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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-23-2020, 09:41 PM   #391
sudsandswine
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Quote:
Originally Posted by Shadowdog500 View Post
+1. For a homeowner to invest in a $3k pellet grill it would be nice to have a way to at least try one before they buy it. Do they have a dealer network where you can go and at least use the demo model.

Chris
I agree that trying the food produced by a $3K pellet grill before dropping that kind of coin is prudent. I've owned a few different pellet grills (2 Traegers and Char Griller) before owning my Mak. I didn't care for the food put out by any of those....but, that's also before I owned a stick burner where I may have grown more accustomed to a lighter smoke profile that results from running a clean fire.

BUT

I bought my Mak 2* used and it's an early serial number. It was incredibly dirty...maybe never had been cleaned? I spent quite a bit of time cleaning it out and bringing it back to its former glory over several weeks...maybe months...and it was basically perfect under all that neglect. It's been dead nuts reliable since I bought it almost a year ago. I had one weird temp fluctuation issue due to a dirty temp probe but it was easily fixed. Someday I'll probably buy a new one that has some of the updated features but I'm very happy with it as is.

It doesn't have quite the character of the food I cook on my stick burner, if I had to place a number on it I'd say like 85%, but 85% of a Shirley is still pretty darn good and it lets me cook when I otherwise might not be able to.

The point to my rambling is this - while I think my Mak 2* puts out food that really works for my preferences, that price tag buys a quality built cooker that will tolerate _a lot_ of abuse (hopefully you dont) and keep on ticking. If you want to see what my 2* looked like before and after as a testament to their quality, click here.
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Old 02-23-2020, 10:27 PM   #392
Shadowdog500
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Quote:
Originally Posted by sudsandswine View Post
I agree that trying the food produced by a $3K pellet grill before dropping that kind of coin is prudent. I've owned a few different pellet grills (2 Traegers and Char Griller) before owning my Mak. I didn't care for the food put out by any of those....but, that's also before I owned a stick burner where I may have grown more accustomed to a lighter smoke profile that results from running a clean fire.

BUT

I bought my Mak 2* used and it's an early serial number. It was incredibly dirty...maybe never had been cleaned? I spent quite a bit of time cleaning it out and bringing it back to its former glory over several weeks...maybe months...and it was basically perfect under all that neglect. It's been dead nuts reliable since I bought it almost a year ago. I had one weird temp fluctuation issue due to a dirty temp probe but it was easily fixed. Someday I'll probably buy a new one that has some of the updated features but I'm very happy with it as is.

It doesn't have quite the character of the food I cook on my stick burner, if I had to place a number on it I'd say like 85%, but 85% of a Shirley is still pretty darn good and it lets me cook when I otherwise might not be able to.

The point to my rambling is this - while I think my Mak 2* puts out food that really works for my preferences, that price tag buys a quality built cooker that will tolerate _a lot_ of abuse (hopefully you dont) and keep on ticking. If you want to see what my 2* looked like before and after as a testament to their quality, click here.
I read your other thread. Good cleanup and restoration.

I donít know what you paid for that Mac but I bet I was inexpensive enough that it was worth the risk even if you didnít like it. If that kind of deal came along I would probably jump on it knowing I could get back most of all of my money if I didnít like it.
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Old 02-24-2020, 04:34 AM   #393
4ever3
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What makes you want to switch from GMG? I'm pondering a new grill purchase and am leaning towards a GMG for my budget. I realize mak/Yoder are in a whole other class, I'm just curious what's pushing you towards a big upgrade.

Other than more cooking space in basically the same footprint because of the racks that can be added, itís and upgrade on everything. Hopper, auger, hot rod, controller, wifi, app, stainless steel and powdercoating. Iím in no way knocking the GMG, weíve cooked a ton of great food on it but we bought it to see what we thought of pellet cooking and weíre sold on it!
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Old 02-24-2020, 05:17 AM   #394
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For those that have the Weber SF Pellet Grill and if I had one and really wanted to keep it, the Modifications I would definitely do to solve/fix the grease fire issues are these.
1. I would use a heat diffuser plate similar to the style/design that is used in the Pit Boss Pellet grills... Theyíre actually the length of the cooking chamber and sits at the bottom of the cooking chamber and directly on the Fire Pot... To give you an idea, hereís a couple of pics.


2. I would then modify the diffuser plate to have it slanted downwards on both sides to channel the grease flow away from the fire pot. I would then have 2 exit holes at the opposite ends of the grill and attach a grease bucket their to collect the grease runoff. I also would still use the OEM Weber SF heat diffuser and place it inside the modified diffuser plate and centered covering the fire pot. I know those that donít have Pellet Grills may not have a clue of what Iím trying to describe, but those that have one should.
3. I know the Pit Boss Heat Diffusers dimensions wouldnít fit inside the Weber SF, but the idea/logic is to have a diffuser plate that is able to channel the grease flow runoff away from the fire pot... and Iím sure any local Machine Shop could do it if given the dimensions of your Weber SF grill. If done correctly, there would be no need to add a drip pan to collect the grease runoff and the Flavorizer bars can still perform their intended functions as well as high temp grilling and searing. Is it extra work to modify it?? Yes... Can it work? Yes. Iím just thinking outside the box and something the Engineers at Weber should have thought of in the first place. To bad I canít patent this idea... Pit Boss already beat me to it years ago and I guess Weber engineers werenít paying attention, but I was. Weber could still use it and call it their grease runoff plate for the SmokeFire v2 remix... If there is one...
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Old 02-24-2020, 05:17 AM   #395
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Other than more cooking space in basically the same footprint because of the racks that can be added, itís and upgrade on everything. Hopper, auger, hot rod, controller, wifi, app, stainless steel and powdercoating. Iím in no way knocking the GMG, weíve cooked a ton of great food on it but we bought it to see what we thought of pellet cooking and weíre sold on it!
That's what I figured. I love the YS640S, just can't afford one, which is why the GMG has my interest.
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Old 02-24-2020, 05:21 AM   #396
4ever3
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Originally Posted by barrettd View Post
That's what I figured. I love the YS640S, just can't afford one, which is why the GMG has my interest.

Youíll be happy with it Iíd bet!
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Old 02-24-2020, 05:37 AM   #397
RCAlan
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Quote:
Originally Posted by RCAlan View Post
For those that have the Weber SF Pellet Grill and if I had one and really wanted to keep it, the Modifications I would definitely do to solve/fix the grease fire issues are these.
1. I would use a heat diffuser plate similar to the style/design that is used in the Pit Boss Pellet grills... Theyíre actually the length of the cooking chamber and sits at the bottom of the cooking chamber and directly on the Fire Pot... To give you an idea, hereís a couple of pics.


2. I would then modify the diffuser plate to have it slanted downwards on both sides to channel the grease flow away from the fire pot. I would then have 2 exit holes at the opposite ends of the grill and attach a grease bucket their to collect the grease runoff. I also would still use the OEM Weber SF heat diffuser and place it inside the modified diffuser plate and centered covering the fire pot. I know those that donít have Pellet Grills may not have a clue of what Iím trying to describe, but those that have one should.
3. I know the Pit Boss Heat Diffusers dimensions wouldnít fit inside the Weber SF, but the idea/logic is to have a diffuser plate that is able to channel the grease flow runoff away from the fire pot... and Iím sure any local Machine Shop could do it if given the dimensions of your Weber SF grill. If done correctly, there would be no need to add a drip pan to collect the grease runoff and the Flavorizer bars can still perform their intended functions as well as high temp grilling and searing. Is it extra work to modify it?? Yes... Can it work? Yes. Iím just thinking outside the box and something the Engineers at Weber should have thought of in the first place. To bad I canít patent this idea... Pit Boss already beat me to it years ago and I guess Weber engineers werenít paying attention, but I was. Weber could still use it and call it their grease runoff plate for the SmokeFire v2 remix... If there is one...
Iím sorry, I should have posted this idea on the Weber SmokeFire Returned thread.. My bad. I hope the idea/info helps anyway.
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Old 02-25-2020, 10:26 PM   #398
Shadowdog500
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Here is the first good solution to the hopper angle. https://youtu.be/6GpdywB4XoA

I’m sure someone will start selling modification kits for this cooker soon
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