Pit Talk -- Comments and Questions Regarding These Pellet Pits > MAK

Should I do it or should I not...

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rwalters:
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?

Goosehunter51:
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.

pmillen:
RWalters, when you write "sear" are you thinking in terms of–

* Browning (Maillard reaction)?
* Black grill marks?
* Black char?

rwalters:

--- Quote from: pmillen on February 18, 2018, 10:05:12 PM ---RWalters, when you write "sear" are you thinking in terms of–

* Browning (Maillard reaction)?
* Black grill marks?
* Black char?
--- End quote ---
Great question! This, to me, is the perfect sear... extremely dark all over brown crust. An intense Maillard reaction without charring.

Lantern:
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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