Owner`s manual

MAK GRILLS Owner’s Manual • Pellet BBQ Smoker-Grill • Model EP-429-2G

Most barbecue recipes suggest cooking meats at temperatures

between 200 to 250 degrees until they reach the correct internal

temperature. It is highly recommended that you use a meat probe to

accurately determine your internal meat temperature.

Burgers, steaks, veggies, etc can be cooked quickly on HIGH over the

FlameZone™. You can also fry foods on your MAK GRILL using the

optional GRIDDLE which sits directly over the FlameZone™ area of

the grill. Remember, the hotter the SETPOINT cooking temperature,

the faster food will cook, and the less smoke flavor you will get in the

food being cooked. You may smoke foods in the main grill using the

SMOKE and lower cooking temperatures.

The Warmer/Smoker box is designed to keep cooked foods at a safe

serving temperature. In order to do this, the SETPOINT temperature

on the Pellet Boss™ needs to be set above 300 degrees. The interior

of the Warmer/Smoker box will attain a temperature of approximately

170-180 degrees. You may also cold smoke cheese, nuts, brined fish

or meats using the SMOKE setting on the Pellet Boss™. The cold

smoke temperature will be approximately 70-80 degrees when the

SETPOINT setting is on SMOKE.