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Quote from: rwalters on February 26, 2018, 12:19:26 AMQuote from: akjeff on February 25, 2018, 08:53:00 PMQuote from: rwalters on February 20, 2018, 12:08:18 AMQuote from: akjeff on February 18, 2018, 09:28:31 PMNo 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!.JeffI 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.JeffI 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.
Quote from: akjeff on February 25, 2018, 08:53:00 PMQuote from: rwalters on February 20, 2018, 12:08:18 AMQuote from: akjeff on February 18, 2018, 09:28:31 PMNo 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!.JeffI 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.JeffI 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.
Quote from: rwalters on February 20, 2018, 12:08:18 AMQuote from: akjeff on February 18, 2018, 09:28:31 PMNo 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!.JeffI 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
Quote from: akjeff on February 18, 2018, 09:28:31 PMNo 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!.JeffI 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
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
Quote from: Michigan0626 on April 05, 2018, 10:57:13 AMQuote from: rwalters on February 26, 2018, 12:19:26 AMQuote from: akjeff on February 25, 2018, 08:53:00 PMQuote from: rwalters on February 20, 2018, 12:08:18 AMQuote from: akjeff on February 18, 2018, 09:28:31 PMNo 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!.JeffI'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.JeffI 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!
Quote from: rwalters on February 26, 2018, 12:19:26 AMQuote from: akjeff on February 25, 2018, 08:53:00 PMQuote from: rwalters on February 20, 2018, 12:08:18 AMQuote from: akjeff on February 18, 2018, 09:28:31 PMNo 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!.JeffI'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.JeffI 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.
Quote from: akjeff on February 25, 2018, 08:53:00 PMQuote from: rwalters on February 20, 2018, 12:08:18 AMQuote from: akjeff on February 18, 2018, 09:28:31 PMNo 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!.JeffI'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.JeffI 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.
Quote from: rwalters on February 20, 2018, 12:08:18 AMQuote from: akjeff on February 18, 2018, 09:28:31 PMNo 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!.JeffI'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
Quote from: akjeff on February 18, 2018, 09:28:31 PMNo 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!.JeffI'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
https://ibb.co/fVEPPx
Quote from: Michigan0626 on April 05, 2018, 10:57:13 AMQuote from: rwalters on February 26, 2018, 12:19:26 AMQuote from: akjeff on February 25, 2018, 08:53:00 PMQuote from: rwalters on February 20, 2018, 12:08:18 AMQuote from: akjeff on February 18, 2018, 09:28:31 PMNo 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!.JeffI 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.JeffI 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!
Quote from: rwalters on April 05, 2018, 11:01:56 AMQuote from: Michigan0626 on April 05, 2018, 10:57:13 AMQuote from: rwalters on February 26, 2018, 12:19:26 AMQuote from: akjeff on February 25, 2018, 08:53:00 PMQuote from: rwalters on February 20, 2018, 12:08:18 AMQuote from: akjeff on February 18, 2018, 09:28:31 PMNo 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!.JeffI 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.JeffI 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.
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.
