MAK 2 Star Pellet Grill Review

[HighOnSmoke]

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!

[smokeasaurus]

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…………...

[Old Hickory]

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.

[smokeasaurus]

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


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


4 hours at 240 and 30 minutes sauced and wrapped in foil got me this:


Sorry, no plated shot, those bones got picked right quick!!

[rwalters]

Oh man, those look soooooo good!

[Pappymn]

Fantastic. Been a long time since I made ribs


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[HighOnSmoke]

Awesome ribs Smoke!

[RAD]

Worth every penny when foods comes out looking that good

[mrbbq]

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. 

[smokeasaurus]

7 hours on smoke!!!!!  I am assuming you are talking about spares. Or do you also use this time for back ribs??

[CDN Smoker]

Still can't believe how clean your smoker is.

Very nice ribs.

[smokeasaurus]

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.


In 15 minutes the toppings were all melted and hot and the crust was perfect


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!!!!!

[HighOnSmoke]

Great looking pizzas Smoke!

[smokeasaurus]

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.


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


The hopper is full so we will see everyone in the morning.

[smokeasaurus]

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...…………………...