Wow! Like a secret toy surprise in a box of Cracker Jacks. Red Oak gave me a good reason to avoid their products. This was my first bag. I've heard stories about 2x4's with screws in them. But brick and mortar.... This is unacceptable.
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I've been reading through posts about using wood in the Gravity Series, but I don't actually have the unit in front of me yet, so I'm having a hard time picturing what people mean.
I've read about layering wood in with the charcoal in the hopper, as well as putting wood in the ash bin. When people talk about layering wood in the hopper, are we talking about normal wood chunks, small splits, or something larger? Roughly what size pieces are you using and how much wood are you mixing in? Does ot matter lump vs briquett.
Same question with the ash bin method. What exactly are you putting down there and how does that work during the cook?
Mostly just trying to understand what people mean by these different methods and what size/type of wood I should be looking for.
Hey, has anyone done this? If so, why and what are the benefits?
Have been lining the hopper with hickory splits but after a brisket, I decided to to switch it up with some Cherry splits. After emptying the hopper i noticed a bit of buildup behind one of the tiles. 1) Has anyone else noticed that? 2) Do you or have you ever removed the tiles when cleaning the hopper of creosote?
Reposting pic with proper format
What are the best options for having a backup monitor for the ambiant probe, that provides ease of use and convenience (ie don't have go be standing at the smoker to monitor).
What do you all use?
See #3 about the picture of what the stone looks like after I took off the pizza...
So I've done a few pizzas now and I'm getting thumbs down from everyone. And today was the weirdest...
1 i didn't put the pizza in until my instant read said 540 degrees
2 it was fresh store-bought dough , but not bad though. The dough was cold The dough was cold out of the fridge and stretched and rolled till it was pretty thin.
3 see in a picture how some of the crust is stuck to the stone? Which made it difficult so she's another things ended up on there as I tried to get it off
4 i think I use plenty of flour on the outside of the dough and theSteel
5 after 5 minutes, some of the dough was stuck to the stone , and the pizza itself was still doughy
6 lastly, the dough it puffed up again and I was going for a thinner crust
Please help. Does the dough need more flour? Is the stone not hot enough? Is my steel not covered enough?
I add quarter splits (cut with a bandsaw) directly into the hopper, AND also I add 6 half splits directly into the ash bin.
Meat pics are for those curious about the bark said method produces.
This thing is automatic…Rides low @ 225 with 0 effort & rips to 700+ for pizza steaks & burgers.
We’ll see what the final product looks like but I have to say I really have no complaints other than not having an excuse to sit 5 ft from the grill all day with a beer
I assume this isn’t supposed to happen. Metal flakes are coming off near the bottom of my chute. Is this still safe to use? It’s not even a year old and used less than 10 times
I have a 1050 grill runs great for about 3 hours then the fan shuts off but if I flip the switch on and off fan comes back on and gets to a point every hour I have to do this any idea!
I’m trying to install a Masterbuilt Gravity Series Rotisserie Kit MB20091220 on my Masterbuilt Gravity Series 560.
The kit is supposed to be compatible with the 560, 800, and 1050, and I’m following the included instructions.
On the motor side, I removed the factory rotisserie plug and inserted the rotisserie motor into the opening as shown in the instructions. From inside the cook chamber, I’m then supposed to screw the neck flange (#4) into the motor assembly and tighten it with the supplied wrench.
The problem is that the neck flange will not thread in at all. This isn’t a matter of the threads being tight, dirty, cross-threaded, or slightly misaligned. The male threaded portion of the neck flange appears to be physically too large in diameter to engage the female-threaded opening/assembly on my 560.
My 560 was purchased brand new in the box, and I assembled it myself, so nobody has previously modified the rotisserie opening or installed aftermarket hardware there.
The rotisserie kit is also the genuine Masterbuilt MB20091220 kit. The kit was unused/new in the box.
I’ve tried lining everything up according to the manual, but the flange simply cannot catch the threads. I don’t want to force it, grind anything, or damage the factory bushing on the 560.
Has anyone with an original Gravity Series 560 run into this? Was there a different neck flange/bushing on some versions of the 560, or did Masterbuilt have different revisions of the MB20091220 hardware? If you have this rotisserie installed on a 560, I’d especially appreciate a picture of the motor-side hardware/neck flange so I can compare it with mine.
No charcoal besides to start the fire. I’m tempted to try ribs with an all wood smoke.
As the title says, I have a Gravity 900 and plan to do a brisket for the first time, do you go fat side up vs. fat side down?
I made a boo-boo… I cut my old thermometer that came with my Masterbuilt 800 out. It had a type K connection. I haven’t been able to figure out if there is a way to use channel 1-6 to automatically control the temperature/fan. I’ve been using the app and manually set the fan speed to start it up so I know it functions. Anyone know if the channels versus the pit can be used for temp/fan control?
So I bought a very gently used (10 cooks) XT from marketplace and decided to mod it.
I bought the LSS mods (water pan, shelf extender, larger grease bin, and the ash bucket ramp).
I then decided I can't leave well enough alone and decided I needed to pimp this unit up some more.
So I decided one roll dispenser was simply not enough. I decided I needed 3 (paper towel, foil and butcher paper.) so I set out figuring how to make it all fit.
I decided the best way was to use a tension rod under the side table as the width was perfect. The problem was there was not enough clearance for the roll butcher paper, so I moded up a jig that lowered the push pull handle down 3" out of 1/8 stainless. Now it fits perfect just above the handle with the tension rod pressed to the table trim sides.
Tension rod I bought... https://a.co/d/06dhJpn3
I then used a magnetic foil mount dispenser and stuck it under my front folding table with the end facing in to lock the roll in place since the front table is much wider.
My magnetic foil holder...
Now I had to cut the rolls so I ordered these little 18" wide slide paper cutters...
Now the foil after cutting I can just crimp it around the cutter, but for the butcher paper I had to head down to my local staples office supply and buy some scotch reusable light weight mounting tabs, so I could stick the butcher paper to so it did not fall back through the crease.
So now I have easy access to all my wrapping supplies.
I then decided that the ash bucket ramp needed a place for storage when not in use, so I added a bolt through the perforated guard metal at the back of the hopper and bent it slightly upwards. I then drilled a hole just big enough in the ash ramp.
I then added some small magnetic hooks to the hopper and I improved the standard side table hooks.
They are of a poor design, because when the table is folded up anything attached to the hooks can just fall off. So I simply added some #10 3/4" screws to the plastic holes.
Finally I didn't like having to run a power cord to my smoker, so I bought a 10,000 mAh mag safe batter pack with PD power output (https://a.co/d/08nCoBAA) and bought a adaptor (usb c to 5.5x2. 1mm 12v - https://a.co/d/0jgvEBrw)
The magsafe power pack sticks to the inside of my XT leg, to be out of the weather. It can more than handle a full brisket cook.
So that is about it... What do you all think?
Edit... I also bought the ash bin grate to put wood chunks on, can't believe I forgot that.... Out of site out of mind? Lol
So I pulled this Beef Chuck roast out the freezer yesterday figured I would smoke it because we been without power for about 4 days. And a hot meal sounded good..
I got a generator and battery converter I planned on using for the grill.
Well this morning power came back on. Same plan just different circumstances now.
Always nice to have a plan to still eat good meals when Mother Nature wipes out the electricity grid.
Anyone have any guidance with the controller being absolute dog shite? Mine never connects to the app so I constantly have to resync. Now the display doesn't work nor the physical temp dial. Is it worth replacing the controller with the same one but new? Won't that one just be as terrible or am I having first of kind issues here?
Install took literally 2 minutes. Seems to be working, and I’ll be testing it out with a brisket this weekend!
I went back and fourth on wanting a pro vs dc board. Ended up with the DC because it’s clean install and I don’t really plan on moving it to a different smoker.
I run a one-man home kitchen BBQ operation. I've been getting by with a Traeger Pro 34 since I already had it, but I've outgrown it. I'm regularly loading it with things like 10-11 racks of ribs, and it's just working too hard at that point.
I've been looking at gravity-fed smokers because I'd like something with more capacity that lets me use charcoal and real wood while still being relatively hands-off.
I'd love a true offset, but realistically I'm doing 20 things at once on cook days, so tending a fire all day probably isn't practical for my setup.
The Gravity Series XT seems like it might be a good middle ground. Anyone using one pretty heavily? I'm especially interested in reliability, capacity with large loads, temperature recovery, fuel consumption, and how well it does with real wood mixed in with the charcoal.