MB 560 burn in and vaque first thoughts.

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fxsales1959

Master of the Pit
Original poster
SMF Premier Member
Dec 17, 2019
1,310
1,749
PembrokePines, FL
So a lot of you know I scored a floor model MB560 from HD for $300.00.
I thank the smoking gods that i did not have to put it together, and hoped who ever did, did it correctly. Being a stroke victim I would happily pay a qualified assembler to weed thru the picture graphics to assemble it. So, Plugged it in and turned it on. NO FAN.... read about how the safety switches were an issue. my ash box safety switch would not fully depress with the assembled door closed and latched.
Fan worked fine when i depressed the switch with my thumb. so, my new 560 has NASCAR tape on the lower corner of the door to fully depress the switch. I can see, down the road, that I may bypass/ said switch. I put about a 1/2 bag of walmart lump in and lit a starter in the appropriate area. Let it burn and then shut her up. Fan worked as expected and temp started climbing. For those not familiar with the unit there is a place on the control box to attach a meat probe to monitor meat temp. (4 inputs) They give you one. I attached the one and put grid level like I would with my inkbird with my offset stick burner to monitor grid temp. about 10 minutes later got an ALARM.... Error 5 on readout. Got the book out and it said error 5 was for when the aux temp probes exceeds 300 degrees. So, you cannot use said probe to monitor grid level temps. not THAT big of a thing as i would normally use my inkbird if i wanted to check grid level temps like on my stick burner.. Just something to keep in mind. I know if used as a MEAT probe you'll never hit 300 but it is what it is. Gave it an hour set on 400 degrees to cook off the chinese gunk inside. Shut it down and slid in the air intake sliders to snuff the coals. So, it worked. I hope it works that well 250 because i got a slab of st louis to do on it tomorrow. still a little concern on where to introduce wood for smoke. u-tube says put them in the charcoal chute, or put in ash box. I can see the ash IMG-3209.JPG
box working on a 3+ hour cook, but maybe not enough smoke on a quicky bacon/belly cook.
that's all for now. so so wordy.
Will be measuring fuel efficiency with lump, to get an idea on what it will take to do a 12 hour brisket, or 8 hour butt.
Ribs tomorrow.
 
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U kinda gonna have to learn where ur smoke level is most of us layer in the hopper mixed with lump. If u needed smoke faster just add it to the ash bin. I also use some of my inkbird IBBQ 4t probes for temp on smoker with no issues. For me in calif I run about 5 hours on a hopper of lump and 6-7 on briquettes. As a side note I run it at night
 
U kinda gonna have to learn where ur smoke level is most of us layer in the hopper mixed with lump. If u needed smoke faster just add it to the ash bin. I also use some of my inkbird IBBQ 4t probes for temp on smoker with no issues. For me in calif I run about 5 hours on a hopper of lump and 6-7 on briquettes. As a side note I run it at night
thank you for the input!
 
I have the 1050. I scored a floor model as well and still can’t believe it. I frankensteined a perfect one from the three floor models that had little things here and there with floor model tools lol. My wife was pretty embarrassed.
Don’t worry, you will figure out the wood part.
essentially I do my red bag Walmart charcoal. I add wood chips every 3 inches and then do a chunk every 5inches or so. Whenever I don’t think there’s enough smoke I throw chips into the catcher for a quick hit. Honestly you’ll figure it out after a few. I had some frustrations at first with that but once you get it, you get it. Like all bbq.

*something I’ve also noticed. Leave about 4in on top of open space in charcoal box. Whenever I loaded to the tip top the smoke trapped in there.
 
I have the 1050. I scored a floor model as well and still can’t believe it. I frankensteined a perfect one from the three floor models that had little things here and there with floor model tools lol. My wife was pretty embarrassed.
Don’t worry, you will figure out the wood part.
essentially I do my red bag Walmart charcoal. I add wood chips every 3 inches and then do a chunk every 5inches or so. Whenever I don’t think there’s enough smoke I throw chips into the catcher for a quick hit. Honestly you’ll figure it out after a few. I had some frustrations at first with that but once you get it, you get it. Like all bbq.

*something I’ve also noticed. Leave about 4in on top of open space in charcoal box. Whenever I loaded to the tip top the smoke trapped in there.
thank you. will learn tomorrow!
 
Congrats on the burn in fx !
I layer chunks about every 3 inches or so and add smaller pieces to the clean ash bin at start up. Trial and error will help you determine the right amount of smoke for you.
You can also add a small magnet to the ash box door to help with the contact if the tape melts or doesn't hold. I also spray the all switches with contact cleaner and work them for 30 secs or so between usage and have no swith problems. MB sent me 2 under warranty but they are still on the shelf. If it ever stall around 400° it's a switch issue.
Welcome to the MBGF fam and enjoy your 560 !
Gonna make some awesome Q !

Keith
 
Congratulations on that smokin' hot deal, John. Looking forward to your ribs cook.
 
And use a drip pan if possible and add a layer of foil over the heat manifold. Makes for easy cleanup!
 
I’ve read they are pretty good at sending out parts. I’d make a laundry list if current issues AND the more common issues that tend to occur. Profess to have them all and get a big pack of future proofing parts. I’d do it sooner rather than later as he parts back of us huge and likely stuck on boats em route or in port in CA.
 
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I’ve read they are pretty good at sending out parts. I’d make a laundry list if current issues AND the more common issues that tend to occur. Profess to have them all and get a big pack of future proofing parts. I’d do it sooner rather than later as he parts back of us huge and likely stuck on boats em route or in port in CA.
Roger that. i sell cameras assembled in SKorea. we have about 1/2$mil of cameras sittin on a boat i long beach harbor .
 
I’ve read they are pretty good at sending out parts. I’d make a laundry list if current issues AND the more common issues that tend to occur. Profess to have them all and get a big pack of future proofing parts. I’d do it sooner rather than later as he parts back of us huge and likely stuck on boats em route or in port in CA.
They have been great Jeff. I had swith issues and warped ash grate .
Went online and filed a warranty claim and parts were on the way. Also with a free bag on MB Lump charcoal with each delivery!

Keith
 
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