZE8E6cDNSA4_GdJ0ssdQoBMNJ1_GYoa7d9ufG2ILG0CTAnlV9ZAKf5Uuq0sKBUYs9WFVIkp8Mj1cfHMjd44nWda1eVi7Kf0yuoMiJu3Ca7J05F3zqR626SvUxRZ_aZxs3M7f1Sp4ziWbZ5ObB0YgPzgERyuEcoSXVsoJCxwtXCXNzR20PIguK43vywjdYrTCDpRdukeMmmVqDkC46iaxDy_w_f0z16ZuFu78CG8PwzYEnhuB1W-OgUHGVt8iBFWbM7NIdQ3lw408ehp8xDab4e9zP92isY_7HdLAGTZUqlYlULTC4=w640-h480-no)
This was my old MAK 1 Star with the older upper rack design (with the legs).
IRONICALLY (talk about timing)... just today I got a call about the Band Boosters annual "Golf Outing" fundraiser (in July) where they want both pulled pork and chicken for 60 - 80 people!
This is actually very on-topic for this review, because the MAK 1 & 2 Stars are BOTH superb chicken cookers for large events!
I’ve seen this pics numerous times since that cook... and it’s very impressive. I don’t think I’ve ever asked, but what temp did you have the Pellet Boss set to, and do you have any pics of the finished product? Super curious.
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I’ve seen this pics numerous times since that cook... and it’s very impressive. I don’t think I’ve ever asked, but what temp did you have the Pellet Boss set to, and do you have any pics of the finished product? Super curious.
This was a cook from back in 2014 on my older 1 Star: How Much Chicken Can a MAK 1 Star Hold? (http://www.letstalkbbq.com/index.php?topic=7507.msg98141#msg98141)
Pit temp: 400° (the temperature I almost always cook chicken at).
Here's a finished pic:
(https://lh3.googleusercontent.com/p4zo0sb0Wg2W8nogd_1i-AihoKZcGz-d4qSDaWRaaMSOncdaDR-QRpz9gooOwKqPo9eIvj9gOOgOdAweOkvbaj_LCUa0R1m95myHkvpNUv_uZDXLAH50yb2xPvjOt2KjQo8FRUX0Df6xMe0uTxqIi6IICsUbUYHOzYr17laCxqJM7EuIULoBmMgvWTm7IzpqV5c1m74WYSD6HZoE3jK9aAnXVox3lamMrNnLyQ3-4L4APsbz0b51RQes1Xx-kK_fMfw8GEDT8MPNfe7qKiQ733nCCLGNEgo6ihDqH1HE4-kqqCMrsxRGA7a0ARJvHr-JFiIdc9jO3lUuHUZIdcfe29Upko5BfoEtgILuNDA6aKu9Q23puD_rikXXNQbyhpCuF3RiWyGWms8NQ5ck6YqNcd5CBtZDU3VBxY0zVRFEAjL0dnFGnqb4pEPHckBGnuLBXsf3naJ7WWCPBHVXCGcwrROLzS_uR12z7sK5dUqSIwQOSn7q3JWTPcUoEyLMJSuOngbBIfsL5Otu3v-pVUdf5XCOhi90GhakSo-eCRBpBUHFjhmEi5guvQimCIa3uw7Vg_gzzgNKwn9X_pgMhV8AI1oZzwz5_Eej34I9iwI=w740-h520-no)
With the new MAK I can cook even more chicken, and with the new FlameZone the results are even better (on the BOTTOM grate - NOT the top)! I only use the upper rack for chicken when filling the MAK for a larger cook, and the chicken gets moved to the bottom to finish.
Oh and NO FOIL on the drip pan or FlameZone covers!!!
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I’ve seen this pics numerous times since that cook... and it’s very impressive. I don’t think I’ve ever asked, but what temp did you have the Pellet Boss set to, and do you have any pics of the finished product? Super curious.
This was a cook from back in 2014 on my older 1 Star: How Much Chicken Can a MAK 1 Star Hold? (http://www.letstalkbbq.com/index.php?topic=7507.msg98141#msg98141)
Pit temp: 400° (the temperature I almost always cook chicken at).
Here's a finished pic:
(https://lh3.googleusercontent.com/p4zo0sb0Wg2W8nogd_1i-AihoKZcGz-d4qSDaWRaaMSOncdaDR-QRpz9gooOwKqPo9eIvj9gOOgOdAweOkvbaj_LCUa0R1m95myHkvpNUv_uZDXLAH50yb2xPvjOt2KjQo8FRUX0Df6xMe0uTxqIi6IICsUbUYHOzYr17laCxqJM7EuIULoBmMgvWTm7IzpqV5c1m74WYSD6HZoE3jK9aAnXVox3lamMrNnLyQ3-4L4APsbz0b51RQes1Xx-kK_fMfw8GEDT8MPNfe7qKiQ733nCCLGNEgo6ihDqH1HE4-kqqCMrsxRGA7a0ARJvHr-JFiIdc9jO3lUuHUZIdcfe29Upko5BfoEtgILuNDA6aKu9Q23puD_rikXXNQbyhpCuF3RiWyGWms8NQ5ck6YqNcd5CBtZDU3VBxY0zVRFEAjL0dnFGnqb4pEPHckBGnuLBXsf3naJ7WWCPBHVXCGcwrROLzS_uR12z7sK5dUqSIwQOSn7q3JWTPcUoEyLMJSuOngbBIfsL5Otu3v-pVUdf5XCOhi90GhakSo-eCRBpBUHFjhmEi5guvQimCIa3uw7Vg_gzzgNKwn9X_pgMhV8AI1oZzwz5_Eej34I9iwI=w740-h520-no)
With the new MAK I can cook even more chicken, and with the new FlameZone the results are even better (on the BOTTOM grate - NOT the top)! I only use the upper rack for chicken when filling the MAK for a larger cook, and the chicken gets moved to the bottom to finish.
Oh and NO FOIL on the drip pan or FlameZone covers!!!
Cooking on the MAK, along with Kenji's technique and recipe and it seems like a wing cook-off match made in heaven.
https://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html
These come out deep-fried crispy, but baked.
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Wow, after seeing Cliffs delicious looking chicken, I now want chicken.........but alas, The Smoke only has a rack of baby backs...........poor poor Smoke :)
Decided to do "Godfather" ribs, I call em this after following Johnny Triggs method.......and Triggs is the "Godfather".........ya don't mess with the Trigg......some say he packs heat at all cook-offs.............love those tall Texas tales.............
Anyhows they got the membrane removed and rubbed down the night before
(https://imagizer.imageshack.com/v2/640x480q90/923/pKv8AW.jpg) (https://imageshack.com/i/pnpKv8AWj)
Into the MAK for a 6 hour ride at 225
Notice I had no foil over the flame zone deflectors.....that pan handles all the drippings
(https://imagizer.imageshack.com/v2/640x480q90/922/tP6qFf.jpg) (https://imageshack.com/i/pmtP6qFfj)
About three hours in I "Godfathered" up the ribs
(https://imagizer.imageshack.com/v2/640x480q90/923/m747vf.jpg) (https://imageshack.com/i/pnm747vfj)
Wow, look at these!! I turn the ribs over so the meaty side is getting all that sticky sweet goodness while cooking in foil
(https://imagizer.imageshack.com/v2/640x480q90/924/1586Ek.jpg) (https://imageshack.com/i/po1586Ekj)
Now before you see the money shot, I must confess that Wendy and I like fall off the bone ribs. I think it is a habit for me because the last few years of Mamas life she had teeth problems and had a hard time chewing. So I "overcooked" everything for her when necessary to make them easier for her to eat. Now I just seem to still do them that way and we like em...........
(https://imagizer.imageshack.com/v2/640x480q90/923/YvznPC.jpg) (https://imageshack.com/i/pnYvznPCj)
I wonder what Mr. Trigg would think about these ribs??
Well, there you have it
(https://imagizer.imageshack.com/v2/640x480q90/923/oTtO6T.jpg) (https://imageshack.com/i/pnoTtO6Tj)
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No matter what Mr. Trigg thinks about 'em... I want some! :thumbup:
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Looks delicious
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I’ve seen this pics numerous times since that cook... and it’s very impressive. I don’t think I’ve ever asked, but what temp did you have the Pellet Boss set to, and do you have any pics of the finished product? Super curious.
This was a cook from back in 2014 on my older 1 Star: How Much Chicken Can a MAK 1 Star Hold? (http://www.letstalkbbq.com/index.php?topic=7507.msg98141#msg98141)
Pit temp: 400° (the temperature I almost always cook chicken at).
Here's a finished pic:
(https://lh3.googleusercontent.com/p4zo0sb0Wg2W8nogd_1i-AihoKZcGz-d4qSDaWRaaMSOncdaDR-QRpz9gooOwKqPo9eIvj9gOOgOdAweOkvbaj_LCUa0R1m95myHkvpNUv_uZDXLAH50yb2xPvjOt2KjQo8FRUX0Df6xMe0uTxqIi6IICsUbUYHOzYr17laCxqJM7EuIULoBmMgvWTm7IzpqV5c1m74WYSD6HZoE3jK9aAnXVox3lamMrNnLyQ3-4L4APsbz0b51RQes1Xx-kK_fMfw8GEDT8MPNfe7qKiQ733nCCLGNEgo6ihDqH1HE4-kqqCMrsxRGA7a0ARJvHr-JFiIdc9jO3lUuHUZIdcfe29Upko5BfoEtgILuNDA6aKu9Q23puD_rikXXNQbyhpCuF3RiWyGWms8NQ5ck6YqNcd5CBtZDU3VBxY0zVRFEAjL0dnFGnqb4pEPHckBGnuLBXsf3naJ7WWCPBHVXCGcwrROLzS_uR12z7sK5dUqSIwQOSn7q3JWTPcUoEyLMJSuOngbBIfsL5Otu3v-pVUdf5XCOhi90GhakSo-eCRBpBUHFjhmEi5guvQimCIa3uw7Vg_gzzgNKwn9X_pgMhV8AI1oZzwz5_Eej34I9iwI=w740-h520-no)
With the new MAK I can cook even more chicken, and with the new FlameZone the results are even better (on the BOTTOM grate - NOT the top)! I only use the upper rack for chicken when filling the MAK for a larger cook, and the chicken gets moved to the bottom to finish.
Oh and NO FOIL on the drip pan or FlameZone covers!!!
Thanks Cliff! That’s a lot of chicken, and it looks to have cooked/browned up nice and even...it looks great!!! :)
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Those ribs look awesome Smoke!!
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Those ribs look awesome Smoke!!
Indeed! Nice cook.
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Fantabulous ribs Smoke!
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Smoke, with it set to grill/open, what kind of temps do you think you were getting in the "warming box?"
That is a good question? I think I will start reading the warming box temps when I am cooking at certain temps and will report my findings.
So I just had mine rolling away at 450 the other day and the warming box was locked in at 140. Forgot to switch it to max, but isn't 140 around the perfect serving temperature? Between 140 and 160? So yet again, another great feature of the 2 Star.
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140 is the bare minimum of the "safe zone" for serving cooked meals.
I have found that at grilling setting the warmer box is at 250 degrees
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Well it has been a while since we have cooked on the MAK. We have had brutal humidity and heat and the snakes are out in full force. Our property borders the woods and we are getting snakes on our patio.
Of course my .357 with scatter shot makes short work of them...….but I am still not used to snakes in my back yard,
OK, back to our review of the MAK 2 Star General.
Wendy picked up a big ole fresh hunk of Atlantic Salmon at Aldis out in Waco and said you want to cook it outside.
I replied "There is nothing better than salmon on a pellet grill" So I got the MAK uncovered and fired up.
I rubbed the salmon down with Zachs Chicken and Seafood seasoning.
(https://imagizer.imageshack.com/v2/640x480q90/924/AQYxfx.jpg) (https://imageshack.com/i/poAQYxfxj)
Once the MAK reached 325 on the 3/4 rack went the salmon and we were 30 minutes away from supper
(https://imagizer.imageshack.com/v2/640x480q90/924/ESwBb2.jpg) (https://imageshack.com/i/poESwBb2j)
30 minutes later the salmon was at a perfect 145 degrees internal.
Sorry no plated pics, couldn't wait....maybe next time :)
(https://imagizer.imageshack.com/v2/640x480q90/923/8nd4zn.jpg) (https://imageshack.com/i/pn8nd4znj)
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While the Salmon looks great Smoke...remember....rattle snakes cook up real good too......If you can't defeat 'em...EAT 'EM!!!!! ;) :D :D :D
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Those ribs look really good.
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Nicely done! My wife and daughters would FLIP OUT if we had snake slithering around on our patio!!! We don’t have humidity here in the Sacramento CA area... but we do have intense dry heat for much of the summer. Our MAK takes over as our full time oven during the hot months. Love how well it bakes, and love how it keeps the heat out of the kitchen :)
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Great looking salmon Smoke! I would be the one flipping out on snakes in the yard. We get a few but normally they are the "good" ones (if you can call any snake good). Ever since we were visited in the house by one I don't want anything to do with them!
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I tried the snake away granules but they just keep on coming over. The .357 with scatter shot blows their heads clean off. I am starting to actually look for THEM now instead of stumbling across em…………...
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Good idea to look for them. I have lived on this ranch for over 25 yrs. and I have killed rattlesnakes every year, less now than in the beginning. ;) Good looking salmon and ribs.
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Decided yesterday to do some baby back ribs.
I know, I know, I have done back ribs for this review.
But I ordered a MAK rib rack and I have not used it yet.
Last night I pulled the silver and added Wooster and Western Rub to both sides of the rack
(https://imagizer.imageshack.com/v2/640x480q90/923/9nuWBo.jpg) (https://imageshack.com/i/pn9nuWBoj)
I had the flame zone set up for indirect cooking and I was going to foil it and then wondered to myself "Would the Mak rib rack fit on the 3/4 grate?"
It sure did!!!! So for all of you that say "The MAK is not big enough for me", get yourself two rib racks and you can cook 16 racks of ribs at one time!!
Now that is major capacity :)
(https://imagizer.imageshack.com/v2/640x480q90/922/hgXJfK.jpg) (https://imageshack.com/i/pmhgXJfKj)
4 hours at 240 and 30 minutes sauced and wrapped in foil got me this:
(https://imagizer.imageshack.com/v2/640x480q90/923/nVONNO.jpg) (https://imageshack.com/i/pnnVONNOj)
Sorry, no plated shot, those bones got picked right quick!!
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Oh man, those look soooooo good! :)
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Fantastic. Been a long time since I made ribs
Sent from my iPhone using Tapatalk
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Awesome ribs Smoke!
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Worth every penny when foods comes out looking that good
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Thanks Smoke for pointing out ALL of the room on a MAK! Yup, up to 16 slabs of ribs can be cooked at once if you use 2 MAK Rib Racks. My technique for ribs has been 7 hours on smoke, then raise the grill temperature to 275 (300 if its cold outside) and continue cooking for 60-90 minutes until the ribs begin to bend in an :L: shape. Then they are done.
Did 2 slabs on July 4th. I thought they were the best so far this year. And I do not say that very often. Even the wife gave thumbs up on them. That's a GRAND SLAM in my book. :)
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7 hours on smoke!!!!! I am assuming you are talking about spares. Or do you also use this time for back ribs?????
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Still can't believe how clean your smoker is.
Very nice ribs. :thumbup:
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So we were at a Super Walmart in Waco and we just had lunch so my thoughts immediately turned to Supper :)
We grabbed a couple of frozen pizzas. I think the brand was Fruchetto .
We got a roasted mushroom and spinach (Wendy) and a Supreme (Scott)
We decided to do half of each so we will have two meals.
Wendy walked to the oven to turn it on.
In absolute horror I scream "WE GOT A MAK!!!!!!"
She calmly replied, "We are having a major thunderstorm and the MAK is under a metal patio. Are you crazy?"
I just went outside and plugged in the MAK and fired it up. The Smoke needed to taste something with smoke today.
I left the flame zone covers in place and ran the MAK at 400 degrees.
(https://imagizer.imageshack.com/v2/640x480q90/922/4UDpkQ.jpg) (https://imageshack.com/i/pm4UDpkQj)
In 15 minutes the toppings were all melted and hot and the crust was perfect
(https://imagizer.imageshack.com/v2/640x480q90/922/ayJexn.jpg) (https://imageshack.com/i/pmayJexnj)
The MAK made a couple of 5 dollar pizzas taste pretty darn good...……...and I didn't get electrocuted or hit by lightning......a win win in my book!!!!!
(https://imagizer.imageshack.com/v2/640x480q90/922/ZBLzxR.jpg) (https://imageshack.com/i/pmZBLzxRj)
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Great looking pizzas Smoke!
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Doing our first overnight cook in the MAK tonight.
14 lb Angus full packer.
Central Texas Style.
No trimming of the fat cap. Rubbed with Kosher Salt and Course ground black peppercorn.
(https://imagizer.imageshack.com/v2/640x480q90/924/sY4S94.jpg) (https://imageshack.com/i/posY4S94j)
Into the MAK at 225. Pellet mix of Oak-Mesquite-Pecan. All the great Texas smoking woods
Notice the toothpick sticking out in the far right corner?? This will remind me which way we have to slice the flat...…...which is against the grain
(https://imagizer.imageshack.com/v2/640x480q90/923/h3RENu.jpg) (https://imageshack.com/i/pnh3RENuj)
The hopper is full so we will see everyone in the morning.
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Woke up at 6 am and came outside and the MAK was off.
Pellet Boss was flashing "Firepot Issue"
Checked the fire pot and there was unburned pellets setting in it.
Unplugged the MAk
Threw the 60 dollar Angus brisket in the trash (it was cool to the touch and not worth the risk)
Waiting for MAK to open...…………………...
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Ouch! Hope you get to the bottom of that issue. Was it on manual, bluetooth, or wifi?
Jeff
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Wow, so sorry Smoke :( I had issues with a flame out on my SRG pelletm grill was not happy at all. But I didn't trash a $60 hunk of beef either >:(
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Woke up at 6 am and came outside and the MAK was off.
Pellet Boss was flashing "Firepot Issue"
Checked the fire pot and there was unburned pellets setting in it.
Unplugged the MAk
Threw the 60 dollar Angus brisket in the trash (it was cool to the touch and not worth the risk)
Waiting for MAK to open...…………………...
Oh man what a bummer. I had a flameout on an overnight cook recently (not a MAK). My wife kinda rolls her eyes at me when I take my remote temp probe (Thermoworks Smoke) to bed with me and tuck it under my pillow. The low temp alarm on the chamber probe woke me up and I was able to re-light and save the brisket...
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After a quick call to MAK it was determined that it was the pellets that I used. Probably had to much bark included and the high ash suffocated the fire.
Got another brisket out of the freezer for Thursday night and using the bag of Bear Mountain pellets that originally came with the MAK.
Just goes to show you that we shouldn't skimp when it comes to purchasing pellets. Get the best you can afford.
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After a quick call to MAK it was determined that it was the pellets that I used. Probably had to much bark included and the high ash suffocated the fire.
Got another brisket out of the freezer for Thursday night and using the bag of Bear Mountain pellets that originally came with the MAK.
Just goes to show you that we shouldn't skimp when it comes to purchasing pellets. Get the best you can afford.
True Smoke! Sad it happend to ya' So far knock on wood, I never had issues after I stopped using Traeger brand :( Never again!!!
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After a quick call to MAK it was determined that it was the pellets that I used. Probably had to much bark included and the high ash suffocated the fire.
Got another brisket out of the freezer for Thursday night and using the bag of Bear Mountain pellets that originally came with the MAK.
Just goes to show you that we shouldn't skimp when it comes to purchasing pellets. Get the best you can afford.
One quetion though, how often do you clean you fire pot??
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Threw the 60 dollar Angus brisket in the trash (it was cool to the touch and not worth the risk)
I'm not quite sure what the "risk" was - if you wrapped it up and put in back in the frig until Thursday, and planned to cook it until 200-205, that should be sufficient to kill any harmful bacteria or whatever.
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The risk is the unsafe range between 40-140 degrees that bacteria forms.
I do not know how long the brisket sat with the pit off.
I have to take yearly safe handling courses to work in the food industry and I was not willing to take that chance.
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The risk is the unsafe range between 40-140 degrees that bacteria forms.
I do not know how long the brisket sat with the pit off.
I have to take yearly safe handling courses to work in the food industry and I was not willing to take that chance.
Could the heat to take it to 200 plus kill all the new bacteria...……………...maybe...……...this brisket was for my co-workers and I went with my gut on this one.
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The risk is the unsafe range between 40-140 degrees that bacteria forms.
I do not know how long the brisket sat with the pit off.
I have to take yearly safe handling courses to work in the food industry and I was not willing to take that chance.
OK, understand. After surviving Army food and all the challenges eating food while I travelled internationally, better safe than sorry.
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The risk is the unsafe range between 40-140 degrees that bacteria forms.
I do not know how long the brisket sat with the pit off.
I have to take yearly safe handling courses to work in the food industry and I was not willing to take that chance.
OK, understand. After surviving Army food and all the challenges eating food while I travelled internationally, better safe than sorry.
Some people have cast-iron stomachs and can eat anything it seems and be OK. Not me and Wendy :)
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The risk is the unsafe range between 40-140 degrees that bacteria forms.
I do not know how long the brisket sat with the pit off.
I have to take yearly safe handling courses to work in the food industry and I was not willing to take that chance.
OK, understand. After surviving Army food and all the challenges eating food while I travelled internationally, better safe than sorry.
Some people have cast-iron stomachs and can eat anything it seems and be OK. Not me and Wendy :)
I would not have given it a second thought either. I had a buddy get food poisoning. Not a pretty site.
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Sorry buddy. It has happened to all of us.
Sent from my iPad using Tapatalk
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The risk is the unsafe range between 40-140 degrees that bacteria forms.
I do not know how long the brisket sat with the pit off.
I have to take yearly safe handling courses to work in the food industry and I was not willing to take that chance.
OK, understand. After surviving Army food and all the challenges eating food while I travelled internationally, better safe than sorry.
Some people have cast-iron stomachs and can eat anything it seems and be OK. Not me and Wendy :)
I would not have given it a second thought either. I had a buddy get food poisoning. Not a pretty site.
I have had food poisoning.....I looked like a technicolor pulsating double ended fountain with epilepsy....there's a visual for you
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Using an older Traeger, I'm always conscious of that burnout possibility., but never had one. I use the Tappeque and set probe and cabinet low temp warnings.
Doubt anyone cold sleep during the "Check your temp" warnings that don't stop until you cancel it. My Maverick was too much of a pain to set for temp warnings.
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The risk is the unsafe range between 40-140 degrees that bacteria forms.
I do not know how long the brisket sat with the pit off.
I have to take yearly safe handling courses to work in the food industry and I was not willing to take that chance.
OK, understand. After surviving Army food and all the challenges eating food while I travelled internationally, better safe than sorry.
Some people have cast-iron stomachs and can eat anything it seems and be OK. Not me and Wendy :)
I would not have given it a second thought either. I had a buddy get food poisoning. Not a pretty site.
I have had food poisoning.....I looked like a technicolor pulsating double ended fountain with epilepsy....there's a visual for you
I always think of you this way
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The risk is the unsafe range between 40-140 degrees that bacteria forms.
I do not know how long the brisket sat with the pit off.
I have to take yearly safe handling courses to work in the food industry and I was not willing to take that chance.
OK, understand. After surviving Army food and all the challenges eating food while I travelled internationally, better safe than sorry.
Some people have cast-iron stomachs and can eat anything it seems and be OK. Not me and Wendy :)
I would not have given it a second thought either. I had a buddy get food poisoning. Not a pretty site.
I have had food poisoning.....I looked like a technicolor pulsating double ended fountain with epilepsy....there's a visual for you
I always think of you this way
I think THAT worries me more than food poisoning..... :D :D :D
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Well, here we go again!!!
Grabbed my last Angus full packer brisket out of deep freeze the other day after talking to Matt over at MAK.
Per his suggestion, I emptied the junky pellets from my hopper (that pellet clean-out does come in handy) and added Bear Mountain Hickory (these came with the MAK)
Rubbed the briskie down with Chupacabra Brisket Magic last night
(https://imagizer.imageshack.com/v2/640x480q90/923/ApmPH3.jpg) (https://imageshack.com/i/pnApmPH3j)
Into the MAK. Temp set at 225
(https://imagizer.imageshack.com/v2/640x480q90/924/n6PtoB.jpg) (https://imageshack.com/i/pon6PtoBj)
I still have faith in my MAK and I will check it once before going to bed.
Wendy says if she wakes up during the night she will check on it.................me, I'm sleeping. That is why I got a MAK in the first place....... :)
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Tuned in :)
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Hope this one works out. Watching from afar...
(https://lh3.googleusercontent.com/OIV3PynacdOX9HdSpSKHL-eYNVwqLX3eNTJJDii7vxmTIglXIwB_uz7o1aLY3yQdjg_AG1VP-eNwcBjuRRMJ6JyVWY8WwXcAcYKbUVQkSzshJ69yA5DdRjeOPMXIIvLAD13EWUmOjJxQLeIXSs1RDna8_GjqmiL1YXbyNkYsukL2aIFPsR2psxrISBurKHv2ckGfj-4ChPGWNIBhIsArseccMXA2iSh14sGDWwphM2lPVpLyCStq46d_7nojLrYrU71BqsaYrXmhAJOND9AyM5uytvGIQVeXQ_zwOf46ap7RzSnwxYMEpJ_ag6gwfRCtgS7DXOlHVcRe-reGL37E1Nwpgj4rOf9gwHjw6LEBSG4fUO1IfEn5fX47Gw1EL4g_HZUqyleRQzitfWpy0LoYycKlCKDuvJhpZXCk55w7Q7c64Fw8WYuk4xEHhysGojCHYH6o6A9cBZRSClzx8nwg4Yy9oKVOSgLjn59xIYMfyU-5_Ns_FeCYFJ5tMQ9MkveqprQQyDh-vIET_NwvdYYmiY-tLiYCbEGoPGxGTUNJgauT9qfz3zJeqJA-9L-jet2CJvivIKygvIBFi7bMHFqXbwfOiwx-QSI-_ICi2Fk=s64-no)
Just my 2¢...
A flameout can happen with ANY pellet grill for various reasons, and MAKs, as good as they are, are no exception. Something similar happened to me with an overnight cook 5 or 6 years ago. Now for overnight cooks, as a precaution, I like to use our Maverick wireless thermometer pit probe and set an alarm if the pit drops below about 100° or so. It's cheap insurance and will let you sleep a little more soundly for overnight cooks! ;) 8)
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As I scrolled down all I read was "Here we go again" and I thought CRAP it happened again? Then I continued down and saw that you were referring to the attempt. LOL!
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Well, here we go again!!!
Grabbed my last Angus full packer brisket out of deep freeze the other day after talking to Matt over at MAK.
Per his suggestion, I emptied the junky pellets from my hopper (that pellet clean-out does come in handy) and added Bear Mountain Hickory (these came with the MAK)
Rubbed the briskie down with Chupacabra Brisket Magic last night
(https://imagizer.imageshack.com/v2/640x480q90/923/ApmPH3.jpg) (https://imageshack.com/i/pnApmPH3j)
Into the MAK. Temp set at 225
(https://imagizer.imageshack.com/v2/640x480q90/924/n6PtoB.jpg) (https://imageshack.com/i/pon6PtoBj)
I still have faith in my MAK and I will check it once before going to bed.
Wendy says if she wakes up during the night she will check on it.................me, I'm sleeping. That is why I got a MAK in the first place....... :)
Good Luck!!!
Im curious about the Chupacabra Brisket Magic Awesome sounding rub. How is it?? Kinda been looking for a new beef rub always use Meatheads rub (and happy with it) but looking to change it up.
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Well we got through the night with no problems.
Brisket was at 165 internal at 6 am.
Wrapped it up in foil and now in the oven.
Bringing the brisket into work with me today and we will slice it after we serve lunch in the cafeteria.
Stay tuned...……………………..
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As I scrolled down all I read was "Here we go again" and I thought CRAP it happened again? Then I continued down and saw that you were referring to the attempt. LOL!
You will get a kick out of this: while typing "Here we go again", Wendy yelled out that the alarm was going off on the MAK
I ran outside and I had a "Flameout" message...……………………….
Oh no not again...………
However, I had the hopper a little too full and the hopper lid was not completely closed.
The auger will not turn as a safety precaution if the hopper lid is not closed.
Re-started the MAK and smoothed the pellets out and we were in good shape...…………..
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LOL! I know that situation well.
When I top off the hopper I always listen for the auger. To be blunt.....I think I'm addicted to hearing the thing work. So, listening to the auger comes naturally more than precautionary. haha
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I turned that feature off. Kinda silly if you ask me. I was told that the feature is a requirement for MAK to be able to sell in Canada. If you wanna disable it, you simply unplug the wire from the controller board. It’s clearly labeled:)
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Sorry I couldn't get the finished brisket pictures posted yesterday.
The MAK ran perfectly.
The brisket went for about 14 hours at 225 until it reached 165 internal.
I placed the brisket fat cap down and poured in some beef broth.
Into the oven at 250 to finish her up.
The brisket had a three hour hold while we served everyone in the cafeteria.
Now I was able to slice it for everyone at work.
Before the pictures I have to say that I have never cooked a brisket this good. The MAK can easily blow away a stick burner. It aint even close.
(https://imagizer.imageshack.com/v2/640x480q90/923/ndG5Ut.jpg) (https://imageshack.com/i/pnndG5Utj)
(https://imagizer.imageshack.com/v2/640x480q90/923/5xE5fT.jpg) (https://imageshack.com/i/pn5xE5fTj)
(https://imagizer.imageshack.com/v2/640x480q90/924/v6J8nW.jpg) (https://imageshack.com/i/pov6J8nWj)
One last thing, I will never trim a brisket again. I threw that sucker with the untrimmed fat cap facing down and this brisket was extremely moist.
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Nice job, that looks really good!
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Fantastic looking brisket! Nicely done :)
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Looks Fantastic ;D
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Fantabulous Smoke!
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Nice looking brisket, Smoke. I’m partial to a relatively untrimmed brisket myself, especially when wrapping at the stall. Hard fat comes off, the rest is flavor.
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Heck yeah!!!
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Well, this review started back on March 4th, so it has gone on for 4 months. Now that Mr. BBQ has rode off into the sunset, I feel I have covered all the bases in this review.
So it is time to turn off the lights and close the door.
For all of you doing your research on pellet grills and you come across this review, I can honestly say, if you can swing a MAK.....got for it.
Do not even think about it. Just get it.
If your budget can't handle the 2 Star, get the 1 Star and don't look back.
There is not a finer pellet grill on the market and with MAKS forward thinking and continuous improvement model, that is not going to change anytime soon.
The MAK has worked flawlessly out of the crate and throughout the entire review.
Yes, I had some issues, but that was due to inferior pellets. If they start with a T...…..move away and get something else.
Just like good dry wood in a stick burner or top quality charcoal in a kettle, pellet grills are no different. Good quality pellets make all the difference.
While there are many choices these days the MAK line up of grills are clearly at the top of the heap.
The 2 Star has clearly exceeded my high expectations. The food produced is second to none. I used to always say "All pellet grills turn out great grub" Yes they do.
However, the MAK offerings are better. Deep smoke rings. Food is never bitter or oversmoked.
It is like having your own personal pit-master. The quality and fit and finish of the MAK can not be rivaled. You have to unload the crate and put it together to understand what I mean.
The best part of this review was when Wendy and I put the 2 Star together. I was blown away at the quality and detail to absolutely every part of this grill.
If you can afford it, go for it. I actually got a credit card just for this purchase. I have no problems making this monthly payment. It is so worth it.
Again, thanks to all the great people at MAK and a special nod of my hat to Mr.BBQ., for making this review possible and the great support throughout the review.
Get a MAK and don't look back. :)
This is my last product review. I am tired. There is nothing new under the sun. The MAK was my "Crowing Achievment" when it comes to reviews.
I hope this review has been helpful and I really call it like it is.......just like I have always done. Time to get back to the smoker..........................
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Thanks so much for taking the time to do this lengthy review, Smoke! :)
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Thanks so much for taking the time to do this lengthy review, Smoke! :)
X2! Very much appreciated.