Masterbuilt Gravity Series 1050/560 | Tips & Tricks & Startup & Shutdown & Cleaning | From A to Z.
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- Опубликовано: 10 май 2020
- Masterbuilt Gravity Series 1050/560. Tips, Tricks, Startup, Shutdown, Maintenance, and Cleaning. This is the ultimate guide to owning a Gravity Smoker.
#masterbuiltsmoker #masterbuild #masterbuiltsmokers
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MAKE YOUR OWN SPG...
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Amazon Brand - Happy Belly Granulated Garlic, 24 Ounces
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These recipes make about 2 lbs. and fits perfect in a 33oz shaker.
Put all ingredients in a bowl.. All measured in cups.
Ingredients for the SPG:
1 1/4 Kosher Salt
2 Coarse Ground Black Pepper
1 1/4 Granulated Garlic
Mix all ingredients into a bowl and add to the shaker.
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My wife just got me the 560 (early fathers day present). she got it assembled at homedepot, and of course it came with no manual!!! I looked at their website and they have no info at all. I searched youtube and I'm glad I found your channel sir!!!! very informative, simple and easy instructions to follow. thank you sir!!!!
Very nice! And now here is my email gallerybbq@gmail.com use it if you have any questions.
Lots of good information in this video Tommy, thanks!!
I thought of something the other day...I keep a cover on my Masterbuilt 1050 when it's not in use, and after a cook it seems to take forever for the pit to cool down...so after i get done cleaning my pit, to help it cool down faster, I empty the fuel hopper, open both doors and the hood, and turn the temp up to around 500°F or so to make the fan run. It cools the pit down in half the time. Thanks again for these vids bro!!
db, thats very interesting. Thanks bud.
Really good video 👍. This is the most in depth Masterbuilt gravity feed video I've seen. Keep it up!
Appreciate that.
Very instructional video regardless of the grill you own. I’m going to have the wife watch this. I wasn’t happy the last time she cleaned my grill. It’s not Mother’s Day anymore.
Haha.....😵 Good one brother.
😂😂
That's hilarious!!!
😳
Thank you Tommy.........Very informative and helpful......I am a clean freak.....like to keep them cleaned and well oiled which I believe helps make them last much longer....thank you for sharing this clean!
Robert, Thanks and thanks for the comment.
Good info Tommy. I agree with you. I think a lot of folks were just filling the chute out of habit but not realizing the potential for fuel loss. Keep the smoke rolling!
Well said!
appreciate. just bought the 1050. real excited
Glen. You'll love it. Make sure to hit me up if you have any questions gallerybbq@gmail.com
Lot's of good info...I've only had my 800 for a couple of weeks but I'm learning stuff all the time. I have extremely thick foil that I use to line the inside as well as the top of the manifold which helps the cleaning process. Thanks for the idea of measuring for shorter cooks...never thought of that!!!
Stay tuned for so much more Masterbuilt.
The video of how to "clean your cook" on the Masterbuilt, was extremely helpful. I reversed seared a Tomohawk ribeye last night, and 700 degrees made me pay attention!
Thanks very much, Tommy.
Glad it helped! and thanks for the cool comment. Hope to see you again.
Its nice to see your process. I've been debating picking up one of those chute mods as well. I have been doing the foil on the hopper lid from 2nd cook, it does help. I just replace the foil every 3-5 cooks.
Yeah. Gonna add the foil. Thanks for watching and I do appreciate the comment.
My man great videos you keep putting out thank you for step by step process!
Cheers Cube and I hope to see you again.
Nice detailed video Tommy. I don't have one of these grills but thought I'd watch anyway. I think I might have figured out my Pit Boss issues. Have a great week brother.
Ron. Appreciate that brother. I was watching the chatter between you and the serg. I'll check out your fix video for sure-
I'm really enjoying your content. Keep it up.
Thanks. Enjoy.
Good job Tommy. I’m sure cleaning this regularly is a huge safety measure also, from possible fires due to grease buildup.
Oh yes. Removing that Manafold or heat assembly is a step most miss. you get some buildup that eventually may ignite.
Good, thorough cleaning. Should keep it going for years to come when done on a regular basis. Great step by step video of the process.
Thanks brother.
Great video. I was seriously considering getting the smaller unit. After watching you go through the work I've decided it is too much work for a 78 1/2 year old to handle. I think I'll stick with my WSM and Pit Boss's. Thank you.
Hi John. You made the 100% right choice and ain't nothing wrong with the PB and WSM!!! Cheers bud and I hope to see you again!
Thanks man, great vid. I just bought mine, looking forward to some good chow!
Zebra. Your going to love it. If you have any questions feel free gallerybbq@gmail.com
Tommy, thanks for all you do. Lots of comments here, some are opinions w/o proof. I've always cleaned my grills and smokers and never have problems. Yes, I even spray water on my cast grates :) As long as they're dried in a relatively short time, they're fine. I always do a warmup after cleaning also. As for the comments about food tasting better with all that crap? Too funny. Thanks again.
Right on man and I do appreciate you taking the time to comment. Cheers!
Hey Tommy, the Kamado Joe compatible aftermarket temperature gauge you recommended arrived today from Amazon. It fits perfectly and the black background color complements the pit perfectly. I’ll take it for a test drive with a pork butt this weekend @ 275F and compare it with the MB controller and my Maverick. Thanks for the tip!
Dont forget it can be adjusted and fine tuned to perfect:)..
Great show. Keep it up Tommy
Thanks, will do!
Hi Tommy
I started lighting by having the grill on and temp set with all doors closed. I open the bottom "light/dump" door and light the starter and close the door. The fan kicks on and it lights right up without waiting 4 or 5 minutes. Give it a try as it works well with less waiting.
Keep up the good work my man.
Great tip! Thanks. James, thanks for the comment. Enjoy!
Good video and explanation of why you done everything . 👍🏻
Thanks 👍
Just got one from my son gona clean it now did not know all this thanks
Good point. I also have a Weber IGrill 2 Bluetooth coming, so I should have lots of good info. I will develop a calibration table so I can set the MB factory controller dead nuts if there needs to be any offset.
Awesome. I love my igrill2..... thanks and enjoy
Nice vid. Thanks. I am in the market for one and was concerned about shut down time. This helps
Enjoy!
yes thank you i use oven cleaner and a garabage bag i put the drip pan in it and the grates for 24 hrs tie the bag up they come out wonderful.
Sounds good. Enjoy and keep on smokin!
nice, was looking for a vid like this :)
Its been requested just about everyday:).... So I tried to include just about everything.. Tips and Tricks are pretty cool. We got A-Z covered. Enjoy!
I gotta get me one of this Grill. Thanks for the tips and tricks. joined u.
Awesome. You can also find me here for the latest info. facebook.com/groups/264734041353275/
Great Tips Tony.....Thanks...
Thanks brother.
Great video i would never would turn on my grill if i wouldn't watch your video great job and thank you
Lipes. Cheers and thanks for watching.
You sure keep that machine clean Tommy! Very detailed video
after 27 years the wife is getting tiered always cleaning up after me. lol So now I gotta do it.😜💪😂😜😂😂😱
Hi Tommy, thanks for the great video! Just thought I'd mention that you didn't address the creosote buildup on the lid of the hopper. Thats not paint that's peeling off as some people seem to think, its creosote buildup. It can be scraped off neatly with a paint scraper or a spatula and wiped clean. Keep up the great videos, they are an awesome guide to the world of Masterbuilt cooking!
Bruce, thats an awesome point! Thanks brother!
Man oh man. After watching, I don't what to do! I had my three choices for a pellet smoker, but now I'm considering this! Good video.
1050 or 800 and you'll never look back. IMHO
Pulled the trigger on the 800 a couple weeks ago. 3 smokes and a few steak and burger nights through her so far and I am diggin this thing! Definitely glad I went the charcoal route over the pellet
@@dizidizz1 That is good to hear. Enjoy it and if you ever have any questions. gallerybbq@gmail.com
@@thegalleryBBQ will do! Thanks for continuing to make, by far, the most clear and concise relevant videos out there.
Sweet job there Tommy; ! Ya ya know we invest a lot of money in our cookers . Just picked up 🆙 the (560) on sale at Walmart for $ 347.00! Want to give it to grandson. And then 🆙 grade to the (1050) ! Looked for a video from you , giving a tour of all your bbq, cookers. Liking that air fryer ! Thanks!
Do.... Cheers brother. Thanks for the support!
Great video! I'm having trouble putting my fire out after high heat cooks. My slides won't push in any further and I find myself waiting hours then using to tap water down the chimney to finish extinguishing coals. And advice?
Yeah. Don't put tap water down the chimney. It can take some hours for it to cool down. That's normal and the only downside to the pit.
Awesome, thank you
You're welcome!
I’m the grill master in our house, and we just went from a propane grill to the gravity 1050. I'm seriously overwhelmed😩😳
If you have any specific questions please email me gallerybbq@gmail.com im here to help!
@@thegalleryBBQ thank you--I might!!
I am no master but the attachments I am still trying to figure out. I just tried and had perfect smoked jerk pork and jerk chicken.
I start mine a little differently, using bricketts, I light as you do but with a firelighter, after a few minutes, when the smoke is rising, I close the bottom door, pull out the bottom (fan) isolating bar but not the top one, and rest a weighted object on the top door switch that registers the door is closed. That combined with the unit being on and trying to get to temp gets the fan going pumping tons of air up the hopper and getting the bricketts alight much much faster than any other method.
Sounds like an awesome way to do it. Cheers
To clean your temp probe you could try a damp magic eraser. I use one on my pellet grill and works good and doesn’t take any metal off the probe.
Good point
Magic eraser is just a really fine grit sandpaper.
Do your dampers that choke the charcoal on shutdown push all the way in until the grey rubber touches the heat shield?
Good tips Tommy! I do like a clean grill!
Well Tom I'm sure your will never get as dirty as mine. lol
The cast iron grates can be put in your oven and ran on the self clean cycle for cleaning. After that coat them well in a oil of your preference and run it on the unit for about 15-20 min.
Ryan. Awesome points.
If you all want super clean racks and manifold spray it with oven clean put all parts in a black trash bag over night. Clean next day, very little scrubbing and it won't get any cleaner then thia method. Your welcome 👍
I wouldn’t clean but I probably wouldn’t use degreaser..... I remember using that stuff when I worked in fast as a teenager...lol but man do you..... I really appreciate your channel.... I bought the 560 because of you! Thanks so much for doing those ribs and smoking that chick roast.......
Thanks. But wait till you see whats coming up next:).....
@@thegalleryBBQ Can't Wait!
@thegallerybbq do you recommend doing this every couple of weeks or once a month? Thanks for all the info on this video
depending on how much you use the pit. every few weeks. That said. Clean after you do any greasy cooks. That'll save your flare ups.
You are very thorough! How often do you clean the pit like this? Can you tell me the measurement of the main grill grates? I'm thinking pizza on a baking stone being it gets up to such a high temperature. Haven't bought one yet but I intend to very soon. Like all your videos.
Once a month. Mike any GrillGrate questions you may have, Email me.. gallerybbq@gmail.com
Good job Tommy
Thanks George. Cheers.
Great video really informative , I just have one question for you. I seasoned my grill couple of days ago following your method and I cooked my first ribs yesterday opted for a drip pan which delayed the cook by hours so learnt my lesson but they still turned out great . The grill plates Are clean but the inside of the 560 hood its like a orange/golden brown colour should I just leave that on. I know you had the 560 before so any advice would be great as I know the 1050 is black inside now. I would be happy to clean it down and then wipe it again with vegetable spray just didn’t know what’s the best to leave it on or clean it ?
Hello. Can you post me up Pics here facebook.com/groups/264734041353275/
On my cast iron grates, I NEVER use a cleaning spray like that, a simple scrub with a wire brush and a rub down with an oil coated paper towel or rag... Never degreaser and spraying with water
I really like your videos. Not many on this type of smoker. Sometimes when I see this smoker. There is a ton of smoke(like the bad kind). Then sometime nothing or normal blue smoke. What do you think? And how do you use different type of wood? How do you set that up? Thank you so much.
Kirby. I get real nice blue smoke. I usually put about 1/2 weber chimney starter, then 3-4 chunks, then more fuel. Also I add a few chunks to the ash bin.
I just purchased the masterbuilt 1050 I can get it to turn on but the digital temp does not work, any ideas what could cause this, all connections seem correct
Kathy
Hi Kathy. Have you reached out to support?? Have you joined my Facebook group?? I can tell you Masterbuilt is in there and reads most posts. You can email me here and LMK whats happening gallerybbq@gmail.com
Mate I wrap everything in foil from new, and it makes clean up pretty quick, with very little scrubbing needed at all and put new foil on again.
Good tip!
You might want to rethink spraying the inside of the grill with water. The temp probe should really never get wet. They tend to fail if they do
Lam, Ill keep an eye on that. Thanks-
On lighting the smoker you mentioned to use some paper towel soaked in some oil. Which oil is thar
Regular Veg works well.
Great Video! I would not spray your wood with de-greaser (7:13)! By accident! I sprayed some firewood with pine oil and ruined Xmas! lol Take Care!
Manny, Thanks brother. Appreciate the heads up. That said. All that wood will go in my outside fire pit. 😃
What’s your opinion on how often cleaning the inside of the chamber needs to be done? I got the 560 sometime after Christmas. I did one pork butt and two pork loins in Jan/Feb. Followed that with grilling either burgers and sausages, pork chops or chicken breast several times throughout Feb/March. Had done about 10-15 cooks on it by April. Then had a BAD grease fire while doing chicken breast a few weeks ago. Had to unplug the machine and shut down all the dampers. Not to mention I ruined 5lbs of chicken breast. I’ve cleaned it and used it since then but not as thoroughly as you did.
That's tough to say cause it depends on what you've been cooking. I'd inspect ever 3 to 5 cooks.
I’ve been taking the grates up and inspecting it before each cook since. Lol!! It wasn’t a very good feeling to dump 5lbs of chicken in the trash.
@@matthewray8329 Lesson learn ed:)..... Enjoy!
a drip pan on the manifold will save you from the likelihood of grease fires or at least some aluminum foil hanging over the manifold will help as well.
The Gallery Backyard BBQ
Still looking at picking up a 1050 - One thing I was thinking while watching this video was on the side with the power maybe try waxing that area next to the vents that got some black on them. Not sure if it would help but worth a try I guess.
thanks. Did u ever get the 1050?
@@thegalleryBBQ - Not yet! Think I am waiting til spring unless they come out with a big sale for Black Friday / Cyber Monday...
Is the 560 internal probe similar to the 1050, I have been afraid to clean it, the end looks delicate on the 560?
I'm guessing it would be. Just take your time and you should be fine. If that probe goes un-clean it may throw off temps.
Good video! Have you tried lump charcoal in the hopper?
Burns to fast for as much smoking as I do...It does however burn nice and clean
Do ever worry about leaving it alone after shutdown on a wooden deck? That’s what I operate mine on, on top of a grill matt as well. I still tend to worry about leaving it un supervised after shutdown. Might be irrational
I do not worry. My pits have always been on the deck.
Can you use Canola oil instead of vegetable oil to spray down everything? I know they are essentially the same thing for the most part.
Yes.... That'll work just fine!
Just got a masterbuilt..How long do you wait after cooking to place the grill cover back on?
Not sure depending could be a few hours. Its got to be cold.
Have you thought about lining your drip tray with aluminum foil? I did mine and it was so much easier to clean and replace.
Yes.... Just did and usually do. Thanks for watching and commenting.
Does that help? I just bought a 1050 and I see that it drips from the bottom.
Hey I see you rock the Rode Wireless Go. How you liking it?
It's pretty good. A bit of a PITA to keep turning on and off during a shoot. So now I just keep it on. I'm going to add the add on Mic. The sound is awesome. I did do a Rib cook and had it hooked to my flannel. well it got hot so i offed the flannel and ended up dubbing it. lol
The Gallery Backyard BBQ nice.... just went the cheap route and ordered a Takstar but found out i need a special cable to connect to my phone lol
Good stuff... How often do you degrease and clean the internals of the grill?
It really depends. If I use a tin under most smoked your pretty good to go. Otherwise after 4-5 cooks.
Also, can you maybe post a list of your supplies somewhere? I just ordered the 800 today and I've never owned anything more than cheap gas or charcoal grills and it's intimidating! I am more or less trying to do like you are doing since you seem to know quite a bit about these!
Hey Tommy, on the 560 is the Manifold Box screwed in on the sides? It doesnt come out as easy as the 1050/800
Not sure as it's been a while but i seem to remember a tad different on the bottom set up where the screws are.
@@thegalleryBBQ I'm try at it again next hot day but the other week damn couldnt figure it out and ran outta time :P Ribs needs to be put on
Hi Tommy everytime I start my 560 I get flames in the heat manifold I set it to 250 and the temp goes up to sear... please help
Hi Mike. Can you post that question in my facebook group?? facebook.com/groups/264734041353275
If not. Email me... gallerybbq@gmail.com
You are definitely a man that shows attention to detail! Having said that, I have one concern. 12 minutes into your video you hose down the inside of your grill. Do you have any concern of how much water are you spraying on that electric fan? Possible suggestion would be to cover it with a plastic bag and put a rubber band around it to keep it from getting wet. Kind of the same principle as covering your alternator when cleaning the engine bay.
May not be a good idea to use sandpaper on that thermometer. Scotch bright should be a lot less aggressive, but aggressive enough to remove any gunk.
Chris. I appreciate you taking the time to write that out. I have been a little more carfull with the water on clean ups. Thanks brother and enjoy your weekend.
Will this be a good choice for Canadian winter b b Qing?
I'd say yes!!!!
Just got a new 1050... everything looks to work ok.. it randomly beeps.. thoughts on that?
Thanks. Any questions, LMK gallerybbq@gmail.com
Does the charcoal just keep burning when you shut the unit off? Why is it bad to fill the hopper all the way? Wouldn’t it just stop burning when the fire is choked?
It'll continue to burn a tad!
How often should I clean my grill? I just got the Masterbuilt 560.
Depends how much you use it.
Can you add a couple of minutes showing where its ok to use foil to save cleaning?
Tommy, when you use the charcoal chimney, did you put the hot coals directly in ash bin?
Definitely not. Just used for measuring the amount needed for each cook.
@@thegalleryBBQ yeah, I rewatched your video and figured that out....just a newbie confused for a bit. Thanks man
@@ericporter2373 Anytime. If you ever have any questions feel free to reach out gallerybbq@gmail.com
Hello!! Waht kind of oil do you use for your start up?
Just use a veg oil. If you ever hhhhhhhave any questions shoot me an email gallerybbq@gmail.com
Did spraying the inside of the smoker with water, do anything to the fan?
No not on mine. Pit works awesome.
Hey nice video, can i leave this beast of a grill out in the winter? I dont have accesss to a garage or a basement sadly :/
I do.... Just gotta keep it covered!
Good Information, how often do you need to do this? Planning to buy this model.
Depending on how much you cook. This pit is tops under 1k... You won't be sorry!
Do you use abrasive pads with the porcelain grates? 😬
No.... Cheers.
Look at you pitmaster Makes me wanna by the Smoker. You’re a great ambassador for barbecue.
Your to kind. Thanks and enjoy!
I have only had my grill a few days. I noticed you mention the fan coming on with the lid open. I was under the impression the fan was NOT to run with the grill lid open. I think I read something about it based on temp. Can you explain?
When I open the lid my fan stays on, Does yours not??
@@thegalleryBBQ It does stay on. I had thought that any door that is opened, the fan was to shut off. To keep from blowing hot ash possibly. What I think I had read was that if it's set at 500 or more, I think, then it does shut off.
@@phillk7183 My impression was only the upper and lower doors more or less controlled the fan..
@@thegalleryBBQ I wanna say thanks for your responsiveness to my comments. This is the second time I have commented on your videos, and you got back to me with both.
@@phillk7183 Thanks Phil. You can also email me:).... gallerybbq@gmail.com
Pull out game is strong!
Cheers!
I tried your paper towel method, but it doesn't work for me all the time. Any tips for mistakes I could be making (sliders are out). Sometimes it is simple and other's it takes forever. Tonight I couldn't grill because it wouldn't light after MULTIPLE tries.
Ok. First, make sure you shake that trey good so all the ash falls into the ash catcher before lighting. That's very important. Next, Rip up 1/2 paper towel into 3-4 pieces and put a few TBS cooking oil on each piece. Next light and leave doors and tops open for 1-2 min. Close up and set grill temp. This method works every time!
Thanks. I did find another method that seems to work better for me but now I see what i was doing wrong. You say get 1/2 a peice and rip it into 3 or 4. I had a couple pieces ripped in half. Probably not enough room for oxygen. But the smaller peices kept falling through. I put a peice of cardboard underneath to hold and it worked (without balling it up). Will try your method again next time (the right way) since yours is simpler. Either way Im saving money not buying the starters, so thanks.
I've also started a fire in my shop vac and I waited a full 24 hours before I cleaned
Ive done that also. Cheers.
The paper towel trick is great th
Spencer. Thanks buddy.
Nice video. What do you do after every single use?
Clean the grates! Thats all I do.
I don't know if you noticed but you were spraying cleaner on your grates in front of the wood pile. Degreaser was getting all over the wood. I don't now if this was wood for your smoker or fire place.
Appreciate the heads up. That wood is used for my outside fire pit. Again. I do appreciate the heads up.
Hot water and a cleaning rag helps alot.
Yes it does!
Great video, may I suggest try not to get the door safety switch wet cause they become faulty
Good point
Tried to clean it and it's a pain in the behind and it was never fully cleaned so I decided to put a full chimney of charcoal and put in on 700 degrees for about 90 minutes and guess what? It's fully clean and dry like a desert, it's the best method I think
Great tip!
10:37 - thats a lot of cleaning to do... how long did it took u to clean everything?
Under an hour top to bottom!
The Bob Ross of grills
You got that right. lol
what kind of oil to use in starting?
Veg is good.
Just a tip for you and everybody else if you buy this stuff called krud kutter it’s a degreaser they sell at paint stores that is water-based super cheap and beats almost anything that I have ever used and it works on cleaning rims and tires and all the grime in grease on engines anything and everything that everybody else claims to do krud kutter does it and then some
You’re welcome
Sounds awesome and will be ordering it!!
Also, what watch are you wearing in these?
My 168000 Submariner
Is the fan supposed to be running the whole time? Because mine just shuts off mid cook
No it is not.... When pit reaches temp, fan shuts down. I have a video coming Wednesday AM that'll be perfect for you. Stay tuned.
@@thegalleryBBQ ok great, looking forward to the video. Thank you
I wouldn't clean any cast iron with a degreaser, or spray my wood with it, but thats me. Other than that good tips
Right on. Thanks and I do appreciate the comment.
I as thinking exactly the same...the fat is the best protection. In my country and what I do here is leave the grill dirty and before your next BBQ, just pre heat it and clean it with newspaper
i mostly use brushes and heat for claning, a coarse wire brush for blacksmithing works wonders in getting things off nitially agressively
I thought if you washed the cast iron grate they will rust.
Nice tips. Any tips on rust? My flame manifold looks like yours and wondering if I need to clean the rust. Also: tin foil helps a lot! Wish I've done it from get go.
I'd just keep that manifold veg oil sprayed. That's your best defense against rust🤟
@@thegalleryBBQ yeah, learner my lesson. I spray it now, too. But you think it is worth to clean out the rust as it is?
@@soulraise I noticed the 560 heat assembly seems to rust more then the 1050...at least on mine. I mean, clean it, spray it, and use it... It is what it is, I guess.
Can one run the unit at 700 degrees and so burn everything off?
You can but i'd only do 700 for more of a purpase then burning off. You can burn everything off at a lower temp say 600f.
Good luck with that if you have coatings that are oily. You'll have the fire trucks there.