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rwalters
Members Plus-
Content count
6,863 -
Joined
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Last visited
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Days Won
20
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Yes!!!
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TRI TIP!! 2 Tri's 4 hours of looooow n slow smoke (170-180 degrees). Pulled at 130 IT. 2 min/side sear with coconut oil on the Blackstone Easy peasy perfect reverse sear
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I see what your doing... man if that's all we had to do to get a new cooker...make her believe it's hers...that would solve a lot of "guru stress"... [emoji106]
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You were "hooked up" with a Yoder and all the goodies?!?! [emoji15] NICE!!!! Can't wait to see you receive this beauty! The silver comp cart is probably my fave...looks awesome!! PS: Wasn't the Traeger your girlfriends grill? And you gave it away? [emoji23][emoji23][emoji23]
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You make us PROUD brutha!!
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If it's a thick gauge SS like my MAK, there is no reason it shouldn't easily last for many many years, if not a lifetime.
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Yep, good question! I spoke with MAK grills about this very topic a few months ago. Was given a few reasons as to why pellet grill manufacturers govern the high temps of their grills. 1) Many pellet grills can not handle the higher temps without real threat of damage to exterior/interior and/or electronics. 2) Unless your pellet grill allows for TRUE open flame cooking, allowing a pellet grill to exceed 500 tends to cause to many issues with flare-ups and/or grease fires. Obviously, there are pellet grills on the market that give the cook the ability to blow past the 500 degree mark. Example would be the Memphis grills. I have spoken with numerous owners. Although they can cook at 600-700, they typically don't go to those higher temps unless they are cooking super lean meats or using the direct flame function. When going that high AND cooking meats with to much fat, flare ups become a real problem with the crazy hot heat diffuser sitting right under the meat. I can tell you this. The nicer pellet grills have no problem hitting the 475-500+ mark. That is the ambient temp. When you have meat sitting on the cooking grate, 2 inches from the heat diffuser... 475-500 is not the cooking temp. The radiant heat hitting the food is considerably higher. Cooking on my MAK, I am 100% satisfied with everything minus steak. For steak, I still prefer the reverse sear. Smoke for an hour or so on the MAK, and then transfer to a screaming hot griddle.
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Sounds like quite a burden to bear...you'll be in my thoughts and prayers you poor soul :(
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Gonna try your glaze...thanks for sharing NICE cook!!
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Fantastic!!!
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Oh my!!! Were they as good as they look?
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Congrats Jack, sweet lil cooker. Yeah, the Lodge hibachi cookers can get mighty hot...check this out...and I could have gotten it even hotter had I added a bit more fuel to the fire A searing machine!!! The IR temp you see in the 3rd pic was taken on the cooking grate.
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Subscribed! Not that I need one...but super curious to see this unfold
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Hey John- I really like the MAK! The things I love: -The quality of the cooker. Prior to purchasing this MAK, I was actually able to see many of the major players in the pellet cooker world, pretty much side by side. I was even able to see a few of the internal parts of the cookers. As an example, I was able to touch and feel the fan unit in several different cookers. In doing so, I was very impressed with the quality of the MAK. Even simple things like fan bearings (smooth as butter)... the differences in quality was quite an eye opener for me. The unit just screams quality when you see it in person! Don't get me wrong, there are other very nice pellet cookers on the market, but none surpassing (maybe equal to) the MAK. -I love the fact that I will never have to deal with rust/paint issues on the MAK 2 Star. -Grilling and searing... I didn't realize how much I would like it, mainly because I had my doubts... but I really am enjoying the MAK as a grill. The FlameZone actually does a pretty nice job with searing/grilling. -The smoke flavor is perfect for my tastes. I have gotten more compliments from the food that has come from my MAK then any other cooker I have ever cooked on... and as you know, I have had my fair-share of cookers. -The MAK Pellet Boss controller is amazing! Things I don't love: -Cleaning the stainless steel. I have finally gotten my cleaning routine pretty dialed in, so it's not nearly the chore it was when the MAK was new to me. I now plan on about 7-10 minutes of cleaning after each "normal" cook, and with that time invested, I have been able to keep my cooker looking sharp! Every so often I give it a deep cleaning, that takes me maybe 30 minutes. -Although it does a nice job of grilling/searing, it still doesn't offer a screaming hot flame for ultra quick searing. But I have learned to use my Blackstone griddle right alongside my MAK when I want to do a nice reverse sear. They get along quite well [emoji4] -The size. Although I have had NO problem feeding my BIG family, and entertaining friends/family...there are just times that I think I would enjoy a larger cooking surface. Maybe it's just me thinking it's greener on the other side? I will say, that the MAK 2 Star makes it very easy to double your cooking space for low n slow/baking/roasting by using their full upper rack. The thing I like about the 2 Star's lid is the height. There is plenty of room to comfortably cook 8 HUGE butts, or 4 large briskets when using the full upper grate. Hope this answers your question [emoji4] -Robb
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Thanks Ryan! Yes, I caught the concrete guys inhaling the smoke on more then one occasion... lol!
