Do wood chunks in the ash bin flame when they burn ? It appears to me, that there's plenty enough air for them to burst into flame if there's enough coals .
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I have mine up against the deck and no issues. ven with a good flare up. Off topic love the All day tin sign!!Owners Manual says to keep front and back of smoker 10 ft from wall. And to keep it 10 ft from the sides.
I have mine on my patio. It currently sits up against my fireplace chimny under my covered patio. I really can't see any need in wheeling out to the edge of the patio.
Or am I missing something ?
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I have mine up against the deck and no issues. ven with a good flare up. Off topic love the All day tin sign!!
At Sams yesterday. Found this cute little 9.61# brisket. I thought it perfect to give the MB560 a test.
I'm guessing that its best to put a brisket on the middle grate ? Unless there's a reason not to ?
Also, when y'all put chunks in your hopper, do you put a layer of charcoal then a layer of chunk, then charcoal, etc .... or do you place a chunk on each layer ?
I think using the splits is a great idea RB.....I had read that somewhere....might have been a post of yours....and forgot about it. I will definitely try with ribs this weekend !Id use the middle rack for the brisket as well. Don't be surprised if it cooks a lot faster then you'd expect. Every time I've done a brisket its done hours earlier than I planned just powers through the stall. Not complaining about that at all rather have dinner done on time then have folks waiting around. I've moved away from chunks and just use full splits with charcoal around the sides of it. Purely anecdotal but to me I feel like you get a more consistent smoke were as with the chunks if your adding them in between layers of charcoal I didn't have a constant blue smoke coming out and I was constantly checking to see if I needed to add wood the ash bin to keep the smoke rolling. If you have splits available give it a try.
Id use the middle rack for the brisket as well. Don't be surprised if it cooks a lot faster then you'd expect. Every time I've done a brisket its done hours earlier than I planned just powers through the stall. Not complaining about that at all rather have dinner done on time then have folks waiting around. I've moved away from chunks and just use full splits with charcoal around the sides of it. Purely anecdotal but to me I feel like you get a more consistent smoke were as with the chunks if your adding them in between layers of charcoal I didn't have a constant blue smoke coming out and I was constantly checking to see if I needed to add wood the ash bin to keep the smoke rolling. If you have splits available give it a try.
I've read about using the splits, but there's some things I'm gonna have to see for myself as I learn this cooker. Smoke is a subjective thing. Its very possible that's where I will be eventually. And I've got some pecan that doesn't burn real well in my stick burner because of its size, but I think will fit into this 560 really nice. They are small round sticks, there's some in this pic. I wanna see how these work, especially along with using char logs. I will cut some of these in half .
Nor Cal here. We had some 50 mph winds yesterday!I'm planning this cook for Saturday. Weather forecast says 15 to 25 mph winds out of the south, which will blow right into my patio. How does the MB560 handle wind ? I can turn it so the wind blows into the front of the cooker with a wall behind it. And I can schedule this cook another day.