Do you grill steaks on your MAKs?  How do you go about it?  Do you use the FlameZone?  Do you sear first or reverse sear?

Does your method produce a wood-fired flavor?  Or is it more like cooking in an oven or over gas?

https://pelletfan.com/index.php?topic=1888.0

I’ve don’t them several ways on the MAK. Front sear with the MAK sear grate and only the front flame zone open so could drop temp and more them to an upper half shelf over the covered rear. Reverse sear with same setup, but moved to warmer/cold smoker box while temp adjusts. Full high heat. Now I just smoke on MAK and sear on gasser for ease or cook them on two zone charcoal. You can taste a little smoke on the reverse sear.

https://pelletfan.com/index.php?topic=1888.0

I found this in my search but thought that it wasn't complete due to the grease fire.  So you put the sear grates over the FlameZone at 450° and leave the steaks there until done?  No sear first or reverse sear?

Do you get a cooked-over-wood flavor?

I think you get some wood flavor.  I haven't cooked them on the MAK frequently.  Most of the time, I made them on the Memphis at 275° and had no sear.  It got to the IT temp I wanted for medium and got a cooked over wood fire type flavor for me.  I never needed the sear texture for my steak.  I am sure I probably made them for my MAK that way too.

I haven't used my pellet grills much the last two years as I went with quick cooks on my new Weber.  After I clean up my pellet grills (and my Weber now needs to be cleaned too as it is starting to have flare ups) this spring, I plan to start using them again.

I love my MAK, but not sure that it would do anything better than a Cookshack PG500. The only thing would be if it just has a better smoke profile for some reason. However, as successful as Cookshack has been on competition circuit, you’d think they would have a decent smoke profile. Or is someone just itching for a new toy?

Or is someone just itching for a new toy?

   I've never mastered grilling over the PG500 direct flame zone.  I think I've tried every combination of doors open, doors closed, high flame, low flame, sear first and reverse sear.  Nothing has satisfied me.  So I'm hoping that my dream machine exists.

I've never mastered grilling

I could have just stopped the sentence right there 

I've never mastered grilling

I could have just stopped the sentence right there 

I can understand this also. check temp 100 one minute later 142,how?

That's usually what happens to me, Dave.