Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => MAK => Topic started by: Bar-B-Lew on February 17, 2018, 12:05:47 PM
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What would you want to see tested on a MAK sear grate? I may do a review once it warms up a bit.
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Steak and/or burgers cooked at 450 or Grill setting. Also something like simple chicken thighs or breasts cooked at a higher grilling temp.
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Steak and/or burgers cooked at 450 or Grill setting. Also something like simple chicken thighs or breasts cooked at a higher grilling temp.
What would you want to know about the cook and the use of the sear grate versus the regular grate? Maybe I could do a side by side.
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The appearance it gives to the food vs the standard grates.
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The appearance it gives to the food vs the standard grates.
Maybe I will throw some frozen burgers on while I have the grill going this afternoon.
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The appearance it gives to the food vs the standard grates.
Maybe I will throw some frozen burgers on while I have the grill going this afternoon.
I’ll be watching :)
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Just threw on 2 porterhouse steaks.
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Grill set to 450°. Wifi temp reading 440° after sear grate on grill for 15 minutes after it was sitting in ambient outside temp of ~36°
(https://farm5.staticflickr.com/4755/40322175601_ce51173d76_c.jpg)
Steaks just place on grill
(https://farm5.staticflickr.com/4603/40322175051_4a674b442c_c.jpg)
Steaks after about 8 minutes before flip
(https://farm5.staticflickr.com/4714/40322174601_b3798248dd_c.jpg)
Steaks after flip
(https://farm5.staticflickr.com/4767/40322174281_38c038456f_c.jpg)
Steaks pulled after another 7 minutes. Test aborted due to grease fire on right side and fire shooting out the grease drain. I knew better and should have just continued my burn off and not adding grease to the mix.
(https://farm5.staticflickr.com/4762/40322173741_23f30c19b0_c.jpg)
Oh well, I think you can see the sear grate works better than the standard grill grates from a marking standpoint.
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Obviously those are ruined. Please overnight to me :pig:
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Big difference! Boy, I’m thinking a nice grease fire is the ticket to a mean sear on the MAK...lol.
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Pics from the small fillet side of each steak
Steak on the Sear Grate
(https://farm5.staticflickr.com/4676/40322444101_eb383d5d14_c.jpg)
Steak that got the extra grease fire char
(https://farm5.staticflickr.com/4621/40322443541_e31ed89b5f_c.jpg)
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Big difference. Now I see where the post re grease pans and high heat came from! :)
Sent from my iPhone using Tapatalk Pro
That is only one example. :(
And next time I need to take the side smoke chamber off when cooking at that high of heat. I think I created some paint damage on the left side of the box.
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Big difference. Now I see where the post re grease pans and high heat came from! :)
Sent from my iPhone using Tapatalk Pro
That is only one example. :(
And next time I need to take the side smoke chamber off when cooking at that high of heat. I think I created some paint damage on the left side of the box.
Huh? Take the side smoke box off (the cold smoke box add-on? Damage? Pics?
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Fire was shooting out the side of the grill and hitting the tall smoke box chamber. There looks to be some discoloration of the outside of the chamber about the size of a softball, but no damage that should prevent the usage of it.
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Fire was shooting out the side of the grill and hitting the tall smoke box chamber. There looks to be some discoloration of the outside of the chamber about the size of a softball, but no damage that should prevent the usage of it.
Bummer :(
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I can see why folks like to order this cut...
(https://i.imgur.com/jdhJ9Fbh.jpg?3)
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That is why I like to buy that cut of steak. My wife prefers the tenderloin and I prefer the NY strip. You really have to dig through what the store has to get one you like. I like the tenderloin side to be about 2x the size of the one in the pic and I like the NY strip to be about 33% more. That being said, when this stuff goes on sale locally and I can get it for about $6 /#, I buy what they have because it is about half price. But, yes, this is definitely my favorite cut of steak.
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Looks like I am late to the party but I would love to see a sear comparison between the Mak and Memphis. I would also love to hear your opinion on how strong of a smoke profile each cooker can impart on meat. I am trying to buy a grill that does both very well.....would love to hear your thoughts.
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Looks like I am late to the party but I would love to see a sear comparison between the Mak and Memphis. I would also love to hear your opinion on how strong of a smoke profile each cooker can impart on meat. I am trying to buy a grill that does both very well.....would love to hear your thoughts.
I won't answer that here as it is unfair to both manufacturers because this thread is in a section related to only one of them. Send me a PM and LMK some things about how you plan to use the grill - temperatures of cooks, # people to cook for, type of food you plan to cook, etc., and I will give you my thoughts.
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Thank you sir.
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I have ordered a MAK 2 sear grate, before I found this thread. Do I need to season it, or clean it, or is it ready to use?
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I can see why folks like to order this cut...
(https://i.imgur.com/jdhJ9Fbh.jpg?3)
My Dads favorite steak. I stopped by Harris Ranch a month back and picked him up a couple. I ended up cooking them and we both were in beef heaven.
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Sure looks like some good grill marks were in the making.