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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 05-08-2019, 11:21 PM   #16
rwalters
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Quote:
Originally Posted by SirPorkaLot View Post
If I can use the vortex, then I’ll beat ‘em all with briquettes


...and lighter fluid? [emoji12]
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Old 05-09-2019, 07:18 AM   #17
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thats a long warm up time on the treager. it would be a deal breaker......the whole point of pellets is convenience
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Old 05-09-2019, 11:32 AM   #18
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Not trying to throw gas on the fire here. Isn't there a pretty big size difference between these 2 grills? The MAK is smaller & should warm up faster right???
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Old 05-09-2019, 11:51 AM   #19
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Not trying to throw gas on the fire here. Isn't there a pretty big size difference between these 2 grills? The MAK is smaller & should warm up faster right???


Absolutely! That said, the Traeger Timberlines are “insulated” much more so than the MAK’s, so you’d expect (or at least I would) to see a shorter preheat time than 40+ minutes. That kind of caught me off guard. Regarding the MAK’s... I have owned 3 now (at different times). My first was a 2011 MAK 1 Star. It definitely took longer to preheat and recover when opened than my 2017 and now 2019 2 Star. When MAK released their Funnel Flame Zone in 2017 that was a game changer for them. By design, all heat is forced into the cooking chamber vs sitting around in the belly of the cooker before rising. There was a very noticeable difference when I started cooking on a MAK w/ FFZ.
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Old 05-09-2019, 01:39 PM   #20
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My 1300 only takes about 25 minutes to get to 350°. I start mine at 225° and when it reaches that temp, I will increase it to whatever temp I am planning to cook. I did some Hamburger steaks the other day and it only took 35 minutes to get to 500°.
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Old 05-09-2019, 04:43 PM   #21
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I find that often times, especially on poultry, the flavor profile is more pronounced the next day. I wouldn’t expect any pellet grill to be WAY different than the next when cooking at 375°... but you and your wife taking turns doing a blind taste test tomorrow would be interesting.
I didn't expect a lot of smoke flavor Robb but it was interesting how similar the end product was
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Old 05-09-2019, 04:46 PM   #22
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Originally Posted by rwalters View Post
I find that often times, especially on poultry, the flavor profile is more pronounced the next day. I wouldn’t expect any pellet grill to be WAY different than the next when cooking at 375°... but you and your wife taking turns doing a blind taste test tomorrow would be interesting.
l I guess I should have thought of that but I pulled it all and into the somee package
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Old 05-09-2019, 04:48 PM   #23
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Quote:
Originally Posted by rwalters View Post
I find that often times, especially on poultry, the flavor profile is more pronounced the next day. I wouldn’t expect any pellet grill to be WAY different than the next when cooking at 375°... but you and your wife taking turns doing a blind taste test tomorrow would be interesting.
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I've never timed it, but I think it will be closer than you think.
I agree it will be pretty close
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Old 05-09-2019, 04:49 PM   #24
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Originally Posted by smoke ninja View Post
thats a long warm up time on the treager. it would be a deal breaker......the whole point of pellets is convenience
Agree Steve one of the reasons I'm looking for an upgrade
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Old 05-09-2019, 04:51 PM   #25
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Originally Posted by retfr8flyr View Post
My 1300 only takes about 25 minutes to get to 350°. I start mine at 225° and when it reaches that temp, I will increase it to whatever temp I am planning to cook. I did some Hamburger steaks the other day and it only took 35 minutes to get to 500°.
Mine seems to take forever, I usually set it much higher than what I'm going to cook at then adjust when it reaches cooking temp, that helps but I wanted to run the same set up on both cookers
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Old 05-09-2019, 04:52 PM   #26
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Quote:
Originally Posted by tom b View Post
I agree it will be pretty close
I think it will be too, that's why I'm going todo a real world test.

When you doing the Rib test Tom?
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Old 05-09-2019, 04:57 PM   #27
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I'm gonna try Saturday If I can find the time but Mothers day has me running around a lot this weekend
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Old 05-09-2019, 06:15 PM   #28
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I have heard from several sources the the MAK has a better smoke flavor over long cooks but haven't ever heard from someone who did an actual side-by-side comparison. It would be interesting to see how a brisket or butt would compare.
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Old 05-09-2019, 06:19 PM   #29
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Quote:
Originally Posted by NKSmoke View Post
I have heard from several sources the the MAK has a better smoke flavor over long cooks but haven't ever heard from someone who did an actual side-by-side comparison. It would be interesting to see how a brisket or butt would compare.
that's what we are trying to find out, ribs or butt will be soon
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Old 05-09-2019, 06:31 PM   #30
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Wish I was closer to you guys. I'd bring my 2 cheaper poopers and make this interesting. Maybe we can do this at the next Texas Bash...

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