MAK 2 Star Pellet Grill Review

[Pappymn]

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

[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

I always think of you this way

I think THAT worries me more than food poisoning.....

[smokeasaurus]

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



Into the MAK. Temp set at 225


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.......

[rwalters]

Tuned in

[TentHunteR]

Hope this one works out.  Watching from afar...




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!   

[Lantern]

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!

[ClimberDave]

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



Into the MAK. Temp set at 225


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.

[smokeasaurus]

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...……………………..

[smokeasaurus]

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...…………..

[Lantern]

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

[rwalters]

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:)

[smokeasaurus]

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.







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.

[akjeff]

Nice job, that looks really good!

[rwalters]

Fantastic looking brisket! Nicely done

[CDN Smoker]

Looks Fantastic