Toggle sidebar

Search results

  • 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.
  1. D

    Masterbuilt Gravity Feed

    I use Avacado oil for everything that doesn't include deep frying.
  2. D

    Masterbuilt Gravity Feed

    I do have Burn through on my hopper to the fireblocks, but i also do 80% of my cooking at 600-700 searing steaks. However, Im not worried about it, Those liners will last longer than the metal they used but nothing is going to be able to stand up to probably close to 800+ degrees in the chamber...
  3. D

    Masterbuilt Gravity Feed

    I took an old Smoker grate and cut a couple of rods to length and wove it into the 560 grate. Stays put 100% , no welding required, and completely reversible.
  4. D

    Masterbuilt Gravity Feed

    I'm not sure about the 1050 but at 225 i was getting 10 hours on 1 hopper with Royal Oak lump. I did mod the grate a bit so smaller pieces couldn't fall through as easy.
  5. D

    Masterbuilt Gravity Feed

    Bypass the safety switches with a minifuse, mine doesn't turn on until i adjust the temp, so check that as well.
  6. D

    Masterbuilt Gravity Feed

    If i smoke ribs or something i normally only smoke on the upper shelves and have a water tray on the lower, just because i want the water tray to catch the drippings and steam upwards back to the meat. i only have a family of 4 so the 2 trays up top are plenty for me, but i did smoke a boston...
  7. D

    Masterbuilt Gravity Feed

    1, give plenty of time and nor in a rush and you'll be fine. 2, I use a folded paper towel with your choice of cooking oil squirted in it to keep it going for more than a minute (i use avacado oil for everything on the grill). fold it, squirt some in the towel, sutff it in the holder and make...
  8. D

    Masterbuilt Gravity Feed

    it still smokes but depending on conditions it can have larger temp swings, (mostly hotter than desired due to air getting to the coals ) I would try to keep it (or move the positioning around a bit) to prevent wind from blowing in the intake and exhaust areas. I live near the coast and get...
  9. D

    Masterbuilt Gravity Feed

    I haven't had that problem. I do burn it higher than target temp at first to make sure i get a good bed of coals set. Normally get it to 350 for about 5 mins then turn it down and let it come to temp befor e the meat gets put on. I only ever see light blue smoke once I do that. For higher temp...
  10. D

    Masterbuilt Gravity Feed

    yeah that "insulation" as some people call it is not fiberglass, its a hard refractory firebrick same as used in pizza ovens. People up in arms about it occasionally but if they ever eat those brick fired pizzas, its the same thing. Just looking for something to get butt hurt about.
  11. D

    Masterbuilt Gravity Feed

    I have the Cast iron Griddle (its not really a skillet its a large flat top essentially, but it does have a indention for the grease to run in) and I cook it on there the whole time. I make balls of hamburger meat and then smash them onto the griddle with a large spatula. it sears it nicely...
  12. D

    Masterbuilt Gravity Feed

    I haven't had an issues with grease fires but I always Turn it up to 600-700 after any cook to make sure anything on the manifold or grates is completely burned off. I leave it that way for about 10 mins, i take the meat off, turn it up and take the food inside and prep, once done plating or...
  13. D

    Masterbuilt Gravity Feed

    For burgers i put a cast iron griddle on the bottom rack, works great for that.
  14. D

    Masterbuilt Gravity Feed

    The wheels on the 560 aren't the cheap plastic ones that end up getting a flat spot. Also solid axle on it instead of a tube, was pleasantly surprised.
  15. D

    Masterbuilt Gravity Feed

    Mine occasionally takes a minute to kick on. It also seems to help to adjust temp as soon as you turn it on.
  16. D

    Masterbuilt Gravity Feed

    I've gotten pretty good at guessing the amount of charcoal i need when searing steaks/barbecuing. I put in slightly more than need and just let it burn off at 650-700 at the end, It cools much faster that way too as once there isn't any more charcoal on the grate the bucket is typically only...
  17. D

    Masterbuilt Gravity Feed

    If im not mistaken if it doesn't start raising temp after a bit ypu'll get ERR4 on the display. i can't remember if fans continue with ERR4 or not.
  18. D

    Masterbuilt Gravity Feed

    Be careful of the rope, don't make it too thick as the hinges are not on super heavy duty metal. I see them flex a bit even when using the rubber seals.
  19. D

    Masterbuilt Gravity Feed

    I would figure a cheap old electric oven would be a safer and cheaper alternative. do those risers really need smoke flavoring?
  20. D

    Masterbuilt Gravity Feed

    Only if its above 500F, Otherwise it still blows when the lid is opened. It will shut it off if you open the charcoal hopper top or the ash bucket door.
Top Bottom
Back
Clicky