Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: mrbbq on February 15, 2018, 02:51:28 PM
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We often are asked how our grills perform in very cold weather. Here is an unsoclicted testimonial from one of our grill owners in Montana.
"Dennis: First, thank you for your excellent customer service, much appreciated.
As I mentioned in our phone conversation, it was chilly here in Montana recently and I decided to see how fast the 2 Star would come up to full temperature- air temperature minus 7 degrees
- no wind.
I had been messing around with the controller so the internal box temperature was about 32 degrees when I began the test. From that starting point it took the unit 41 minutes to hit 450 degrees. Had the grill been setting cold for a couple of hours before this test, the starting temperature would have been lower, and it may have taken a few more minutes to peak out.
For sure, the 2 Star General gets really HOT and performs well in cold climates!"
Regards, Bob Julian,Montana
Add to this, the fact that we have grill owners in Alaska who use their MAKs in MINUS 23 and MINUS 43 degree weather without any issues, along with grill owners in most snow belt states, who use their grills all year long. You have a pretty strong case for owning a MAK!
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We use our MAK grill in really cold weather (sometimes sub zero) quite often. No issues!
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20° here sometimes and no problem. Just tell your mak what you want and it does it.
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I've used my MAK in all types of weather, most recently when it was cold and snowy.
(https://storage04.dropshots.com/photos7000/photos/1402747/20180204/201058.jpg)
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Same here...it fires up every time and quickly comes up to temp. I’ve never had the wait 41 mins to hit 450°. I’d say the longest I’ve seen it take is 25 mins, usually closer to 20 depending on ambient temp.
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No problem in cold weather here either. Coldest I've used ours so far is -3F. Worked like always. As I type this, there's a batch of beef short ribs in the 2 Star, and it's 20F and snowing like a son of a gun!.
Jeff
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No problem in cold weather here either. Coldest I've used ours so far is -3F. Worked like always. As I type this, there's a batch of beef short ribs in the 2 Star, and it's 20F and snowing like a son of a gun!.
Jeff
I love it, the ceramic kamado which is known to be a top notch cold weather cooker sits idle while the MAK does his thing. Great testimony to the ruggedness of the MAK :)
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Every type of cooker brings something different to the party. ( But MAK brings the party).... :D :D :D :D
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Every type of cooker brings something different to the party. ( But MAK brings the party).... :D :D :D :D
Goosebumps...that’s deep ;)
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Every type of cooker brings something different to the party. ( But MAK brings the party).... :D :D :D :D
Goosebumps...that’s deep ;)
Tim really knows how to dig deep don't he?? :)
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Every type of cooker brings something different to the party. ( But MAK brings the party).... :D :D :D :D
Goosebumps...that’s deep ;)
Tim really knows how to dig deep don't he?? :)
...it’s almost scary!
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Deep?....I can stand waist deep in any mud puddle I suppose.... ;) :D :D :D
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No problem in cold weather here either. Coldest I've used ours so far is -3F. Worked like always. As I type this, there's a batch of beef short ribs in the 2 Star, and it's 20F and snowing like a son of a gun!.
Jeff
I love it, the ceramic kamado which is known to be a top notch cold weather cooker sits idle while the MAK does his thing. Great testimony to the ruggedness of the MAK :)
The Primo has pretty much been put on searing, and blistering hot pizza oven duty. Absolutely nothing like it, when it comes to making forge like heat for a quick steak sear. It really shines with finishing sous vide steaks. No flies on the 2 Star's searing ability, but realistically, it's never going to get as hot as charcoal running full tilt. If I could only own one or the other, I'd choose the MAK without question. Since I have the luxury of both, I'll enjoy the best of both worlds.
Jeff
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No problem in cold weather here either. Coldest I've used ours so far is -3F. Worked like always. As I type this, there's a batch of beef short ribs in the 2 Star, and it's 20F and snowing like a son of a gun!.
Jeff
I love it, the ceramic kamado which is known to be a top notch cold weather cooker sits idle while the MAK does his thing. Great testimony to the ruggedness of the MAK :)
The Primo has pretty much been put on searing, and blistering hot pizza oven duty. Absolutely nothing like it, when it comes to making forge like heat for a quick steak sear. It really shines with finishing sous vide steaks. No flies on the 2 Star's searing ability, but realistically, it's never going to get as hot as charcoal running full tilt. If I could only own one or the other, I'd choose the MAK without question. Since I have the luxury of both, I'll enjoy the best of both worlds.
Jeff
I hear ya! The biggest reason I have a Weber kettle w/ Slow n Sear sitting next to my MAK... it’s hard to beat a screaming hot lump charcoal sear.
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No problem in cold weather here either. Coldest I've used ours so far is -3F. Worked like always. As I type this, there's a batch of beef short ribs in the 2 Star, and it's 20F and snowing like a son of a gun!.
Jeff
I love it, the ceramic kamado which is known to be a top notch cold weather cooker sits idle while the MAK does his thing. Great testimony to the ruggedness of the MAK :)
The Primo has pretty much been put on searing, and blistering hot pizza oven duty. Absolutely nothing like it, when it comes to making forge like heat for a quick steak sear. It really shines with finishing sous vide steaks. No flies on the 2 Star's searing ability, but realistically, it's never going to get as hot as charcoal running full tilt. If I could only own one or the other, I'd choose the MAK without question. Since I have the luxury of both, I'll enjoy the best of both worlds.
Jeff
I hear ya! The biggest reason I have a Weber kettle w/ Slow n Sear sitting next to my MAK... it’s hard to beat a screaming hot lump charcoal sear.
If I didn't own the Cook-Air, which creates ridiculous sears, I would use a Weber for searing. Not the kettle, the chimney. Load it up, let it jet flame, and put a grate on top. Meathead calls this the Afterburner Method.
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No problem in cold weather here either. Coldest I've used ours so far is -3F. Worked like always. As I type this, there's a batch of beef short ribs in the 2 Star, and it's 20F and snowing like a son of a gun!.
Jeff
I love it, the ceramic kamado which is known to be a top notch cold weather cooker sits idle while the MAK does his thing. Great testimony to the ruggedness of the MAK :)
The Primo has pretty much been put on searing, and blistering hot pizza oven duty. Absolutely nothing like it, when it comes to making forge like heat for a quick steak sear. It really shines with finishing sous vide steaks. No flies on the 2 Star's searing ability, but realistically, it's never going to get as hot as charcoal running full tilt. If I could only own one or the other, I'd choose the MAK without question. Since I have the luxury of both, I'll enjoy the best of both worlds.
Jeff
I hear ya! The biggest reason I have a Weber kettle w/ Slow n Sear sitting next to my MAK... it’s hard to beat a screaming hot lump charcoal sear.
If I didn't own the Cook-Air, which creates ridiculous sears, I would use a Weber for searing. Not the kettle, the chimney. Load it up, let it jet flame, and put a grate on top. Meathead calls this the Afterburner Method.
Do you have any pics you can share of steaks coming off of your Cook-Air? Would love to see the sear that it produces on steak!
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No problem in cold weather here either. Coldest I've used ours so far is -3F. Worked like always. As I type this, there's a batch of beef short ribs in the 2 Star, and it's 20F and snowing like a son of a gun!.
Jeff
I'll have to hunt them down. But I will say this. I cooked up some Schweid & Son's premade Prime Burgers for last mothers day. It is the only time in my life that I have ever bitten in a burger and felt two distinct crunches from the top and bottom sear crusts.
I love it, the ceramic kamado which is known to be a top notch cold weather cooker sits idle while the MAK does his thing. Great testimony to the ruggedness of the MAK :)
The Primo has pretty much been put on searing, and blistering hot pizza oven duty. Absolutely nothing like it, when it comes to making forge like heat for a quick steak sear. It really shines with finishing sous vide steaks. No flies on the 2 Star's searing ability, but realistically, it's never going to get as hot as charcoal running full tilt. If I could only own one or the other, I'd choose the MAK without question. Since I have the luxury of both, I'll enjoy the best of both worlds.
Jeff
I hear ya! The biggest reason I have a Weber kettle w/ Slow n Sear sitting next to my MAK... it’s hard to beat a screaming hot lump charcoal sear.
If I didn't own the Cook-Air, which creates ridiculous sears, I would use a Weber for searing. Not the kettle, the chimney. Load it up, let it jet flame, and put a grate on top. Meathead calls this the Afterburner Method.
Do you have any pics you can share of steaks coming off of your Cook-Air? Would love to see the sear that it produces on steak!
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https://ibb.co/fVEPPx
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https://ibb.co/fVEPPx
Yes indeed, that steak is PERFECTLY seared
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No problem in cold weather here either. Coldest I've used ours so far is -3F. Worked like always. As I type this, there's a batch of beef short ribs in the 2 Star, and it's 20F and snowing like a son of a gun!.
Jeff
I love it, the ceramic kamado which is known to be a top notch cold weather cooker sits idle while the MAK does his thing. Great testimony to the ruggedness of the MAK :)
The Primo has pretty much been put on searing, and blistering hot pizza oven duty. Absolutely nothing like it, when it comes to making forge like heat for a quick steak sear. It really shines with finishing sous vide steaks. No flies on the 2 Star's searing ability, but realistically, it's never going to get as hot as charcoal running full tilt. If I could only own one or the other, I'd choose the MAK without question. Since I have the luxury of both, I'll enjoy the best of both worlds.
Jeff
I hear ya! The biggest reason I have a Weber kettle w/ Slow n Sear sitting next to my MAK... it’s hard to beat a screaming hot lump charcoal sear.
If I didn't own the Cook-Air, which creates ridiculous sears, I would use a Weber for searing. Not the kettle, the chimney. Load it up, let it jet flame, and put a grate on top. Meathead calls this the Afterburner Method.
Do you have any pics you can share of steaks coming off of your Cook-Air? Would love to see the sear that it produces on steak!
I messed this up the first time. Here it is again for better readability:
I'll have to hunt them down. But I will say this. I cooked up some Schweid & Son's premade Prime Burgers for last mothers day. It is the only time in my life that I have ever bitten in a burger and felt two distinct crunches from the top and bottom sear crusts.
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No problem in cold weather here either. Coldest I've used ours so far is -3F. Worked like always. As I type this, there's a batch of beef short ribs in the 2 Star, and it's 20F and snowing like a son of a gun!.
Jeff
I love it, the ceramic kamado which is known to be a top notch cold weather cooker sits idle while the MAK does his thing. Great testimony to the ruggedness of the MAK :)
The Primo has pretty much been put on searing, and blistering hot pizza oven duty. Absolutely nothing like it, when it comes to making forge like heat for a quick steak sear. It really shines with finishing sous vide steaks. No flies on the 2 Star's searing ability, but realistically, it's never going to get as hot as charcoal running full tilt. If I could only own one or the other, I'd choose the MAK without question. Since I have the luxury of both, I'll enjoy the best of both worlds.
Jeff
I hear ya! The biggest reason I have a Weber kettle w/ Slow n Sear sitting next to my MAK... it’s hard to beat a screaming hot lump charcoal sear.
If I didn't own the Cook-Air, which creates ridiculous sears, I would use a Weber for searing. Not the kettle, the chimney. Load it up, let it jet flame, and put a grate on top. Meathead calls this the Afterburner Method.
Do you have any pics you can share of steaks coming off of your Cook-Air? Would love to see the sear that it produces on steak!
I messed this up the first time. Here it is again for better readability:
I'll have to hunt them down. But I will say this. I cooked up some Schweid & Son's premade Prime Burgers for last mothers day. It is the only time in my life that I have ever bitten in a burger and felt two distinct crunches from the top and bottom sear crusts.
You've got my interest! How has the Cook-Air held up? Kind of hard to tell what the overall quality of the unit is from looking at pics...
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Not bad. Don't use it as much as I would like.
Oh, hotdogs are fantastic on it. I love to char the outside fully black without overcooking the inside. Plus it gives it just a kiss of smoke flavor. I think I'm making chili dogs tonight now.
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Not bad. Don't use it as much as I would like.
Oh, hotdogs are fantastic on it. I love to char the outside fully black without overcooking the inside. Plus it gives it just a kiss of smoke flavor. I think I'm making chili dogs tonight now.
Oh YUM!!! Chili Dogs are truly a gift from God :)
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MMMmmm! Chili dogs! I've made about 8 in the last 2 weeks! ;D