Thanks for the input everyone. I am curious how it compares to previous pellet grills I have used. Both the Cookshack and the Memphis grill do a good sear but the sear area is small. I was wondering how the Mak compares for grilling. Also, I was curious if the whole flame zone is really usuable? Also, does fire come through the holes of the flame zone? I appreciate it!
-Not knowing what previous pellet grills you have cooked on, I venture to take a guess... it’ll blow them out of the water, especially if you invest in the sear grates. I had a Traeger about 12 years ago. There is no comparison.
-I have never cooked on a Memphis or Cookshack, but I am willing to bet $$ that they sear considerably better than a MAK. Honestly, if super high temp grilling/searing is your top priority, I’d go Memphis if your budget allows.
-The fire does not come through the holes, but when cooking at high temps, the amount of radiant heat coming from the Flame Zone pan is extremely intense. If grilling fattier cuts, you will get “licks of flame” as the fat flashes as it hits the FZ cover.
- One of the biggest selling points to me was the fact that I grill on my MAK just like I would a regular gas/charcoal grill. Yes, the whole cooking surface is useable when grilling. Front to back, side to side.
Bottom line, it may not have the searing power of the Memphis or CS, but as an everyday grill, I think it’ll easily outperform the Memphis and CS.
With the Flame Zone covers removed and with the Pellet Boss set to high, I am clocking temps at the cooking surface of 625-650° across the entire grate. Plenty hot for grilling.
How often do you need temps above 625-650? You could always lay a small cast iron pan/griddle on your MAK and have a crazy-hot sear zone.
I guess it boils down to your priorities. What’s most important to you?
