Recent content by smokewaggin

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  1. smokewaggin

    Masterbuilt Gravity Feed

    If you want to keep them in the smoker for an extended period i would wrap them in foil. Honestly for an hour or so a good double wrap of heavy duty aluminum foil should keep them just fine.
  2. smokewaggin

    Pizza on the MB Gravity 1050 - This is the way

    I kinda feel like a bit of a donkey for waiting so long to get one. I'll never cook a pizza without one again. Grill/oven/smoker. It'll get put on a stone. Bonus is my wife makes home made bread and it makes some fantastic crust. She made a sourdough for me last night and it was perfect. Her...
  3. smokewaggin

    Pizza on the MB Gravity 1050 - This is the way

    If I had to guess It was less than 10 minutes. I didn't time it, but I will next time. I've also got a infrared thermometer to check stone temp, and a pizza peel for my next go. If you were doing a thinner crust it would cook quicker. I prefer thin crusts but my wife and kids like it thicker...
  4. smokewaggin

    Pizza on the MB Gravity 1050 - This is the way

    Looks like theyve gone up a $1 since I got them for $19.99. Still seems like a good deal for thick corderite stones. I think they were $25 when I first saved them while I was doing my search.
  5. smokewaggin

    Pizza on the MB Gravity 1050 - This is the way

    Most folks seem to use corn meal on their peel. Ive also read where they use rice flour as they prefer it over the more coarse corn meal. It doesnt burn as easily as wheat flour and doesnt impart any additional flavor or gritty texture like corn meal. I will probably try both and see what...
  6. smokewaggin

    Pizza on the MB Gravity 1050 - This is the way

    Id definitly give it a go. I wish I would have bought a pizza stone ages ago after using them last night. Cooking directly on the grates if my gas grill tooka LOT of trial and error. I had seen a few folks having lots of success on the gravity series with stones, then found a couple.of...
  7. smokewaggin

    Pizza on the MB Gravity 1050 - This is the way

    The pizzas were built on parchment, then slid onto the stones(wearing high temp resist glives). Parchment was removed after about a minute or two. Parchment can catch fire once you start getting to 500f so it can't stay in at these temps. I also read you get a better crust with the dough...
  8. smokewaggin

    Pizza on the MB Gravity 1050 - This is the way

    That looks cool as heck. One thing I wish about the 1050 is that it was more portable. Its a big heavy SOB. My cabinet gasser was easy to pick up and move around and I could get a ton of meat in it. We camp multipke times a year and the smoker always came with us.
  9. smokewaggin

    Pizza on the MB Gravity 1050 - This is the way

    It definitely turned out better than expected. I was a bit nervous since it was the first pizza on the 1050 and we had 3 extra guests that we didn't know about until 2 hours before. Takes quite a while to make our normal dough recipe from sour dough cast off and we were in a bit of a scramble...
  10. smokewaggin

    Pizza on the MB Gravity 1050 - This is the way

    We stopped buying pizzas when we started making the sour dough cast off recipe and putting it right on the grates of a gas grill. It's really good. The combination of the the pizza stones and coal/wood fire just puts it over the top. As soon as our garden tomatoes start coming in we are going...
  11. smokewaggin

    Pizza on the MB Gravity 1050 - This is the way

    Did pizza on the 1050 for the first time tonight. Had previously made it in the oven or right on the grates of a gas grill. Bought a couple of 15x12 5/8" thick pizza stones and put them on the bottom rack. I put a cast iron griddle on the second rack to reflect heat down from the top. I used...
  12. smokewaggin

    Masterbuilt Gravity Feed

    It's what you get after splitting a log(multiple times usually, not just in half/quarters). They can vary in size depending on preference. I wouldn't use anything larger in diameter than a fist. Don't think you want to take up much more room than that in the hopper.
  13. smokewaggin

    Masterbuilt Gravity Feed

    Really should be that way I would think. I wondered if it was because it was wood instead of charcoal. Thought maybe they burned different and that may have beem the cause. Ive only cooked 4 times on mine so far so I haven't started too much experimenting. Once I get it figured out I'll start...
  14. smokewaggin

    Masterbuilt Gravity Feed

    I keep thinking about trying this but I've seen at least one person somewhere say it caused problems with the fire going further up the chute. Guess I'll have to give it a go and see what happens. It sure seems easier than having to chunk up/split logs for the smoker when I can just run splits...
  15. smokewaggin

    Masterbuilt Gravity Feed

    If I am only using the middle rack i do something similar. My second cook was a couple of pork butts ont he middle rack and a drip pan underneath them worked perfectly. I often cook for 20+ or so for family gatherings and need to use every bit of space. Just yesterday I had 3 racks of ribs, a...
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