Post by: rwalters on March 06, 2018, 07:14:22 PM
(https://uploads.tapatalk-cdn.com/20180307/2d004bf45f6c7e5b16de4d5f8380f9c6.jpg)
(https://uploads.tapatalk-cdn.com/20180307/01f04b922a244b35e3cf6b0f9f861855.jpg)
Post by: WiPelletHead on March 06, 2018, 07:20:33 PM
Should make a great deal for some one!
Post by: Bar-B-Lew on March 06, 2018, 07:25:19 PM
Post by: pmillen on March 06, 2018, 07:53:37 PM
Post by: Bentley on March 06, 2018, 07:55:31 PM
Post by: rwalters on March 06, 2018, 08:06:24 PM
1) The indirect setup is much different than my MAK. On the Memphis, there is a pretty large gap between the indirect pan and the front of the grill. The MAK does not have that. On the Memphis, when grilling something like chicken parts indirect, say at 450°, how much hotter do you find the front of the grill surface to be? Are you having to shuffle food around to promote even browning? Or can you use every square inch for grilling and get even cooking?
2) This question is in the context of reverse searing fatty cuts of meat. The grease management system is much different than my MAK. On the MAK the grease runoff gets nowhere near the fire pot. On the Memphis, the grease travels much closer to the raging fire on its way to the grease pans. This video has given me concern. Watching this video, for you Memphis owners, do you believe the ball of fire is due to a dirty grill or could it simply be the grease igniting on its way to the grease pans as it passes near the intense heat.
https://youtu.be/avs9xNyz21o
Just to lay it all out there on the table, I did call Urban Bonfire last year and discussed this video with them. They did tell me that they have had issues with grease fires when doing this type of reverse searing.
Would love to hear more from you fatty reverse sear kinda guys...
Always curious and always trying to learn
Post by: rwalters on March 06, 2018, 08:07:33 PM
Post by: glitchy on March 06, 2018, 08:18:37 PM
That’s the deal I’m looking for, sucks it’s 1500 miles away.
Post by: Bar-B-Lew on March 06, 2018, 08:23:37 PM
Well, I have had fires on both at high heat due to hot grease hitting a dirty drip pan. I think the fire in the video is due to the same thing that I mention. So, I think the combo of both will happen on any grill at that high of heat IMO.
Post by: Bentley on March 06, 2018, 08:48:08 PM
The guy has the pit at 500° and has chicken fat dripping on it. There is a possibility it might start a fire if enough grease is there. I can tell you with 100% certainty that happen when I was cooking on the 2012 MAK, so if you are not paying attention to your cook, all these things can happen.
Hope that answers your questions...How much is the gap on the MAK?
1)On the Memphis, there is a pretty large gap between the indirect pan and the front of the grill. The MAK does not have that. On the Memphis, when grilling something like chicken parts indirect, say at 450°, how much hotter do you find the front of the grill surface to be? Are you having to shuffle food around to promote even browning? Or can you use every square inch for grilling and get even cooking?
2) On the Memphis, the grease travels much closer to the raging fire on its way to the grease pans.
Post by: rwalters on March 06, 2018, 09:07:18 PM
Have a 2010 model, so maybe things have change. About a 3/4 inch gap in the front and the back, and just like a MAK, the gap is going to be hotter then no gap. I don't cook over the gap, so I have no idea.There is no longer a gap on the MAK. It’s been completely redesigned. Here are a couple of pics of their redesigned Funnel Flame Zone pan. There is a grease channel that surround the perimeter of the cooker with small side vents all the way around. You can place food up to the very corners of the cooking grate with nothing dripping into the belly of the cooker and you can grill with extremely even heat front to back and side to side when you have the Flame Zone covers removed. I’ve never seen anything like it.
The guy has the pit at 500° and has chicken fat dripping on it. There is a possibility it might start a fire if enough grease is there. I can tell you with 100% certainty that happen when I was cooking on the 2012 MAK, so if you are not paying attention to your cook, all these things can happen.
Hope that answers your questions...How much is the gap on the MAK?1)On the Memphis, there is a pretty large gap between the indirect pan and the front of the grill. The MAK does not have that. On the Memphis, when grilling something like chicken parts indirect, say at 450°, how much hotter do you find the front of the grill surface to be? Are you having to shuffle food around to promote even browning? Or can you use every square inch for grilling and get even cooking?
2) On the Memphis, the grease travels much closer to the raging fire on its way to the grease pans.
(https://uploads.tapatalk-cdn.com/20180307/9057606b407f922dd172b0057548b6db.jpg)
(https://uploads.tapatalk-cdn.com/20180307/f0a0c2bd8930743658351d18998ff4fb.jpg)
(https://uploads.tapatalk-cdn.com/20180307/f39d0227a5bf9ea50ffddd180126d888.jpg)
Post by: Bentley on March 06, 2018, 09:12:49 PM
Post by: rwalters on March 06, 2018, 09:13:33 PM
And this is a perfect example of why those Performance Tests on Pelletheads are obsolete...I convince Larry that we need to up date them and he up and dies on me!:(
Post by: Bar-B-Lew on March 06, 2018, 09:20:08 PM
Post by: rwalters on March 06, 2018, 09:22:33 PM
don't you cook on that mak that it is so clean...before pics, it is WELL seasoned buddy. Have a tri tip on it right now. TT salad for dinner tonight. Soooo good :)
Post by: Bar-B-Lew on March 06, 2018, 09:24:00 PM
Post by: ZCZ on March 06, 2018, 09:30:31 PM
IMHO the older controller is more accurate than the new wifi ones (but no one ever heard that from me) - you will not go wrong with the older controller and you will not go wrong with this deal.
Z
Post by: rwalters on March 06, 2018, 11:23:19 PM
Cooking chicken...(dark meat at that) at 500 degrees is asking for a fire especially if the deflector plate is dirty. I haven’t done it yet, but I would have no qualms about using the whole cooking surface for 20-30 burgersCompletely agree with the PRO vs MAK re: cooking real estate. Although I have a ton more headroom in the MAK, the main cooking grate size is about even with the Pro. As far as the MAK being wobbly, not sure about that. It’s pretty darn stout. Perhaps the new 2017 design with the lower walls being added gave it more stability, not sure. All I know is that I would not consider it to be wobbly by any means. And you are definitely correct about the Memphis line... feeling that PRO today, you knew right away you were touching quality.
It seems pretty even left to right and front to back, except for about an inch gap in front and a smaller gap in the rear. I think the biggest difference is the amount of heat you can have across the entire cooking surface...but it’s not that much different than your Mak. And while I have never seen a Mak in person, the vids I have seen make it seem like they are wobbly compared to the Memphis. Like opening the lid and the cooker shakes and wobbles (several vids I have noticed this on). The Memphis is not quite the brute the yoder is, but there were no corners cut on the construction of the Memphis that I can tell. It truly is like a fine indoor appliance (like a wolf range, etc).
You have a great cooker and if you wanted more real estate to cook on, maybe an elite would work better? I don’t see how the pro is a huge upgrade from what you have (I guess is what I’m saying)
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Post by: triplebq on March 07, 2018, 06:40:45 AM