MAK Grills talk/pics/thoughts/reviews and appreciation thread

[GrantAshton]

Originally Posted by gben

Many thanks for the input. Was somewhat aware about the temp difference dependent on where the temp probe was located. Didn't know it varied that much.

Not atypical. The manufacturer’s thermometer in my WSM runs about 15 degrees hotter than the upper grate.

[gben]

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[gben]

So my Mak 1 Star lost its innocence today. 2 racks of baby backs, Oak Ridge BBQ Dominator Rib Rub and sauced with Lillies Carolina and Lillies Smoky BBQ Sauce 1 each. Not the best photographer as you can see but man o man did these come out great. My son said he liked the ones I always made before and said he'd give those a B. These he said were approaching A+

[rwalters]

Originally Posted by gben

So my Mak 1 Star lost its innocence today. 2 racks of baby backs, Oak Ridge BBQ Dominator Rib Rub and sauced with Lillies Carolina and Lillies Smoky BBQ Sauce 1 each. Not the best photographer as you can see but man o man did these come out great. My son said he liked the ones I always made before and said he'd give those a B. These he said were approaching A+

This is obviously not your first rodeo, partner! Excellent cook :-)

[Baychilla]

Originally Posted by gben

Ok, I'm at the first half hour of my first cook on my new Mak 1 Star. Set temp to 225 grill reaches 220 and holds never hits 225. This goes on for about 15 -20 minutes. I decide to up the temp to 230 and it goes to 225 and holds. Shouldn't I be seeing my set temp as my grill temp? Is this common? I'm using Cooking Pellets Perfect Mix. Outdoor temp is 46 degrees when I started half hour ago and now up to a whopping 48 degrees. Blue skies and sunny. I'm thinking it could be because this is only the second time its run other than the initial seasoning. Just went out and checked before posting and now grill temp is 220.I know swings are not uncommon but I also think grill temp should at some point should equal set temp.

I had a similar/same issue and found that setting the temp 5 degrees above my target resolved the issue. That was with the thermocouple resting on the extra rack in the lowest upper position.

[jstrand]

Originally Posted by rwalters

Hang tight buddy, the announcement for the upcoming Mini MAK is one day closer today than it was yesterday... lol.

True that! lol
I'm not worried since i can't afford either. Figured after 3 years this would have been perfect time for the announcement.

[rwalters]

Originally Posted by jstrand

True that! lol
I'm not worried since i can't afford either. Figured after 3 years this would have been perfect time for the announcement.

Perhaps we can talk MAK Grills into a Mini MAK Brethren group buy when the time comes. No harm in trying! Would love to see you join the MAK family :)

[4ever3]

Originally Posted by rwalters

Perhaps we can talk MAK Grills into a Mini MAK Brethren group buy when the time comes. No harm in trying! Would love to see you join the MAK family :)

Yeeeessssss!!!!

[pjtexas1]

Originally Posted by gben

Thanks, that's something I can try tomorrow or Sunday, certainly have to wait till after this cook. Right now the thermometer is in the corner. That's where it was when I got it. Where is yours? have you moved it around?

Never moved mine. Seems fine in the corner.

Sent from my SM-G955U using Tapatalk

[Prneum]

When doing a brisket on the Mak 1 Star without Flamezone, what do
you think; upper grate or lower grate? By the way, my Flamezone comes in Monday!

[KevinJ]

Originally Posted by Prneum

When doing a brisket on the Mak 1 Star without Flamezone, what do
you think; upper grate or lower grate? By the way, my Flamezone comes in Monday!

I would still cook it on the upper grate, I like to put a baking sheet pan on the bottom grate to catch the grease/drippings, makes cleanup easier and I rarely have to clean out the grease drawer.

[rwalters]

Originally Posted by Prneum

When doing a brisket on the Mak 1 Star without Flamezone, what do
you think; upper grate or lower grate? By the way, my Flamezone comes in Monday!

If only doing 1, I always use the upper grate. 2, and I use both grates. Nothing at all wrong with the main grate as I have used it many times for low n slow cooks. But given the option, I will always have the protein as far away from the radiant heat of the drip pan for low n slow cooks as it’s a bit more gentle a heat. Plus, IMO the smoke lingers a bit longer at the top of the cooking chamber before exiting. Just my opinions :)

Not to mention the ease of using a drip pan when cooking on the upper grate.

[GrantAshton]

Picked up 2.5 pounds of steelhead at Costco this week.

Just finished dry brining and off to the fridge to dry overnight. On the MAK in the morning.

[4ever3]

How bout sharing your brine Grant!

That looks awesome!

[GrantAshton]

Originally Posted by 4ever3

How bout sharing your brine Grant!

That looks awesome!

I’m trying something new so I’m not sure how it will turn out.

I made a brine of 1.75 cup of Diamond Crystal kosher salt and 1.75 cup of dark brown sugar.

Dredged the fish in the brine, put fish in a 13 x 9 pan, and covered with the remaining brine. Refrigerated for 35 minutes. Then rinsed well, patted dry, and put on the rack.

I’ll put a rub on it in the morning that will consist mainly of fresh ground black pepper and probably a bit of garlic powder and maybe a finely ground bay leaf or two. I may also do some of the fish with chipotle powder. Maybe one with Oakridge HDD.

If the dry brine worked, I’ll use it in the future and add some flavoring to the salt and sugar.