Just got my gravity series 800. Getting ready to do the initial seasoning. We are all quite excited to put this equipment thru its paces. I been bbqing since I could lift the lid off an old smokey water smoker. A. 62 now still smoking, grilling and having a great time with my family.
I've grilled for years, but I'm just getting in to smoking meat. Videos like this are why this channel is my first stop when I am looking to learn a new skill. Informative, easy to understand, and to the point. Thanks for saving me from having to learn the hard way, keep up the good work.
Yeah I did this on my gravity 980, I turned up the grill and when it reached the temperature I opened the door and fire blew out. It was so much I couldn't close the lid. So this was a great video to make
Hi and thanks for all the great content you put out to help us with our backyard cooking. I have just purchased (2nd hand) the MB1050 and am going to go for a deep clean on it before use. Hopefully that will help me see the workings of it then in to some cooking. Big thanks and keep them coming.
Great advice mate, I consider myself a bit of a pitmaster pro nowadays but it wasn’t bcos of being perfect at the beginning it was bcos of making mistakes and learning from them and also learning from other pitmasters like yourself, cheers Andrew
Just caught a brisket and 5 racks of ribs on fire on my Masterbuilt… It was loaded too full and I didn’t pay attention for twenty minutes.. such a bummer. I was able to save the brisket with a bunch of tallow and by wrapping it, and because it was on the top rack. However all the ribs were goners. Good tips!
Well Andrew. It just happened to me. I had a grease fire on my 560. I put 2 pork butts on top and 1 drip pan underneath and 1 pork butt on the bottom left with no drip pan under it (under the grate, on the manifold). I got the butts off, put the slides in to choke it out. To late. Had to use the fire extinguisher. I hope I didn’t do to much damage. Live and learn from our mistakes. Keep it clean and keep a drip pan under your meat. I am humbled and shamed.
Lesson learned the hard way on day 1 with the Masterbuilt 560…. Wear closed toed shoes while operating/cleaning up. I was doing my initial burn on the smoker today and while shutting down things, I was operating barefoot (dumb mistake) and when shaking the charcoal grate a piece popped out on the driveway which I happened to step on (not realizing it was there). Ended up burning a tiny piece of my foot but could have totally been avoided had I been a tad bit more aware and wore shoes. #RookieMistake
I started my Brunswick on fire this year. Thought I was cleaning it correctly per the manual. That manual just said to dump the ash tray and never said to take screws out of the cook chamber and get rid of the ash. Cranked it up to give a sear to something and next thing I knew, I had to call the fire department. No longer have the Brunswick but learned to get a fire extinguisher, glad I didn't burn down my house in the process.
@@AndersonsSmokeShow ahhhh okay. Yea I was looking around and couldn’t really find a company to do single ones. I don’t want to really buy in bulk. But I appreciate the help brother! Love the vids and info you give btw
Thermoworks stuff is very good and you definitely need a way to take temps inside the chamber and food and not just trust the gauges on the hoods. Great video!
I’m curious can you use wood pellets instead of wood chunks on the bottom part of the ashtray where the wood chunks would go in? I was curious if you would be able to achieve the same smoke flavor? I hope what I shared make sense? I look forward to your thoughts are about that please thank you.
i didnt think it worked well. I still ended up using a smoker tube in the actual grill to get some more smoke, even though most times the charcoal taste is enough, compared to propane
Great video as always brother!!!!! I know about cleaning the grill firsthand, I’ve had a couple of flare up fires, it wasn’t good!!! I’m about 4-5 months in on my 560 and everything has been good outside of the flare up fires while searing. Here’s a question… have you had any problems with the switch’s, and would you Consider doing a video on how to bypass the switches and why?? My lid switch is starting to be kind of a pain in the ass. I use a contact cleaner before every time, I’ll use it before I get the cook going and it’s better but it still “open” when it’s not sometimes, it does seem to be right most of the time, but I can see this being a problem in the future.I’ve seen folks on FB by passing the switch’s but I would like to have you point of view on this 🤔 Anyway thanks for the video, there always great!! Have a great weekend
It’s all about airflow. It also depends on the smoker. I have the best luck getting the coals going really good with a chimney starter, then place them in the smoker. I open the exhaust and keep the intake mostly closed. I adjust the intake almost 100% of the time without messing with the exhaust.
I bought a Gravity 800 over a 560 based on your videos, so thank you. One quibble with this video in particular, though: killing foodborne pathogens *is* a matter of time. Time plus temperature, bust still.
The point was not about pathogens… people love to ask how long to do something for. “How many hours do you smoke ribs?”, “How many hours do you smoke that chicken?”. Other than a ballpark estimate for planning, cooking meat on a “timer” is the wrong way to do it.
Great advice bro. I enjoy watching your videos with my LITTLE BOYS and I would like to ask you to clean up the language so I continue to watch and support the channel.
I have a question for you , do you know anyone that has tried to adapt a master built gravity controller to a chargriller 980 , i want to think that it would bring the chargriller below 200 and more friendly to smoking salmon
I’m not aware of anyone trying that. The only thing I can think of that would be an issue is the way the controller responds to temperature readings… the char griller is larger in volume therefore would require more effort to heat. I’m sure it would work just may be slow
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Just got my gravity series 800. Getting ready to do the initial seasoning. We are all quite excited to put this equipment thru its paces. I been bbqing since I could lift the lid off an old smokey water smoker. A. 62 now still smoking, grilling and having a great time with my family.
Thanks mucho for the potentially lifesaving tip about brushes. I pitched mine immediately after watching this.
I've grilled for years, but I'm just getting in to smoking meat. Videos like this are why this channel is my first stop when I am looking to learn a new skill. Informative, easy to understand, and to the point. Thanks for saving me from having to learn the hard way, keep up the good work.
Yeah I did this on my gravity 980, I turned up the grill and when it reached the temperature I opened the door and fire blew out. It was so much I couldn't close the lid. So this was a great video to make
Thanks for your tips
Hi and thanks for all the great content you put out to help us with our backyard cooking. I have just purchased (2nd hand) the MB1050 and am going to go for a deep clean on it before use. Hopefully that will help me see the workings of it then in to some cooking. Big thanks and keep them coming.
Thanks for the info. Always informative.
Thanks for watching!
Great advice mate, I consider myself a bit of a pitmaster pro nowadays but it wasn’t bcos of being perfect at the beginning it was bcos of making mistakes and learning from them and also learning from other pitmasters like yourself, cheers Andrew
Thanks bub , great advice, it’s always helpful, keep it coming
Thanks for watching William
Thank you for the tips, makes me think before I start
I’m just getting in to smoking and your videos are super helpful so thank you for that!
Glad they are helpful! Thanks for the support!
Love your channel buddy..
Thanks for the support Randy!
Just caught a brisket and 5 racks of ribs on fire on my Masterbuilt… It was loaded too full and I didn’t pay attention for twenty minutes.. such a bummer. I was able to save the brisket with a bunch of tallow and by wrapping it, and because it was on the top rack. However all the ribs were goners. Good tips!
Well Andrew. It just happened to me. I had a grease fire on my 560. I put 2 pork butts on top and 1 drip pan underneath and 1 pork butt on the bottom left with no drip pan under it (under the grate, on the manifold). I got the butts off, put the slides in to choke it out. To late. Had to use the fire extinguisher. I hope I didn’t do to much damage. Live and learn from our mistakes. Keep it clean and keep a drip pan under your meat. I am humbled and shamed.
Oh damn…. It happens though
I’m finally going to pull the trigger on a 560! Thanks for all your tips!
Right on!
Straight on, Andrew.
Thanks!
Good advice Andrew
Thanks for watching!
Good reminders. Even for us seasoned grillers. No pun intended. Thanks Andrew.
Thanks for watching!
Lesson learned the hard way on day 1 with the Masterbuilt 560…. Wear closed toed shoes while operating/cleaning up. I was doing my initial burn on the smoker today and while shutting down things, I was operating barefoot (dumb mistake) and when shaking the charcoal grate a piece popped out on the driveway which I happened to step on (not realizing it was there). Ended up burning a tiny piece of my foot but could have totally been avoided had I been a tad bit more aware and wore shoes. #RookieMistake
Great tips. Here's to great cooks and not burning the house down 👍😊 cheers
You got that right!
Yeah same thing happen to my gravity smoker, it caught on fire and I had to grab the hose to put it out. It's crazy how hot you can get them.
Yeah, lesson learned haha
I started my Brunswick on fire this year. Thought I was cleaning it correctly per the manual. That manual just said to dump the ash tray and never said to take screws out of the cook chamber and get rid of the ash. Cranked it up to give a sear to something and next thing I knew, I had to call the fire department. No longer have the Brunswick but learned to get a fire extinguisher, glad I didn't burn down my house in the process.
Ahhh man that sucks! I have a fire extinguisher handing right inside my garage for those instances….
I would rarely put my 560 above 400F. It seems to flare up regardless of how clean it is. The paint seems to melt off
The fire in this video melted the paint off the back of mine....
For anyone who has a masterbuilt keep bakimg soda around grease fires are common on them
Do you put the thermometer in the meat while it’s on the grill or do you take it off first
Where did you get your hat made at? Would love to get my logo on a hat like that
I got them from Safari Sun. I think it was a minimum order of 25.
@@AndersonsSmokeShow ahhhh okay. Yea I was looking around and couldn’t really find a company to do single ones. I don’t want to really buy in bulk. But I appreciate the help brother! Love the vids and info you give btw
Thermoworks stuff is very good and you definitely need a way to take temps inside the chamber and food and not just trust the gauges on the hoods. Great video!
I’m curious can you use wood pellets instead of wood chunks on the bottom part of the ashtray where the wood chunks would go in? I was curious if you would be able to achieve the same smoke flavor? I hope what I shared make sense? I look forward to your thoughts are about that please thank you.
i didnt think it worked well. I still ended up using a smoker tube in the actual grill to get some more smoke, even though most times the charcoal taste is enough, compared to propane
I'll definitely try to keep my grill clean but I'd like to know what to do if I ever get a grease fire
Good info on some of the mistakes and try to avoid them. by the way what was the outcome from the Masterbuilt grill fire?
Awesome video. This guy should be teaching high school auto shop.
🤣🤣
Great video as always brother!!!!! I know about cleaning the grill firsthand, I’ve had a couple of flare up fires, it wasn’t good!!!
I’m about 4-5 months in on my 560 and everything has been good outside of the flare up fires while searing.
Here’s a question… have you had any problems with the switch’s, and would you Consider doing a video on how to bypass the switches and why?? My lid switch is starting to be kind of a pain in the ass. I use a contact cleaner before every time, I’ll use it before I get the cook going and it’s better but it still “open” when it’s not sometimes, it does seem to be right most of the time, but I can see this being a problem in the future.I’ve seen folks on FB by passing the switch’s but I would like to have you point of view on this 🤔
Anyway thanks for the video, there always great!!
Have a great weekend
I have never been able to use a charcoal grill I bought a charcoal smoker how do you keep it to temp it either goes to high or not high enough
It’s all about airflow. It also depends on the smoker. I have the best luck getting the coals going really good with a chimney starter, then place them in the smoker. I open the exhaust and keep the intake mostly closed. I adjust the intake almost 100% of the time without messing with the exhaust.
@@AndersonsSmokeShow u have the masterbuilt 40 inch I haven't seen where I can adjust any air
Will buy new grill cleaner and thermometer
Definitely makes a difference!
What a great video
Thanks!
I have a masterbuilt 560 and im thinking about getting a bigger grill. Which would you buy? A masterbuilt 800 or the chargriller 980?
I actually have a video comparing them
I bought a Gravity 800 over a 560 based on your videos, so thank you.
One quibble with this video in particular, though: killing foodborne pathogens *is* a matter of time. Time plus temperature, bust still.
The point was not about pathogens… people love to ask how long to do something for. “How many hours do you smoke ribs?”, “How many hours do you smoke that chicken?”. Other than a ballpark estimate for planning, cooking meat on a “timer” is the wrong way to do it.
@@AndersonsSmokeShow A statement on quality, then. I retract my quibble, sir.
Anyone had their 560 grill set at 700* and it actually went to 735*, which melted the Iid switch ?
Oh dang! I had a grease fire once that melted my probe system (thermometer).
@@AndersonsSmokeShow I got a new one coming and will be ready to fire up the pit this weekend !
Great video Andrew. Thanks.
Thanks Jon!
Great advice bro. I enjoy watching your videos with my LITTLE BOYS and I would like to ask you to clean up the language so I continue to watch and support the channel.
Fuck that
I have a question for you , do you know anyone that has tried to adapt a master built gravity controller to a chargriller 980 , i want to think that it would bring the chargriller below 200 and more friendly to smoking salmon
I’m not aware of anyone trying that. The only thing I can think of that would be an issue is the way the controller responds to temperature readings… the char griller is larger in volume therefore would require more effort to heat. I’m sure it would work just may be slow