Ordered a Masterbuilt 560 today

[whistlepig]

Read a lot of reviews. My next step up from my first and present smoker which is a MES30. Looking forward to the first smoke on it. Due to be delivered May 28.

 

[ozzz]

Congrats

 

[SecondHandSmoker]

Congratulations.

 

[rexster314]

Bought my 560 back in January. Bought my 1050 two weeks ago. I guarantee you'll love whatever comes off of it. Pizza, ribs, chicken, brisket, sausage. All turn out excellent

 

[forktender]

Bought my 560 back in January. Bought my 1050 two weeks ago. I guarantee you'll love whatever comes off of it. Pizza, ribs, chicken, brisket, sausage. All turn out excellent

I'd love to have the 1050 for my pizza making, I just don't have room for another cooker right now.
How hot have you got the 1050 up to? I need about 625-650* for cooking my pizza, I can get it done at 550-600* but the dough doesn't get the airy holes in the crust/ the oven spring that I like so much.

 

[Aledavidov]

Congrats, this think is beauty

 

[rexster314]

I'd love to have the 1050 for my pizza making, I just don't have room for another cooker right now.
How hot have you got the 1050 up to? I need about 625-650* for cooking my pizza, I can get it done at 550-600* but the dough doesn't get the airy holes in the crust/ the oven spring that I like so much.

These things can get to 700 very easily.

 

[forktender]

These things can get to 700 very easily.

How about recovery time when the lid is opened and closed a few times?

 

[rexster314]

How about recovery time when the lid is opened and closed a few times?

Typically, temps will go down by 10-20 degrees. Stay with "if you're looking, you ain't cooking" creed and it won't be much of a problem. Any grill will drop that much. For that amount of drop, probably a 10 minute recover time

 

[forktender]

Typically, temps will go down by 10-20 degrees. Stay with "if you're looking, you ain't cooking" creed and it won't be much of a problem. Any grill will drop that much. For that amount of drop, probably a 10 minute recover time

For pizza at higher temps that isn't an option though you have to check and spin the pie so it cooks evenly and doesn't burn.

Thank you.
Dan

 

[ross77]

It's much quicker than a 10 minute recovery time from my experience. Unless you're leaving it open for 5+ minutes it recovers pretty quickly.

 

[forktender]

It would just be quick looks and maybe a spin, the pizza steels that I use would help retain heat as well so recovery time would most likely be cut in half or more. Man I'd sure like to find someone around here that has one that I could check out.

 

[whistlepig]

Need to buy some charcoal. Does the different brands really matter? Briquettes or lump? I am planning on buying some wood chunks for the ash pan.

 

[rexster314]

From all accounts, the more premium charcoals tend to burn cleaner and last longer. My go to is the B&B Char Logs. 30 pound bags and hardly leaves anything but small pieces and ash. No flavor profile, all you get out of these is just pure heat. Add the wood of your choice while cooking

 

[whistlepig]

Would you leave the 560 unattended for overnight smokes? Brisket for example? I work 3-11pm shift and would like to put a brisket on after work on a Friday night after work to be done on a Saturday afternoon.

 

[rexster314]

Would you leave the 560 unattended for overnight smokes? Brisket for example? I work 3-11pm shift and would like to put a brisket on after work on a Friday night after work to be done on a Saturday afternoon.

I wouldn't have a problem doing so.

 

[whistlepig]

The 560 seems to be the direction that I need to be going. My old MES30, near and dear, was not good about maintaining temperature. From what I have read the 560 does this well. Also the MES30 had to have chips added every hour or so. No unattended smoking there. Maybe I can mix some chunks with the charcoal and do an overnight unattended smoke. I didn't purchase the 560 solely for unattended smoking. I purchased it for a little more flavor while grilling and smoking over what I can get from my electric smoker and gas grill.

 

[rexster314]

The 560 seems to be the direction that I need to be going. My old MES30, near and dear, was not good about maintaining temperature. From what I have read the 560 does this well. Also the MES30 had to have chips added every hour or so. No unattended smoking there. Maybe I can mix some chunks with the charcoal and do an overnight unattended smoke. I didn't purchase the 560 solely for unattended smoking. I purchased it for a little more flavor while grilling and smoking over what I can get from my electric smoker and gas grill.

Steady stream of smoke? Mix in large chunks of wood with the charcoal about half and half.

 

[whistlepig]

The advice here is much appreciated. The 560 is scheduled to be delivered Monday. I have the charcoal and wood chunks.

Starting out I am going to reverse sear some steaks and hopefully find some brisket for sale around here. Brisket is hard to find around here. I think the 560 is going to work out well with brisket.

 

[rexster314]

The 560 and 1050 were made for briskets. Perfect temp control.