Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: akjeff on December 09, 2017, 02:24:12 PM
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Hi folks, new MAK 2 Star owner.
First impression(besides the fantastic customer service from both MAK, and Big Poppa's) upon unpacking and assembly was wow, this thing is built like a tank, and a thing of industrial beauty! Top shelf USA quality. Easy to follow instructions, and no missing parts. They even included a high quality USA made set of stubby allen wrenches, which came in handy.
Did the initial "burn in" this morning; it was a crisp +20F on the back deck. Loaded it up with the 20# bag of hickory pellets that came with the grill. Started the timer when the auger was finally putting pellets in the fire pot and we had ignition.
225F was reached in 10 minutes.
350F at 15 minutes.
450F at 22 minutes.
Really impressed. Held temp very steady. Let run at 450 for 30 minutes or so, and then started stepping it down 50 at a time, and stopped at 250 for another 30 minutes, and finally another half hour on "Smoke".
Will put on a few racks of baby backs this afternoon, and see how she cooks!\
Jeff
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Don't forget the pics....................we like pics..........
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Congrats on the new MAK Grill and a huge thanks for buying American made!
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Don't forget the pics....................we like pics..........
We sure do
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Might take me a few tries to get a photo on here ???
Jeff
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I like some of the new upgrades
Sent from my iPad using Tapatalk
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Very nice looking, congrats. :thumbup:
Better take some photo's it won't stay looking like that.
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Congrats on the new MAK Grill and a huge thanks for buying American made!
You're quite welcome. A huge thanks to you, for building them here!!! It's a really important thing to me.
Jeff
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From one 2 Star owner to another... CONGRATS!!!!! Curious, what were you cooking on prior to this?
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From one 2 Star owner to another... CONGRATS!!!!! Curious, what were you cooking on prior to this?
Thanks rw. Have been cooking on a Primo Large Oval for the past few years. It's been excellent, especially when a good hot sear is needed....the thing will get as hot as a forge! Handles long smokes as well, but I'm not crazy about the smoke flavor, as in order to do low & slow with charcoal, you have to choke the cooker down to a smolder, which I think, produces a rather harsh tasting smoke. If I lived in an area with a shorter/less severe winter, along with access to an ample supply of hardwood, I'd love to try a classic stick burner. But I don't. We have 6 months of winter, some of it a bit harsh, and birch & alder for hardwood. So, I figured I'd get a pellet burner, and see how it goes! Have several coworkers that use and love em. The ribs will be ready in about an hour, and we'll get to see how we like the flavor. Not going to sauce the ribs at the end of the cook as we usually do, so we can see what the smoke tastes like. Did two racks with just S&P, and the other with a rib rub, to see the difference there as well. Pretty anxious to plate those babies and dig in!
Jeff
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While I was already impressed with the MAK based on design, quality, etc...., after cooking with it, I'm totally satisfied, wow! The temperature consistency top to bottom/side to side was awesome. Ribs turned out great. Probably the best batch of ribs I've ever made. Seasoned 2 racks with nothing but 2 parts black pepper/1 part kosher salt, and the other 2 with a commercial rib rub. Started out on the "Smoke" setting for the first 2 hours, sprayed with ACV, and then bumped the temp up to 225 for the next 4 hours. Spraying and rotating every hour after. Used hickory pellets. We deliberately ate them with no sauce, just to get an idea what the smoke flavor was like. The ribs were moist, tender, just perfect! Nice clean, but mild smoke flavor. My wife's side of oven roasted cauliflower, rutabaga, garlic cloves, was excellent. Next time will finish with a light coat of sauce. What really stood out was the temperature consistency. The ribs were bone side down the entire cook. Absolutely no difference in doneness on either side. If I did that on my Primo, the side facing down would have been incinerated(using the heat deflector plates). Very happy camper here! Can't wait to do tai-tips tomorrow!
Jeff
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While I was already with the MAK based on design, quality, etc...., after cooking with it, I'm totally satisfied, wow! The temperature consistency top to bottom/side to side was awesome. Ribs turned out great. Probably the best batch of ribs I've ever made. Seasoned 2 racks with nothing but 2 parts black pepper/1 part kosher salt, and the other 2 with a commercial rib rub. Started out on the "Smoke" setting for the first 2 hours, sprayed with ACV, and then bumped the temp up to 225 for the next 4 hours. Spraying and rotating every hour after. Used hickory pellets. We deliberately ate them with no sauce, just to get an idea what the smoke flavor was like. The ribs were moist, tender, just perfect! Nice clean, but mild smoke flavor. My wife's side of oven roasted cauliflower, rutabaga, garlic cloves, was excellent. Next time will finish with a light coat of sauce. What really stood out was the temperature consistency. The ribs were bone side down the entire cook. Absolutely no difference in doneness on either side. If I did that on my Primo, the side facing down would have been incinerated(using the heat deflector plates). Very happy camper here! Can't wait to do tai-tips tomorrow!
Jeff
From one 2 Star owner to another... CONGRATS!!!!! Curious, what were you cooking on prior to this?
Thanks rw. Have been cooking on a Primo Large Oval for the past few years. It's been excellent, especially when a good hot sear is needed....the thing will get as hot as a forge! Handles long smokes as well, but I'm not crazy about the smoke flavor, as in order to do low & slow with charcoal, you have to choke the cooker down to a smolder, which I think, produces a rather harsh tasting smoke. If I lived in an area with a shorter/less severe winter, along with access to an ample supply of hardwood, I'd love to try a classic stick burner. But I don't. We have 6 months of winter, some of it a bit harsh, and birch & alder for hardwood. So, I figured I'd get a pellet burner, and see how it goes! Have several coworkers that use and love em. The ribs will be ready in about an hour, and we'll get to see how we like the flavor. Not going to sauce the ribs at the end of the cook as we usually do, so we can see what the smoke tastes like. Did two racks with just S&P, and the other with a rib rub, to see the difference there as well. Pretty anxious to plate those babies and dig in!
Jeff
I hear ya and couldn’t agree more! I had several Kamado Joes. Loved them for all things minus low n slow. Very stagnant smoke taste from the itty-bitty smoldering fire. You mentioned that you’d love to cook on a stick burner. I sold a pretty nice stick burner last year when I bought my 2 Star. The ease, consistency and fantastic results that I get from my MAK have left me with absolutely no desire to burn sticks. Plus I just don’t have time for sticks...lol.
Your ribs look mouth watering... nicely done :)
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Thanks rw!
The ease of use was a big plus. Nice to be able to set it, and not have to fuss over it. I'm sure if I had a stick burner, I'd drink a hell of a lot of beer! :)
Jeff
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Congrats from another happy MAK owner. The ribs look great!
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Great looking bones.
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Great looking ribs
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Thanks! Looking forward to this afternoons tri tips!
Jeff
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Congrats on the new MAK Grill and a huge thanks for buying American made!
:thumbup:
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Nice lookin Bones! :thumbup:
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Congratulations on some good looking ribs. You are going to love cooking on your 2 Star