Hey Anderson, so I followed the spirit of your cook on my 560 (different seasonings) skinless thighs, regular drum sticks and chicken tenderloins (on last) . Best chicken I ever did. Family loved it as well. Big Hit Thanks!
Holy cow thy charring at 9:30 is amazing. I was shocked to see that with these smokers and not really having any direct heat. That may have just sold me on this thing.
@@AndersonsSmokeShow its actually Keith that will be using it, I have been using Michelle's account to watch you video's. Just doing the burn off now,,,,,
Very nice! I just got a 1050. I did thighs and breasts on Saturday. I left the skin on my thighs and cranked up the temps at the end to crisp them up. They were wonderful too!
That Masterbuilt makes some great food! Our chicken was great, and it sounds like yours was too! Hope you enjoy the grill as much as we do! Thanks for the support Daniel!
I love marinading chicken in Italian dressing! Quick, simple, and turns out great! I didn’t do a taste test for each flavor on camera, but that spiceology pink peppercorn lemon thyme was money 💰 💰!!! Thanks for watching Lew!
Great video! I just bought the 800 series and my first smoke with chicken wings was a learning experience. The right side of the smoker is the hottest which everyone should know to take into account when doing maybe smaller meats. Lot of rearranging from right to left and rotating wings. I’m going to try the two upper racks next time with wings. Any thoughts?
Did you keep the skin cause you clean that skin up some it makes great chicken rinds just like pork rinds but with chicken skin and that chicken looked great
Well I didn’t keep track of the time... basically just monitored the internal temperature and pulled them at 180F. If I recall it was just shy of an hour on the grill... but many things can be a factor so I recommend monitoring internal temperatures. I appreciate the support Joe!
Hey Ron thanks for watching! Don’t get me wrong I love the skin, but I was looking for some nice smoke penetration! Either way you can’t go wrong. Thanks again for the support!
Just FYI fella, looked like u didn’t have the charcoal grate all the way in. Not sure if that would cause any to drop into the ash bin. I’ve had my 1050 for a bit now. Absolutely love it! Thanks for the great video
Thanks for the kind words! I actually noticed that when I was editing the video last night. I’ll have to check it out... not sure how that happened. Thanks again for watching!
How long did you end up cooking them at that temp? I’ll be having people over and prefer to quickly check on them without having to take temperature readings. Knowing duration will help with that
found you through searching for Masterbuilt 560 after ads peaked my curiosity. Do you have anything comparing it to the Camp chef pellet grill? I love the concept of this masterbuilt and the price is good.
I don’t have any content comparing them, but I do have my experience and opinions. They are both great grills, but I think it depends on what you are looking for. The camp chef is $800 vs $500. I think that the differences in build quality are apparent... but that’s to be expected with a $300 price difference. I think the camp chef has a more modern look and more modern controls. They both have apps which are nice. Pellets burn cleaner in comparison to charcoal. Camp chef has a bunch of accessories and add ons that make it extremely versatile, whereas the Masterbuilt is what it is. The Masterbuilt has a little more of an involved startup procedure but it’s not too bad. Sounds like I’m leaning more towards the camp chef... which is how I feel. I think that the extra $300 goes a long way in build quality. But I will say... at this point either grill is a good choice.
Check out the masterbuilt 1050, its a size up, and there are more features added on it. And also have a few improvements that seem to work really nice. My 560 comes in tomorrow, i recently had a pitboss austin xl. Loved my pitboss, im just more a charcoal kind of cook!
Nice cook. Love thighs. How is the grate temp on the left compared to your right? Looked like there was a difference in the video? Could’ve just been the lighting or rubs. Would’ve like to hear what you thought of the different rubs. Thanks. Keep posting!!
So I noticed that as well while I was cooking... there is a method which I have used before (also have a video on it) called a biscuit test where you essentially load up the grill/smoker with biscuits and cook them so that you can identify hot and cold spots in the grill. In my previous tests with other grills the results were pretty wild, but it gives you a much better understanding on placement, rotation of foods, etc. I’ll do the biscuit test on this grill to see specifically where the hot spots are.
what's the deal with the grates? both have smoke on one side and sear on the other, I was told the sear one goes by the fire box and the smoke one goes on the less hot left end,,,,,,,,the sear side is flat, not sure why it matter is you put both of them smoke side up and just sear at the fire box??? Is flat side better for steaks, never really paid attention to raised or flat grates??? What do you think?
Honestly mine are on smoke 90% of the time.... The difference is the amount of surface contact with the meat. Truthfully if you don’t care about perfect grill marks it doesn’t really matter. The only thing that I would say is that anything soft like burgers (ground meat) should be on the sear side as the shape of the grates could pose a problem as the meat could sink down around the grate easier.
Nice vid but if you wanna save some time seasoning buy some “Mr. Yoshida’s Marinade & Cooking Sauce” and marinade your chicken overnight and then grill.....ppl will go bananas when they eat it and that’s all you have to use....so good bro. I only grill thighs and I sometimes marinate the meat for two days. You can brush some of the sauce on the meat while you’ll cooking it.
What's up Brother, just found your channel...awesome content and presentation so far...watched 4 of your videos. well done Sir. I do have a question. What kind of starter sticks do you use? I have bought the duraflame starter paks but they separate into sticks that are too thick and too long for the starter slot on my MB Gravity 560.
I’m using the same thing. I split mine down the center to thin it out. I’ll admit...There are probably better starters out there, but I had a box so I figured I would use them. What I usually do is split the started down the middle length ways. I break it in half and put one half towards the back of the slot and turn it 90deg. Then I put the other half in the slot forming a “T” with the fire starters. That seems to work well for me... also using a small torch has helped too. Thanks for the support Josh!
I've got some skinless boneless thighs I'm going to toss in a vertical smoker. I've got some clucker dust for them. Would you recommend flipping in that situation or will they be okay?
I don’t think that you’ll have to, but it wouldn’t be a bad idea to at least look at the bottom side. Depending on the temperature in the smoker you may see some charring and want to flip them.
I've been thinking about this smoker. Got to Walmart looking to buy it but they had the pit boss Austin xl on clearance and also got the pit bull for 250 instead of the masterbuilt gravity smoker for 200
Looks good, I love anything bbq but can you also run lump in these? I love my kettles and big green egg but after getting a treager pellet to do briskets it's pretty much all I use now, the flavor of burning just wood is what sold me but this thing makes me want to keep another coal burner just for fun. Neat concept and defently cant go wrong if i use it for high heat and convenience from what I see in your videos.
@@AndersonsSmokeShow awesome, I've had mine for a few weeks now but only tried bricks so far good to know you can use different fuel, I may keep it now as the searing feature is great for steaks and burgers but all the parts makes me wonder how long it will last. I'm glad i checked how others are using it on You tube before I make my final decision and I still think it's a neat concept but my expectations were perhaps wrong as I was thinking i would get the results like an off set smoker or pellet grill.
I keep mine out of the elements and hope that it’ll make it last much longer. I think it does a great job cooking and get a real good flavor with the charcoal... yeah that 700F capability is nice!
how does the gravity feed mechanism work? like what tells the coals to fall down into the fire? is it a wheel that turns? I just wanna know how it works
So there is a “grate” at the bottom of the hopper just above the ash clean out. You light there fire right there at the grate and the charcoal burns from the bottom of the hopper. As the burnt coal get smaller and turn to ash they fall through to the clean out and new coal moves down. All with gravity. No moving parts.
barbequed with the skin is the only way to go. on my masterbuilt i spray olive oil on grates skin down at 350 degrees for 25 min sauce them flip over sauce skin perfect everytime people bring me thighs to que them up and they do have that smoke flavor
I just picked up an 800 and used it for the first time last night. I have a package of marinated thighs that I'm going to cook tonight. This was very helpful especially the temperature and chips in the Ash catcher. Approximately how long was the cook time? And do you cook marinated boneless skinless breasts the same way?
Great video! I’ve had mine 560 for a couple of weeks. 10 year Green Egg owner. Love that still but oh man this 560 is such a fun beast. What was that bbq sauce that you were using that you were almost out of?
Yeah I think there would be no issue with a whole brisket in there. If I didn’t have a big vertical smoker and several other grills I probably would’ve went with the 1050. There are a few more features on the 1050 that make it stand out as well. Thanks for watching David!
Overall I like the grill. I still need to do a long smoke on it.... hoping to do some ribs tomorrow, but schedule may not permit it lol. I would recommend using better fire starters and a torch to make the startup process go a little quicker and less chance of error. I have had a few times where I thought the starter was doing a good job so I walked away for a couple minutes only to find that it had went out...If you use the grill at lower temps it actually conserves quite a bit a charcoal.
Thanks for watching Steve! I have been contemplating it lately, but the thought of bottling my sauce is compelling. I’ll make a decision here soon! Thanks for the support!
Unfortunately masterbuilt says no. They have specifics as to the charcoal to wood ratio. Off the top of my head I think it’s like a 90% charcoal to 10% wood. I’d check the manual to be sure though.
Hey Andrew, been watching for a while now, quick question man, I'm trying to get into outdoor vids as well but struggling to find a decent cam/mic for a budget, do you have any recommendations? your vids look really clean
Thanks for reaching out. The Rode Wireless Go are the mics that I use and are fantastic for this kind of stuff. Camera wise the sky is the limit…. At this point in time I’m running a Sony A7iv with a 24-105mm f4 as well as a Sony a6600 with an 18-105 f4 PZ…. There are cheaper options obviously but I also film and produce another channel called Hunt Fish Shoot, so I’ve got quite a few hours on mine
I recently found your channel and enjoy the content. Been back and forth on a pellet grill or the masterbuilt because of the flavor charcoal gives. Question I have is how long does the masterbuilt take to “shut down”/ cool off. I store my grill in my garage that’s why I ask because I don’t want any chance of fire in my garage.
Hey Josh thanks for watching! My pellet grill and smoker both cool down faster than the Masterbuilt. I also store mine in the garage and it’s usually cool to the touch within an hour or so, but the hopper can still be warm sometimes and filled with smoke.
Just ran across this masterbuilt smoker and thinking of replacing my pellet smoker with it. I used to cook with my weber kettle alot until i purchased a pellter grill. How are you liking it so far? Would you recommend replacing a pellet smoker with it?
I like this Masterbuilt a lot. Grilling/smoking with the charcoal is great! On a few occasions I have gotten annoyed with the manual startup of the grill though, but that’s probably my fault. I think a pellet grill is a little more versatile and more fool proof in my opinion.... and cleaner. But personally I don’t think that you could go wrong in either case. I have a vertical pellet smoker as well and I will continue to use both depending on what I’m cooking.
I've heard the bottom "fire" grill lets too much charcoal through. People have been replacing the stock one with expanded metal grates. What is your opinion on this? And thanks for the videos! I'm seriously thinking of buying the 1050.
I haven’t looked to closely.. I did see a few 1/2 sized coals on the hopper clean out, but it wasn’t too many. Now that was with kingsford. I ran some royal oak hardwood lump last night and some of those piece were smaller. I’ll have to see what the results of that were. I’ll get back to you on that!
Anderson I don't have the grill yet, though I am going to get it (waiting for store to re-stock), but I wanted to ask you if you have made pork shoulders on it yet? And if so, how many can fit (or your opinion) on there. Thanks Bro.
I have not made a pork shoulder in this smoker yet. I would say that you could get 2 in there.... maybe 3 depending on the sizes... but I’m not positive on that
Would you replace the grill grates with stainless steel? Also can you tell me what the demensions of the grates are? I have been looking to get stainless steel grates and I havent gotten the grill yet.
Anderson’s SmokeShow That’s awesome. Thank you very much. Maybe replacement I’ll go with stainless. Just heard lots of good things about stainless. Again thank you for the help man.
I usually cook my chicken breast at around 300F until the internal temperature is 165F. I’ve found that too low makes the outside a little on the rubbery/chewy side.
If you are like me, and love the flavor of charcoal grilled meat, do NOT buy this grill. The charcoal is merely your heat source and your meat is never exposed to direct heat over the coals. Reverse searing results in some minimal charcoal flavor, but high heat grilling like burgers or chicken breast, absolutely NO charcoal flavor. That's why all of these videos they use so much seasoning or rubs. So if you love the taste of charcoal do not waste 500.00 dollars here, stick with your Weber Kettle. Sorry guys
You are so wrong. The favor you take as charcoal taste is all the fat and drippings burning and making smoke on the coals not from the charcoal itself. The masterbuilt is like an offset smoker you add wood to the hopper to get the smoke favor you want which is better because you can control how much smoke you get unlike when you cook directly over the coals.
@@thegary6023 You just made my point! if the "charcoal" flaovr is not from the charcoal but from the fat and drippings burning off onto the coals then why use a Masterbuilt when those drippings are never exposed to the actual coals. If i wanted an offset smoker that is what i would buy. I don't want to add wood for smoke- I want to tatse the charcoal effect
🤣 I love it on fried chicken, but on the grill I like the smoke to penetrate a little more... but then again I like the skin crisped up on the grill too... 🤷🏼♂️
Wanna see more great food? Click this link to subscribe: ua-cam.com/channels/bXJeP9Xkq_cu7ZfhIop_Kw.html
Simple, perfect. You are a good source of knowledge.
Thanks!
Hey Anderson, so I followed the spirit of your cook on my 560 (different seasonings) skinless thighs, regular drum sticks and chicken tenderloins (on last) . Best chicken I ever did. Family loved it as well. Big Hit Thanks!
Awesome! Glad to hear that the family enjoyed it! Thanks for the great feedback as well!
Chicken thighs is where its at! Killed it again brother, great cook and video,you all stay safe!👍
Craig, thanks for stopping by! I appreciate the ongoing support! Stay safe man!
Nice cook Anderson. Thanks for more content on the Masterbuilt.
Thanks for watching brother! I’m liking this setup and have big plans for the summer!
Holy cow thy charring at 9:30 is amazing. I was shocked to see that with these smokers and not really having any direct heat. That may have just sold me on this thing.
Really liking your vids Andrew. Keep up the good work!!
Thanks I really appreciate it!
Just waiting for my Masterbuilt 560 to be delivered , but i am looking forward to testing it with your recipes. Great videos.
Thanks Michelle! You’ll love the 560, it’s a great grill!
@@AndersonsSmokeShow its actually Keith that will be using it, I have been using Michelle's account to watch you video's. Just doing the burn off now,,,,,
Very nice! I just got a 1050. I did thighs and breasts on Saturday. I left the skin on my thighs and cranked up the temps at the end to crisp them up. They were wonderful too!
That Masterbuilt makes some great food! Our chicken was great, and it sounds like yours was too! Hope you enjoy the grill as much as we do! Thanks for the support Daniel!
They looked quite good. Italian dressing is chicken classic. After the marinade you had quite a variety of flavors for the chicken.
I love marinading chicken in Italian dressing! Quick, simple, and turns out great! I didn’t do a taste test for each flavor on camera, but that spiceology pink peppercorn lemon thyme was money 💰 💰!!! Thanks for watching Lew!
Good looking YardBird! That CluckerDust is the Real Deal😎
One of my favorites for sure! I have 6 more Sucklebusters rubs but I don’t get them until my birthday this weekend 🤷🏼♂️
Those look really good Andrew, the two sauces and combined with the jd chips sounds great. Awesome job brother!
Thanks Charley! They turned out great!
I like the new logo Pickles.
Great video! I just bought the 800 series and my first smoke with chicken wings was a learning experience. The right side of the smoker is the hottest which everyone should know to take into account when doing maybe smaller meats. Lot of rearranging from right to left and rotating wings. I’m going to try the two upper racks next time with wings. Any thoughts?
Did you keep the skin cause you clean that skin up some it makes great chicken rinds just like pork rinds but with chicken skin and that chicken looked great
I have never even thought about that! That would be really interesting to try! Thanks for the advice!
Nicely done my man! 👍👊
Thanks! 👍
Nice looking chicken brotha man
Thanks KC!
@@AndersonsSmokeShow anytime
Great videos man! i'm going to be doing this chicken tonight. Approximately how long did it take to cook at 285?
Well I didn’t keep track of the time... basically just monitored the internal temperature and pulled them at 180F. If I recall it was just shy of an hour on the grill... but many things can be a factor so I recommend monitoring internal temperatures. I appreciate the support Joe!
Chicken thighs are my jam! Such a great flavourful meat!
Legs and Thighs are my go to for sure! Thanks for the support Sylvia!
Fantastic lookin chicken my friend, thighs, legs and wings + skin are the best, in my opinion throw the rest away. Be safe my friend.
Hey Ron thanks for watching! Don’t get me wrong I love the skin, but I was looking for some nice smoke penetration! Either way you can’t go wrong. Thanks again for the support!
@@AndersonsSmokeShow no worries my friend
Good recipe on chicken thighs yummy 😋
This grill makes some awesome chicken!
Just FYI fella, looked like u didn’t have the charcoal grate all the way in. Not sure if that would cause any to drop into the ash bin. I’ve had my 1050 for a bit now. Absolutely love it! Thanks for the great video
Thanks for the kind words! I actually noticed that when I was editing the video last night. I’ll have to check it out... not sure how that happened. Thanks again for watching!
Try a spatchcock chicken on that thing. Rub her all up and let that charcoal and wood do it’s thing.
Man, you cooks always make me hungry! Lol I am going to get this grill and some of it has to do your vids. Keep up the work.
Thanks man!
You didn't tell us which spice combo you liked the best? I'm sure they were all good, but was just wondering.
I’m cooking Bone in Chicken Thighs tonight and wasn’t sure whether to use the 560 or the trusty Weber.
How long did you end up cooking them at that temp? I’ll be having people over and prefer to quickly check on them without having to take temperature readings. Knowing duration will help with that
Great looking chicken thighs.
Thanks Kory!
found you through searching for Masterbuilt 560 after ads peaked my curiosity. Do you have anything comparing it to the Camp chef pellet grill? I love the concept of this masterbuilt and the price is good.
I don’t have any content comparing them, but I do have my experience and opinions. They are both great grills, but I think it depends on what you are looking for. The camp chef is $800 vs $500. I think that the differences in build quality are apparent... but that’s to be expected with a $300 price difference. I think the camp chef has a more modern look and more modern controls. They both have apps which are nice. Pellets burn cleaner in comparison to charcoal. Camp chef has a bunch of accessories and add ons that make it extremely versatile, whereas the Masterbuilt is what it is. The Masterbuilt has a little more of an involved startup procedure but it’s not too bad. Sounds like I’m leaning more towards the camp chef... which is how I feel. I think that the extra $300 goes a long way in build quality. But I will say... at this point either grill is a good choice.
Check out the masterbuilt 1050, its a size up, and there are more features added on it. And also have a few improvements that seem to work really nice.
My 560 comes in tomorrow, i recently had a pitboss austin xl. Loved my pitboss, im just more a charcoal kind of cook!
Nice cook. Love thighs. How is the grate temp on the left compared to your right? Looked like there was a difference in the video? Could’ve just been the lighting or rubs. Would’ve like to hear what you thought of the different rubs. Thanks. Keep posting!!
So I noticed that as well while I was cooking... there is a method which I have used before (also have a video on it) called a biscuit test where you essentially load up the grill/smoker with biscuits and cook them so that you can identify hot and cold spots in the grill. In my previous tests with other grills the results were pretty wild, but it gives you a much better understanding on placement, rotation of foods, etc. I’ll do the biscuit test on this grill to see specifically where the hot spots are.
Here is my hotspot video that I did on my Pit Boss. The same test can be applied to any grill or smoker:
ua-cam.com/video/riwbuGDetqw/v-deo.html
what's the deal with the grates? both have smoke on one side and sear on the other, I was told the sear one goes by the fire box and the smoke one goes on the less hot left end,,,,,,,,the sear side is flat, not sure why it matter is you put both of them smoke side up and just sear at the fire box??? Is flat side better for steaks, never really paid attention to raised or flat grates??? What do you think?
Honestly mine are on smoke 90% of the time.... The difference is the amount of surface contact with the meat. Truthfully if you don’t care about perfect grill marks it doesn’t really matter. The only thing that I would say is that anything soft like burgers (ground meat) should be on the sear side as the shape of the grates could pose a problem as the meat could sink down around the grate easier.
Nice vid but if you wanna save some time seasoning buy some “Mr. Yoshida’s Marinade & Cooking Sauce” and marinade your chicken overnight and then grill.....ppl will go bananas when they eat it and that’s all you have to use....so good bro. I only grill thighs and I sometimes marinate the meat for two days. You can brush some of the sauce on the meat while you’ll cooking it.
Thanks for the tip!
What's up Brother, just found your channel...awesome content and presentation so far...watched 4 of your videos. well done Sir.
I do have a question. What kind of starter sticks do you use? I have bought the duraflame starter paks but they separate into sticks that are too thick and too long for the starter slot on my MB Gravity 560.
I’m using the same thing. I split mine down the center to thin it out. I’ll admit...There are probably better starters out there, but I had a box so I figured I would use them. What I usually do is split the started down the middle length ways. I break it in half and put one half towards the back of the slot and turn it 90deg. Then I put the other half in the slot forming a “T” with the fire starters. That seems to work well for me... also using a small torch has helped too. Thanks for the support Josh!
Chicken for breakfast, it is!
Can’t go wrong with that!
Nice job.
Thanks!
I've got some skinless boneless thighs I'm going to toss in a vertical smoker. I've got some clucker dust for them. Would you recommend flipping in that situation or will they be okay?
I don’t think that you’ll have to, but it wouldn’t be a bad idea to at least look at the bottom side. Depending on the temperature in the smoker you may see some charring and want to flip them.
I've been thinking about this smoker. Got to Walmart looking to buy it but they had the pit boss Austin xl on clearance and also got the pit bull for 250 instead of the masterbuilt gravity smoker for 200
Wow those are some awesome prices!
Looks good, I love anything bbq but can you also run lump in these? I love my kettles and big green egg but after getting a treager pellet to do briskets it's pretty much all I use now, the flavor of burning just wood is what sold me but this thing makes me want to keep another coal burner just for fun. Neat concept and defently cant go wrong if i use it for high heat and convenience from what I see in your videos.
You can run lump charcoal and/or briquettes. You can also use some hardwood chucks but you can only mix in 1.5lbs through the entire hopper.
@@AndersonsSmokeShow awesome, I've had mine for a few weeks now but only tried bricks so far good to know you can use different fuel, I may keep it now as the searing feature is great for steaks and burgers but all the parts makes me wonder how long it will last. I'm glad i checked how others are using it on You tube before I make my final decision and I still think it's a neat concept but my expectations were perhaps wrong as I was thinking i would get the results like an off set smoker or pellet grill.
I keep mine out of the elements and hope that it’ll make it last much longer. I think it does a great job cooking and get a real good flavor with the charcoal... yeah that 700F capability is nice!
how does the gravity feed mechanism work? like what tells the coals to fall down into the fire? is it a wheel that turns? I just wanna know how it works
So there is a “grate” at the bottom of the hopper just above the ash clean out. You light there fire right there at the grate and the charcoal burns from the bottom of the hopper. As the burnt coal get smaller and turn to ash they fall through to the clean out and new coal moves down. All with gravity. No moving parts.
Are you running meat side down first when you put them on?
barbequed with the skin is the only way to go. on my masterbuilt i spray olive oil on grates skin down at 350 degrees for 25 min sauce them flip over sauce skin perfect everytime people bring me thighs to que them up and they do have that smoke flavor
I like skin on as well, but I do bounce between making them both ways.
I just picked up an 800 and used it for the first time last night. I have a package of marinated thighs that I'm going to cook tonight. This was very helpful especially the temperature and chips in the Ash catcher. Approximately how long was the cook time? And do you cook marinated boneless skinless breasts the same way?
Great video! I’ve had mine 560 for a couple of weeks. 10 year Green Egg owner. Love that still but oh man this 560 is such a fun beast. What was that bbq sauce that you were using that you were almost out of?
I’m enjoying the 560 as well. The sauce I was talking about was my own recipe that I call Anderson’s Guilty Pleasures.
Uuuuffffff...Ym Yum give me SOME....HAHA... Great cook.
Thanks! 🤣
How do you like 560 can you fit a full packer brisket in it and would you of rather got the 1050
Yeah I think there would be no issue with a whole brisket in there. If I didn’t have a big vertical smoker and several other grills I probably would’ve went with the 1050. There are a few more features on the 1050 that make it stand out as well. Thanks for watching David!
I'm looking at getting this grill. How do you like it? How much charcoal is after shutting the grill down?
Overall I like the grill. I still need to do a long smoke on it.... hoping to do some ribs tomorrow, but schedule may not permit it lol. I would recommend using better fire starters and a torch to make the startup process go a little quicker and less chance of error. I have had a few times where I thought the starter was doing a good job so I walked away for a couple minutes only to find that it had went out...If you use the grill at lower temps it actually conserves quite a bit a charcoal.
@@AndersonsSmokeShow Thanks for the info. I'm going to get it.
Good lookin' chicken. Make a video of your go to sauce.😎👍
Thanks for watching Steve! I have been contemplating it lately, but the thought of bottling my sauce is compelling. I’ll make a decision here soon! Thanks for the support!
@@AndersonsSmokeShow Go for the money!😎👍
Can you use just wood rather then charcoal. Oak wood chunks
Unfortunately masterbuilt says no. They have specifics as to the charcoal to wood ratio. Off the top of my head I think it’s like a 90% charcoal to 10% wood. I’d check the manual to be sure though.
Hey Andrew, been watching for a while now, quick question man, I'm trying to get into outdoor vids as well but struggling to find a decent cam/mic for a budget, do you have any recommendations? your vids look really clean
Thanks for reaching out. The Rode Wireless Go are the mics that I use and are fantastic for this kind of stuff. Camera wise the sky is the limit…. At this point in time I’m running a Sony A7iv with a 24-105mm f4 as well as a Sony a6600 with an 18-105 f4 PZ…. There are cheaper options obviously but I also film and produce another channel called Hunt Fish Shoot, so I’ve got quite a few hours on mine
@@AndersonsSmokeShow fantastic buddy, really appreciate it, keep up the good work
I recently found your channel and enjoy the content. Been back and forth on a pellet grill or the masterbuilt because of the flavor charcoal gives. Question I have is how long does the masterbuilt take to “shut down”/ cool off. I store my grill in my garage that’s why I ask because I don’t want any chance of fire in my garage.
Hey Josh thanks for watching! My pellet grill and smoker both cool down faster than the Masterbuilt. I also store mine in the garage and it’s usually cool to the touch within an hour or so, but the hopper can still be warm sometimes and filled with smoke.
Anderson’s SmokeShow thanks for the info, much appreciated. Keep up the good content.
Thanks man I really appreciate it!
You are the best 😊😊
Just ran across this masterbuilt smoker and thinking of replacing my pellet smoker with it. I used to cook with my weber kettle alot until i purchased a pellter grill. How are you liking it so far? Would you recommend replacing a pellet smoker with it?
I like this Masterbuilt a lot. Grilling/smoking with the charcoal is great! On a few occasions I have gotten annoyed with the manual startup of the grill though, but that’s probably my fault. I think a pellet grill is a little more versatile and more fool proof in my opinion.... and cleaner. But personally I don’t think that you could go wrong in either case. I have a vertical pellet smoker as well and I will continue to use both depending on what I’m cooking.
Any chance of doing a video with the big turkey legs that universal studios sell 😁
I’ve actually wanted to, but every time I see the BIG ones that are already smoked...
I've heard the bottom "fire" grill lets too much charcoal through. People have been replacing the stock one with expanded metal grates. What is your opinion on this? And thanks for the videos! I'm seriously thinking of buying the 1050.
I haven’t looked to closely.. I did see a few 1/2 sized coals on the hopper clean out, but it wasn’t too many. Now that was with kingsford. I ran some royal oak hardwood lump last night and some of those piece were smaller. I’ll have to see what the results of that were. I’ll get back to you on that!
I just released a cleaning video on this grill, and I show the ash clean out bucket with charcoal in it.
Great video !! how do you go about cleaning the barbecue sauce off those cast-iron grates ???
I usually let it burn off after the cook, then use my nylon brush when it’s cool to scrape them clean
@@AndersonsSmokeShow ok , thanks for the quick reply I do the same but didn’t know if maybe you had a better technique
Anderson I don't have the grill yet, though I am going to get it (waiting for store to re-stock), but I wanted to ask you if you have made pork shoulders on it yet? And if so, how many can fit (or your opinion) on there. Thanks Bro.
I have not made a pork shoulder in this smoker yet. I would say that you could get 2 in there.... maybe 3 depending on the sizes... but I’m not positive on that
Would you replace the grill grates with stainless steel? Also can you tell me what the demensions of the grates are? I have been looking to get stainless steel grates and I havent gotten the grill yet.
There are two cast grates, each measuring 11 x 14 7/16. Personally I haven’t had a problem with the cast at all so for me I’m fine leaving them in.
Anderson’s SmokeShow That’s awesome. Thank you very much. Maybe replacement I’ll go with stainless. Just heard lots of good things about stainless. Again thank you for the help man.
No problem Shawn! I’m here anytime that you have questions!
You have some mutant sized chickens over there!
The more hormones, the better… 🥴
How long did you cook the chicken
Does this give you that charcoal favor?
For sure! I haven’t done a long smoke on it yet, but the charcoal flavor is apparent on the things that I’ve cooked so far.
how long was total cook time?
I think it was just under an hour, but it’s most important to cook to internal temperature.
What temperature would recommend adding the BBQ sauce?
I’d say 3-5 degrees F before they are finished. You only need 5-10min for the sauce to caramelize
@@AndersonsSmokeShow thank you
New to the 560, what is that button by the grates front right side for. That push down button?
It’s a limit switch that monitors if the door is opened or closed. If any door is open on the grill, the fan will not run.
Anyway to damper the vent in the back?
No, unfortunately it’s just an thin horizontal opening across the back of the grill.
How long was the cook time for the thighs?
Ummm I think it was less than an hour, but I focus on the internal temperature which I pulled them at 180F
whats size beef brisket can fit in there? I'm thinking of buying myself one!
Are you asking what weight brisket?
Anderson’s SmokeShow yes
What is the interior cooking space on bottom rack dimensions
What was your total cook time
Does it come with a probe?
Rich, It comes with 1 probe.
what's is guilty pleasure bbq sauce recipe
Hey Anderson I know you said how hot you get your grill for dark meat, but what about breast?
I usually cook my chicken breast at around 300F until the internal temperature is 165F. I’ve found that too low makes the outside a little on the rubbery/chewy side.
If I buy a grill today what grill do I buy
What are you looking for in a grill?
skin off!!!! Ahhhh!!!!!!!
You need to push in the grate a bit more
285 seems so low to grill chicken
If you are like me, and love the flavor of charcoal grilled meat, do NOT buy this grill. The charcoal is merely your heat source and your meat is never exposed to direct heat over the coals. Reverse searing results in some minimal charcoal flavor, but high heat grilling like burgers or chicken breast, absolutely NO charcoal flavor. That's why all of these videos they use so much seasoning or rubs. So if you love the taste of charcoal do not waste 500.00 dollars here, stick with your Weber Kettle. Sorry guys
You are so wrong. The favor you take as charcoal taste is all the fat and drippings burning and making smoke on the coals not from the charcoal itself. The masterbuilt is like an offset smoker you add wood to the hopper to get the smoke favor you want which is better because you can control how much smoke you get unlike when you cook directly over the coals.
@@thegary6023 You just made my point! if the "charcoal" flaovr is not from the charcoal but from the fat and drippings burning off onto the coals then why use a Masterbuilt when those drippings are never exposed to the actual coals. If i wanted an offset smoker that is what i would buy. I don't want to add wood for smoke- I want to tatse the charcoal effect
No skin on the chicken...Criminal
🤣 I love it on fried chicken, but on the grill I like the smoke to penetrate a little more... but then again I like the skin crisped up on the grill too... 🤷🏼♂️
@@AndersonsSmokeShow Cool
The skin and the fat are where it's at bro!! Thats the best part for sure, the skin stops them from drying out plus it's tasty.
Mine weren’t dry. I go back and forth between skin and no skin. I honestly like no skin