I blame smokeasaurus... again

[rwalters]

Congrats. And yeah the Smoke has cost me a lot of money too

Maybe you should consider a class-action lawsuit. Although I haven’t been around long enough for him to have cost me much...I’d be game for a lil class action fun...

[Tailgating is my game]

I think if I am ever invited to one of our gatherings, I am gonna have to think it over..............could be a set up!!! 

First off, welcome from Central Texas.

Congrats on your new MAK. You have no idea what you are in store for. I too was intrigued with the Timberline by Traeger. It looked to me like they finally decided to take their crown back.

But, sadly they failed with this offering. The reviews from owners tell the story.

Sure glad you liked the Camp Chef. At the time when it first came out, it was the most feature packed grill on the market. While Camp Chef has made additions to their grill, they have not kicked up the quality.

Speaking of quality, wait until you open up that beautiful crate they have sent you. The MAK will make that Timberline look and feel like a childs toy.

Now if you need any rubs or seasonings help, jut let me know. I do peddle advice on those also!! 

I would like to thank you again for trusting my reviews. I do call it like I see it. I am glad the MAK review convinced you to buy the best.

Just make sure you have some help when assembling that beast. Everything is very heavy duty. Not overkill like the Yoder. Heavy duty done right

I never trusted Smoke & his reviews until I went to my local post office one day & saw his picture on the wall......Now I know he is my kind of guy

[the wookiee...]

Thanks to all for the kind words!!! I am always impressed by the fellowship of deviants overtaken with the process and pleasures of cooking outside of the kitchen box...

And to my neighbor in Redmond WA- I’m an excellent taste tester of fine cooked flesh, should you ever need one...    I get over that way for my favorite bowling alley not infrequently (Tec city- consistently well kept lanes).

The real litmus test is this- will I cook one of my precious wagyu briskets (got a local dealer here that has come to know me too well) on the mak rather than the offset after I settle in with it, put it thru the paces and know it’s tendencies... but some goals are so worthy its glorious even to fail! I have a suspicion the Mak will be up to the challenge.

Smoochy the stuffed frog strikes again!!!

[rwalters]

Thanks to all for the kind words!!! I am always impressed by the fellowship of deviants overtaken with the process and pleasures of cooking outside of the kitchen box...

And to my neighbor in Redmond WA- I’m an excellent taste tester of fine cooked flesh, should you ever need one...    I get over that way for my favorite bowling alley not infrequently (Tec city- consistently well kept lanes).

The real litmus test is this- will I cook one of my precious wagyu briskets (got a local dealer here that has come to know me too well) on the mak rather than the offset after I settle in with it, put it thru the paces and know it’s tendencies... but some goals are so worthy its glorious even to fail! I have a suspicion the Mak will be up to the challenge.

Smoochy the stuffed frog strikes again!!!

Love this reply... lol. Sure wish there was a “like” button!

[the wookiee...]

#hashbrown#BBQdeviants... take that quacker, myface, spacebook & instapound!!!

[KJRsmoker]

Welcome from Illinois from another extremely satisfied MAK owner.

[TentHunteR]

Congrats!  Did you get the FlameZone?

[the wookiee...]

Congrats!  Did you get the FlameZone?

YesYesYes!!! Your detailed review was far too compelling to pass up!

[TentHunteR]

Congrats!  Did you get the FlameZone?

YesYesYes!!! Your detailed review was far too compelling to pass up!

Cool!   You are going to love, love, LOVE it!    

[CDN Smoker]

Congrats on the MAK and welcome from Manitoba, Canada

[Lantern]

Awesome! Soon you'll be kicking out food left and right outta the 1 star. I'm happy as a pig in slop with mine. Here's a couple pics of some stuff I've made.

[rwalters]

Awesome! Soon you'll be kicking out food left and right outta the 1 star. I'm happy as a pig in slop with mine. Here's a couple pics of some stuff I've made.

Those pics!!!!!!! 

THOSE STEAKS!!!!!!!!!    Please share a bit more detail about the steaks... man, they look good!!

[Lantern]

They were reverse seared using the MAK and cherry pellets at 275 and Oakridge Santa Maria rub until they hit about 90-100. Then they were moved to the blackstone to sear. I like a total sear over grill marks.

A note about my blackstone. I replaced the regulator with a 0-10lb adjustable regulator so I can get it REALLY hot. The one that comes on the blackstone is 5lb I think(my original was faulty). So I can go with a tiny flame to jet engine hot if I like. So that helps with the searing power.


Also, the "just turn it once" thing is crazy talk if you like a real nice looking crust or sear. Nobody asked me....but I said it anyway. LOL!

[rwalters]

They were reverse seared using the MAK and cherry pellets at 275 and Oakridge Santa Maria rub until they hit about 90-100. Then they were moved to the blackstone to sear. I like a total sear over grill marks.

A note about my blackstone. I replaced the regulator with a 0-10lb adjustable regulator so I can get it REALLY hot. The one that comes on the blackstone is 5lb I think(my original was faulty). So I can go with a tiny flame to jet engine hot if I like. So that helps with the searing power.


Also, the "just turn it once" thing is crazy talk if you like a real nice looking crust or sear. Nobody asked me....but I said it anyway. LOL!

Very cool!  I have a 36 and 17 inch Blackstone... which do you have?  Which model is your "searing station" with the new regulator?  Any chance you can send me a link to the exact 0-10lb adjustable regulator that you went with?

[Lantern]

I have the 36. Although, the little one is very intriguing to me to be able to take along on trips.


And here's the regulator.  http://a.co/dFBT0Zl