MAK Grills talk/pics/thoughts/reviews and appreciation thread - Page 78

4ever3 · 05-13-2020, 07:35 PM

That’s a BEAUTY!!!

rwalters · 05-13-2020, 07:38 PM

That’s my kinda meal right there... NICELY done!

Baychilla · 05-20-2020, 05:17 PM

A few weeks ago I cooked up a batch of mutant "St. Lous Style" ribs (I don't think they sell ribs from normal pigs around here, only from ones named Abby Normal). I did a salt and pepper base with a bit of Killer Hogs hot rub. the other rack was a salt base with a large proportion of Killer Hogs hot. I smoked them over Cookin Pellets Hickory. The Mak seems to be finally imparting a smoke flavor on the food

I didn't get fussy with the ribs and let them ride unfoiled for the duration. About the time they were done I put a bit of sauce on the rack with more of the Killer Hogs rub.

Pre-smoke

Fresh off the Mak

It seems almost criminal how easy it is to obtain good results

For Mothers day I smoked a couple Prime Piedmont strips at 200 till about 125 IT. I then seared them in a non-nonstick pan and served them with some Romanff Potatoes and a red something or other from the Central Valley.

Yes, I can use the MAK to read the temp of the meat, but the Meater has a fairly decent time till done algorithm which helps when determining when to fire the side. The downside is its bluetooth and leaves a large hole in the food (improvement thought - thinner probe, longer O/A length).

Smoked steak pre-sear

My first attempt at Potatoes Romanoff

The funny thing was as soon as you bit in the steak you could tell it'd been smoked over Hickory. It took on the smoke flavor better than CSRs/Spares and Chicken.

rwalters · 05-20-2020, 05:20 PM

Beautiful cooks buddy!!!!

tom b · 05-20-2020, 05:22 PM

Nice cooking there Joe

4ever3 · 05-20-2020, 07:11 PM

I’ll take a half a rack of dry ribs and a steak please!!!

BEAUTIFUL cooks!!!

rwalters · 05-20-2020, 07:28 PM

Quote:

Originally Posted by 4ever3

I’ll take a half a rack of dry ribs and a steak please!!!

BEAUTIFUL cooks!!!

Not sure he was offering you a plate... way to invite yourself... lol ;-)

4ever3 · 05-20-2020, 07:38 PM

Quote:

Originally Posted by rwalters

Not sure he was offering you a plate... way to invite yourself... lol ;-)

Invite or not? I’m EATIN’ !

Johnny in L.A. · 05-20-2020, 11:50 PM

Those ribs and that steak look fantastic, Baychilla!

pjtexas1 · 05-20-2020, 11:54 PM

Quote:

Originally Posted by 4ever3

Invite or not? I’m EATIN’ !

That's the risk you take when you grill in the front yard. Anyone can just walk up...

Sent from my SM-G955U using Tapatalk

rwalters · 05-21-2020, 12:32 AM

Quote:

Originally Posted by pjtexas1

That's the risk you take when you grill in the front yard. Anyone can just walk up...

Sent from my SM-G955U using Tapatalk

...any legit front yard griller with half a head on his shoulders will have a pit bull chained to the MAK for this and a myriad of reasons :)

Inflow · 05-23-2020, 09:29 AM

Well had a 2nd flameout with the Mak 2 after using it for the 4th time.

I clean before and after every cook. Get in there and vacuum before and after per everyone's advice. I use fresh Lumberjack pellets out of the bag. Cook 1 was a flameout after 16 hours at 230°. Cook 4 was a flameout at 7.5 hrs in at 245°.

Cook 2 was a 3hr cook that was fine.
Cook 3 was a long 12+ hr cook at 275° that went fine.

Please know again that I clean/ vacuum before and after every cook. Not thrilled at the moment.

4ever3 · 05-23-2020, 09:44 AM

I’m sure your not thrilled, I know I wouldn’t be...

Sounds like your doing everything right, I will say this though, the one flameout I had was with lumberjack, I’ve had no problems with bear mountain, coincidence? Maybe.

Give Caleb a shout and see what he thinks.

tom b · 05-23-2020, 12:10 PM

The other day I came home, the wife had cooked some chicken and the grill was in shutdown cycle, smoke pouring out of the hopper. Never seen that before. I cleaned it out today and upon re-start a fair amount burnt pellets fed from the auger. I assume this to be burn back?

Anyhow what do you think could cause this?

pjtexas1 · 05-23-2020, 04:21 PM

Quote:

Originally Posted by Inflow

Well had a 2nd flameout with the Mak 2 after using it for the 4th time.

I clean before and after every cook. Get in there and vacuum before and after per everyone's advice. I use fresh Lumberjack pellets out of the bag. Cook 1 was a flameout after 16 hours at 230°. Cook 4 was a flameout at 7.5 hrs in at 245°.

Cook 2 was a 3hr cook that was fine.

Cook 3 was a long 12+ hr cook at 275° that went fine.

Please know again that I clean/ vacuum before and after every cook. Not thrilled at the moment.

I'd try another brand of pellets. But I would like to know what Mak has to say. Definitely not cool.

Sent from my SM-G955U using Tapatalk

05-13-2020, 07:35 PM	#1156
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	That’s a BEAUTY!!! __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

05-13-2020, 07:38 PM	#1157
rwalters Quintessential Chatty Farker Join Date: 06-08-12 Location: Columbia, TN Name/Nickname : Robb	That’s my kinda meal right there... NICELY done! __________________ MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq

05-20-2020, 05:17 PM	#1158
Baychilla is one Smokin' Farker Join Date: 02-08-18 Location: San Francisco, CA Name/Nickname : Joe	Belated cooks A few weeks ago I cooked up a batch of mutant "St. Lous Style" ribs (I don't think they sell ribs from normal pigs around here, only from ones named Abby Normal). I did a salt and pepper base with a bit of Killer Hogs hot rub. the other rack was a salt base with a large proportion of Killer Hogs hot. I smoked them over Cookin Pellets Hickory. The Mak seems to be finally imparting a smoke flavor on the food I didn't get fussy with the ribs and let them ride unfoiled for the duration. About the time they were done I put a bit of sauce on the rack with more of the Killer Hogs rub. Pre-smoke Fresh off the Mak It seems almost criminal how easy it is to obtain good results For Mothers day I smoked a couple Prime Piedmont strips at 200 till about 125 IT. I then seared them in a non-nonstick pan and served them with some Romanff Potatoes and a red something or other from the Central Valley. Yes, I can use the MAK to read the temp of the meat, but the Meater has a fairly decent time till done algorithm which helps when determining when to fire the side. The downside is its bluetooth and leaves a large hole in the food (improvement thought - thinner probe, longer O/A length). Smoked steak pre-sear My first attempt at Potatoes Romanoff The funny thing was as soon as you bit in the steak you could tell it'd been smoked over Hickory. It took on the smoke flavor better than CSRs/Spares and Chicken.

05-20-2020, 05:20 PM	#1159
rwalters Quintessential Chatty Farker Join Date: 06-08-12 Location: Columbia, TN Name/Nickname : Robb	Beautiful cooks buddy!!!! __________________ MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq

05-20-2020, 05:22 PM	#1160
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	Nice cooking there Joe __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

05-20-2020, 07:11 PM	#1161
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	I’ll take a half a rack of dry ribs and a steak please!!! BEAUTIFUL cooks!!! __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

05-20-2020, 11:50 PM	#1164
Johnny in L.A. On the road to being a farker Join Date: 03-29-17 Location: So Cal	Those ribs and that steak look fantastic, Baychilla! __________________ MAK Two Star General - Gas grill - KBQ - Weber kettle

05-23-2020, 09:29 AM	#1167
Inflow Found some matches. Join Date: 03-11-20 Location: Great Lakes Name/Nickname : CB	Well had a 2nd flameout with the Mak 2 after using it for the 4th time. I clean before and after every cook. Get in there and vacuum before and after per everyone's advice. I use fresh Lumberjack pellets out of the bag. Cook 1 was a flameout after 16 hours at 230°. Cook 4 was a flameout at 7.5 hrs in at 245°. Cook 2 was a 3hr cook that was fine. Cook 3 was a long 12+ hr cook at 275° that went fine. Please know again that I clean/ vacuum before and after every cook. Not thrilled at the moment.

05-23-2020, 09:44 AM	#1168
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	I’m sure your not thrilled, I know I wouldn’t be... Sounds like your doing everything right, I will say this though, the one flameout I had was with lumberjack, I’ve had no problems with bear mountain, coincidence? Maybe. Give Caleb a shout and see what he thinks. __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

05-23-2020, 12:10 PM	#1169
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	What is the cause of burn back? The other day I came home, the wife had cooked some chicken and the grill was in shutdown cycle, smoke pouring out of the hopper. Never seen that before. I cleaned it out today and upon re-start a fair amount burnt pellets fed from the auger. I assume this to be burn back? Anyhow what do you think could cause this? __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe