Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => MAK => Topic started by: rwalters on February 18, 2018, 12:34:12 PM
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Love LOVE my MAK grill. Love my 26†Weber kettle with Slow n Sear and GrillGrates...it’s a great charcoal grill. As much as I do like my Weber, I find myself using the MAK for 95% of my cooking (low n slow and grilling). Really the only time I use my Weber is for reverse searing. Pull the meat from the MAK and lay it over screaming hot lump charcoal for a min or two per side.
Here’s what I am thinking about doing...
I could easily sell my Weber setup w/ accessories for $400. I currently have a few hundred bucks sitting in my BBQ petty cash drawer...lol, and have a few other unused bbq toys that could easily and quickly fetch $200.
If I am really only using my kettle for quick sears, why not buy a nice high end searing machine that’ll be used as a dedicated searing station...and be a LOT quicker and easier then dealing with charcoal (mess and time involved)? Also, I don’t have a large patio that comfortably fits my current cooking setup, and this would definitely help with that issue too.
I am seriously toying with the idea of buying this and having it on my small stainless table that sits right next to my MAK.
https://www.ottowildegrillers.com/en/
https://youtu.be/ptfVmAGbJOM
It’s pricey at about $1200-1300 with cover. But I do believe it would be the best searing machine I have ever had, even better then my Weber setup that I really do love. And it appears to be built to last darn near a lifetime.
My entire cooking arsenal would consist of my MAK and the Otto Wilde OTB if I did this... (oh yeah, and my 36†Blackstone griddle that ain’t going anywhere) :)
Thoughts/opinions?
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I think you have this pretty well planned out. Sounds like it makes since for you, especially on time. The searer does look to be pretty pricey, but looks solid in construction.
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RWalters, when you write "sear" are you thinking in terms of–
- Browning (Maillard reaction)?
- Black grill marks?
- Black char?
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RWalters, when you write "sear" are you thinking in terms of–
- Browning (Maillard reaction)?
- Black grill marks?
- Black char?
Great question! This, to me, is the perfect sear... extremely dark all over brown crust. An intense Maillard reaction without charring.
(https://uploads.tapatalk-cdn.com/20180219/1d623d70053a8513d4518972429c6b06.jpg)
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I've been toying with a similar idea. Attaching the camp chef sear box to my 1 star.
https://www.campchef.com/smokepro-bbq-sear-box.html?gclid=Cj0KCQiAiKrUBRD6ARIsADS2OLmUs8n9Kt3pdqV2_OFjoZPH7OV5x5fs7mGX3WbqeFFCxLxaev54hjoaAskMEALw_wcB
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This, to me, is the perfect sear... extremely dark all over brown crust. An intense Maillard reaction without charring.
I agree. I've never done one that well. Maybe I need to sear them a fraction longer.
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I've been toying with a similar idea. Attaching the camp chef sear box to my 1 star.
https://www.campchef.com/smokepro-bbq-sear-box.html?gclid=Cj0KCQiAiKrUBRD6ARIsADS2OLmUs8n9Kt3pdqV2_OFjoZPH7OV5x5fs7mGX3WbqeFFCxLxaev54hjoaAskMEALw_wcB
Camp Chef has indeed created a very cool setup with their new sear box! Have you taken a close look? Are you thinking it would attach to a MAK 1 Star with no issue? If you do it, please take and post a few pics....would love to see.
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This, to me, is the perfect sear... extremely dark all over brown crust. An intense Maillard reaction without charring.
I agree. I've never done one that well. Maybe I need to sear them a fraction longer.
I should probably know this, but how do you cook your steaks? Do you cook them on your pellet grill, including the searing of them? I see on your user profile that you are “thinking about renouncing charcoal�? I’ve been there done that a couple of times. I always seem to find my way back, if for no other reason then it’s searing ability. That’s why I have my eye on this Otto Wilde sear station. I believe it would outperform charcoal by a mile :)
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I've been toying with a similar idea. Attaching the camp chef sear box to my 1 star.
https://www.campchef.com/smokepro-bbq-sear-box.html?gclid=Cj0KCQiAiKrUBRD6ARIsADS2OLmUs8n9Kt3pdqV2_OFjoZPH7OV5x5fs7mGX3WbqeFFCxLxaev54hjoaAskMEALw_wcB
Camp Chef has indeed created a very cool setup with their new sear box! Have you taken a close look? Are you thinking it would attach to a MAK 1 Star with no issue? If you do it, please take and post a few pics....would love to see.
I have a strong feeling that it will require drilling a few holes and either using the bolts that come with the sear box or picking up some from Lowes. I have yet to lay eyes on a sear box to compare...so I MAY have to dive in and use a return policy if it doesn't work out.
I have a Blackstone 36" griddle that gets VERY hot after I put an adjustable regulator on it. It work FANTASTIC for searing steaks. However, the amount of time, propane and SPACE needed to use the Blackstone and the MAK is considerable. That's what got me thinking about using the sear box in the first place.
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I've been toying with a similar idea. Attaching the camp chef sear box to my 1 star.
https://www.campchef.com/smokepro-bbq-sear-box.html?gclid=Cj0KCQiAiKrUBRD6ARIsADS2OLmUs8n9Kt3pdqV2_OFjoZPH7OV5x5fs7mGX3WbqeFFCxLxaev54hjoaAskMEALw_wcB
Camp Chef has indeed created a very cool setup with their new sear box! Have you taken a close look? Are you thinking it would attach to a MAK 1 Star with no issue? If you do it, please take and post a few pics....would love to see.
I have a strong feeling that it will require drilling a few holes and either using the bolts that come with the sear box or picking up some from Lowes. I have yet to lay eyes on a sear box to compare...so I MAY have to dive in and use a return policy if it doesn't work out.
I have a Blackstone 36" griddle that gets VERY hot after I put an adjustable regulator on it. It work FANTASTIC for searing steaks. However, the amount of time, propane and SPACE needed to use the Blackstone and the MAK is considerable. That's what got me thinking about using the sear box in the first place.
Kind of the same dilemma that I am in... I too have a 36†Blackstone...love it, but it definitely takes up a lot of space on the patio. I love the idea of a screaming hot sear station!
For the record, I also have a 17†Blackstone griddle sitting on a 24x24†stainless table that I bought at Costco. It sets right next to my MAK. It’s a sweet setup, but I still am seriously considering the Otto Wilde setup to replace it with.
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How about a blow torch.... kidding :rotf:
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How about a blow torch.... kidding :rotf:
Don’t think the thought hasn’t crossed my mind ;)
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Got to love a Blackstone griddle! If you can’t get the sear you want on the Mak, I think the Camp chef sear station or the Otto are good solutions. The Camp chef sear station is a great idea imo. I’m surprised more grill manufacturers haven’t done that.
Sent from my iPhone using Tapatalk Pro
The MAK, especially with the redesigned Flame Zone has proven to be a fantastic grill, one of the best, most even and consistent grills I have cooked on... it works great for everyday grilling... but a searing machine it is not. I can get a SCREAMING hot sear from my Weber kettle, but the top-down sear on the Otto Wilde, I believe will be superior to almost any other form of searing. This is what I am after, with consistent results...
(https://uploads.tapatalk-cdn.com/20180219/133d0c1b5bb1bc352829029137a98cba.jpg)
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I wish you guys wouldn't get me searching for things......
Now I have another toy to look into....
https://www.amazon.com/Degree-Broiler-Cooker-Firebrick-Overhead/dp/B009SDQSRY
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I wish you guys wouldn't get me searching for things......
Now I have another toy to look into....
https://www.amazon.com/Degree-Broiler-Cooker-Firebrick-Overhead/dp/B009SDQSRY
Yep, another great toy to consider! Anything from R&V Works is worth considering, especially their fryers!!! :)
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Of course, do it! Looks like the R & V Works CBB Cajun Bayou Broiler is about $880 (free shipping) from Jet.com, while the Otto is $1,200 shipped.
Decisions, Decisions.... :cool: :clap:
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I should probably know this, but how do you cook your steaks? Do you cook them on your pellet grill, including the searing of them? I see on your user profile that you are “thinking about renouncing charcoal�?
:) Actually, I'm not considering of renouncing charcoal. Actually, most of our steaks are cooked over charcoal. I think we are accustomed to the specific charcoal taste.
But...I also sous-vide steaks and sear in a pan. And, rarely, I'll reverse sear in my PG500.
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I should probably know this, but how do you cook your steaks? Do you cook them on your pellet grill, including the searing of them? I see on your user profile that you are “thinking about renouncing charcoal�?
:) Actually, I'm not considering of renouncing charcoal. Actually, most of our steaks are cooked over charcoal. I think we are accustomed to the specific charcoal taste.
But...I also sous-vide steaks and sear in a pan. And, rarely, I'll reverse sear in my PG500.
I think he mistakenly interpreted the quote you have earned by your post count as being from you and not automatically generated by the forum based on settings.
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Should you do it or should you not. I vote do it, YOLO
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Should you do it or should you not. I vote do it, YOLO
Why is it always so much easier to spend others $$$$? ;)
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Should you do it or should you not. I vote do it, YOLO
I agree..get it and let us know how it works!
Sent from my iPhone using Tapatalk Pro
MODS... where are you?!?! I’m starting to feel beat up, almost strong armed into spending on wants vs needs. Please stop these guys!!!
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Robb---Why not invest $150 on a MAK Sear Grate first and see how happy you are with the results. I grill my stuff @ 450F and am more than pleased with the results. See attached photo. The Millard Reaction-which according to Wikipedia:
The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, as well as many other foods, undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2]
The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes will call for an oven temperature high enough to ensure that a Maillard reaction occurs[3]. At higher temperatures, caramelization and subsequently pyrolysis become more pronounced.
Thanks for chiming in, Bruce! :)
Already have plans to purchase 2 of the MAK sear grates as I truly believe it'll improve my overall grilling experience on the MAK.
As far as steaks are concerned, I am big on:
1) Quick and intense sear, giving maximum Maillard reaction. I am always after an intense dark brown all-over crust.
2) Presentation... as I believe we all eat with our eyes first.
I am a bit OCD. I strive really hard to get the absolute best sear I can on my steaks without burning them (dark brown vs black). I have cooked on a lot of grills (gas, charcoal, wood and pellets)... and to date, my best steaks have come from my Weber kettle with the Slow n Sear attachment. As good as my results have been on the Weber, I really do believe that a top-down 1500 degree broiler will take me to the next level as far as achieving the sear that I am after -with- consistent results.
With all of this said, I cannot argue with you... the steaks that I have cooked on my MAK have been fantastic! My only issue is the final sear... and I think that super high heat from the top with no flareups is the answer.
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Robb---Why not invest $150 on a MAK Sear Grate first and see how happy you are with the results. I grill my stuff @ 450F and am more than pleased with the results. See attached photo. The Millard Reaction-which according to Wikipedia:
The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, as well as many other foods, undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2]
The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes will call for an oven temperature high enough to ensure that a Maillard reaction occurs[3]. At higher temperatures, caramelization and subsequently pyrolysis become more pronounced.
Thanks for chiming in, Bruce! :)
Already have plans to purchase 2 of the MAK sear grates as I truly believe it'll improve my overall grilling experience on the MAK.
As far as steaks are concerned, I am big on:
1) Quick and intense sear, giving maximum Maillard reaction. I am always after an intense dark brown all-over crust.
2) Presentation... as I believe we all eat with our eyes first.
I am a bit OCD. I strive really hard to get the absolute best sear I can on my steaks without burning them (dark brown vs black). I have cooked on a lot of grills (gas, charcoal, wood and pellets)... and to date, my best steaks have come from my Weber kettle with the Slow n Sear attachment. As good as my results have been on the Weber, I really do believe that a top-down 1500 degree broiler will take me to the next level as far as achieving the sear that I am after -with- consistent results.
With all of this said, I cannot argue with you... the steaks that I have cooked on my MAK have been fantastic! My only issue is the final sear... and I think that super high heat from the top with no flareups is the answer.
YOLO, just saying
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You could eat a lot of good steaks in Chicago steakhouses for the price of that equipment (this coming from someone who has about $10k of pellet grill equipment ;))
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You could eat a lot of good steaks in Chicago steakhouses for the price of that equipment (this coming from someone who has about $10k of pellet grill equipment ;))
Not with a family my size (9 daughters, yep 9) and my wife. Needless to say, we don’t eat out to often...lol.
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You could eat a lot of good steaks in Chicago steakhouses for the price of that equipment (this coming from someone who has about $10k of pellet grill equipment ;))
...and for the record, and despite the pressure from some of you guys...lol, I still haven’t decided if I am willing to plunk down the $$. Still toying (seriously) with the idea :)
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You could eat a lot of good steaks in Chicago steakhouses for the price of that equipment (this coming from someone who has about $10k of pellet grill equipment ;))
Not with a family my size (9 daughters, yep 9) and my wife. Needless to say, we don’t eat out to often...lol.
Yikes!
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You could eat a lot of good steaks in Chicago steakhouses for the price of that equipment (this coming from someone who has about $10k of pellet grill equipment ;))
Not with a family my size (9 daughters, yep 9) and my wife. Needless to say, we don’t eat out to often...lol.
Yikes!
Make that a double Yikes, kind of takes YOLO to a whole other level.
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You could eat a lot of good steaks in Chicago steakhouses for the price of that equipment (this coming from someone who has about $10k of pellet grill equipment ;))
Not with a family my size (9 daughters, yep 9) and my wife. Needless to say, we don’t eat out to often...lol.
Oh my...
Sent from my iPhone using Tapatalk Pro
You could eat a lot of good steaks in Chicago steakhouses for the price of that equipment (this coming from someone who has about $10k of pellet grill equipment ;))
Not with a family my size (9 daughters, yep 9) and my wife. Needless to say, we don’t eat out to often...lol.
Yikes!
Make that a double Yikes, kind of takes YOLO to a whole other level.
You could eat a lot of good steaks in Chicago steakhouses for the price of that equipment (this coming from someone who has about $10k of pellet grill equipment ;))
Not with a family my size (9 daughters, yep 9) and my wife. Needless to say, we don’t eat out to often...lol.
Yikes!
Have heard “yikes†and “oh my†countless times over the years. 8 out of our 9 are adopted from the foster care system. It has NOT been an easy road, but I wouldn’t trade it for the world! We are very blessed :)
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Have heard “yikes†and “oh my†countless times over the years. 8 out of our 9 are adopted from the foster care system. It has NOT been an easy road, but I wouldn’t trade it for the world! We are very blessed :)
[/quote]
That's awesome! If you decide to downsize and get the broiler, you can feel free to borrow any of my cookers if you've got a big party/event going on! You know how to find me!
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Have heard “yikes†and “oh my†countless times over the years. 8 out of our 9 are adopted from the foster care system. It has NOT been an easy road, but I wouldn’t trade it for the world! We are very blessed :)
That's awesome! If you decide to downsize and get the broiler, you can feel free to borrow any of my cookers if you've got a big party/event going on! You know how to find me!
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Thanks, Mike :)
-Robb
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Don't do it. You'll get a better sear with a high (but not crazy high) sear in cast iron with a little butter. Maybe get a portable electric burner.
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Don't do it. You'll get a better sear with a high (but not crazy high) sear in cast iron with a little butter. Maybe get a portable electric burner.
$60 and would fit on the MAK side shelf
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Don't do it. You'll get a better sear with a high (but not crazy high) sear in cast iron with a little butter. Maybe get a portable electric burner.
Don't do it. You'll get a better sear with a high (but not crazy high) sear in cast iron with a little butter. Maybe get a portable electric burner.
$60 and would fit on the MAK side shelf
Now the pressure is not to buy...lol. Still on the fence as it is a good chunk of $$!
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try the $60 first
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I have a small gas fired griddle right next to my MAK. Does a great job. I guess I am on a quest for the ultimate sear.
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DANG! Y'all got way more resources than I do. I'm still scraping up for a new dryer element...
I vote for go cheap. Dad was an automobile mechanic. He always said, "start at the beginning (cheapest) option before going forward".
Car won't start? Check the fuse box. Fuse box ok? Check the battery. Battery ok? Check the ignition wiring. I think you get the idea.
I like kiss. It has served me well for many decades.
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When you sear, are you searing 9 or 10 pieces at a time? If not..
Folks kind of dismiss the weed burner approach. I have one, If you ever want, I will try and take a piece of meat, put some butter on it and hit both sided to show you.
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Doesn't Trooper take one of those charcoal chimney starters, put briquettes in it, get it real hot, put a cheap grate over the top and throw his steaks on to sear?
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When you sear, are you searing 9 or 10 pieces at a time? If not..
Folks kind of dismiss the weed burner approach. I have one, If you ever want, I will try and take a piece of meat, put some butter on it and hit both sided to show you.
Doesn't Trooper take one of those charcoal chimney starters, put briquettes in it, get it real hot, put a cheap grate over the top and throw his steaks on to sear?
Yes Bentley, I have a big family and we enjoy entertaining. I often have quite a bit of meat that I am searing. Doesn’t mean I wouldn’t LOVE to see you sear some groceries with a torch :). And yes Kristin, I have tried the charcoal chimney method. Works great!
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Well, the more I’ve been thinking about this, the more I think I have decided to keep my current searing device (Weber kettle/Slow n Sear/lump charcoal). It has served me well for years now. The more I think about it... maybe I could add 10% to the quality of my sear (that’s a maybe), for a whole lot of cost. Just not worth it.
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Well, the more I’ve been thinking about this, the more I think I have decided to keep my current searing device (Weber kettle/Slow n Sear/lump charcoal). It has served me well for years now. The more I think about it... maybe I could add 10% to the quality of my sear (that’s a maybe), for a whole lot of cost. Just not worth it.
Thanks for entertaining us with your idea though. I enjoyed the multiple options that surfaced. Might be worthwhile to move this out of the MAK section and into something more related to Searing Equipment.
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Well, the more I’ve been thinking about this, the more I think I have decided to keep my current searing device (Weber kettle/Slow n Sear/lump charcoal). It has served me well for years now. The more I think about it... maybe I could add 10% to the quality of my sear (that’s a maybe), for a whole lot of cost. Just not worth it.
Thanks for entertaining us with your idea though. I enjoyed the multiple options that surfaced. Might be worthwhile to move this out of the MAK section and into something more related to Searing Equipment.
On a MAK related note, I decided that I am going to remain in a long term monogamous relationship with my MAK. Decided to treat her to new MAK searing grates. Should arrive Friday. She’s gonna be soooo excited! :)
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I'm glad my fire helped you make a decision. :-[
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I'm glad my fire helped you make a decision. :-[
Not sure your fire helped...but if it makes you feel better, I can tell you that it was the determining factor ;)
In all honesty, the MAK is a top performer... it’s actually one of the best “grills†I’ve ever cooked on, and I’ve had a few pretty nice grills. The heat is dead even across the grate when cooking at hot temps, and with the addition of the sear grates, I fully anticipate will give me the exact finished product that I am after. With the Flame Zone covers off, I clocked the cooking surface heat at 640° the other day...plenty hot for basic grilling. Hard core searing still goes to lump charcoal.
As a smoker, the MAK is the best I’ve ever had...no if’s and or buts :)
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Fun thread, learned a lot and saw things I never knew existed. I have learned that asking questions here often lead me to changing my mind and saving me money. The MAK is by far the best grill I have ever owned and their customer support is awesome.
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Rwalters- how are the sear grates working out for you?
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Old thread but got me looking very strongly. Not totally happy with my currently reverse sear grilling. This puppy looks to really kick butt!
FWIW the The Otto Grill Lite is currently on sale $699 until the Super Bowl Feb 7th. Main difference the two burners are not independently adjustable and the grate level uses 6 slots instead on continuously variable adjust.