Dadnatron
New member
Bit the bullet and bought the MAK 2. Delivery scheduled this Friday 6/1.
Have a couple questions about peripheral equipment.
1. What are the 'pan/racks/baskets' you guys use to put your large cuts in/on prior to smoking? I see several pictures and videos of people putting their large cuts onto flat but relatively substantial racks of some sort which allows them to pull them out, baste, twist, and remove them without any trouble. I know you can directly put the meat on the grill, but this seems like a good idea. However, I haven't been able to find anything substantial enough to do the job at my local stores and I don't know what to look up online. Haven't found anything which could hold a 10lb butt with any security but still allow smoke and heat full access to the meat.
Something like this or anything sturdy enough with the same effect and handles would work.
View attachment 1448
2. What 'meat gloves' do you use for working with the cooked meat? I've seen several different neoprene and rubberized gloves, but also see both good and bad reviews for them all. I'm looking for mid to elbow high gloves that can be cleaned easily but does the job of working with hot meat without burning your hands or requiring 'hot potato' handling techniques.
3. Meat temp probes... I just realized that I only bought one of the probes (which came with the grill) and it is likely I will want at least 2 or 3. Do OEM probes work in the MAK 2?
Thanks for your help...
Have a couple questions about peripheral equipment.
1. What are the 'pan/racks/baskets' you guys use to put your large cuts in/on prior to smoking? I see several pictures and videos of people putting their large cuts onto flat but relatively substantial racks of some sort which allows them to pull them out, baste, twist, and remove them without any trouble. I know you can directly put the meat on the grill, but this seems like a good idea. However, I haven't been able to find anything substantial enough to do the job at my local stores and I don't know what to look up online. Haven't found anything which could hold a 10lb butt with any security but still allow smoke and heat full access to the meat.
Something like this or anything sturdy enough with the same effect and handles would work.
View attachment 1448
2. What 'meat gloves' do you use for working with the cooked meat? I've seen several different neoprene and rubberized gloves, but also see both good and bad reviews for them all. I'm looking for mid to elbow high gloves that can be cleaned easily but does the job of working with hot meat without burning your hands or requiring 'hot potato' handling techniques.
3. Meat temp probes... I just realized that I only bought one of the probes (which came with the grill) and it is likely I will want at least 2 or 3. Do OEM probes work in the MAK 2?
Thanks for your help...
