Recent content by Zalick

It comes with two half racks. Definitely get the full rack for the included rack option. Then you can put the full rack on the bottom and use the two half racks. Should be plenty of cooking space. If you need more, you could order 3/4 rack.

The smaller cooking area was my only real concern. With all the grates there is plenty of room though. You cannot slide full size grates all the way out because of the way the lid opens. Each grate only has half a rail to slide on. So if the grate is about 20" deep, the rail is only 10" and...

Did a wagyu boneless ribeye tonight. Sous vide at 129 and then seared on grill with flame zone open. I was hungry so only let the cast iron get to 550. Also smoked some stuffed bell peppers and portobello mushrooms and pineapple. I was hungry when shopping for dinner today and everything looked...

After reading hundreds of posts about MAK and Pitts grills, and seeing the MAK work in person, I decided on the MAK 2 star. There were pros and cons to both and I even waivered this weekend after making my decision. But ultimately I felt the MAK suited my needs best. I then spent the last...

Thanks for the tip. I didn't realize it oriented that way and switched due to two muscles. Next time!

I think the Maverick looks the best design wise. I wish the MAK looked more traditional since they are a short drive for me to the factory.

I'm upgrading from my GMG Daniel Boone and starting to get analysis by paralysis! I'm upgrading because I want something with greater temp control, better build quality and better cold smoke options. The grill must be made in the USA. I've mostly narrowed down my choices to a MAK 2 star with...

And the tri tip sandwich today was equally delicious.

That's the truth! Wow, I had no idea how delicious these could be!

Do you freeze the scraps and then grind when you have enough to make it worthwhile?

Thanks for the tip! And yes, 125 haha!😳😳

I smoked my first tri tip tonight and it turned out perfect! I needed a win since my last two smokes were mediocre (baby back ribs and pulled pork). I trimmed the fat to about 1/4 inch and smoked fat cap down. Used GMG sizzle rub and let sit for about 30min while grill warmed up. I smoked for...

Yes but it's gone now!

Any Pitts and Spitts owners in the greater Portland area that would let me take a look at their grill? I'm researching upgrade options from my GMG Daniel Boone. I love the grill and make great food but want something with more temp control and consistency. I've pretty much narrowed it down to...

Hi all - been reading/learning from this forum for a few years now. Haven't felt my skills were to up commenting/contributing until this year. Been smoking a ton since March.... :emoji_sunglasses::emoji_sunglasses: Being from Portland and having Joe Traeger just a few minutes down south, my...