I have the two star one and have been cooking on just like normal with great success. The full size flame zone is great for serving a load of burgers or steaks. The solid pan I have NOT foiled because it can effect the heat if not done right. Because of the design it is easy to scrap clean.
I have been cooking everyday items on this new flame zone. First go round was using the full size flame zone. Second time around just the blank pan insert, with the same foods. I must say having the full size flame zone is like a wood fired grill. I didn't think that having a full size flame zone would be that much better then using the normal flame zone area of the MAK 2 star as built. I was wrong it does come in handy. I have used the flame zone cover on the full size to have a 2/3 size flame zone sometimes. We have two of the MAK searing grates which allowed us to cook with the entire grill as a sear/grill zone.
Here is another teaser for you all. I have the full-width flame zone and the full blank pan. I use both exclusively now - my original hardware is relegated to the garage. Great sear using the full width flame zone and the MAK searing grates. I have done 2 spatchcock chickens on there with excellent results. Did some spare ribs and some beef roasts on the blank pan weekend before last, and it came out great!