Anyone use the masterbuilt 560??

[Kevinbthgrouse]

I'm really leaning towards getting one of these been reading and watching the videos..how is the smoking aspect of it

 

[ross77]

I'm really leaning towards getting one of these been reading and watching the videos..how is the smoking aspect of it

It's very versatile. I've just been adding wood chunks to the ash bin but you can also mix in with the charcoal on longer cooks. Great smoke flavor.

 

[Kevinbthgrouse]

How's the assembly.. where I would purchase they assemble free of charge but I never know if done correctly

 

[ross77]

How's the assembly.. where I would purchase they assemble free of charge but I never know if done correctly

Best to do it yourself. Took me about 2 hours. Use a magnetic screwdriver to install the lid handle.

 

[rexster314]

It's just a matter of mixing them with the charcoal?? Can you add just wood as you are smoking?

The idea is to put some chunks (not wet) in the ash catcher. And it works well. But you have to keep checking it to make sure you're still getting smoke. For a longer cook, like a brisket, I want continuous smoke for several hours at a time. That's when I mix the wood chunks in with the charcoal in the hopper so that constant smoke happens.

 

[rexster314]

Best to do it yourself. Took me about 2 hours. Use a magnetic screwdriver to install the lid handle.

2 hours is the average time. And a long handled magnetic screwdriver for the handle. I understand that it's a different design on the 1050

 

[Kevinbthgrouse]

Thanks guys greatly appreciated

 

[rexster314]

Went and looked at one in person seems very nice ...are you guys smoking on the second level of grates the first or standard seems pretty close to heat source for long cooks....50 dollars off right now is a bonus

It depends on the type of cooking you'll be doing. I did a prime rib roast on the second shelf with a catch pan on the main grill to catch the drippings. When I do a brisket, it goes on the main grill, but I'll be doing the next one on the second level grill with a drip pan.
The M/B controller will let the grill cook at 150 all day long.
Again, the only gripe I have with the grill is the wi-fi, or I should say the lack of wi-fi connection with Android devices. I have 4 different ones with different versions and none can connect with wi-fi and Bluetooth is not strong enough to have a reliable connection.
I solved that problem with the Fireboard controller. Solid connection through wi-fi all day long.

 

[Kevinbthgrouse]

Do you guys get good smoke at higher temperatures

 

[negolien]

Do you guys get good smoke at higher temperatures

most smokes tend to be about 250.. Otherwise your grilling.

 

[ross77]

Do you guys get good smoke at higher temperatures

Decent. Certainly more than a pellet smoker.

 

[rexster314]

Do you guys get good smoke at higher temperatures

What are you going for? Usually you want smoke at lower temperatures to insure you get enough. Fast, hot won't get you good smoke flavor because the meat's done sooner and less smoke flavor

 

[Will Squared]

Use a magnetic screwdriver to install the lid handle.

I second that !
A couple of strokes across a magnet will ensure that you are not chasing the screw into the lid.
Confession: I tried to assemble the handle alone and dropped the handle, cracking it. Superglued it back together.
Wife had to help me get it together.
She said to order another handle but I wear this one as my Badge of Dishonor...

... kinda like that first scratch on a new car... get it over with.

 

[Kevinbthgrouse]

What are you going for? Usually you want smoke at lower temperatures to insure you get enough. Fast, hot won't get you good smoke flavor because the meat's done sooner and less smoke flavor

Usually nothing above 250..my current setup gives me nice smoke flavor at low temps but much higher than 200 and not much..I did my first pulled pork this weekend turned out great but kinda like it was done in the oven same with a Cornish gamehen a week ago salmon and cheese have been excellent

 

[Will Squared]

Otherwise your grilling.

Or Roasting.

I LOVE the versatility of the 560 !

Its like a wood fired oven meets high tech.

 

[ross77]

Usually nothing above 250..my current setup gives me nice smoke flavor at low temps but much higher than 200 and not much..I did my first pulled pork this weekend turned out great but kinda like it was done in the oven ☹ same with a Cornish gamehen a week ago salmon and cheese have been excellent

What are you currently using?

 

[Kevinbthgrouse]

I have a air, draft issue with my current setup and it's very finicky to keep going..I use the amazen tube in a mod to get my smoke or a hot plate and wood chunks

 

[Will Squared]

I am going to do a Double Smoke Ham next.
I will smoke it for 3 hours @ 180 then crank it up to 300 until the Internal Temp is 140, maybe another 3 hours.

 

[Kevinbthgrouse]

What are you currently using?

Mes 30

 

[Kevinbthgrouse]

I am going to do a Double Smoke Ham next.
I will smoke it for 3 hours @ 180 then crank it up to 300 until the Internal Temp is 140, maybe another 3 hours.

I've done that delicious