MAK 2 Star Pellet Grill Review

[akjeff]

Ouch! Hope you get to the bottom of that issue. Was it on manual, bluetooth, or wifi?

Jeff

[TMB]

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 

[ronman451]

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...

[smokeasaurus]

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.

[TMB]

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!!!

[TMB]

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??   

[sschorr]

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. 

[smokeasaurus]

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.

[smokeasaurus]

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.

[sschorr]

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.

[smokeasaurus]

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

[RAD]

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.

[Pappymn]

Sorry buddy. It has happened to all of us.


Sent from my iPad using Tapatalk

[teesquare]

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

[Smokin Soon]

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.