Recent content by wolverines

Even though it’s mostly crickets on here. I wanted to wish all of my fellow pellet heads a Safe & Happy Thanksgiving!!

Weber SmokeFire Pellet Grill | Steaks, brisket, & First impressions! - YouTube Looks pretty good. Nice price point too.

With the temp increase on the MAK & being 600 & being able to set the grill in " Grill" mode. I'm confused as to the information on the MAK site. It says that if you're grilling & using the grates that you're not supposed to set the grill higher than 350 because you might warp the grill grates...

Have a safe & happy holiday!! Let's see some holiday cook pics too!

I know some people have Blackstone griddles. A lot of people have the griddle that MAK makes. This griddle looks a little small in my opinion. With the better heat of the new FZ. Any opinions on a full flamezone griddle If MAK made one? Does that sound like a good idea or an inconvenience or...

Haven't really seen any posts here for a while. Are there any new innovations/improvements coming in 2019 for MAK grills?

Just wondering what type of pizza pan you use when making pizza in your grills? I see solid pans & pans with holes in them. Any suggestions on what type of pan works best? Cast iron, stainless, aluminum? Thanks

I've had a couple of spam notifications on here. Anybody else getting hit? Just wondered

I was wondering. Since the upgraded Flame Zone is a new addition the MAK lineup. I was wanting to know if anybody has any videos of it in use. Maybe, cooking a steak or chops or anything? I know MAK used to have videos of the grill in the past showing its' versatility. Might be time for a...

I was just wondering if anybody cooks pizzas on their MAKs and if they like how they turn out? Also, If you have a 2 Star. How many pizzas and how big of a pizza can you fit in there? Thanks!

I keep hearing how much better the new flame zone is. Say one wants to use the MAK for mostly grilling say 4 times a week. Does the new zone justify purchasing a MAK if you mostly want to grill? Also, with most gassers, after a cook you just turn the grill up to high and burn most of the gunk...

I just wanted to whish you all a safe and Happy Holiday season. May all your cooks go well and taste great!! Merry Christmas and a Happy New Year!!

I was wondering if anyone had anyone tips on making burnt ends. Such as when during the cook do you cut up the point to make them? Thanks!!

Has anybody every dry brined any steaks? If so, how do you like this technique and do you have any tips on performing it? Thanks, BP

Does the MAK get hot enough to clean the grates or do you have to throw them in the dishwasher or oven after you use them? I just wondered what most do to keep their grates clean. Thanks, BP