*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*
I own a Masterbuilt Gravity Series 1050 smoker. Love it! Best smoker on the market if you ask me. One thing I’d like point out on your video is you used the “SMOKE” side of the grilling grates and not the “SEAR” side.
This is my first charcoal grill after a lifetime of gas. ruclips.net/user/postUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.
Thanks for the video, I followed your process, only issue was my MB 900 (special Costco model) only reached 400 degrees, I set it for 700. What charcoal do you use? BTW the steak was 2.25 inches thick and it turned out incredible, it took longer than if the grill would have hit 700.
Question - did you leave the lower grates on the smoker side on purpose? If so can you explain? I just got one of these on a friend's recommendation and "in training". Thanks in advance!
Love to hear your thoughts on the Char Griller Gravity 980. Also can it be set into an outdoor kitchen like the Traeger can according to the salesman at a Costco demonstration today.
Tried this and followed to the tee. Grill flared up horribly and instead of a sear I got a char and an over cooked steak 😔. Great video though. Any tips to prevent crazy flare ups. I was thinking of trying to sear at a lower temp of maybe 550. Thoughts? Before I ruin another steak.
The smoker would be the preference. It has no trouble at all getting hot enough to sear at the end and would tend to give best results during the initial cook.
Hey Chef Tony, I was wondering those grates on that grill in this are the special ones? Because I see grates on other MB gravity grills like the 560 and the sear side has wide grates instead of the thin grates needed to make those proper grill marks.
*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*
Excellent straightforward video. I’m doing my first cowboy rib steaks today on my MB 800. Thank you.
My husband and I love the videos and trying these wonderful smokes, sears, grillings, etc.
Glad you like them!
I own a Masterbuilt Gravity Series 1050 smoker. Love it! Best smoker on the market if you ask me. One thing I’d like point out on your video is you used the “SMOKE” side of the grilling grates and not the “SEAR” side.
Great point!
I own a traeger smoker and it's pretty good. However, I always felt like charcoal flavor cannot be beaten. I might have to try this gravity smoker.
Outstanding video that definitely helped seal the deal with me getting a gravity smoker
Glad it was helpful!
This is my first charcoal grill after a lifetime of gas. ruclips.net/user/postUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.
beautiful
Thank you! Cheers!
This is just awesome! A tommyhawk steak is on my bucket list!
You should!
delicisously awesome !!
Chef Tony is BACK!
He is! Been busy cooking up some great stuff!
Great demo/info you guys!
Thanks for watching!
Thanks for the video, I followed your process, only issue was my MB 900 (special Costco model) only reached 400 degrees, I set it for 700. What charcoal do you use? BTW the steak was 2.25 inches thick and it turned out incredible, it took longer than if the grill would have hit 700.
Question - did you leave the lower grates on the smoker side on purpose? If so can you explain? I just got one of these on a friend's recommendation and "in training". Thanks in advance!
Some direct grilling videos on the weber go anywhere charcoal grill please ❤️❤️
Great suggestion!
Wow, Great video. You guys really deserve more subs! Really excellent quality video! ...Also a great lookin steak
Thanks Connor! Glad you enjoy the videos.
What size Tomahawk was this?
hey mr tony!
Love to hear your thoughts on the Char Griller Gravity 980. Also can it be set into an outdoor kitchen like the Traeger can according to the salesman at a Costco demonstration today.
We don't have any experience grilling on that grill at this point.
Im not gonna bother looking at the price tag but this would be a beauty to own
You'll love it!
$500
Home Depot clearance 300 last week
Tried this and followed to the tee. Grill flared up horribly and instead of a sear I got a char and an over cooked steak 😔. Great video though. Any tips to prevent crazy flare ups. I was thinking of trying to sear at a lower temp of maybe 550. Thoughts? Before I ruin another steak.
Keep it clean, and maybe use less oil
That could do the trick!
Which manifold do you use for reverse searing on the Masterbuilt? (the open top for griddle or the smoker one?)
The smoker would be the preference. It has no trouble at all getting hot enough to sear at the end and would tend to give best results during the initial cook.
Hey Chef Tony, I was wondering those grates on that grill in this are the special ones? Because I see grates on other MB gravity grills like the 560 and the sear side has wide grates instead of the thin grates needed to make those proper grill marks.
You flip the grates. Thick on one side thin on the other. 👍
@@renbenism I was just wondering why the sear side has thick ones when thin ones make better looking sear marks
How about Pittsburgh Black and Blue?
You could skip the low temp portion of the cook if you want it super rare and just go longer on the outside sear, flipping several times.
What brand knife are you using in the video?
Wusthof! www.bbqguys.com/brands/wusthof
Can you use a chimney starter full of charcoal to get it going?
No need, you just start it in the hopper and it acts like a chimney starter. I have even done this with paper on mine.
No chimney started needed.
I never understood paying high beef prices for a long empty bone, silly