Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I've had my 1050 for roughly two years and it's been pretty solid. However, there is a lot of black, flakey, bubbly buildup in the smoker box. I assume this is creosote but I'll defer to you experts.
What causes this and what should I do about it? Do I scrape it out somehow or just let it go...
Thanks for all the replies. Typically it's about a 5-7 degree difference. The butt that I have on right now is only about a 3 degree difference so far. I rotated it a few hours ago.
I've run in to this a few times and have been meaning to post. I've had a few butts where half the butt (let's say left side) is probe tender but the other side is running a few degrees cooler and not quite done. Do you just leave it on longer or do you take it off the smoker at that point...
Morning and happy super bowl weekend!
Put on a 10lb butt last night around 7pm in a MB Gravity 1050. My thermoworks signal wasn't plugged in all the way apparently and the battery died so my alerts didn't go off and wake me up. The charcoal ran out around 2:15AM. Looks like temps ran steady...
Thanks for the reply.
I always use drip pans but I do recall that I used smaller ones for this cook so there might not have been full coverage below the ribs. The ribs were on the top and middle grates, drip pans below on the bottom grates. I also have the LSS mod so could use the ones at the...
I've used my gravity 1050 about 20 times now and it's been rock solid. A few weeks ago I put on two slabs of ribs and was a bit overconfident and didn't set the alarm on my air probe to alert me of any issues. Everything was running smoothly for the two hours at 225 then wrapped them.
About...
Following up on my OP. I placed a small magnet on the door to help create some additional push on the pin. It worked perfectly and had zero issues doing ribs this weekend. Appreciate all the input!
I like this recipe a lot so will try it next time regardless of the outcome.
I reheated the dry meat in a little bit of applesauce and then applied sauce afterwards and it was still really good.
Thank you for the affirmation! I didn’t want to assume it was out of my control so wanted to double check.
The good news is it wasn’t inedible so used it for BBS quesadillas and saved some for future nachos.
Thanks for any ideas/thoughts on this as I’m scratching my head a bit. I’m still pretty new to this (5th smoke) and so far really thrilled with the results on butts and ribs. Last night was a bit of a weird deal so wanted some insight.
Placed an order for an 8-9lb butt at local grocery...
Good question - from what I can tell the switch is working but the door closure won’t press the pin in far enough to engage. I did play around with the alignment a bit and didn’t make any progress but going to try it again this weekend when I have a bit more time. It seems like the design is...
I saw people writing articles about bypassing the switches which I would do if I lived alone. But sometimes my wife/son are overseeing the cook if I’m not home and don’t want them leaving the doors open accidentally.
As for installing a bank of switches, you are clearly more skilled than I am!
Thanks fo sharing your VERY similar experience. I emailed MB last night so we’ll see what they say about a replacement. They’ve already replaced another part for me. The communication was quick but it took them several weeks to actually ship the part.
I thought about taping the pin down...
Hi all,
Mid - smoke of a pork butt my temps started dropping. No matter what I tried the fan would not turn on. The issue is the switch on the ash bin door unfortunately. If I physically hold the switch down (with the door open) or close the door and physically clamp it closed with my hands...
Thanks for the recommendation. I might actually have some CRC in the garage already from an earlier project. I'll definitely give that a try. Appreciate it!
BBQ quesadillas were amazing too.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.