The Official Pellet Grill Smoker thread.

[electron_si]

I’m going to be trying the direct sear on my YS640 with GG on some strips tonight. Will post pics on how they turn out.

Bought some Kosmos cow cover hot and Texas beef to try also.

 

[SlowmotionQue]

In a prior post, post 2577, I responded, in part at least to the last sentence of this post below by rwalters, by referencing my own Stampede yesterday and the time that it took to reach 450*, vs what rwalters mentions below.

I offered that up, not to start anything, but just as a point of reference and also included the ambient temperature.

Great questions!
-- These pics were with the Flame Zone and MAK sear grates. No, you do not need the sear grates... they just add a bit of beauty... lol.
-- Yes, the Rec Tec from what I have read can hit these higher temps. That said, the experience will be different IF you add the Flame Zone to the MAK 1 Star. 500 on the MAK vs 500 on the RT will not be the same when using the MAK FZ. MUCH hotter on the MAK. Also, from what I have read, you are going to come close to doubling your pre-heat times on the RT vs the MAK. About 20 minutes on the MAK, and 40 on the RT when grilling at 450+.

In my response, I referenced the excellent thread started by tom b, whereby he compares his Mak 2 Star General with his Timberline 1300.

In that thread, he mentions:

...
I set both cookers to 375 the Mak was to temp in 17 min :-D and the timberline 48, my biggest gripe since owning this cooker...

In my post 2577, I didn't pay attention to when 375* was hit, but I did another test today, again, not to start anything, but just for my own curiosity, and for the information purposes of those who might be interested.

Here is what I found en route to 375* having set the Rec Tec Stampede to 385*.

Ambient temp is measured with my thermopen. 78.8*

I started at 3:47:25 EST. The grill had been just uncovered.

At approximately 19 minutes in, the grill had hit 375*.

 

[gtsum]

Played with a creekstone bone in ribeye the other day. One came out good and the other was medium, so not so good. I was so disgusted by it I didn’t get any sliced pics...

Memphis Elite





Sent from my iPhone using Tapatalk Pro

 

[rwalters]

Played with a creekstone bone in ribeye the other day. One came out good and the other was medium, so not so good. I was so disgusted by it I didn’t get any sliced pics...

Memphis Elite





Sent from my iPhone using Tapatalk Pro

Looks good from the outside... lol. Reverse sear?

 

[rwalters]

In prior post, post 2577, I responded, in part at least to the last sentence of this post below by rwalters, by referencing my own Stampede yesterday and the time that it took to reach 450*, vs what realtors mentions below.



I offered that up, not to start anything, but just as a point of reference and also included the ambient temperature.







In my response, I referenced the excellent thread started by tom b, whereby he compares his Mak 2 Star General with his Timberline 1300.



In that thread, he mentions:







In my post 2577, I didn't pay attention to when 375* was hit, but I did another test today, again, not to start anything, but just for my own curiosity, and for the information purposes of those who might be interested.



Here is what I found en route to 375* having set the Rec Tec Stampede to 385*.



Ambient temp is measured with my thermopen. 78.8*

I started at 3:47:25 EST. The grill had been just uncovered.

At approximately 19 minutes in, the grill had hit 375*.

Great info! I should have elaborated a bit more in my post that you are referencing. In the MAK world, they make 1 size grill. In the RecTec world, there are numerous sizes. When I made the 40ish min preheat time comment, I was pulling that from a couple of videos that I remember seeing awhile back where guys were doing “can you grill on a Rec Tec” videos. In those videos, if I recall correctly, they both had the now discontinued RT680’s (orange lids). Both videos as I recall had start to grill times of 40ish mins. I could absolutely see the smaller RT’s hitting temp in the 20 min range. Heck, I’ve seen my MAK take over 20 mins to hit 450°... maybe 22-24 mins when it’s cold outside. Honestly, if you can have any pellet grill cruising at 450°ish in under 25 mins, I consider that to be totally acceptable. Anything over and I start to get antsy. I think you see the bigger pellet grills struggle with this being there is so much more cold steel to heat. This past winter, I saw numerous Pitts and Spitts owners have to adjust there controller to modify the startup behavior. The default is to throw an error if the grill is not at 160° within 30 mins. Numerous guys reported that their 7 gauge steel grills were not hitting 160° within that timeframe. That’s crazy to me. With the setting changed, I believe the controller would error out after 1 hour (I think) if 160° was not hit. I’d go bonkers... lol.

 

[SlowmotionQue]

Great info! I should have elaborated a bit more in my post that you are referencing. In the MAK world, they make 1 size grill. In the RecTec world, there are numerous sizes. When I made the 40ish min preheat time comment, I was pulling that from a couple of videos that I remember seeing awhile back where guys were doing “can you grill on a Rec Tec” videos. In those videos, if I recall correctly, they both had the now discontinued RT680’s (orange lids). Both videos as I recall had start to grill times of 40ish mins. I could absolutely see the smaller RT’s hitting temp in the 20 min range. Heck, I’ve seen my MAK take over 20 mins to hit 450°... maybe 22-24 mins when it’s cold outside. Honestly, if you can have any pellet grill cruising at 450°ish in under 25 mins, I consider that to be totally acceptable. Anything over and I start to get antsy. I think you see the bigger pellet grills struggle with this being there is so much more cold steel to heat. This past winter, I saw numerous Pitts and Spitts owners have to adjust there controller to modify the startup behavior. The default is to throw an error if the grill is not at 160° within 30 mins. Numerous guys reported that their 7 gauge steel grills were not hitting 160° within that timeframe. That’s crazy to me. With the setting changed, I believe the controller would error out after 1 hour (I think) if 160° was not hit. I’d go bonkers... lol.

Thanks for the information rwalters. It should be of help going forward for anyone contemplating a pellet grill purchase, regarding what is to be expected in terms of time frame to reach a given temperature.

Using the information, one can also get a feel for how their current grill stacks up in regard to hitting that referenced grilling temperature above vs some of the others out there.

 

[ice_mf_mike]

These pictures are making my decision much more difficult.

So far im leaning towards the rec tec bull, mak 1 with Flamezone or camp chef sg with searbox.


Mak 1 seems to cover all the check boxes. Just not sure i want to spend an extra 1k for it. im close though.

Camp Chef checks the boxes but doesnt have wifi. But may be added this summer.



Rec tec is solid but not really a grill or with grilling features.



How is the app on the Mak 1? Easy to program full cooks? How easy is it to switch to or from flamezone mid cook?

How does cleaning compare on these? I assume all can stay outside year round?

 

[rwalters]

These pictures are making my decision much more difficult.

So far im leaning towards the rec tec bull, mak 1 with Flamezone or camp chef sg with searbox.


Mak 1 seems to cover all the check boxes. Just not sure i want to spend an extra 1k for it. im close though.

Camp Chef checks the boxes but doesnt have wifi. But may be added this summer.



Rec tec is solid but not really a grill or with grilling features.



How is the app on the Mak 1? Easy to program full cooks? How easy is it to switch to or from flamezone mid cook?

How does cleaning compare on these? I assume all can stay outside year round?

Regarding MAK:
When you say the app, assume you are referring to WiFi? Either way, whether it be at the controller itself or via MAK Mobile, it’s pretty straight forward. Once you go through it and figure it out, it’s easy peasy. As far as programming cooks, the Pellet Boss controller is highly programmable.

Switching from indirect to direct is simply a matter of removing one or both of the Flame Zone covers. You can pretty much remove them with a pot holder of insulated glove on. No biggie, IMO.

I have cleanup down to a science. I find it very quick and easy. I am one to keep my cookers pretty clean, and I do not find it overly burdensome.

As far as keeping it outdoors... absolutely with the MAK. I have cooked on my MAK in downpours with no issue. When not in use, it is covered. Remember, MAK’s are manufactured in Oregon... they KNOW rain... lol.

Any other MAK questions, just fire away

 

[SlowmotionQue]

These pictures are making my decision much more difficult.

So far im leaning towards the rec tec bull, mak 1 with Flamezone or camp chef sg with searbox.


Mak 1 seems to cover all the check boxes. Just not sure i want to spend an extra 1k for it. im close though.

Camp Chef checks the boxes but doesnt have wifi. But may be added this summer.



Rec tec is solid but not really a grill or with grilling features.


How is the app on the Mak 1? Easy to program full cooks? How easy is it to switch to or from flamezone mid cook?

How does cleaning compare on these? I assume all can stay outside year round?

Cooking in rain is not a challenge for my Rec Tec. I use it in rain same as I do my other cookers. Have cooked on it in driving rain and with no issues. My overnight brisket cook before my most recent brisket cook, heavy rains fell into the night and on into the next day. No worries with the grill’s electronics or otherwise.

Cleanup is easy. I clean before each use but you don’t have to. I use a vacuum cleaner or shop vac, recently bought one of the vacuum cleaner attachments that turns a 5 gallon bucket into a wet dry vac. Cost me maybe 30 bucks.

When not in use I’d cover any pellet grill. Really any grill.

As far as the Rec Tec not being a “grill”. Well it will reach at least 550*. Hotter at the grates. Most “grilling” is done at temps in the 350-450 range.

https://backyardbbqandgrill.com/rec-tec-700-wood-pellet-grill-review
But if you really want or need to a “sear”, well you already have my opinions on that. No need to rehash those.

 

[SlowmotionQue]

Regarding MAK:
When you say the app, assume you are referring to WiFi? Either way, whether it be at the controller itself or via MAK Mobile, it’s pretty straight forward. Once you go through it and figure it out, it’s easy peasy. As far as programming cooks, the Pellet Boss controller is highly programmable.

Switching from indirect to direct is simply a matter of removing one or both of the Flame Zone covers. You can pretty much remove them with a pot holder of insulated glove on. No biggie, IMO.

I have cleanup down to a science. I find it very quick and easy. I am one to keep my cookers pretty clean, and I do not find it overly burdensome.

As far as keeping it outdoors... absolutely with the MAK. I have cooked on my MAK in downpours with no issue. When not in use, it is covered. Remember, MAK’s are manufactured in Oregon... they KNOW rain... lol.

Any other MAK questions, just fire away

I have a couple of questions if you don't mind, rwalters.

Is the following video representative of a Mak in action with the "Flame Zone" accessory on it?

https://www.youtube.com/watch?v=Qn8uF53J6K8

500* F and a total of 12 minutes to cook and sear an approximately 1 inch thick steak to 135* internal temp?

I ask because I was under the impression that the Flame Zone, a $400.00 add on option for the 1 Star General and standard on the 2 star, allowed the Mak to hit temperatures well above 500*.

 

[DMosher]

This is from the MAK website-

The SMOKE setting on your Pellet Boss will vacillate between 170-190°F to create the maximum amount of smoke possible. On HIGH, the auger will turn continually, and can reach up to 500°F, depending on outside temperature, variety of pellets being used, and altitude. (To reduce the chance of grease fires, the MAK is regulated to not go above 500°F).

Remember that the temperature at the grate level will be considerably higher if you have the Flame Zone uncovered—so while your grill might read 450°, the temperature where your steak is searing will be much hotter. The thermocouple measures the overall grill temperature, much like a house thermostat regulates the overall temperature. Your room thermostat might be set to 70 degrees, but if you stand over the open air vent while it’s blowing, it will be much warmer at the heat source.

 

[rwalters]

I have a couple of questions if you don't mind, rwalters.

Is the following video representative of a Mak in action with the "Flame Zone" accessory on it?

https://www.youtube.com/watch?v=Qn8uF53J6K8

500* F and a total of 12 minutes to cook and sear an approximately 1 inch thick steak to 135* internal temp?

I ask because I was under the impression that the Flame Zone, a $400.00 add on option for the 1 Star General and standard on the 2 star, allowed the Mak to hit temperatures well above 500*.

The MAK in that video is a previous generation 2 Star. The 2 Stars have always had the Flame Zone, but in 2017 MAK introduced the Funnel Flame Zone. The FFZ was a game changer for MAK. With the FFZ, you basically have a reverse funnel that forces all of the heat straight up to the cooking grates. If I set my controller to the Grill setting, ill have an ambient temp of about 500°, but have grates temps of around 625-650° which for me is to hot for basic grilling. I do all of my grilling on the MAK at 450° (575°ish) grate temp. If I want to “flash sear” something, I still prefer my kettle or Camp Chef griddle as it’s just hard to beat lump charcoal or a screaming hot griddle surface.

Now with this said, MAK latest Pellet Boss controller (2019) has seen a few changes, one being the heat governor changed from 500 to 600°. That means you could probably take the cooking surface temp closer to 700-725° now. Again, I’d just rather use a chimney of lump for those kinds of temps, but the MAK’s are very capable of getting blistering hot.

There’s a fair number of other MAK owners amongst us... I’d love to see them chime in and share their experiences w/ you as well

 

[ice_mf_mike]

The MAK in that video is a previous generation 2 Star. The 2 Stars have always had the Flame Zone, but in 2017 MAK introduced the Funnel Flame Zone. The FFZ was a game changer for MAK. With the FFZ, you basically have a reverse funnel that forces all of the heat straight up to the cooking grates. If I set my controller to the Grill setting, ill have an ambient temp of about 500°, but have grates temps of around 625-650° which for me is to hot for basic grilling. I do all of my grilling on the MAK at 450° (575°ish) grate temp. If I want to “flash sear” something, I still prefer my kettle or Camp Chef griddle as it’s just hard to beat lump charcoal or a screaming hot griddle surface.

Now with this said, MAK latest Pellet Boss controller (2019) has seen a few changes, one being the heat governor changed from 500 to 600°. That means you could probably take the cooking surface temp closer to 700-725° now. Again, I’d just rather use a chimney of lump for those kinds of temps, but the MAK’s are very capable of getting blistering hot.

There’s a fair number of other MAK owners amongst us... I’d love to see them chime in and share their experiences w/ you as well

So are there two flame zones? One with a funnel and one without? Or if i order a Mak 1 is there only one flame zone being the one with the funnel?



Also i was reading about a super smoke box is this needed to get good smoke when smoking? Everything i have read said the Mak produces some of the best smoke amongst the pellet grills.


Also, assuming i just have the one rack and dont buy the second rack for the mak 1. How many racks of ribs does it fit? Just trying to get an idea of space.



Thanks.

 

[rwalters]

So are there two flame zones? One with a funnel and one without? Or if i order a Mak 1 is there only one flame zone being the one with the funnel?



Also i was reading about a super smoke box is this needed to get good smoke when smoking? Everything i have read said the Mak produces some of the best smoke amongst the pellet grills.
Thanks.

Here’s the innards of the Funnel Flame Zone setup. One FFZ with 2 removable FZ covers giving you full direct or half direct heat at the grate:

As far as the Super Smoke Box, no, that is a cold smoke add-on giving the 2 Star much more cold smoke capacity if that’s your thing. As far as smoke production, I honestly do not think I’d want more than what the MAK produces on its own. It’s a pellet smoking machine! Here’s a smoke cycle, and these happen a lot on the MAK

 

[DMosher]

One thing to do if you order a MAK form Big Poppa Smokers, sign up for their rewards points program. The points you will earn on the MAK purchase you can later apply towards another cooking grate or MAK searing grate.

 

[ice_mf_mike]

One thing to do if you order a MAK form Big Poppa Smokers, sign up for their rewards points program. The points you will earn on the MAK purchase you can later apply towards another cooking grate or MAK searing grate.

Thanks for the heads up.

 

[ice_mf_mike]

@rwalters @Dmosher does the Mak 1 come with the ability to control it via my phone over wifi? or is that separate/an add on?

 

[rwalters]

@rwalters @Dmosher does the Mak 1 come with the ability to control it via my phone over wifi? or is that separate/an add on?

The WiFi (MAK Grills Mobile) is an add-on whether you go with the 1 Star or 2 Star.

https://makgrills.com/product/wifi-module/

 

[SlowmotionQue]

The WiFi (MAK Grills Mobile) is an add-on whether you go with the 1 Star or 2 Star.

https://makgrills.com/product/wifi-module/

The MAK in that video is a previous generation 2 Star. The 2 Stars have always had the Flame Zone, but in 2017 MAK introduced the Funnel Flame Zone. The FFZ was a game changer for MAK. With the FFZ, you basically have a reverse funnel that forces all of the heat straight up to the cooking grates. If I set my controller to the Grill setting, ill have an ambient temp of about 500°, but have grates temps of around 625-650° which for me is to hot for basic grilling. I do all of my grilling on the MAK at 450° (575°ish) grate temp. If I want to “flash sear” something, I still prefer my kettle or Camp Chef griddle as it’s just hard to beat lump charcoal or a screaming hot griddle surface.

Now with this said, MAK latest Pellet Boss controller (2019) has seen a few changes, one being the heat governor changed from 500 to 600°. That means you could probably take the cooking surface temp closer to 700-725° now. Again, I’d just rather use a chimney of lump for those kinds of temps, but the MAK’s are very capable of getting blistering hot.

There’s a fair number of other MAK owners amongst us... I’d love to see them chime in and share their experiences w/ you as well

Thanks for the info and response rwalters. It is very enlightening. Here is what I gather so far looking at the link you provided and the encompassing site:

A Mak 1 Star with the trimmings, the Wifi controller, the Flame Zone and the cover, would run $1800 for the grill itself that has 429 square inches of cooking space and the 20lb pellet hopper, $400 for the Flame Zone setup, $300 for the WiFi, and $100 for the cover from what I can tell thus far.

A 2 Star runs $2800, plus $300 for the WiFi.

 

[rwalters]

Thanks for the info and response rwalters.It is very enlightening.

So a 1 Star with the trimmings, the Wifi controller, the Flame Zone and the cover, would run $1800 for the grill itself that has 429 square inches of cooking space and the 20lb pellet hopper, $400 for the Flame Zone setup, $300 for the WiFi, and $100 for the cover from what I can tell thus far.

Welcome to MAK where nothing comes cheap! ;-)

Lots of guys start off down the “loaded” 1 Star path and next thing ya know, they have a 2 Star sitting in their backyard. I say this with complete conviction, there are certain cookers on the market that IMO are more an investment than a purchase... and I would absolutely consider MAK to be one of them... I just do not see how you will ever really wear it out. Check out this post I came across awhile back from another VERY happy MAK owner who happens to have a pretty good knowledge/relationship with the company/manufacturer that many us owners have come to love... (before reading, please do not hear me saying that MAK is the only solid option on the market, because I do not for one second think that is true! I just happen to think that you can’t beat a MAK... just my opinion).

"Many here may not know this, and I will try to be as accurate as I can, with my apologies to MAK if this is out-of-turn:

MAK Metals - the parent of MAK Grills - is one of the country's main providers of the equipment that most of us have ignored, but we pass by it every day. The big brushed stainless boxes that are on one corner of a light controlled intersection. These "boxes" contain some pretty sophisticated electronics that control the traffic lights and can link up with an entire network of others, which can be controlled remotely to alter traffic patterns/flow. So, the boxes must be robust - and the electronics MUST work.
This is the background - rugged weather durability and dependable electronics design/implementation - that MAK Metals brought into the outdoor cooking industry.

MAK is a true locally owned, American made product. It is well supported because they designed the controller themselves. ( reference above business experience - you can begin to see the relevance of their history and success in the outdoor cooking industry) The only other companies I have seen even attempt this - have been miserably poor controllers, that have needed ( and still need from everyone I know using them) constant firmware up-dates. MAK does have a few up-dates....but not because of "problems" with the previous ones. Just adding features and an occasional "tweak" . The rest of our industry buys their controller from 2 or 3 companies that make "canned" - or standard models which approximate different size pits in cooking volume. Whereas the MAK controller recognizes the air flow, and individual characteristics that make MAKS cook so evenly across the grill surface. Just look at the awards they have won - from the same industry association that serious outdoor cooking manufacturers are part of:
https://www.makgrills.com/awards/
These are recognition by your peers/competitors that you are building a superior product, and offering the consumer great value.
Quality does not cost - it pays....because you will never need to replace a MAK because you "wore it out". Their focus is not the same as many companies - whose philosophy is based on "life cycle" . Those companies plan on trying to sell you another, and then another, and another grill when you "wear out" your grill.
Again - my apologies to MAK if I mis-spoke here....But they are one of those quiet, focused companies that does not do much advertising. They don't need to I suppose, when their customers are their marketing dept! ”