Anyone use the masterbuilt 560??

[ross77]

Mes 30

I had the same one with the MB cold smoker attachment. I have to say I didn't care for the flavor of smoke. It always seemed to be too bitter.

 

[rexster314]

Or Roasting.

I LOVE the versatility of the 560 !

Its like a wood fired oven meets high tech.

It's pretty much a well rounded grill/smoker that can do just about every type of cooking very well. We love our homemade and store bought pizzas done on the 560.

 

[Will Squared]

One very cool thing to do on the 560 is Reverse Sear.

You have a nice piece of beef and smoke it @ 180 until the IT is 110'.
Take it off and wrap in foil.
Crank the 560 to 700'. It will take maybe another 10 minutes.
Put the meat on the grill with a probe.
Probably around 3 to 5 minutes each side until the IT is where you like it.

On the first side put the meat at 10 O'clock and then 3 O'clock and it will give you nice X grill marks. Don't bother on the back, just bring up to desired IT. It is basically for presentation like the expensive restaurants.

I like to take it off at 145', my Wife likes 148'.
Some like it at around 142'.

Pull it off and wrap in foil for like 20 minutes.

It melts in your mouth !

 

[Will Squared]

When you are searing you get up to temp and the cast iron grills are heated up.
But every time you open the door you drop temp... maybe 80' or more...
So through most of the sear your temp will not appear to be coming back up but having it
set @ 700' ensures that the blower is kicked into high gear.
You are cooking with the grates at this time not necessarily the ambient temp inside the unit.

 

[Kevinbthgrouse]

How low of a temperature can you get it says 225 can you get lower

 

[negolien]

160 to easy in my experience..rock solid temps

 

[Kevinbthgrouse]

Thanks I like a little lower starting for smoking salmon but probably can make that work

 

[rexster314]

150 on the controller

 

[Kevinbthgrouse]

Thanks

 

[Will Squared]

How low of a temperature can you get it says 225 can you get lower

I have run low temps at 160'.
I have done some long (12 hr) dries.
At 150' I got an 'ERROR' message.
Just bumped it up 10' and all was fine.

 

[webrec]

Here you go: I bought the M/B the middle of January this year after studying it for several weeks.
Local Walmart had it in stock, and when I went in to Walmart, the damn thing jumped in the back of my SUV.
This thing is so good, and hard to mess anything up that you're cooking. 10 hour brisket, sausage, grilled fish, steaks out of this world, chicken, pizza, prime rib roasts, just about anything you can think of to smoke, grill, roast is on the table.
I've found that B&B Char Logs work well with the feed system and seem to last a little longer than briquettes and lump charcoal.
The only thing that is a misfire is the software for your phone for remote control. It just doesn't get along well with Android devices. I was never able to connect the wi-fi on the grill to ANY of my Samsung devices, although Bluetooth is a fast connection, I needed the extra coverage of my home wi-fi. Like a few other owners of the 560, I opted for a Fireboard controller that works like the Masterbuilt controller should but doesn't.
If you have something specific in mind, hit me up

Heavily considering the MB560 and probably, like you, will see the thing jump by itself in the van when I go to the store.
I've heard some potential issues with flare-ups so I'm thinking about getting grillgrates (the aluminum anozided ones) to mitigate this issue. During your research, or from your own experience, have you heard of anyone using these and any feedback? Thanks.

 

[Kevinbthgrouse]

I have run low temps at 160'.
I have done some long (12 hr) dries.
At 150' I got an 'ERROR' message.
Just bumped it up 10' and all was fine.

Thanks

 

[negolien]

Heavily considering the MB560 and probably, like you, will see the thing jump by itself in the van when I go to the store.
I've heard some potential issues with flare-ups so I'm thinking about getting grillgrates (the aluminum anozided ones) to mitigate this issue. During your research, or from your own experience, have you heard of anyone using these and any feedback? Thanks.

No I have not heard of anyone using those alot of us got modded grates from Joe's on a MB facebook page though as the split ones suck kinda. Not really an issue on flare ups as long as you keep ur manifold clean and use drip pans and 2nd shelf on high content fatty foods.

 

[Kevinbthgrouse]

Can't wait to pick my 560 up today

 

[rexster314]

Heavily considering the MB560 and probably, like you, will see the thing jump by itself in the van when I go to the store.
I've heard some potential issues with flare-ups so I'm thinking about getting grillgrates (the aluminum anozided ones) to mitigate this issue. During your research, or from your own experience, have you heard of anyone using these and any feedback? Thanks.

I've seen some owners getting them, but have no first hand experience with them. Really, anything under 275 or so won't give you flareups. 300 or so up and you have a chance, but when I do burgers at 400, I want flareups for the flavor and appearance. Long cooks like a brisket @ 250 will render a LOT of fat. I've started putting the meat on the second level rack with a throw away aluminum pan to catch the drippings to alleviate any chance of fires.

 

[Kevinbthgrouse]

I've seen some owners getting them, but have no first hand experience with them. Really, anything under 275 or so won't give you flareups. 300 or so up and you have a chance, but when I do burgers at 400, I want flareups for the flavor and appearance. Long cooks like a brisket @ 250 will render a LOT of fat. I've started putting the meat on the second level rack with a throw away aluminum pan to catch the drippings to alleviate any chance of fires.

Any other tips are you getting good smoke flavor vs just charcoal flavor especially on long cooks with temps in the 250s

 

[Will Squared]

Any other tips are you getting good smoke flavor vs just charcoal flavor especially on long cooks with temps in the 250s

Really Good Flavor !

I prefer apple but will go cherry on tenderloin.

 

[Kevinbthgrouse]

Really Good Flavor !

I prefer apple but will go cherry on tenderloin.

Are you mixing it with the charcoal or in the Ash pan or both??

 

[Will Squared]

In the stack I mix 50/50 Mesquite Lump / Kingsford Briqs.
I put chips in the ash bucket.
Next time I do a town run I'm picking up some Apple Chunks and experiment with that in the stack.

 

[rexster314]

Any other tips are you getting good smoke flavor vs just charcoal flavor especially on long cooks with temps in the 250s

Plain charcoal won't give you much smoke flavor, if any. You have to use the combination charcoal/wood products out there, or use the wood flavor of your choice to add true smoke flavor. For a brisket I'll mix up wood chunks and charcoal in the hopper, and some chunks in the ash pan. Hamburgers are done with plain charcoal at a high temp on mine.