Thread: 2017 MAK FlameZone, Searing Grate & Griddle - Detailed Review!

Something to add on pellet consumption. We smoked a lot of bacon for a weekend music festival we go to every year. We used both our MAK grills one with the new flame zone one with the old one. I filled both close to full. When done the old flame zone was close to the bottom of the hopper. The new flame zone was close to half full. This wasn't meant to be a test. I was very surprised to see the difference.

Originally Posted by wolverines

Hey Cliff, the way you have your grill set up with the grates in the back and the griddle in the front. Can you put your full upper rack in place? Just in case you wanted to put say the steaks on the upper rack to rest while you were cooking? Just wondered. I know a 2 star would have the warming drawer to put them while you cooked.

Thanks!!

You could use one of the new bottom split grates (which come with the FlameZone kit) as an upper half rack to put the steaks on while the grill was cooling down. Otherwise you'd end up with overcooked steaks as the main chamber would just be too hot.

To be honest, though, we've never had to do this.

We normally time the cook so items that required longer cooking time are cooked FIRST, and the steaks are put on towards the end. When the steaks are done transfer them onto a warmed platter to rest while finishing other items, and bringing everything to the table.

If we need a little extra time, then we either lay a piece of foil over the steaks and cover them with a towel, or just place the platter of steaks back in the MAK (which is off and going through the cool-down). The residual heat is plenty to keep them warm while resting.

Hope this makes sense and answers your question!

TentHunter,

I have another maybe off-the-wall question with the new FZ. Can you have the regular half-rack in the back with the cover over the FZ and one of MAK's grill grates (or even the regular half grate) in the front, with the FZ uncovered? Part of what I am asking is whether the regular grates and the MAK grill grates can be put together and are level with each other.

One of the dishes we love are fajitas using flap steak. I currently do these on my Weber gasser 4 burner - 2 left burners on full blast and only one right burner on medium-low. Put the peppers & onions in a veggie basket on the right, then when almost ready, quickly sear the marinated flap steak on the left, hot side. Also, this would reduce exposure to my arms while searing/grilling on the front.

I am looking hard at getting a MAK 2 Star to replace my Camp Chef and maybe even the gasser given all the great info here on the MAK's capabilities. I really don't want to get the MAK griddle as I have a 17" Blackstone portable that does just great.

Originally Posted by sschorr

Can you have the regular half-rack in the back with the cover over the FZ and one of MAK's grill grates (or even the regular half grate) in the front, with the FZ uncovered? Part of what I am asking is whether the regular grates and the MAK grill grates can be put together and are level with each other.

Yes you can use a regular half grate in combo with a searing grate, and/or griddle in any combination you like with no problems. And you can leave one FlameZone Cover on, and have the other off with no problems!


But no, the tops of the regular grates and searing grates do not sit level with each other. The searing grates are about 1" thicker (to capture more BTU's). We use them in combo quite often and it's never been an issue whatsoever. Some guys

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Originally Posted by sschorr

One of the dishes we love are fajitas using flap steak. ...Also, this would reduce exposure to my arms while searing/grilling on the front.

I really don't want to get the MAK griddle as I have a 17" Blackstone portable that does just great.

The Blackstones are great, and everyone I know who has one love's 'em! But don't overlook the benefits with a MAK griddle.

If you like fajitas, the MAK Griddle lets you do it ALL on one grill like you do with your gasser! Grill the steaks on the back (FlameZone Cover removed) and the veggies in the MAK Griddle up front (FlameZone cover in place to reduce the heat). Meanwhile warm the tortillas, wrapped in foil, on a half rack up top! No need to even fire up the Blackstone.


ALSO... you mentioned something that I LOVE about having the griddle up front; it shields your arms from the searing heat!


Similarly; how about some hot dogs along the back, while cooking chili up front in the griddle, and warming the buns up top on a half rack? Older 1 Star & FlameZone in this pic, but same idea.


I could go on, but you get the idea!


Hope this helps!

Cliff