How about some reviews of the new Flame Zone kits

Big Poppa

Big Poppa

Administrator
Ok Ill start.

I love it. I think the airflow is improved...the cooking surface seems more even and the bonus and I can't prove it....It seems to put out more smoke and I dont know how that can be since the pellet boss/auger/fire pot is unchanged....

I tip my hat once again to MAK for continuing to innovate and not sit on their laurels...But the thing I like the most is that they make a change and 90% of the time it is made availabel to the existing customer base....
 
squirtthecat

squirtthecat

New member
I still have the prototype, but I would agree on the 'more smoke'. I think it is because the smoke hits the food directly, not swishing around the outside of it. (and blowing out the grease drain - in my case)
 
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SmokinSooner

New member
squirtthecat said:
I still have the prototype, but I would agree on the 'more smoke'. I think it is because the smoke hits the food directly, not swishing around the outside of it. (and blowing out the grease drain - in my case)
Click to expand...

Are you using the full flame zone pan even for low temperature smoking to achieve the effect you describe? If so, do you put the food on an upper rack or the regular grate level?
 
TentHunter

TentHunter

Moderator
I've been so busy I haven't had time to put the new flame zone on yet. But... I picked up a pack of thick cut bottom sirloins just for testing purposes!
 
squirtthecat

squirtthecat

New member
It gets pretty hot down on the mail grate above the flame zone. (especially right dead center) Even on the 'smoke' setting..
 
B

bigchrisxxxl

New member
Much improved over the prototype

I have been using the new full flame zone over the last week. I have cooked chicken, burgers, steaks on the grill. They have greatly addressed the airflow issues I was having with the prototype. My temperature now reads about 50 degrees higher than what the first prototype could do. Interesting enough it still shows about 25 degrees cooler at the highest set point, yet I am positive that it is much hotter at the surface level than what it was capable of before.

I really enjoy grilling with new flame zone. I feel like the color and crust on the food when cooking on high is much better. I also like the smoke flavor better by cooking with the bottom uncovered, but using the top rack to get some distance between the food and the heat.

Overall this is a fantastic upgrade that I would give a huge thumbs up to.

PS: Swapping out to the new system is very easy.
 
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SmokyDork

New member
Since I installed the upgrade on my MAK 2* I have barely been able to reach 400° where before I was getting 550° plus. This is with the covers on. Haven't tried without the covers. That will come this weekend. Is that a normal reaction to this upgrade?
 
MAK DADDY

MAK DADDY

Moderator
SmokyDork said:
Since I installed the upgrade on my MAK 2* I have barely been able to reach 400° where before I was getting 550° plus. This is with the covers on. Haven't tried without the covers. That will come this weekend. Is that a normal reaction to this upgrade?
Click to expand...
It does divert more air flow away from the TC on the left rear side, an after affect of the stainless models. Keep cooking with it and let us know how it settles in. This new design works great at High temps with the covers off directly at food level but it doesn't get the heat flow as close to the TC as the old design for the pellet boss readings.
 
TentHunter

TentHunter

Moderator
MAK DADDY said:
SmokyDork said:
Since I installed the upgrade on my MAK 2* I have barely been able to reach 400° where before I was getting 550° plus. This is with the covers on. Haven't tried without the covers. That will come this weekend. Is that a normal reaction to this upgrade?
Click to expand...

It does divert more air flow away from the TC on the left rear side, an after affect of the stainless models. Keep cooking with it and let us know how it settles in. This new design works great at High temps with the covers off directly at food level but it doesn't get the heat flow as close to the TC as the old design for the pellet boss readings.
Click to expand...

I notice a similar difference last evening with the temps. Does this mean the temps are actually higher than what the pellet boss is reading for lower temp cooking?

If so that could explain another weird issue I experienced.
 
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SmokyDork

New member
MAK DADDY said:
It does divert more air flow away from the TC on the left rear side, an after affect of the stainless models. Keep cooking with it and let us know how it settles in. This new design works great at High temps with the covers off directly at food level but it doesn't get the heat flow as close to the TC as the old design for the pellet boss readings.
Click to expand...

OK, this makes sense. So I should then adjust my set temps by whatever factor I figure out to be the difference between the TC and the actual chamber temp measured at the grill. Of course doing indirect cooking I don't need a temp higher than 350° so I am not finding this to be a negative. Actually maybe more of a positive as it may help to better control the temps. Question, on the older MAK 2* like mine how does the "HIGH" setting work? If I set it to High with the upgrade installed will the PelletBoss just continue to dump pellets into the pot trying to acheive a preset temp?
 
TentHunter

TentHunter

Moderator
Cover Warped

sparky said:
which is what TH?
Click to expand...

I had to get the photo cropped & uploaded.

[FONT=&quot]Last evening I used a cover on the right side of the 1 Star FlameZone so I could smoke/cook some steaks indirect on the right side and sear on the left.

The Cooking temp was set to 275° and the cover on the right side warped letting a lot of heat escape from the corner that bent upwards. The meat near there was more cooked than the rest.

[/FONT]
It's hard to tell in this photo because of the angle & the flash, but there is a little warping.
WARPCOVR.JPG


Plus the bottom of the steaks were cooked a little more than I'm used to at the same internal temp than with the regular drip pan. It seems like the cover gets hot and because it's closer to the food level it transmits more heat.



Edit: After letting the cover cool, it did go back to shape, but my question is will this create possible hot spots for indirect cooking using the FlameZone pan with the covers?
 
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TentHunter

TentHunter

Moderator
On a positive note...

I absolutely LOVE the sear I got with the FlameZone. This was after pulling the steaks, removing the cover, cranking the grill up to high and letting it get up to 400°. After adding the steaks back on the temp read a pretty consistent 350°.

Just look at the sear... BEAUTIFUL, and that wasn't even the best side, but the photo of the other side didn't turn out!
SearGrate.JPG


I got a great sear AND it still had the smoky flavor I love from the Black Walnut pellets. I AM MORE THAN HAPPY WITH THAT!!!
 
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