Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Memphis => Topic started by: MikeMcQ on September 25, 2019, 01:29:06 PM
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Was rather anti-climatic. A Papa Murphy's chicken bacon artichoke pizza last night lol. So no pics. Laid out a pork loin from the freezer to defrost for Saturday, haven't decided on it's marinade yet...
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They are great pizza ovens. Also cakes, pies, cookies, bread.
Z
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They are great pizza ovens. Also cakes, pies, cookies, bread.
Z
First observations the Pro seems to cook evener, less direct bottom heat, than the MAK. Needed to take the Papa Murphy's pizza off it's cook tray to get the bottom crisp just like a conventional oven. On the MAK needed to leave on the tray or would get much too dark.
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Mike, I think you've owned two of the top three pellet pits. You may as well buy a Cookshack Fast Eddy PG500/1000 and complete the trifecta.
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Mike, I think you've owned two of the top three pellet pits. You may as well buy a Cookshack Fast Eddy PG500/1000 and complete the trifecta.
Not sure why I didn't even consider the Fast Eddys before ordering the Pro, maybe next year! :o
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Oh, please don't misunderstand me. I don't think you went wrong by purchasing the Memphis Pro. You have experience with two of what I consider the top three pits (I won't argue with any rank order). It would be so cool if you added time with the PG line.
I can't think of anyone else, except Bentley, that can claim all three.
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Mike, I think you've owned two of the top three pellet pits. You may as well buy a Cookshack Fast Eddy PG500/1000 and complete the trifecta.
I need that for the trifecta too but can't convince myself that i need it or i would have bought it. Dont disagree that it is a top unit though.