Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: Oregon Tractor Jack on May 04, 2018, 11:09:22 AM
-
Being a little anal, I really don't like to have drippings drop on top of my flame zone and turn to carbon. It is particularly bad if you are using a sugar based sauce. I keep mine covered with foil to help with clean up. Is this a bad thing? I see pictures of members MAK's with some well seasoned flame zones on their posts. Opinions.
OTJ
-
In my opinion, it’s one of those things that is purely preference. For me, I use to foil my Traeger back in the day. I now have a MAK 2 Star with the new Flame Zone setup. I no longer foil. I have a narrow and wide stiff metal scraper. It makes easy work of cleaning the FZ pan. As a side note, I have also seen it tested where the cooking surface temps were quite a bit cooler with aluminum covered drip pans. That was another thing that swayed me to start cooking naked...lol.
-
I don't own a MAK (YET) working on Kimmie but wouldn't the flame zone be way to hot?? I mean it does get way up there heat wise
-
I don't own a MAK (YET) working on Kimmie but wouldn't the flame zone be way to hot?? I mean it does get way up there heat wise
Who is this question for? Not sure I understand what you are saying/asking?
-
I don't own a MAK (YET) working on Kimmie but wouldn't the flame zone be way to hot?? I mean it does get way up there heat wise
Who is this question for? Not sure I understand what you are saying/asking?
I'm just asking if the temp would be to high and burn the foil? I have had issues with extream heat and foil not being happy together being direct heat
-
I am a proud, unabashed FOILER! I have foiled my MAK since 2009. It is much easier to clean that way. When the foil gets dirty, peel it off, throw it away and replace. (Just be sure to POKE HOLES int he FlameZone ports).
I also foil my covers as well. Then once every couple of months, take everything inside the grill (except the firepot) and soak it in hot water with 2 cups of ammonia. Let it soak for an hour, then scrub it. Everything comes out really clean.
Even at GRILL setting (500+F), the foil is fine. So foil away! BTW, I used Reynolds heavy-duty foil. I buy the twin packs at Costco. About $17 for two of the widest rolls of foil.
-
I don't own a MAK (YET) working on Kimmie but wouldn't the flame zone be way to hot?? I mean it does get way up there heat wise
Who is this question for? Not sure I understand what you are saying/asking?
I'm just asking if the temp would be to high and burn the foil? I have had issues with extream heat and foil not being happy together being direct heat
Gotcha! Good question... not sure. I do believe that aluminum melts at around 1100°. I do not believe that the MAK (or most other pellet cooker) drip pans get anywhere near that hot. I could be wrong, but I never had issues on my Traeger, or even my MAK 1 Star I used to foil.
-
I don't own a MAK (YET) working on Kimmie but wouldn't the flame zone be way to hot?? I mean it does get way up there heat wise
Who is this question for? Not sure I understand what you are saying/asking?
I'm just asking if the temp would be to high and burn the foil? I have had issues with extream heat and foil not being happy together being direct heat
Gotcha! Good question... not sure. I do believe that aluminum melts at around 1100°. I do not believe that the MAK (or most other pellet cooker) drip pans get anywhere near that hot. I could be wrong, but I never had issues on my Traeger, or even my MAK 1 Star I used to foil.
But a Traeger like a RecTec the foil sits on the metal drip pan and there is a burner plate inbetween them, but the MAK burner sits right below the flame plate right? Guessing here
-
I am a proud, unabashed FOILER!
Over the years I have become a proud, unabashed NON-FOILER... for the most part (unless it's something really messy). :D
But I might try foiling again after I give the MAK a good Spring cleaning!
One thing I like to keep in mind is foil DOES affect the heat refraction on the lower grate! This could be beneficial for some things, but a hindrance to others. We cook chicken often at 400° on the bottom grate, and that's one thing that has always seemed to cook better and faster without the foil.
A couple timer per year, whatever stainless parts, grates, covers, etc. that fit into our oven go through a self cleaning cycle, which also works great!
-
I am a proud, unabashed FOILER!
A couple timer per year, whatever stainless parts, grates, covers, etc. that fit into our oven go through a self cleaning cycle, which also works great!
Will the self cleaning cycle not ruin the finish on the stainless steel parts? ??? ???
-
I am a proud, unabashed FOILER!
A couple timer per year, whatever stainless parts, grates, covers, etc. that fit into our oven go through a self cleaning cycle, which also works great!
Will the self cleaning cycle not ruin the finish on the stainless steel parts? ??? ???
Shouldn't, thinking how hot the unit can get when searing plate is installed and I would think the temops are higher then vs an oven temp on self clean or am I wrong?
-
I am a proud, unabashed FOILER!
A couple timer per year, whatever stainless parts, grates, covers, etc. that fit into our oven go through a self cleaning cycle, which also works great!
Will the self cleaning cycle not ruin the finish on the stainless steel parts? ??? ???
No... It's 304 grade stainless steel there's no finish to ruin. A lot of guys with MAK s have been doing this for years.
Shouldn't, thinking how hot the unit can get when searing plate is installed and I would think the temops are higher then vs an oven temp on self clean or am I wrong?
The temperature in a self cleaning over gets to around 900° F, but even so you are correct. It doesn't hurt a thing.
-
I foil but not the flame zone when the covers are off. I just use a wire brush and we are back at it.
-
TentHunter---I have foiled my MAKs since 2009. And with the new FZ design, have zero trouble reaching 450 or 500F (on GRILL) setting. The foil gets as hot as the FZ pan because it is metal (just a different type). So I dont believe it interfers with heat transfer. At least that has been my excperiece.
-
Does anybody have and pictures of the foil--non foil set up for us non pellet owners?
-
I use foil as I cover the flame zones anyway and Reynolds HD from Costco which is the perfect width. I did a long smoke of pulled pork without it and it took 1/2 an hour to clean up. Not anymore. Just vacuumed for the first time after 6 month. Oh my. After 6 or 7 bags it was full of super light ash in there. Used a plastic tube and shop vac adapter to really get in and clean it. Still took me longer to drag the vac 20 feet than to clean. I can’t say enough about the design of how the parts come out without wrangling or knuckle scraping. Thank you. Thank you. Thank you. The Traeger Jr. was a real PITA so I always left it to my husband ;)