Masterbuilt Gravity Feed

[negolien]

Guys I frequent several sights in the effort to learn, I snatched a picture that is ugly and I will hold off on the 560. I will post it and you can blow it up, rotted/burned out on 2-3 sides at the bottom of the feed chute, View attachment 440006

Old news thanks though we 560 owners by about 98% are extremely happy with them. As as side note next time I run dry I will photo my chute which has 0 defects.

 

[donsell]

I think what you're seeing as another grate is the bottom of the ash bucket.

 

[rexster314]

It's an established fact by John McLemore from Masterbuilt that the lower portion where the fire is has sacrificial metal plates that are there to hold the "fire brick" in the chimney during shipping. Nothing to worry about.

 

[deejus]

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.

 

[Remus]

I followed instructions and seasoned grill and then did my first cook this weekend with reverse seared some steaks. I used Fogo Premium Lump Charcoal for fuel. I noticed there is a strong chemical smell to the smoke and then it got on the meat. The smell is like when you burn the charcoal for first time. I'm wondering if this is an issue with gravity smokers. If you think about it, new charcoal is burning throughout your cook. That initial chemical smell only has one place to go. Anyone else have any issues with chemical smell?

 

[kjmiller1984]

Been trying to do some research on this grill/smoker. Most of the videos on youtube are steaks/burgers etc etc. How does it smoke? I currently have a weber kettle, wsm and a weber silver b. Would love to be able to condense down to 1 maybe 2 devices.

 

[deejus]

I followed instructions and seasoned grill and then did my first cook this weekend with reverse seared some steaks. I used Fogo Premium Lump Charcoal for fuel. I noticed there is a strong chemical smell to the smoke and then it got on the meat. The smell is like when you burn the charcoal for first time. I'm wondering if this is an issue with gravity smokers. If you think about it, new charcoal is burning throughout your cook. That initial chemical smell only has one place to go. Anyone else have any issues with chemical smell?

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 stuff i don't really get much smoke at all (I'm talking 550-650+)

 

[Will Squared]

Been trying to do some research on this grill/smoker. Most of the videos on youtube are steaks/burgers etc etc. How does it smoke? I currently have a weber kettle, wsm and a weber silver b. Would love to be able to condense down to 1 maybe 2 devices.

The stack of fuel is above the fire zone. The fan blows up through the fire zone, turns, and goes into the manifold of the cook area. Coals fall through a grate under the burning fuel and falls into an ash bucket. You put your smoking chips into the ash bucket and they are heated by the coals. Fairly good size coals fall through the grate.
I haven't yet, but some guys mix some chunks in with their lumps and briqs for smoke.

The 560 is a very versatile unit.

My wife is about to start some seeds in heated trays and the instructions call for sterilized soil... soil that is heated to 180' for 30 minutes or so. Seems more logical to use the 560 than bringing the potting mix into the kitchen.

I just got a Cast iron bread pan and am going to make banana bread in the 560 with bananas that I dried in the 560.

I am making Double Chocolate Chip cookies today in the 560.

I might have too much time on my hands...

 

[Will Squared]

I followed instructions and seasoned grill and then did my first cook this weekend with reverse seared some steaks. I used Fogo Premium Lump Charcoal for fuel. I noticed there is a strong chemical smell to the smoke and then it got on the meat. The smell is like when you burn the charcoal for first time. I'm wondering if this is an issue with gravity smokers. If you think about it, new charcoal is burning throughout your cook. That initial chemical smell only has one place to go. Anyone else have any issues with chemical smell?

I don't have any problem with smell. I have run probably 40 cooks through it.
I use a 50/50 mix of mesquite lump and Kingsford Briqs.
Burns pretty clean.

Keep cooking.
Maybe it will work itself out?

 

[rexster314]

Only "off" smell I've had on the 560 was the oil burning off when I was seasoning the grill for the first time.

 

[donsell]

Been trying to do some research on this grill/smoker. Most of the videos on youtube are steaks/burgers etc etc. How does it smoke? I currently have a weber kettle, wsm and a weber silver b. Would love to be able to condense down to 1 maybe 2 devices.

Check out Tim Hoff's youtube channel. His first 1050 cook was 3 packers. Looks like it's a great smoker.

Tim Hoff

www.youtube.com

 

[Remus]

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 stuff i don't really get much smoke at all (I'm talking 550-650+)

Thanks for the tip and comments everyone. I did another seasoning today and it does smell better. I'm hoping it was just the initial burn off from factory grease and oil from first seasoning. I am purposely not putting any other wood chunks in yet to test it out. The true test will be when I try to cook some meat. I'll keep everyone posted.

 

[huntfishdad]

I hope this ok to post in this sub-forum: I'm guessing we all have lots of spices?
How many of you make your own rubs (AP, pork, beef, chicken) vs purchase already mixed, name brand type rubs?
Note: I'm running out of room in our little kitchen for my spices... any cool ideas on spice storage ideas as opposed to trimming down??

 

[Will Squared]

I hope this ok to post in this sub-forum: I'm guessing we all have lots of spices?
How many of you make your own rubs (AP, pork, beef, chicken) vs purchase already mixed, name brand type rubs?
Note: I'm running out of room in our little kitchen for my spices... any cool ideas on spice storage ideas as opposed to trimming down??

I have been playing around with peppers... dicing and smoke/drying, then powder. I have 8 kinds of chili powder now. I smoke them on the 560 with Pecan chips.

I like rubs, etc kinda spicy but my Wife does not. So I make a base of a mild chile like Poblano and then just meter in the hotter varieties.
We usually don't like commercial rubs because they are sometimes too salty. We like to control the salt and sugar closely.
We sometime use Mrs. Dash as a go to for a base because it has no salt.

Home

A DASH A DAYHELPS KEEP SALT AWAY From the first taste of flavor on your favorite meal, Dash™ brings your taste buds to life! Spice things up without

www.mrsdash.com

 

[huntfishdad]

I have been playing around with peppers... dicing and smoke/drying, then powder. I have 8 kinds of chili powder now. I smoke them on the 560 with Pecan chips.

I like rubs, etc kinda spicy but my Wife does not. So I make a base of a mild chile like Poblano and then just meter in the hotter varieties.
We usually don't like commercial rubs because they are sometimes too salty. We like to control the salt and sugar closely.
We sometime use Mrs. Dash as a go to for a base because it has no salt.

Home

A DASH A DAYHELPS KEEP SALT AWAY From the first taste of flavor on your favorite meal, Dash™ brings your taste buds to life! Spice things up without

www.mrsdash.com

What do you use for "powdering" your chiles and other things?

 

[Will Squared]

What do you use for "powdering" your chiles and other things?

I use a stone mortor and pestle. I slice the peppers in half and take out the seeds. Then dice then around 1/4". They smoke/ dry in about 4 hours. If they still have a little moisture I finish dry them in our Nessco dehydrator.
I pound of fresh peppers make 1 ounce of dry powder.

 

[donsell]

Hey! I just got the call my 1050 shipped! I thought I might have to wait until the end of May.

I'm a little excited.

 

[Motorboat40]

Anyone who owns masterbuilt 560 can you tell how it does when it windy outside? Like really windy I live in the foot hills of the Blue Ridge mountains sometimes get some good wind blowing thru. The dang wind seems to know when I'm trying to smoke something lol

 

[deejus]

Anyone who owns masterbuilt 560 can you tell how it does when it windy outside? Like really windy I live in the foot hills of the Blue Ridge mountains sometimes get some good wind blowing thru. The dang wind seems to know when I'm trying to smoke something lol

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 some good wind occasionally but only ever turned the thing once. Im sure if that isn't an option a 4ft wall on 3 sides would make it a non issue.

 

[negolien]

I followed instructions and seasoned grill and then did my first cook this weekend with reverse seared some steaks. I used Fogo Premium Lump Charcoal for fuel. I noticed there is a strong chemical smell to the smoke and then it got on the meat. The smell is like when you burn the charcoal for first time. I'm wondering if this is an issue with gravity smokers. If you think about it, new charcoal is burning throughout your cook. That initial chemical smell only has one place to go. Anyone else have any issues with chemical smell?

U seasoned but did u do the burn off first?