I have been cooking a lot of these lately for demo's on the MAK GRiLL, getting some awesome color! Since we built the second Rack I can cook 8 at a time, I would say that is the max for this grill @ 429/858 sqin. We are working on another model for next year that will be approx 670/1340 sqin.
(http://i726.photobucket.com/albums/ww265/tuckbobber/DSC_3250.jpg)
(http://i726.photobucket.com/albums/ww265/tuckbobber/DSC_3247.jpg)
That is a nice color.
How many hours of smoke did you apply ?
I apply rub & smoke them @ 220 until IT is 165 approx 10-12hrs depending on size (usually Hickory and Cherry). Then I foil and smoke at 250 until IT is 195 approx 1-2 hrs then pull and rest in a cooler for min 1 hour or max 4 hours. Pull and enjoy :)
We cooked for a Veterans benefit for the homeless or needy vets a few weeks ago, 8 butts made about 200 sandwiches. Its amazing how hot the cooler keeps them, you can still burn yourself pulling them after they have been in there several hours.
I have FTC'd pork butts up to 7 hours.
Still to hot to pull!
So on your unit you run smoke the whole time ? How many pounds of pellets(?) does it use per hour ?
Yes, at the lower temps (below 275) you get quite a bit of smoke the whole time. 300 degrees plus seems to be more heat than smoke as the pellets are burning pretty hot and consistant. But even at the higher temps you get smoke flavor in your foods due to the heat source being wood. With our direct heat flame zone I can cook a 1 1/2" rib eye in 15-20 minutes to medium and it is still way better tasting than on my old gasser. Although I usually use the reverse sear method and smoke the meat first than crank up the temp and finish it over the flame.
You will use about 1/2 to 1lb per hour on the low temps (below 250) depending on some variables like the weather, how much food your cooking at once, how often you open the lid etc. I usually get about 24 hours on a hopper fill (20lbs).
You can set the Pellet Boss control from smoke (around 170) to 450 degrees in 5 degree increments, once set it automatically adjusts the pellet feed and induction air to maintain the set temperature. once you go past 450 it switches to "high" and feeds constant pellets, the unit will get well over 500 degrees if left on high for 30 minutes or so. I have had my unit hit 615 on a hot day. Not that any one will cook anything at those temps but the design concept was to allow for faster recovery when the lid is opened frequently.
Mak, that is some nice color. Sounds like you guys have got a hellofa a smoker/grill. CRG
Quote from: classicrockgriller on October 06, 2009, 12:07:22 PM
Mak, that is some nice color. Sounds like you guys have got a hellofa a smoker/grill. CRG
I agree and would be interested to know if you guys have a website.
HR
We certainly have worked hard on it :) It's not cheap but is extremely well designed and built plus a ton of features competitors don't have. We are very passionate about being made in the USA and keeping our employees working!
I agree and would be interested to know if you guys have a website.
HR
WWW.MAKGRILLS.COM
We are adding the Pellet Boss to the site next month.
Thanks for the interest!
Bob
Quote from: MAK DADDY on October 06, 2009, 12:41:13 PM
We certainly have worked hard on it :) It's not cheap but is extremely well designed and built plus a ton of features competitors don't have. We are very passionate about being made in the USA and keeping our employees working!
Do you have any distributors? Or do you just ship them all from your factory in Oregon?
Do you have any distributors? Or do you just ship them all from your factory in Oregon?
We are currently working on distribution but are very selective. We do have a gentleman in southern California now, he is currently working on his website. Big Pappa Smokers. Eventually we should have one in most major areas so you can look before you buy but that will take some time.
So for now you can order them from me by phone or off the website and we will ship from OR. I will work out the shipping details with you by phone or email. We have current customers that are willing to give references as well.
Cool, thanks Bob.
Quote from: squirtthecat on October 06, 2009, 01:09:27 PM
Cool, thanks Bob.
Anytime, I know I am new to the site but my strength would be technical stuff with most experience with pellet grills. So feel free to ask me anything along those lines and I will be happy to help if I can.
Mak, do you own a Bradley. Not that you have to, I was just wondering. CRG
Quote from: classicrockgriller on October 06, 2009, 02:00:13 PM
Mak, do you own a Bradley. Not that you have to, I was just wondering. CRG
No, but I have been looking at them for making sausages, that's how I found this site :)
Well, now you need one!
I'm sure we'd all love to see Bradley vs MAK side-by-side smoke results..
Quote from: squirtthecat on October 06, 2009, 02:53:27 PM
Well, now you need one!
I'm sure we'd all love to see Bradley vs MAK side-by-side smoke results..
Me too, not sure this site would like a comparison but I could give pros and cons. Really they are very different units, the MAK is designed as more of an everyday bbq that can grill, smoke and bake. But the lowest temp inside a MAK is about 170 degrees which is to hot for smoking some things like cheese. In our warmer box we can hold temps low for cold smoking cheeses fish etc. but there isn't a lots of shelves like on the Bradley for cold smoking if that's what your into.
Quote from: MAK DADDY on October 06, 2009, 12:41:13 PM
We certainly have worked hard on it :) It's not cheap but is extremely well designed and built plus a ton of features competitors don't have. We are very passionate about being made in the USA and keeping our employees working!
Made in the USA, dont here that much anymore.
I am in the looking mode right now and will have some sort of pellet grill on my patio soon, could you PM me with some info please. Thanks
Those butts you have going there have quite the color on them
Quote from: OU812 on October 06, 2009, 03:19:37 PM
Quote from: MAK DADDY on October 06, 2009, 12:41:13 PM
Made in the USA, dont here that much anymore.
I know, we get that all the time as well as "how much did you say they cost" :)
I do know every single customer we have raves about how much they love their MAK GRiLL!
One owner has pretty much every grill you can think of including most the pellet grills on the market (lots of money and a passion for bbq) and he ranked ours at the top by a long way's which we think is cool of coarse ;D
We know not all Made in the USA products are better than foreign but ours definatley is!
I went to Walmarts site to try and fine a jalapeno corer. Came across the Bradley bisquettes and followed that to the Bradley web page which brought me to the forum which they made me want a bradley, got that and then they made want a CB BE, got that and then they made me want a Traeger, got that.......DON"T make me want a MAK.
Quote from: classicrockgriller on October 06, 2009, 03:50:36 PM
I went to Walmarts site to try and fine a jalapeno corer. Came across the Bradley bisquettes and followed that to the Bradley web page which brought me to the forum which they made me want a bradley, got that and then they made want a CB BE, got that and then they made me want a Traeger, got that.......DON"T make me want a MAK.
All I can say is once you go MAK you'll never go back :)
Quote from: MAK DADDY on October 06, 2009, 04:01:54 PM
All I can say is once you go MAK you'll never go back :)
You need to get some demos out there.. Something people can see/play with, like that
Big Green EggShaped outfit does.
[/quote]
You need to get some demos out there.. Something people can see/play with, like that Big Green EggShaped outfit does.
[/quote]
Yes we do!
We have a bbq team using one of our demos, its the Smokin Yankees BBQ Team from Stockton CA.
They have been great PR and have placed very well in the circuit. Couple of podiums for the MAK already. We have traveled and helped them out a few times, learned a lot especially how hard these teams work!
They were just at the Royal in KC, haven't heard how they did but am sure they had fun!
Mak, wouldn't it help to have someone else on the forum with a mak grill....hint hint. I'm only 3 hrs from you and could easily pick one up....hint hint.
An ambassador on the forum great advertisement.....hint hint.
Quote from: classicrockgriller on October 06, 2009, 08:27:37 PM
Mak, wouldn't it help to have someone else on the forum with a mak grill....hint hint. I'm only 3 hrs from you and could easily pick one up....hint hint.
An ambassador on the forum great advertisement.....hint hint.
Now why didn't I think of that! :D
Hey, I'm working here...lol
Quote from: classicrockgriller on October 06, 2009, 08:36:50 PM
Hey, I'm working here...lol
I know you are. Not stealing the idea, just wishing I would have beat ya to it! You have first dibs, just hope I get seconds! If not, at least smoke me some thing! :D
Hahaha CRG you crack me up. :D :D :D
Mak, wouldn't it help to have someone else on the forum with a mak grill....hint hint. I'm only 3 hrs from you and could easily pick one up....hint hint.
An ambassador on the forum great advertisement.....hint hint.
Call me and maybe we can work something out, just remember nothing is free :)
Bob
MAK GRiLLS
503-623-1234 x1
Quote from: MAK DADDY on October 07, 2009, 09:12:55 AM
Mak, wouldn't it help to have someone else on the forum with a mak grill....hint hint. I'm only 3 hrs from you and could easily pick one up....hint hint.
An ambassador on the forum great advertisement.....hint hint.
Call me and maybe we can work something out, just remember nothing is free :)
Bob
MAK GRiLLS
503-623-1234 x1
Advice is....My wife gives me free advice ALLLLL the time, without me asking for it. CRG
Advice is....My wife gives me free advice ALLLLL the time, without me asking for it. CRG
Is she the one with the steak?
Only if I cook it. Her speciality is pizza....with my smoked meat.
Quote from: classicrockgriller on October 07, 2009, 11:06:45 AM
Only if I cook it. Her speciality is pizza....with my smoked meat.
Do you cook the pizza on the grill or in the oven? We were cooking pizza's 2 at a time at one of the shows, it amazing how good they turn out on the grill.
(http://i726.photobucket.com/albums/ww265/tuckbobber/DSC_2742.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Traeger%20Pizza/100_1924.jpg)
Did one yesterday
That looks way better than my Figaro's :)
My wife has been making some home made ones as well with the Boboli crust. Amazing!
Well I can't lie. That was a cheap frozen thin crust pizza that I "re did". It was most excellent. I will do again and either make one or use a quality pre-made.
I also, just for fun took some frozen breaded jala poppers and smoke them. I won't ever fry them again.
Mak for the homemade Pizza I do believe Deb is our resident expert on pizza dough. If you need some help in the Midwest (I'm in Iowa) Let me know. I would be willing to work for mine not down right beg Like our old Pal CRG ;D ;D ;D
Bob, I revisited your web page today and I saw Dallas and ...geez...Assumed it was Dallas, Texas. I am not 3 hrs from you. I live in the pineywoods of east Texas.
Well, if you are shipping to the Midwest, you probably don't know about some obscure regional UPS shipment rules here... TWO HEAVY BOXES FOR THE PRICE OF ONE. ;)
You guy's are persistant I will give you that :)
Yes we get that all the time when traveling, no we are not from "Texas" or "The Dalles" :)
It's Dallas Oregon, home of a whopping 15k people I think.
LOL, I live 45 minutes north of Houston, but we only have around 6k. We were growing until the gas got so high. We do have a Sonic, Walmart, and a Tractor Supply, what more can you ask for.