pjtexas1
somebody shut me the fark up.
I gotta hear your opinion on the Mak.funny that you guys think the MAk is the wonder grill .
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I gotta hear your opinion on the Mak.funny that you guys think the MAk is the wonder grill .
It’s all priorities and I can agree with your sentiment. I wouldn’t spend a lot of money on anything other than a pellet grill now. I think what he is trying to say is if you buy cheap anything don’t let your experience of that cheap product define that style of grill/smoker.
Lots of talk here lately that expensive poopers produce better Q than less expensive ones. Since I got my GMG Daniel Boone at the Black Friday sale, I have cooked on it 5 days a week and am pleased with the results. I've tasted a lot of food off my neighbor's YS640 and I would gladly compare food from my DB.
Pics...we want PICS!!!
Can’t see the pics! Those Mavericks are sweet smokers by the way. I like the build quality.[/QUOTE
I really like Maks. A friend had one and it was very tough to go in another direction. I especially like the clean out drawers and WiFi. They obviously make fantastic food too—I’ve seen everyone’s photos.
Ok so this a steak cooked with the my new Mak flame zone. It’s kinda what expected. This definitely can’t sear a steak like a charcoal grill. In terms of searing ability it kinda reminds me of my old gasser. The flavor is awesome though. If you want charcoal searing capabilities on a pellet cooker the. A Yoder, cookshack, or Memphis would be a better option. If you want to direct grilling over a much larger area then this is best.
FYI on time to temps
I was at 400 deg (~500 deg grate temp in 17.5 minutes)
I was at 450 deg ( 575 deg grate temp in 21.5 minutes) this is where I cooked.
I didn’t take it to 500 deg because apparently flare ups are pretty bad at that point but supposedly you get 650 deg grate temp at that setting.
To put it into perspective a Memphis elite can get around 1000 deg direct. A cookshack and Yoder will be closer to 850 to 900 degrees
Ok so this a steak cooked with the my new Mak flame zone. It’s kinda what expected. This definitely can’t sear a steak like a charcoal grill. In terms of searing ability it kinda reminds me of my old gasser. The flavor is awesome though. If you want charcoal searing capabilities on a pellet cooker the. A Yoder, cookshack, or Memphis would be a better option. If you want to direct grilling over a much larger area then this is best.
FYI on time to temps
I was at 400 deg (~500 deg grate temp in 17.5 minutes)
I was at 450 deg ( 575 deg grate temp in 21.5 minutes) this is where I cooked.
I didn’t take it to 500 deg because apparently flare ups are pretty bad at that point but supposedly you get 650 deg grate temp at that setting.
To put it into perspective a Memphis elite can get around 1000 deg direct. A cookshack and Yoder will be closer to 850 to 900 degrees
The steaks look great from here! Although I 100% agree with you, the MAK cannot and does not compete with a raging hot bed of lump charcoal! Nowadays, my family and I have found that our preference is to sear first on the Weber kettle and then slowly bring the steaks up to temp on the MAK. Makes for a very easy and relaxed cooking experience, and the results are YUM
Didn’t really get a sear on that steak. Have you tried a small griddle? I flip my grill grates upside down and get awesome sears with my Memphis.
Something also to remember is that char on food comes from flare ups mainly. These sirloins I cooked were super lean and therefore no char. Contest that with pork and definitely get more char. The pork loin was done with the flame zone.
Oh, please don’t misunderstand me, the MAK has proven to be a fantastic grill for me. It’s only steaks that I am talking about. IMO, steaks need a few mins over extreme heat in order to give them a proper sear. As Gtsum is saying, there are easy ways to accomplish that on pretty much any pellet grill. Cast iron or anodized aluminum. I just do not think that the MAK can properly sear a steak without a 3rd party tool
I think I will. I got good results indirect with the grill grates. I bet the higher temps from direct would amplify it. Only problem is I’m out of steaks :sad:
I’ll try burgers direct with grill grates tomorrow. Also I’m not upset with the Mak at all. I was actually happy with the outcome.
So after getting the grill grates back out as recommended I thought I’d try something. Turns out with the new flame zone the added depth of the supports allows for the grill grates to rest on the supports just like the stainless grates. This is similar to how Yoder has their grill grates set up instead of just placing them on top of the existing grates. There is a little wiggle but zero chance of them falling through. It’s about to get real tomorrow...