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Author Topic: Mak or Memphis  (Read 5057 times)

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SweatyButcher

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Mak or Memphis
« on: October 04, 2018, 01:34:32 PM »
I know this has been brought up a time or two but I know Mak has updated a few things lately.

I only smoke 4-6 times a year, but I grill probably once a week (chicken, burgers, steak). I love the flavor smokers give meat even when they grill, so that's why I lean towards pellets as opposed to a lesser expensive gas grill. That being said, I know Maks have their "Flamezone" which intrigues me a little; if I'm in the mood for a little char or bold grill marks I have that option.

Now the Memphis seems more like a grill and less like a smoker, imo. Temps get higher, maybe retain heat better? Both Mak 2 star and Memphis Advantage are $2700. Through forums seems like most tend to lean towards Mak, but if I'm grilling 95% of the time perhaps the Memphis has the advantage? (see what I did there?) Coming from a Green Mountain which has been meh-okay, computer problem 2 years into it, and now an igniter issue (4 years into it). Unreliable temps (computer says 375, thermopro says 340). Looking to upgrade to something that will last and better consistency.

Thanks!
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sleebus.jones

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Re: Mak or Memphis
« Reply #1 on: October 04, 2018, 01:42:23 PM »
Cookshack!  PG500, or PG1000 if you want an insulated cabinet.  The charbroiler in there is awesome.
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Bentley

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Re: Mak or Memphis
« Reply #2 on: October 04, 2018, 01:53:44 PM »
As a biased Memphis owner, I would say Advantage, as I know how well it grills with no additional options, or items to make it do it!

But if you grill that much, I would look at the PG500 too!
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Bar-B-Lew

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Re: Mak or Memphis
« Reply #3 on: October 04, 2018, 02:09:11 PM »
I own older versions of both and I would say Memphis if you intend to grill much more than smoke.  Seems like the suggestions for the Cookshack would work for you too depending on the size of grill you need for grilling and smoking.
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GatorDave

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Re: Mak or Memphis
« Reply #4 on: October 04, 2018, 02:28:05 PM »
I'm a little different than most.  I bought a rec tec Bullseye to be a dedicated griller, and use my other pit for the slow cooks.
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Yellow-03

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Re: Mak or Memphis
« Reply #5 on: October 04, 2018, 03:11:26 PM »
Having just acquired a PG500, and seeing that others have mentioned it before me, let me also chime in about its Charbroiler.  I tried out another grill for a few months with a non dedicated flame zone (see my signature), and I can tell you this PG500 Charbroiler side is in a league of its own.  It is really nice to not have to convert back and forth from grill to smoker, and the change from smoke to grill temps is very fast.  While I guess you do give up a bit of "smoker" space, for me it is not a problem because when I really need that space an FEC-100 sits right beside the PG500.  I'm also learning to use the 4 zones of the PG500 to my advantage, given 4 different temperatures within the PG500 for any given set temperature (5 if you include the warming drawer)... without making any changes.  Not trying to sell another PG500 or justify my own purchase, just passing on my experience.
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SweatyButcher

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Re: Mak or Memphis
« Reply #6 on: October 04, 2018, 05:00:25 PM »
Thanks for the replies!  I have seen the PG500 mentioned in forums but never given it more than a glance.  But I will now, especially under 2 grand!

There's a lot to like about Memphis; Honestly don't think I've heard a single mediocre thing about it from anyone that's had one but it is hard to swallow that price tag.  And the 12lb hopper for the advantage, come on!  350-400 temps, going to be filling up every other cook, for something that I feel is geared towards grilling disappointing that it's not bigger.

Got a dealer 7 miles away, looking forward to pushing some of the buttons this weekend.

Thanks again!
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Bentley

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Re: Mak or Memphis
« Reply #7 on: October 04, 2018, 05:35:38 PM »
I will preface the material below by saying I would look hard at the PG500 if you are primarily a griller.

Now I know these numbers were for a 2011 Advantage...but that is pretty good efficiency!  That is 9-13 hours of grilling depending on temperature used.


Pit at 300°: Ambient temperature 82°, calm, in the shade, 1Lb. of pellets/68 minutes or 0.88/lb per hour.
Pit at 400°: Ambient temperature 77°, calm, in the shade, 1Lb. of pellets/46 minutes or 1.25lbs per hour.


Quote from: SweatyButcher on October 04, 2018, 05:00:25 PM
And the 12lb hopper for the advantage, come on!  350-400 temps, going to be filling up every other cook, for something that I feel is geared towards grilling disappointing that it's not bigger.
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SweatyButcher

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Re: Mak or Memphis
« Reply #8 on: October 04, 2018, 05:52:05 PM »
Those are some pretty impressive numbers - significantly more efficient than my current burner.

Any stats how long it takes to get from off to 350?

I think the PG500 is a great bang/buck.  It does have to pass with the missus and I'm worried the Nascar/commercial aesthetics might wrinkle her nose.  But the price, solid reviews, and suggestions from here put it a strong contender.     Decisions decisions..
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SweatyButcher

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Re: Mak or Memphis
« Reply #9 on: October 04, 2018, 05:57:55 PM »
gtsum - that's crazy hot.  I think their specs say 650? Good to know!  I think I have ruled out Mak, and if I didn't get so many suggesting PG this might be less complicated.  Appreciate all the feedback so far!
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Canadian John

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Re: Mak or Memphis
« Reply #10 on: October 04, 2018, 06:14:00 PM »

 Memphis biast here. An other aspect is maintenance. The Memphis pits are extremely easy to clean and, the fly ash tends to stay under below.

 If you could  see the pits your interested in cooking and then cleaned, it may help.  :2cents:

 
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pmillen

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Re: Mak or Memphis
« Reply #11 on: October 04, 2018, 06:22:11 PM »
Quote from: Canadian John on October 04, 2018, 06:14:00 PM

 Memphis biast here. An other aspect is maintenance. The Memphis ... fly ash tends to stay under below.

 If you could  see the pits your interested in cooking and then cleaned, it may help.  :2cents:

Okay...I own a PG500 and it's the only pellet pit I've cooked on.  So, there's that consideration.

1.  I get some fly ash in my pit (and I guess on my food) if I don't clean the pellets before putting them in the hopper.

2.  The Memphis is the only pit I would consider as a replacement.  Look at ZCZ's posts where he sears steaks at 500° to 600° without using a flame zone.
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Paul

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Bentley

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Re: Mak or Memphis
« Reply #12 on: October 04, 2018, 06:36:59 PM »
Somewhat of a trick question, for any pit.  If I take 2 handfuls of pellets and put in the combustion chamer of my Daniel Boone or Memphis Pro before I turn it on, they are going to be at 350° in about 7 minutes.  Heck, I can even hold the Prime button down for about 2 minutes as I start my Pro and it will be at 350° in about the same time.

So, unaided, about 15 minutes...

Quote from: SweatyButcher on October 04, 2018, 05:52:05 PM
Any stats how long it takes to get from off to 350?
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Bentley

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Re: Mak or Memphis
« Reply #13 on: October 04, 2018, 06:49:44 PM »
Depending on how you want to define it...The Memphis Line can do some serious Grilling/Searing!








But it is still hard to beat that Charbroiler Technology!




« Last Edit: October 05, 2018, 12:42:38 PM by Bentley »
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sleebus.jones

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Re: Mak or Memphis
« Reply #14 on: October 04, 2018, 07:13:35 PM »
This was a sirloin from a couple of nights ago, but wait 'till you see what I pull off tonight!

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