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

[Bob C Cue]

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

Sent from my iPad using Tapatalk

Great job you did it! I see a picture of a fabulous 20 lb turkey and it looks marvelous.

 

[Crueman]

Thx Bob for resurrecting this thread. I am not sure how I missed it previously. Just worked my way through the entire thread. Never had a doubt in my purchase but always good to see confirmation that my purchase was a sound one. Buy once, cry once my friends!


Sent from my iPad using Tapatalk

 

[rbwalton]

I ended up not getting a MAK as part of the group buy. We had an unexpected emergency with the dog and that's where the money went instead. Even though I didn't get to purchase one, I want to give a huge shout out to Rob for being so helpful and giving me more information than anyone could hope for, to Caleb for being so courteous and quick to respond and to all of you for posting your mouth watering cooks. Maybe next time!

 

[sudsandswine]

I made this Prime CAB brisket in my 2* Friday night. Oakridge BBQ Black Ops, cherry pellets, “smoke” for 2 hours then bumped to 225* overnight. Wrapped in butcher paper when I woke up when it was nearing 180*. Oven finish, 3 hour rest, came out nice :thumb:

 

[rwalters]

I made this Prime CAB brisket in my 2* Friday night. Oakridge BBQ Black Ops, cherry pellets, “smoke” for 2 hours then bumped to 225* overnight. Wrapped in butcher paper when I woke up when it was nearing 180*. Oven finish, 3 hour rest, came out nice :thumb:

Dang that looks moist! Nice work

 

[TravelingJ]

I made this Prime CAB brisket in my 2* Friday night. Oakridge BBQ Black Ops, cherry pellets, “smoke” for 2 hours then bumped to 225* overnight. Wrapped in butcher paper when I woke up when it was nearing 180*. Oven finish, 3 hour rest, came out nice :thumb:

Good timing! I'm already planning the first brisket I'll cook on my Mak.

 

[sudsandswine]

Dang that looks moist! Nice work

It was a nice brisket, lots of that golden yellow fat I’m used to seeing with higher end cuts like wagyu

 

[Bush438]

Hi all, I am anxiously awaiting my MAK 1 Star that I was able to get on the group buy recently. The shipment comes with one bag of Bear Mountain Pellets.

Since I am new to pellet grilling I was wondering what pellets you are all using with your MAKs? Some say Lumberjack is really good but has a high ash output. I have read through this whole thread and it was very enjoyable to see the various cooks and comments about the MAK. Is Bear Mountain the way to go because it burns well on a MAK?

 

[rwalters]

Hi all, I am anxiously awaiting my MAK 1 Star that I was able to get on the group buy recently. The shipment comes with one bag of Bear Mountain Pellets.

Since I am new to pellet grilling I was wondering what pellets you are all using with your MAKs? Some say Lumberjack is really good but has a high ash output. I have read through this whole thread and it was very enjoyable to see the various cooks and comments about the MAK. Is Bear Mountain the way to go because it burns well on a MAK?

You are definitely not stuck to Bear Mountain, but that has become my favorite. There’s lots of love for LJ to as you mentioned.

 

[Bush438]

You are definitely stuck to Bear Mountain, but that has become my favorite. There’s lots of love for LJ to as you mentioned.

Thanks, I appreciate the info you have given throughout all the MAK threads.

 

[rwalters]

Thanks, I appreciate the info you have given throughout all the MAK threads.

Changed my reply to read NOT stuck. Oops... lol.

 

[GLC08]

And I thought you were just poking fun.....

Anyway, I also have a question for MAK owners.

I know the MAK searing grates give a better grill mark but does it cause heat channeling through the bar to concentrate more on a steak to give a better crust than the regular grates? Does the sear on it get any crispier like searing on a Kamado does?

 

[rwalters]

And I thought you were just poking fun.....

Anyway, I also have a question for MAK owners.

I know the MAK searing grates give a better grill mark but does it cause heat channeling through the bar to concentrate more on a steak to give a better crust than the regular grates? Does the sear on it get any crispier like searing on a Kamado does?

You will not achieve the same intensity of heat as a kamado/kettle with a pile of raging lump charcoal... therefore the sear will not be as intense. I have done MANY reverse sear cooks where I start on the MAK and finish over a lump charcoal fire. Works fantastic!That being said, I have been doing more and more steak searing on my MAK and I’ve actually come to like it every bit as much if not more than charcoal. Perhaps it’s all in my head, but the end result from the MAK just seems more moist and tender. I can’t find a recent steak pic, but here’s a recent chicken pic that was grilled on the MAK sear grates.

 

[GLC08]

Thank you Robb.

 

[Z1006]

No food pictures, but want to give another shoutout to Mak for customer service and support.

I noticed my power cord hanging down a bit from my 1 star yesterday. It was like this last year when I got it, but I tucked it back in and moved on. Fast forward to yesterday, the smoker wouldn't power up. I took the controller off and saw the power wire was sheared off the board completely.

Emailed customer support and within 10 minutes they (Dennis) responded saying they were going to send me a new controller. Honestly didn't expect such quick resolution, but I guess I shouldn't be surprised based on similar experiences.

Another reason I'm really happy I went with Mak.

 

[4ever3]

no food pictures, but want to give another shoutout to mak for customer service and support.

I noticed my power cord hanging down a bit from my 1 star yesterday. It was like this last year when i got it, but i tucked it back in and moved on. Fast forward to yesterday, the smoker wouldn't power up. I took the controller off and saw the power wire was sheared off the board completely.

Emailed customer support and within 10 minutes they (dennis) responded saying they were going to send me a new controller. Honestly didn't expect such quick resolution, but i guess i shouldn't be surprised based on similar experiences.

Another reason i'm really happy i went with mak.

yep!!!

 

[bbqreetard]

Just read through this whole thread and wanted to say I appreciate everyone's comments as it has provided me with a lot of insights for my newly purchased. SS 2*. I am very green in regards to BBQ'ing, but I feel confident that this brisket flat I will be cooking for the 4th this Sunday will be a hit.

I plan to set up the controller for 2hrs on the smoke setting, then 225* overnight. Plan to wrap it in some butcher paper when I wake up ~165-175 IT, then 275* to probe tender.

I will be sure to get some pics to post of Betsy doing her thing and the brisket.



I did a lot of research, over the course of a few months, to select the right smoker for what I wanted (quality, American made). And, after having assembled my new MAK, I am not disappointed. Glad to be apart of the MAK family.

 

[rwalters]

Just read through this whole thread and wanted to say I appreciate everyone's comments as it has provided me with a lot of insights for my newly purchased. SS 2*. I am very green in regards to BBQ'ing, but I feel confident that this brisket flat I will be cooking for the 4th this Sunday will be a hit.

I plan to set up the controller for 2hrs on the smoke setting, then 225* overnight. Plan to wrap it in some butcher paper when I wake up ~165-175 IT, then 275* to probe tender.

I will be sure to get some pics to post of Betsy doing her thing and the brisket.



I did a lot of research, over the course of a few months, to select the right smoker for what I wanted (quality, American made). And, after having assembled my new MAK, I am not disappointed. Glad to be apart of the MAK family.

Welcome to the MAK family and to the wonderful world of pellet cooking

 

[Bob C Cue]

Just read through this whole thread and wanted to say I appreciate everyone's comments as it has provided me with a lot of insights for my newly purchased. SS 2*. I am very green in regards to BBQ'ing, but I feel confident that this brisket flat I will be cooking for the 4th this Sunday will be a hit.

I plan to set up the controller for 2hrs on the smoke setting, then 225* overnight. Plan to wrap it in some butcher paper when I wake up ~165-175 IT, then 275* to probe tender.

I will be sure to get some pics to post of Betsy doing her thing and the brisket.



I did a lot of research, over the course of a few months, to select the right smoker for what I wanted (quality, American made). And, after having assembled my new MAK, I am not disappointed. Glad to be apart of the MAK family.

Best of luck with your brisket. Just be sure to give yourself plenty of time if you are eating at a set time. Better to reach probe tender several hours early rather than late. Four hours resting in a cooler with plenty of towels is actually a good thing.

 

[OneEyedGupy]

Afternoon all,

It seems the pellet grill thread steals a lot of the traffic, but I found this one and wanted to chime in.

I ordered a 2 Star the Friday before Memorial day at the start of the sale, today is the 6th week after order with a shipping window of 4-6 weeks, and the wait is killing me!

I'll survive but it's giving me time to overthink everything! I've changed my first cook a few times already.....

I'm not upset, just very anxious.

If I can find something decent after it arrives, it'll be a brisket and maybe pulled pork just because I can.

Seems like a great community here and a lot of support for the Mak's which isn't surprising, I hear they're ok :heh: