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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 04-18-2019, 09:57 AM   #2371
rwalters
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Quote:
Originally Posted by gtsum View Post
please do us (me) a favor and grill some chops, steaks, or burgers on the new Mak with those sear grates. What is max temp of the new Mak now? I am curious to see some real world results with the new higher temps


I will definitely get to that... :)

As far as max temp, I have seen a couple of guys clock the ambient temp of the 2019 MAK cooking chamber at 575°ish with the grate temps well in excess of 700°. Honestly, I just don’t see myself pushing the controller past 450° very often. At 450° I have grate temps of 600°+ when using the MAK sear grates (550°ish with stock grates). Plenty hot for everyday grilling/searing. If I want/need hotter than that, I typically go to my Weber kettle as that’s child’s play for a bed of screaming hot lump charcoal... lol.
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Old 04-18-2019, 12:38 PM   #2372
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Someone was talking about moving their grill earlier. Please don’t move your MAK like this.....



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Old 04-18-2019, 01:16 PM   #2373
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Someone was talking about moving their grill earlier. Please don’t move your MAK like this.....



https://www.reddit.com/r/IdiotsInCar...medium=ios_app


That is AWESOME
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Old 04-18-2019, 06:01 PM   #2374
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Thanks for everyone's help. Those pics help out a lot!
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Old 04-18-2019, 07:52 PM   #2375
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Some carne asada this evening






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Old 04-18-2019, 07:56 PM   #2376
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Some carne asada this evening






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That looks soooooo good!!!
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Old 04-19-2019, 11:42 AM   #2377
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Those look great. Did you marinate or just season?
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Old 04-19-2019, 03:23 PM   #2378
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Heres my Rec Tec 820D. Haven't had a chance to test it out yet. Of course it had to rain shortly after i finished putting it together.

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Old 04-19-2019, 05:33 PM   #2379
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Those look great. Did you marinate or just season?


Marinated with some avocado oil and carne asada seasoning and a bit of lime juice


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Old 04-19-2019, 08:50 PM   #2380
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Heres my Rec Tec 820D. Haven't had a chance to test it out yet. Of course it had to rain shortly after i finished putting it together.

looking forward to seeing how this worked out
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Old 04-20-2019, 09:47 PM   #2381
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Easter ham. Rubbed with brown sugar and basted with apple butter. Smoked at 275 deg for 2 hours. The MHC blend really complimented the flavor profile of the ham and everyone said this was by far the best ham they’ve eaten. Also had some left over pulled pork smoked on the pellet grill and that 100% wood flavor smoke really came through. Love my Mak! My only complaint is that it isn’t fun to use like my Weber kettle, my late kamado, or my late stickburner. However, if I’m trying to impress a bunch of people the Mak gets the call every time. Everyone was also eyeballing my new campchef 900 griddle. I need to try that thing out soon!
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Old 04-21-2019, 05:22 AM   #2382
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Easter ham. Rubbed with brown sugar and basted with apple butter. Smoked at 275 deg for 2 hours. The MHC blend really complimented the flavor profile of the ham and everyone said this was by far the best ham they’ve eaten. Also had some left over pulled pork smoked on the pellet grill and that 100% wood flavor smoke really came through. Love my Mak! My only complaint is that it isn’t fun to use like my Weber kettle, my late kamado, or my late stickburner. However, if I’m trying to impress a bunch of people the Mak gets the call every time. Everyone was also eyeballing my new campchef 900 griddle. I need to try that thing out soon!


That looks fantastic!


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Old 04-22-2019, 09:39 AM   #2383
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As I posted in another thread, I was thinking of selling my Daniel Boone, but after a weekend riding a WSM, I've decided to keep it. The smoke profile on the WSM is comparatively stronger, but I've gotten to like the subtle profile of the DB as well. I'm still a pooper guy!
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Old 04-22-2019, 09:55 AM   #2384
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As I posted in another thread, I was thinking of selling my Daniel Boone, but after a weekend riding a WSM, I've decided to keep it. The smoke profile on the WSM is comparatively stronger, but I've gotten to like the subtle profile of the DB as well. I'm still a pooper guy!
I like both my kettle and pooper. Both are very different. It helps to mix things up a bit
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Old 04-22-2019, 06:32 PM   #2385
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looking forward to seeing how this worked out
It worked out well. The Temps from the PB probe were very stable, but the ambient probe from my fireboard was about 15 deg lower. I think it might be where the Pit boss probe tip was positioned was slightly higher then the lower grate where i put the fireboard probe. Either way the temp did not drop or raise any higher on either probe. Extreme smoke (LO) had a nice steady blue smoke that would last a few min every 10 min or so Temp was about 180F at grate level with Fireboard ( this was the best feature) After a 4 hour cook session of 300F there was barely any ashes. A tiny bit in the bottom of the firepot. I hate to say it, but it Performs way better then my timberline 1300. The only issue is the shutdown cycle. It works find, but when i lift the diffuser after the shutdown cycle, there is a handful of completely unlit pellets. The only idea i could come up with is the Rec Tec augers are smaller then the Pit boss and for some reason after the shutdown cycle, the auger drops more pellets after the igniter and lit pellets have burned out.
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