MAK Grills talk/pics/thoughts/reviews and appreciation thread
- Thread starter rwalters
- Start date
Baychilla
is one Smokin' Farker
I just received my 4th batch of pellets and in my 2* this is what I've found:
Bear Mountain (Hickory)
Smoke: Moderate
Aroma while burning: Moderate
Flavor on food: A bit more than slight
Firepot/Flameouts: 1 - likely due to unclean firepot
Lumberjack (100% Hickory)
Smoke: Heavy
Aroma while burning: Heavy (dare I say like a stickburner)
Flavor on food: So far the best flavor from pellets I've tasted
Firepot/Flameouts: Yes (3). If the pot wasn't clean it'd flameout. If you changed the temp from low and slow to a more moderate heat it'd flame out.
CookinPellets (Perfect Mix)
Smoke: Wispy
Aroma while burning: light at best
Firepot: Bulletproof never bothered to clean it
Flavor on food: Blink and you'll miss it
Firepot/Flameouts: 0. Never bothered to clean the firepot.
Also: Seemed to take longer to reach temps, didn't like going 375+
Lumberjack (Comp Blend): TBD
Finishing up the last of the CookinPellets with a ~8lb boneless shoulder that I injected with some Dijon, cayenne, yardbird, apple cider vinegar and apple cider.
Bear Mountain (Hickory)
Smoke: Moderate
Aroma while burning: Moderate
Flavor on food: A bit more than slight
Firepot/Flameouts: 1 - likely due to unclean firepot
Lumberjack (100% Hickory)
Smoke: Heavy
Aroma while burning: Heavy (dare I say like a stickburner)
Flavor on food: So far the best flavor from pellets I've tasted
Firepot/Flameouts: Yes (3). If the pot wasn't clean it'd flameout. If you changed the temp from low and slow to a more moderate heat it'd flame out.
CookinPellets (Perfect Mix)
Smoke: Wispy
Aroma while burning: light at best
Firepot: Bulletproof never bothered to clean it
Flavor on food: Blink and you'll miss it
Firepot/Flameouts: 0. Never bothered to clean the firepot.
Also: Seemed to take longer to reach temps, didn't like going 375+
Lumberjack (Comp Blend): TBD
Finishing up the last of the CookinPellets with a ~8lb boneless shoulder that I injected with some Dijon, cayenne, yardbird, apple cider vinegar and apple cider.
Zalick
Is lookin for wood to cook with.
I've searched and couldn't find the answer, so sorry if this is a repeat!
I have the front shelf and it's too small. You can't set anything on it when the lid is closed due to the handle. So I find myself setting stuff on the hopper and smoke box of my 2* and then moving to the front shelf when open. This is kinda of a PITA.
Does anyone know why MAK makes this shelf only 8"? Seems like even 10" would make it much more functional and preferably 12".
Sent from my Pixel 3 using Tapatalk
I have the front shelf and it's too small. You can't set anything on it when the lid is closed due to the handle. So I find myself setting stuff on the hopper and smoke box of my 2* and then moving to the front shelf when open. This is kinda of a PITA.
Does anyone know why MAK makes this shelf only 8"? Seems like even 10" would make it much more functional and preferably 12".
Sent from my Pixel 3 using Tapatalk
rwalters
Quintessential Chatty Farker
Bob (owner of MAK Grills) has always said the shelf is to give you a place to rest a tray to get food on and off the grill. So my best guess is that it's not really intended to be used when the lid is closed. I don’t have the front shelf, but most guys that do really seem to like it.
Zalick
Is lookin for wood to cook with.
Same here. I'd buy it again for sure. I only use it for taking food on and off as Robb mentioned above. But I find myself having to set the plate/tray on the side, open the grill, then move it to the front shelf when putting food on. My days of working in restaurants and carrying trays full of food with one hand are a long distant memory.... Don't want to dump my nice ribs on the patio!
txsmkmstr
is one Smokin' Farker
I don't have a MAK but looked at their shelf offering... too bad it's not hinged. Best thing I ever did to a shelf in front of the lid was to attach a cutting board to it. Granted, I have a long shelf and it's hinged but surely someone could figure out a way to "hook" an extension on that's removable for storage....
My shelf extension...........
My shelf extension...........
Sooner21
is one Smokin' Farker
It's been quite some time since I've posted in here. I've still been cooking a ton, but just haven't had much time to get anything posted. I loaded up the MAK overnight with a bunch of pork shoulder and a brisket. As always, the MAK came through.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
Marquez
Full Fledged Farker
Thats a great looking cook!
Bet it tasted amazing.
:icon_smile_tongue:
Bet it tasted amazing.
:icon_smile_tongue:
rwalters
Quintessential Chatty Farker
Oh heck yeah!!! MAK’ing fantastic meals and memories... love it!
Crispy Bacon
Full Fledged Farker
Looks awesome! I’m with ya. I’m not a big poster either. Anyways. Hope everybody had a nice Christmas & has a safe and Happy New Year!!!
gtsum
Babbling Farker
Killer bark! Nice job
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Sent from my iPhone using Tapatalk Pro
Quick question, did you by chance just change out yer pellets to another brand or wood type using the trap door?
The reason I ask is I’ve had two flameouts after switching pellets.
The reason I ask is I’ve had two flameouts after switching pellets.
pjtexas1
somebody shut me the fark up.
Only reason it should stop is if it sensed the hopper door open. Interested in what you find out.Edit: had flameout caused by auger not turning. In process of diagnosing!
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Bob C Cue
Quintessential Chatty Farker
Just a reminder that this thread exists. With the group buy I would think we will have a lot of folks wanting to post to this thread. Very excited to be receiving my 1 Star General in the next few weeks!
Grab a drink, and buckle up. It takes a while to read through this. I spent most of Tuesday reading this, and the group-buy thread from last year. I felt a lot more confident about the purchase after that research.
Bob C Cue
Quintessential Chatty Farker
I haven't read through the whole thread but I'm seeing a lot of posts where briskets and pork butts can take 15 plus hours. I'm used to cooking those in eight hours or less on the pit barrel cooker. Is there any way to speed up the brisket and pork butt cooks on the Mak grill without sacrificing flavor? Thanks very much!
SoCalWJS
is one Smokin' Farker
Yeah, I’m slowly working my way through it in preparation of receiving my new MAK.
Also installed Tapatalk on my iPad to see how that goes. Considerably different appearance.
Edit: Quick experiment. Can I post a picture from Tapatalk?
Yesterday’s PP on the BGE
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