Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: the wookiee... on May 26, 2018, 03:23:43 PM
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Wow wow wow.
So using this thing as much as possible to figure it’s tendencies since getting it. BPS had it to me on a Tuesday (ordered prior Thursday; fast!). I put it together alone as I was too excited to wait for help. Easypeasy (but I’m a big dude). Bob Evans log fatty 1st, and since the inaugural I’ve done brisket, pork shoulder, sausages, burgers, salmon, griddled shrimp, pork ribs, corn in husk, skewered asparagus, beans... and I’m sure a few other things I’ve forgotten.
This thing throws out so much smoke compared to others I’ve cooked on I keep checking to make sure nothing is wrong! Great smoke even 275-300... starts to flicker from there but totoally another league for a pellet grill. griddle and searing grates really makes this sucker versatile with flame zone. WiFi is great.
Only major thing to pay attention to is the radiant heat off the grease plate (using flame zone set up) effects long slow cooks done on bottom rack- really only an issue if loading it up once you are ware of it.
Thanks for all your advice and reviews that led me to this beauty.
I’m terribly smitten. My children named it ‘Felicity the tank engine’.
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Awesome!!! But where are the pics?!?! ;)
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I’ve been naughty... here it is chugging along now finishing some ribs at 270...
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Nice... and looks like a sweet bbq area! The bottom and side shelf really add to the finished (and functional) look of the 1 Star :)
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Love the bottom rack and side shelf for sure... super useful both.
I’ve never been a big fan of front shelves but that’s just me...
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I love the 1 stars. I like the smaller footprint. I'm going to sell my 2 star and get a 1 star. It would be easier to get in and out of my truck. Nice looking pit partner. Congrats to ya.
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So glad you're loving your new MAK!
I love the 1 stars. I like the smaller footprint. I'm going to sell my 2 star and get a 1 star. It would be easier to get in and out of my truck. Nice looking pit partner. Congrats to ya.
Sparky, that's exactly why we stuck with a 1 Star for this last upgrade we did!
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The 1 Star has a larger footprint if you just go by wheel placement. I originally leaned towards the 1 Star because of this. Assuming it would be more stable with a wider base.
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Have you, by chance, been cooking unicorn meat? :D :D :D
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The 1 Star is better looking than the 2 Star. However, that 2 Star is a looker in its own rights.
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Have you, by chance, been cooking unicorn meat? :D :D :D
If it ends up searing really well, yes I’ll throw some unicorn on there...
a respectable 'week-night' steak is what I’m hoping for.
i've got a dedicated infrared head on my gasser that gets to 1200 degrees, and i can go santa-maria style inches away from roaring coals on up to about 4 feet above on my offset firebox (with warmer box plate removed) for those killer steaks... (+ little weber jumbo joe)
i did get the mak searing grates and the griddle and have an arsenal of cast iron i can throw in there... i would like respectable sear marks and good browning for a solid wood fired steak during the week. If it can = throw on the unicorn, If not just some 2horned winged horse... ;)
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The 1 Star is better looking than the 2 Star. However, that 2 Star is a looker in its own rights.
As a Missouri boy who grew up chasing bigmouth in shiny boats with sparkly lures... that sexy shine was tempting! 1 Star made more sense but I must agree they are both lookers...
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Mak 1 fired up Slow roasted San marzanos for 3&1/2 hrs at 275 then flipped to high for strip loins, portabellas and potato bread.. when grill was on high/grill infrared read 525-650 depending on how long lidnwas closed. Good enough for government work / ‘weeknight’ steaks.
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Awesome! So does this mean the poor gasser gets the boot?
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Awesome! So does this mean the poor gasser gets the boot?
No way!!! Love my big dual headed gasser. I have ample deck space. The gasser will be getting jealous when it’s used less and It’s spunky unicorn deckmate getting so much love though....
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One of the biggest decision makers for me was the smoke ability of the MAK. The usual ways to get more smoke on other pellet grills require low temp smoldering and I'm not a fan of that flavor. With the MAK's ability to get good smoke flavor at higher temps I get a nice clean smoke flavor without the "flavored" taste....if that makes sense. An example is IMO oak pellets work poorly at low temps, but 275ish they put out a fantastic flavor for brisket and 325ish they make some of the best wings I've ever had.
I think the MAK is dang near magic. I see the sear grates in my future just for easier cleaning alone.
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final complement i can give this amazing unicorn of a cooker = after cooking pretty much everything else on the Mak 1 i trusted it with a Wagyu brisket... Holy Cow (hah!) was it sumptuous and delicious.
cooked naked until probed tender all over and then wrapped in BP and dropped to 'smoke' a few hrs until serving time. crispy bark, smokey but not bitter and unctuous beefyfattygoodness.
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Man that looks sooooooooooooooooooooooooooooooooooooooooooooooooooooooo good!
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Great looking cooks!
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final complement i can give this amazing unicorn of a cooker = after cooking pretty much everything else on the Mak 1 i trusted it with a Wagyu brisket... Holy Cow (hah!) was it sumptuous and delicious.
cooked naked until probed tender all over and then wrapped in BP and dropped to 'smoke' a few hrs until serving time. crispy bark, smokey but not bitter and unctuous beefyfattygoodness.
Hey now.... ya can't just drop some sexy pics off without telling the pellets and temps!!! LOL!!
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Lumberjack 100% Hickory, 200° for two hours and 225 until stall 275 until finish then wrapped in butcher paper on smoke until serving
;)
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Great looking piece of meat! Salt and pepper only?
Memphis Elite
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Great looking piece of meat! Salt and pepper only?
Yup. S&P only. That frisky wagyu brisket can sing it own notes... and it did.
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That looks damn good!!
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How many hours was that delicious looking cook?
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Wookieee---yee haw! That brisket is a beauty! Job well done! How would you compare the Waygu with Choice or Prime briskets?
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How many hours was that delicious looking cook?
‘Bout 11hrs... (not including rest) - wasn’t a big one and I find prime/wagyu cook faster than choice.
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Wookieee---yee haw! That brisket is a beauty! Job well done! How would you compare the Waygu with Choice or Prime briskets?
Wagyu is really a specialspecial. Notably more yumiferous. Prime vs choice can vary depending on marbling (grade on those is based on single evaluation of different cut... ribeye if I remember but not sure- so sometimes a choice brisket actually tastes better than a prime due to this). In general I’ll grab Costco prime but only after fondling and inspecting, but sometimes i’ll grab the choice if it’s well marbled and feels right. In general I also let prime and choice wet age in cryo a few weeks if I can as well; helps with tenderness in my experience.
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Wookieee---yee haw! That brisket is a beauty! Job well done! How would you compare the Waygu with Choice or Prime briskets?
Wagyu is really a specialspecial. Notably more yumiferous. Prime vs choice can vary depending on marbling (grade on those is based on single evaluation of different cut... ribeye if I remember but not sure- so sometimes a choice brisket actually tastes better than a prime due to this). In general I’ll grab Costco prime but only after fondling and inspecting, but sometimes i’ll grab the choice if it’s well marbled and feels right. In general I also let prime and choice wet age in cryo a few weeks if I can as well; helps with tenderness in my experience.
I could have typed that myself. I do the exact same.
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I could have typed that myself. I do the exact same.
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The real question is do you believe in left vs right sided brisket difference? Some swear by it, others poo-poo it...
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Wookieee---yee haw! That brisket is a beauty! Job well done! How would you compare the Waygu with Choice or Prime briskets?
Wagyu is really a specialspecial. Notably more yumiferous. Prime vs choice can vary depending on marbling (grade on those is based on single evaluation of different cut... ribeye if I remember but not sure- so sometimes a choice brisket actually tastes better than a prime due to this). In general I’ll grab Costco prime but only after fondling and inspecting, but sometimes i’ll grab the choice if it’s well marbled and feels right. In general I also let prime and choice wet age in cryo a few weeks if I can as well; helps with tenderness in my experience.
So, if you buy a cryo brisket from Walmart/Hannaford/Shaws; how long can you let it age for? Is there a packaged Julian date you can go off of? Or just go several weeks from the day you buy it.
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I get mine from Costco usually and doesn’t have an original packaging by date... they due have ‘use by’ date but that’s pretty much useless... SO I end up going 1-3 was usually; did 4 was once and that was 3 after use by date. (As long as cryo seal is good/not leaking)