Excellent review, Huskee! Looks like a really fun cooker.
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Sneak Peek: UPDATED Review - Masterbuilt Gravity Series 560 Grill + Smoker!
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Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Great review Huskee. I actually found it on the free site earlier today, as Masterbuilt has been hitting my social media fairly heavy with the Gravity Guy. I dig it. Very curious.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Thanks Huskee! Great review, very enjoyable read. It sure seems to be a fun cooker. I really like the whole concept, and at a very affordable price.
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I started researching pellet poopers because of the SmokeFire. During the process I discovered the Grilla, Camp Chef, and new Cuisinart Woodcreek. Then the MB GF560 appeared! Asked AmazingRibs if they were going to review both the MB and the Cuisinart, they said they already had both and were in the process of testing the MB. Being so impatient, I ruled out the Weber, Camp Chef, and Grilla, hoping Huskee would validate my decision to purchase the 1050!!
I thought I wanted a pellet cooker because of convenience, and the improved smoke flavor many were able to achieve, but now I can have charcoal and wood smoke with the convenience of a pellet cooker! Charcoal and wood are definitely cheaper than pellets, also. My 1050 should arrive soon and I intend to cook on it much more often than I do on all my other smokers/grills.
Sure, gravity feed cookers have been around since Stumps started building theirs in 2007, but MB has changed the game with the controller and I believe we are seeing the birth of another new niche in barbecuing.
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Congrats! I totally agree. I bet there's a few makers who for months now have been holding weekly staff meetings and having their design teams draw up some plans. MB might be the first but they won't be the last to employ this great concept. I wouldn't be surprised if we see more in the near future. No I'm not hinting at some insider knowledge, just a hunch.
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Club Member
- Mar 2020
- 4277
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Huskee,
Thank you for an excellent review! Really appreciated! I'm glad your experiences with the smoker match up with mine, as this is just fun to use. I've been anxiously checking the site for when it would be live.
I know for review purposes, you probably can't make any changes to stock build. However, now the review it out, I'd recommend foiling the top of the hopper to avoid the creosote build-up you mentioned, and you can go wireless with a battery pack!
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Great review! I read that it’s not very water resistant. How does cooking with it fare in the rain? I trust your judgements but unfortunately I do not have any kind of outdoor shelter. I suppose I could get a pop up tent but the wind around my house has been known to take them away and or shred them.
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Charter Member
- Dec 2014
- 7355
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
Your review stirred my MCS, but the uncertainty of a 225 12-14 hour long cook without reloading gives me pause.
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Honest question, though: How often do you do a cook that's 12+ hours where a) you never look at it and b) you're not around TO look at it?
That caught my eye too, but then I thought about it... if I plop a hunk of meat on late night so it's done at lunch, that means at, say, 11pm. But I'm up at 7-8AM, well under 12 hours. IF I start a cook at 7am, I'm usually around during the day.
What I want to know is the duration of the charcoal use at 250 and 275 if it's, say, 60F out overnight.
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rickgregory I cook on a BGE with a controller never checking on it through the night when cooking Boston Butts or Briskets which I do 8 to 10 times a year. I used to get excellent results from a cheap bullet water smoker, but I had to get up at 4 am to add fuel. I plan to serve for noon cooking at 225 and finishing the 12-14 hour cook by 8 or 10, so I put the meat on at about 8pm. It stirred my MCS. I am with Mosca I really don’t need another cooker. I like it as a pellet cooker alternative.
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I can run the pit barrel with my fan controller for 24 hours untouched, all weather at 225. I too would like to have a plot of temps over time attempts at 225F, 325 etc.
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