Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: KJRsmoker on April 20, 2018, 11:30:10 AM
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My new Flame Zone arrived today for my 2 Star. I'm at work but I was tracking it online. FedEx dropped it off at my house this morning and my wife signed for it. Cannot wait to get home and retrofit it in my MAK. I'm going to grill up some burgers to test out the sizzle factor. Pictures will follow.
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My new Flame Zone arrived today for my 2 Star. I'm at work but I was tracking it online. FedEx dropped it off at my house this morning and my wife signed for it. Cannot wait to get home and retrofit it in my MAK. I'm going to grill up some burgers to test out the sizzle factor. Pictures will follow.
Awesome! You will love it.
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watching and waiting
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Tuned in for this one... popcorn and soda in hand :)
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Watching from afar...
(https://lh3.googleusercontent.com/0FOr1WalY0AGvzeMQGqdsi6JDQOqiPgKJTvcDFiAxReh4HPsCLXM0KrXiaYUN3yIrGzkzv8u2BanCd4m66O9MVxuB7BIdOrd8WxMIracP6U2hcGWV32NjEiUCwyPrjwqhsO_YKl0JOFLV8N734xey6DGfFhLJWfIPmPK5kx98BNAe6kpyW0sxYQ7QxYynZV-TILih37efJFXfAYNcJJEuww3t7nbkS3_1YRWEL9-n_TTKEB0pQ5pJG0z2ZOXdP7TbkcZpzSwHPLqoPDEOxpxcMMKi0N_tfs7QnxHCjUgbRYRD7jGfWAOxXeLzTfKbEyN5VFuVXFhB8hfMtMsW5-ybM1i734z3K2DLSZs2erQgAlY7UT1098fduwqM_rR1HrLR9x43-L23BVUxFMC8E9m69jj6I-rCiJgyik55vqmEJUjGUmmPIK3hBAjf-OH4BPV8Og0AptFgcl_IgNS_oNgdeTjJubsmIlh4QaRbGAFHpCD9rIGKRFwLD8BsyT3lj9I-Vmzk4FcCpfh5sZ7uUOpRGmfvMxyb16Kx1osfOxVbpXHTFbnxN4tNevxb1l4Xp6S2KGhakiOaaT0pQ9tYzVftH4zgFrVGiRVGPlc2gc=s64-no)
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Alright...he we go! I got home and opened up the box. It was like Christmas.
(https://storage04.dropshots.com/photos7000/photos/1402747/20180420/172359.jpg)
I then laid out all parts on my deck.
(https://storage04.dropshots.com/photos7000/photos/1402747/20180420/172629.jpg)
After taking out the old innards, I started assembling the new Flame Zone. It was pretty easy.
(https://storage04.dropshots.com/photos7000/photos/1402747/20180420/173329.jpg)
(https://storage04.dropshots.com/photos7000/photos/1402747/20180420/173352.jpg)
(https://storage04.dropshots.com/photos7000/photos/1402747/20180420/173412.jpg)
(https://storage04.dropshots.com/photos7000/photos/1402747/20180420/173519.jpg)
I then sous vide some burgers that were 50/50 ground chuck/ground brisket. While the burgers were cooking, I turned the MAK to 450 with my old griddle sitting on top of the grates. It only took about 20 minutes to get to 450, and then the burgers were on. After 1 minute, I flipped and added the cheese. Burgers turned out great and the Flame Zone worked as advertised.
(https://storage04.dropshots.com/photos7000/photos/1402747/20180420/182911.jpg)
(https://storage04.dropshots.com/photos7000/photos/1402747/20180420/183116.jpg)
I'm looking forward to seeing how the new Flame Zone works on a long cook.
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Well, that's one way to keep using your old griddle! :thumbup:
Can't wait 'till you do some steaks!
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Sweet set-up.
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Well, that's one way to keep using your old griddle! :thumbup:
Can't wait 'till you do some steaks!
I also have the old-style Sear Grate that I will put on top of the current grates as well. It works and it saves me $300.
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Nice!!! Glad you were happy w/ your first cook! How long would it take to pre-heat to 450° prior to the new FZ?
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Nice!!! Glad you were happy w/ your first cook! How long would it take to pre-heat to 450° prior to the new FZ?
I only did it once before when I was reverse searing some steaks and stopped doing it because it took so long. I believe it took about 30+ minutes, and that was with the smoker already at 225. So the new FZ is definitely an improvement.
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Congrats on your new flame zone and those burgers look great!
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Nice!!! Glad you were happy w/ your first cook! How long would it take to pre-heat to 450° prior to the new FZ?
I only did it once before when I was reverse searing some steaks and stopped doing it because it took so long. I believe it took about 30+ minutes, and that was with the smoker already at 225. So the new FZ is definitely an improvement.
Sounds like you’ve primarily used your MAK for low n slow and not grilling up to this point? With grilling I am probably 50/50 with my MAK and Weber kettle when the weather is nice. When the weathers not nice, the MAK sees 90%+ of all of my cooks... absolutely love the grilling performance w/ the new Flame Zone :)
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Looks great!
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It would be much appreciated if you could post a video of the flame zone in action while searing a steak. I have not been able to find any videos anywhere of the new flame zone in action.
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It would be much appreciated if you could post a video of the flame zone in action while searing a steak. I have not been able to find any videos anywhere of the new flame zone in action.
They're not vids, but I have some good pics (including some close-ups showing the sear), with lots of info posted here: 2017 MAK FlameZone, Searing Grate & Griddle - Detailed Review! (http://www.letstalkbbq.com/index.php?topic=20313.0)
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It would be much appreciated if you could post a video of the flame zone in action while searing a steak. I have not been able to find any videos anywhere of the new flame zone in action.
Just curious... what are your “MAK steak searing” expectations? Are you looking for a gas grill like sear? A lump charcoal like sear? I have cooked/seared steaks numerous times on my MAK with the MAK sear grates. It’s a pretty good sear... but nowhere near what I can do on my Weber kettle with a pile of lump charcoal. Please do not take this as a knock against the MAK. The MAK makes for a fantastic everyday grill. In fact, out of all the grills I have cooked on (gas and charcoal) it has been my favorite...it’s that good! But when it comes to steak, I will always prefer charcoal. Just me and my 2 cents :)
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It would be much appreciated if you could post a video of the flame zone in action while searing a steak. I have not been able to find any videos anywhere of the new flame zone in action.
I could try to get a video and then upload it. However, the video probably wouldn't be very long or exciting. Any steaks I would sear on it would be cooked ahead of time either sous vide or reverse sear. So the most time they'd spend on the sear grates on the MAK would probably be about 1 minute each side.
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I agree with rwalters. MAKs can sear a steak with no problems...however, nothing beats a thick juicy rib-eye cooked over charcoal or wood.
Things would have been much better if Traeger would have called their creation a pellet smoker all those years ago, because that is what excel in.
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Thanks for the input everyone. I am curious how it compares to previous pellet grills I have used. Both the Cookshack and the Memphis grill do a good sear but the sear area is small. I was wondering how the Mak compares for grilling. Also, I was curious if the whole flame zone is really usuable? Also, does fire come through the holes of the flame zone? I appreciate it!
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Thanks for the input everyone. I am curious how it compares to previous pellet grills I have used. Both the Cookshack and the Memphis grill do a good sear but the sear area is small. I was wondering how the Mak compares for grilling. Also, I was curious if the whole flame zone is really usuable? Also, does fire come through the holes of the flame zone? I appreciate it!
-Not knowing what previous pellet grills you have cooked on, I venture to take a guess... it’ll blow them out of the water, especially if you invest in the sear grates. I had a Traeger about 12 years ago. There is no comparison.
-I have never cooked on a Memphis or Cookshack, but I am willing to bet $$ that they sear considerably better than a MAK. Honestly, if super high temp grilling/searing is your top priority, I’d go Memphis if your budget allows.
-The fire does not come through the holes, but when cooking at high temps, the amount of radiant heat coming from the Flame Zone pan is extremely intense. If grilling fattier cuts, you will get “licks of flame” as the fat flashes as it hits the FZ cover.
- One of the biggest selling points to me was the fact that I grill on my MAK just like I would a regular gas/charcoal grill. Yes, the whole cooking surface is useable when grilling. Front to back, side to side.
Bottom line, it may not have the searing power of the Memphis or CS, but as an everyday grill, I think it’ll easily outperform the Memphis and CS.
With the Flame Zone covers removed and with the Pellet Boss set to high, I am clocking temps at the cooking surface of 625-650° across the entire grate. Plenty hot for grilling.
How often do you need temps above 625-650? You could always lay a small cast iron pan/griddle on your MAK and have a crazy-hot sear zone.
I guess it boils down to your priorities. What’s most important to you?
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If I did not have the MAK searing grates, I would love to see how grill grates would work sitting over that MAK Flame Zone.................
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If I did not have the MAK searing grates, I would love to see how grill grates would work sitting over that MAK Flame Zone.................
I have tried both... I prefer the MAK sear grates. I get much better browning in-between the sear marks (lines).
Now reversed sear grates (upside down)... that’s a whole-nuther story... but then again, MAK has their griddle.
Dang, MAK has really covered their bases...
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Its a MAK world, we just smoke in it :)