Money video! Absolutely money! Which video addresses the concerns you were having about the 560 post manufacturer response or lack of response as the case may be. Just ordered the Cherry rub. Soon as I get it I'm using it. Keep it up. LOving the channel.
Mark. I Appreciate you ordering that Cherry Rub, LMK what you think. As far as Masterbuilt. I've reached out and reached out and have heard back from them. I know they must know I exist but they seem more interested in contacting the bigger shows more than mine. Oh well. I've sold lots of cookers for them and have one heck of a dedicated following so I hope one day they show they care and at least address my concern and those of my viewers.
@@thegalleryBBQ Well it's been two months so I think it's ok to let us know what your issues are. Considering I am one of the ones considering buying a 560 I'd kinda like to know. I do watch some of the other "bigger" shows when they have something interesting but yours is the one I rely and I watch regularly. You're regular folks.
@@markjohnson5556 My biggest issue was user error which was the oil Leake, my 560 was not level. I liked the 560 but love the 1050, Its just a tad better made IMHO. that said. The 560 is the best pit you could buy in that price range. It out cooks Pellets. Thanks and thanks for supporting the smaller shows.
This looks amazing! I've been using an old school smoker for about 3 years now and never tried a chuck roast. I just bought my masterbuilt and can't wait to try it. The issues you address at the beginning are common for any smoker, not just these types. Generally speaking, the bottom layer is about 25 degrees hotter than the desired temp and the top is 25 cooler. A nice way to regulate the heat is to have a aluminum foil container full of water/chicken stock/apple juice at the bottom to absorb some of the excess heat and also keep your meat from drying out!
Nice chuck Homerun Tommy 🤜🤛👍👊✊💪....could feed good size family and cheap to buy also. Your vids sure help me take my mind off of what's currently going on , thanks Pal.
I just mentioned that to a viewer question... Cooking for me is Therapy. Hence all the videos lately. I'm laid off so I cook;).... Thanks as always Dan the Man Na.... I Appreciate you. Stay well.
Nailed it! Well done man. I only use the top rack of my 560 every time. Even put a big drip pan under it to there is no direct heat. I've had company and had to make a lot of food, forcing me to move some of it to the grates. It never turns out perfectly, always a bit on the dry side. This is my second smoked chuck. Last one I butcher papered and basically did it like a brisket except with a shorter rest. It was great, but I don't feel it was a home run like yours was. Going to try the sauce like you made this time I think. Hope it turns out as well as yours did.
Great job T. I see by your address your in New Jersey. I worked all over Jersey off and on from 1987 to 2001 construction electrician. I always enjoyed it. I stayed in South Amboy. I'm from Louisiana. You got a fan here.
Tommy you are killing it! That chuck roast is on point with smoke ring and the flavors o man!!! Great video on explaining the issues with the grill. Cheers and keepbbqing
I’m doing one for Memorial Day it’s injected with soy sauce. Seasoned with pepper , all season . Rosemary. Onion. Over night in fridge then will be smoked with cherry and pecan. At the end i will frost mine after rest and run it through the meat slicer ! .
Enjoy your videos .. you have a lot of passion with your cooks.. I like that.. I have done a couple chuck roasts and they have turned out great. Going to try this on my Camp Chef pellet smoker next. The onions and beef broth takes it to another level. I am thinking about getting a second smoker and the Masterbuilt my be my selection. Keep up the great videos.. Thanks.
Once again great cook Tommy! Thing of beauty ,that chuck roast looked delicious as all hell..I agree on the bottom heat cookers getting hot, I see that issue with the LiL Pitboss, I'm thinking elevated rack with water pan under it for long cooks, gonna give it a shot, great video, thanks for sharing brother, stay safe!👍
Chuck is super good, love the aujus with it Tommy! Crazy smoke ring on it and it definitely does look juicy. I think that grill is really cool despite possible issues. Awesome cook overall. Take care brother!
Chuck looks great. Excellent video. The second rack seems to work better on long cooks. I made a pork shoulder up there after looking online and noticing folks using it when cooking longer cooks. I also got another set of racks to add capacity on the larger cooks.
Geoffrey, Thanks. This cooker is misleading in size because of the 2-row rack. I did an H&F brisket that would have did better on the second row. Where did you get the second set of racks?? Masterbuilt??
The Gallery Backyard BBQ yes. From their website. $39. Limits space some because of clearance but it was in line with the stick burner I used to run. Works okay for me so far. I made a short video on it here. ua-cam.com/video/GzwazZkXGyM/v-deo.html Thanks and keep the great content coming.
Great video!! Couple of questions: 1. How much room is there between the two top racks? Could you fit a full brisket between the two racks? 2. How much room above the top rack? What could you fit between the top rack and top of the grill? Just trying to figure out how much this cooker could actually fit.
Sean Hamilton in between the grilling grate and the second rack, you have 4 inches. In between the second rack and third rack, you have 4 inches. In between the top rack and the lid, you have a little over five inches. To be honest, I wouldn’t cook a brisket on the bottom rack. I think I could fit one on the second and third rack for a total of two if we are talking full packers. As for ribs, I’d say six racks total. I can smoke a ton of chicken. I’ll probably have a video on that soon. I’m still debating on how many pork shoulders. At least four cause I use a drip pan. Do you own or are you looking at a 560? Thanks for the feedback!
Perfection everytime my brother that is a fantastic looking Chuck Roast nice bark and smoke ring a d definitely packed with flavor for sure 'HOMERUN' without a doubt. Stay safe and be good out there.
Dang Tommy that was a great lookin Chuck roast. That smoke ring looked fantastic. I think I like chuck roast better than brisket because of the price the flavor and you don't cut 4 or 5 pounds of fat off when you trim it up. Great cook Tommy stay safe brother.
I love smoking chuck man.... so much good fat in there that just melts like buttah. Never done the onion and bullion though I'll have to try that. I also have a masterbuilt I'm seasoning up. Got the 600B pellet, and I love it so far, besides the fact it'll barely get over 390° but all good. That's what my Weber is for. Now I'm hungry at 1:30 am thanks.
Nice, That's a good Pit that i'll give you lots of fun and good eaten. get yourself a good instant read thermometer and rock on. If you have any questions feel free to reach out.
Looks like you may need to fabricate some tuning/ defusing plates to use the lower grates for smoking Kinda like for an offset. That may also help even out the hot spots?
@@BIGMIKELW AWESOME. I did do a brisket here- ua-cam.com/video/3iy-vmDj0To/v-deo.html and I have an 8lb Brisket Point, Yeah, I said Point thawing out :)... Thats gonna be EPIC!!
You got to run a 225 for long cooks. I did a porkbutt and it did get a little to hot. Did a brisket took a aluminum pan with with lava rock on top of the deflector worked great.
old weber kettle guy here, i just bought a 1050 and I'm amazed at the flavor this thing puts out. I've always been a chimney coal dude and now this changes the game with such temp control. Your Chuck looks amazing, you have some great pointers. I need to find a reliable food temp probe. any suggestions? I would like one that has a range of more than 50 ft. Keep that fire going and smoke on!
Steve Ive had some pretty good luck with inkbird. Email me gallerybbq@gmail.com and if interested ill try and reach out to the company and get you a code.
Oh man!! Just how many different types of smoking and grilling devices do you have on your deck/patio.....maybe give us a tour and your opinion on each one.....Stay healthy Tommy!!
@@larrywong7834 that's 3 new cookers. I still have my Weber 26 and my Weber q1200 and my pit boss vertical 5, I'll probably sell this... New are my Pit Boss KC Combo, my Blackstone Air Fryer combo, and my Masterbuilt 5600....😁
That's a heat manifold, the fire is actually in the coal box. I haven't experienced any overheating from cooking directly on the bottom grates on my 560.
@@thegalleryBBQ I just did a 9 Lb pork butt, hot and fast, 9 hours this past Sunday. I started off @225 for 3 hours just to get good smoke penetration, then went to 250 for 2 hours, then wrapped and finished @ 275. I injected, and sprayed it constantly (through the back vent). One thing i like about this as a smoker is it has a nice recovery time when you open the door, it actually kicks the fan on, and blows it hotter so you gotta watch out for that.
@@starmc26 Thanks. 225f and 250f is not really hot, and 9 Hrs certainly ain't to fast. lol That said, I appreciate you watching and definitely appreciate the comments. So far I am enjoying this cooker.
I would have to agree with Tommy on this one. Bottom grates heat up a little hotter. I found that where the grates contact the meat it definitely cooks faster. I also think it depends if you have a water pan etc and how many pieces of meat are contacting the grates.
Been watching your videos on this 560 and loving the fact you're giving great hands on reviews and the end results have me drooling! I do have a question you mention putting wood in the bottom. I see you add wood to the hopper and wanted to know if adding wood to the ash catch is working? I'm ready to move off from my trusty offset and have never cared for the pellet smokers but this gravity 560 is in my sights
Rich Awesome question and asked at the right time. lol... On my Brisket cook, video out soon. I added wood to the hopper and smoke was done about an hour in. well, I wanted more smoke in the Brisket so I add a few pieces down in the ash catch. BOOM, 10 minutes later a nice light blue smoke was raging... IT WAS A BEAUTIFUL THING. lol I got all this on tape:)... stay tuned for the live view.
MB 560 owner here. I came to the same conclusion as you regarding the lower grates and cooked two chuck roasts yesterday on the middle rack, just as you did. Came out great. I have some Joes Grill Grates on order to replace the stock middle and upper racks to allow for more cooking area on high quality, custom made grates from Joe.
Noticed that when my digital is set to 250 my lid temp says almost into the "bbq" heat category which is above the "smoke" section. And I noticed yours hovers right in the middle of "smoke"
I've been looking for a new grill for a while now. I stumbled across your masterbuilt review and went and bought one. Decided to do this as my first attempt! ANY advice would be appreciated!
Best advice. Pick out a Chuck Roast with lots of inside fat:)... then cook one level up and follow the plan. You must come back and LMK how you did:)....
@@thegalleryBBQ Awesome tutorial! Found myself using poor execution, ha ha... I cooked a level up, followed the plan, but around 3.5 to 4 hours in it would not go past 140, I did some research and figured hey this must the be the "stall" everyone talks about. Covered it, threw it back in... and idiotically set the temp to 300 instead of 250 (we where going on about a 6.5 to 7 hour smoke). The smoke ring looked awesome, the crust was great.... but it was dry! Overall im 90% pleased with my first ever attempt at smoking!
@@Pyrotoxic92 You definitely wrapped before the stall. Remember, Your also developing that good Bark before the wrap. So sometimes you'll take it longer into the Stall because that Bark is not yet right, or dark enough. Sometimes it's just the opposite. That bark is rocking right at the stall. A good rule of thumb is around high 160s to mid 170s. Sometimes you get to 140s Quick then it seems like forever to get to the stall. lol
@@thegalleryBBQ That is definitely what happened, I need to make it a point to start cooking WELL ahead of time so I don't feel rushed when its 7pm and the meats still at 140, I appreciate the advice and the quick response. I think im going to just try some smoked pork ribs today.
This is very helpful information for me. I bought this grill but haven’t really had a chance to do much cooking. One issue I have had is trying to prevent the chunks from igniting in the ash box. How do you manage that? Do you just let them burn? Thanks!
Hi Chad. I usually mix a few chunks in with the fuel. That said, anything put in the Ash box I'd guess will not ignite for long do to the lack of oxygen... Try mixing with the fuel, I did a Trip Tip yesterday that was loaded with smoke...thanks and keep me posted
I was going to order the WSM 22 inch but I’m not sure now after watching your videos. Which would you recommend for smoking ribs? Great vid by the way!
I sold my 18"WSM, 22"Performer, 22"Kettle. Those pits are beasts and put out amazing food. That said, It just got old for me. The Masterbuilt can do more and it puts out the same food. I love this Pit.
Have you noticed a different temperature from an external monitor than what the digital box is reading? Mine is anywhere from 20-40 degrees cooler then the digital control. Also does your masterbuilt app work properly? Mine is always disconnecting and it’s frustrating. Thanks for your time.
Hi T V...The app sucks. That said, So does the one from Pit Boss. lol I have only used my trusty Weber Weber iGrill 2. I have not even dialed in or played with the onboard external Temp monitors. Have you checked the readings by doing ice water/boiling water tests??
Sometimes ill bump to 275. depends on the size and my time(how hungry i am). lol You can check me out and post up pics at my masterbuilt group. facebook.com/groups/264734041353275/
Does the excessive bottom temp occur if you cook 275 F or less? You mentioned hot and fast, but what about low and slow, which in my mind is 275 F? I think the temp of the baffle is important when searing. Hot air is not enough to sear. You need radiant heat like off of a direct fire.
The Gallery Backyard BBQ Funny......it’s a bit like when I talk to my US colleagues (I’m in the UK).........when we say 1st floor in the UK, my US folks think I’m saying ground floor! :-)
Last couple times I went to the store the only meat they had was chuck roast but they’re a hidden gem grind it up and make burger or smoke it up like this
On top in like sitting right on it?? If that's what you meant I'd think thats not a good idea as it would boil up and get to hot. But what you can do is but one on the grates and cook first level. That would work great as long as the water is hot to start so Temps stay stable. Thanks River for the question.
Great job Tommy! Looking forward to the final assessment of the grill. How about this idea for the lower grill: replace the cast iron grill with a stainless grill?
The Gallery Backyard BBQ cooking for 5 and yea I do see mySelf cooking breakfast and smash burgers. I love cooking steaks and would want something that will dish out good sear
Cool........this back and forth thing has been fun. I had a feeling You had a plan to work your way to the Top! 😁 👍 Very entertaining series of Vids My Brother! Thanks for including me and my little channel. Metal On! \m/
Good observation. I went back and watched and see what you mean. I kind of remember it happening while I was cooking but do not recall it being a problem. Thanks for the question.
@@thegalleryBBQ I'm not sure if you answered Stardus' question, but is this dust/ash flying around related to heavy air flow with this grill? Is the fan producing a strong airflow that causes the dust/ash cloud? As you stated, you don't recall this as a problem, but do you still feel that way? I'm just slightly worried if the device produces a strong airflow drying up the meat surface too quickly.
@@capodituttitoopeli I'm not sure-. I think its something the camera picked up and made it look like more then it was. Its never been a noticeable problem. Thanks-
The Gallery Backyard BBQ it’s spitting out an error code 5- I ended up unplugging all of the wires to the fan and the probe that controls the temp- and that seemed to do the trick. My first cook was a brisket, i set it to 275 walked away came back and it was cooking at 375 and the fan wouldn’t stop going. It’s seems to working fine now but we shall see.
Money video! Absolutely money! Which video addresses the concerns you were having about the 560 post manufacturer response or lack of response as the case may be. Just ordered the Cherry rub. Soon as I get it I'm using it. Keep it up. LOving the channel.
Mark. I Appreciate you ordering that Cherry Rub, LMK what you think. As far as Masterbuilt. I've reached out and reached out and have heard back from them. I know they must know I exist but they seem more interested in contacting the bigger shows more than mine. Oh well. I've sold lots of cookers for them and have one heck of a dedicated following so I hope one day they show they care and at least address my concern and those of my viewers.
@@thegalleryBBQ Well it's been two months so I think it's ok to let us know what your issues are. Considering I am one of the ones considering buying a 560 I'd kinda like to know. I do watch some of the other "bigger" shows when they have something interesting but yours is the one I rely and I watch regularly. You're regular folks.
@@markjohnson5556 My biggest issue was user error which was the oil Leake, my 560 was not level. I liked the 560 but love the 1050, Its just a tad better made IMHO. that said. The 560 is the best pit you could buy in that price range. It out cooks Pellets. Thanks and thanks for supporting the smaller shows.
Any spicif questions you can email me. gallerybbq@gmail.com
This looks amazing! I've been using an old school smoker for about 3 years now and never tried a chuck roast. I just bought my masterbuilt and can't wait to try it. The issues you address at the beginning are common for any smoker, not just these types. Generally speaking, the bottom layer is about 25 degrees hotter than the desired temp and the top is 25 cooler. A nice way to regulate the heat is to have a aluminum foil container full of water/chicken stock/apple juice at the bottom to absorb some of the excess heat and also keep your meat from drying out!
Thanks Daniel for the awesome advice.
And then the meat itself on the second level?
Aw WOW you DEFINITELY knocked that one completely out the park something SERIOUS bro like MAD SALUTE!!!
Jae. Cheers brother!
I need more chuck in my life
We all need more Chuck Roast in our life!! lol
Nice chuck Homerun Tommy 🤜🤛👍👊✊💪....could feed good size family and cheap to buy also. Your vids sure help me take my mind off of what's currently going on , thanks Pal.
I just mentioned that to a viewer question... Cooking for me is Therapy. Hence all the videos lately. I'm laid off so I cook;).... Thanks as always Dan the Man Na.... I Appreciate you. Stay well.
Nailed it! Well done man. I only use the top rack of my 560 every time. Even put a big drip pan under it to there is no direct heat. I've had company and had to make a lot of food, forcing me to move some of it to the grates. It never turns out perfectly, always a bit on the dry side. This is my second smoked chuck. Last one I butcher papered and basically did it like a brisket except with a shorter rest. It was great, but I don't feel it was a home run like yours was. Going to try the sauce like you made this time I think. Hope it turns out as well as yours did.
Thanks bud.
Looky a young Tommy…. I remember watching this when you posted….
lol
Making this right now just went into stall wrapped following your recipe cant wait thank for taking the time to make the video
WOW, That's so awesome. Well, How did it come out.?
@@thegalleryBBQ it came out amazing took about six hours
Great job T. I see by your address your in New Jersey. I worked all over Jersey off and on from 1987 to 2001 construction electrician. I always enjoyed it. I stayed in South Amboy. I'm from Louisiana. You got a fan here.
Appreciate that. Im 20 miles south of S. Amboy but grew up in Woodbridge. Glenn, Thanks for the comment and I hope to see you again.
Tommy you made my life better. Thank you.
Matt. Enjoy my brother!
Tommy you are killing it! That chuck roast is on point with smoke ring and the flavors o man!!! Great video on explaining the issues with the grill. Cheers and keepbbqing
Rico. Thanks brother.
The Smoked Chuck Roast Looks so good, I am drooling over here. Have a wonderful weekend and stay safe!
Thanks Kelvin:).
I’m doing one for Memorial Day it’s injected with soy sauce. Seasoned with pepper , all season . Rosemary. Onion. Over night in fridge then will be smoked with cherry and pecan. At the end i will frost mine after rest and run it through the meat slicer ! .
wow.... That sounds amazing! Enjoy!
Nice 👍🏻! I really like doing the chuck roast like you show here. It always comes out great. Enjoyed the video. Take care.
Thanks. This is one of my favorite things to cook.
Hey my Buddy Eric Wright just sent me your video and he was right one hell of a job Brother Man and heck yeah I'm going to pass the word around
Its much appreciated!!!!
Dude, you got me drooling, keeping it simple with the Montreal Steak Dust is the way to go.
Thanks man. Appreciate the comment. Stay safe.
Loved this! I had no idea Chuck roast could be this good!
It's so good!
You got my mouth watering over here Tommy! 🤘
You got me twice you little stinker. lol Thanks Bud.
Good info for the company, and mannnnnn that looked so good! Great video Tommy 👍🍻
Ive reached out and have tried getting a contact. So Far, no such luck.
Outstanding. Hope we get some feedback from Masterbuilt. I am now waiting before I pull the trigger. Thank you Tommy.
Mike, Thanks brother. Ill start my Review pros and cons soon.
Thanks for the recipe. Cooked it today. Yum yum
It's an awesome recipe. Thanks for checking in. Cheers and happy new year!
Enjoy your videos .. you have a lot of passion with your cooks.. I like that.. I have done a couple chuck roasts and they have turned out great. Going to try this on my Camp Chef pellet smoker next. The onions and beef broth takes it to another level. I am thinking about getting a second smoker and the Masterbuilt my be my selection. Keep up the great videos.. Thanks.
Michael, This recipe is top notch for Chuck. You'll love it.
Great job! Can’t wait to try myself. Saw this on the Facebook group page too!!
Hope you enjoy it! and thanks-)...
Another excellent cook Tommy. Great video brother. Can’t wait to hear your overall opinion of this pit!
Eric, If weather holds true I'll start that this weekend. Thanks brother for your support.
Omg best looking chuck I’ve ever seen 🤤🤤
Its all in the fat, marbling of the meat. If you purchase, Make sure it's a big fatty with plenty of marbling.:)
Once again great cook Tommy! Thing of beauty ,that chuck roast looked delicious as all hell..I agree on the bottom heat cookers getting hot, I see that issue with the LiL Pitboss, I'm thinking elevated rack with water pan under it for long cooks, gonna give it a shot, great video, thanks for sharing brother, stay safe!👍
Keep me posted and thanks for the comment.
Chuck is super good, love the aujus with it Tommy! Crazy smoke ring on it and it definitely does look juicy. I think that grill is really cool despite possible issues. Awesome cook overall. Take care brother!
Charley, thanks-
Chuck looks great. Excellent video. The second rack seems to work better on long cooks. I made a pork shoulder up there after looking online and noticing folks using it when cooking longer cooks. I also got another set of racks to add capacity on the larger cooks.
Geoffrey, Thanks. This cooker is misleading in size because of the 2-row rack. I did an H&F brisket that would have did better on the second row. Where did you get the second set of racks?? Masterbuilt??
The Gallery Backyard BBQ yes. From their website. $39. Limits space some because of clearance but it was in line with the stick burner I used to run. Works okay for me so far. I made a short video on it here. ua-cam.com/video/GzwazZkXGyM/v-deo.html
Thanks and keep the great content coming.
Great video!!
Couple of questions:
1. How much room is there between the two top racks? Could you fit a full brisket between the two racks?
2. How much room above the top rack? What could you fit between the top rack and top of the grill?
Just trying to figure out how much this cooker could actually fit.
Sean Hamilton in between the grilling grate and the second rack, you have 4 inches. In between the second rack and third rack, you have 4 inches. In between the top rack and the lid, you have a little over five inches. To be honest, I wouldn’t cook a brisket on the bottom rack. I think I could fit one on the second and third rack for a total of two if we are talking full packers. As for ribs, I’d say six racks total. I can smoke a ton of chicken. I’ll probably have a video on that soon. I’m still debating on how many pork shoulders. At least four cause I use a drip pan. Do you own or are you looking at a 560? Thanks for the feedback!
Geoffrey Boyd - looking at a possible purchase.
Perfection everytime my brother that is a fantastic looking Chuck Roast nice bark and smoke ring a d definitely packed with flavor for sure 'HOMERUN' without a doubt. Stay safe and be good out there.
Brother I hope to see you doing a cook soon:).....
Beautiful chuck there! Hopefully the issues are not to serious, cool cooker! 👍😁👊
Thanks brother.
Looks delicious! Love that big smoke ring!
Thanks;).... Appreciate the support.
The second rack seemed to work well for you. Love all your cooks.
Thats a good place to cook. Thanks Fred.
That’s a nice job on the chuck Tommy. I’m cooking one tomorrow , my favorite piece of meat.
Mike, LMK how it came out;).... Thanks brother!
Cooking ribs tomorrow on the middle rack 👍 chucky looked awesome
Awesome. So am I;).... Actually, I'm doing Char siu Style Spare Ribs which is your Classic take out Chinese Ribs. I love these things.
Hella smoke ring! Very great looking chuck roast!
Kory. Thanks:)... Stay well.
Looks incredible tommy great job🔥🔥
Thanks brother and I hope your doing well.
Dang Tommy that was a great lookin Chuck roast. That smoke ring looked fantastic. I think I like chuck roast better than brisket because of the price the flavor and you don't cut 4 or 5 pounds of fat off when you trim it up. Great cook Tommy stay safe brother.
Ron, Agreed. Stay safe brother.
Fantastic smoke ring!!
Thanks. Enjoy and stay safe.
I love smoking chuck man.... so much good fat in there that just melts like buttah. Never done the onion and bullion though I'll have to try that. I also have a masterbuilt I'm seasoning up. Got the 600B pellet, and I love it so far, besides the fact it'll barely get over 390° but all good. That's what my Weber is for. Now I'm hungry at 1:30 am thanks.
Nice, That's a good Pit that i'll give you lots of fun and good eaten. get yourself a good instant read thermometer and rock on. If you have any questions feel free to reach out.
Tommy another great video. Thanks
Appreciate that.
I tried doing a chuck roast yesterday, it definitely didn't compare to this! but it was my first time, so I'm gonna keep on smoking haha
Stephan, Lots of times its not the griller (you) but the meat. You really want one thick with lots of inside fat. Thanks and give it another go.
@@thegalleryBBQ well that's reassuring, and I definitely am planning on trying it again, I'll be sure to look for a more fatty one next time, thanks!
It's funny I was really excited for the weber pellet grill but the 560 took over!
I'd get the 560 over that Weber any day of the week. Ops, I guess I did😁😁😁
Looks good! I'm drooling over here 😋
Appreciate that:)...
Love the Chuck😎👍
Thanks. This is one of my favorites to cook.
I smoke a lot of chuck roast looks great keep up the great work
Thanks Shawn. One of my favorites.
Man does that look good :3 Thanks for posting - TinyTrainTrack
Thanks;)..
Looks like you may need to fabricate some tuning/ defusing plates to use the lower grates for smoking Kinda like for an offset. That may also help even out the hot spots?
Johnny I use those plates on my KC... ua-cam.com/video/aBOdoxKPUck/v-deo.html
That's a thing of beauty
Damn... Thanks for all the love!
Nice cook! Looks delicious
Appreciate that!
Your a Bad man I love you work
Eric, Thanks brother. Help spread the word so we can grow together!!!
@@thegalleryBBQ yeah E Wright he is a bad man can you make a video for a brisket? I would love to see you put down on one
@@BIGMIKELW AWESOME. I did do a brisket here- ua-cam.com/video/3iy-vmDj0To/v-deo.html and I have an 8lb Brisket Point, Yeah, I said Point thawing out :)... Thats gonna be EPIC!!
Eric, you the man!!!
You got to run a 225 for long cooks. I did a porkbutt and it did get a little to hot. Did a brisket took a aluminum pan with with lava rock on top of the deflector worked great.
Thanks. Ill give that a go.
Not a bunch so you don't put to much weight on that little shelf on the left of your grill just a few to hold heat.
@@joshgreen9708 awesome, ty
What about placing one of those half moon ceramic deflectors on top of the manifold for long cooks
Id rather go one level up....
looks great man keep tubing
Thanks, will do!
That smoke ring on point
Thanks brother.
old weber kettle guy here, i just bought a 1050 and I'm amazed at the flavor this thing puts out. I've always been a chimney coal dude and now this changes the game with such temp control. Your Chuck looks amazing, you have some great pointers. I need to find a reliable food temp probe. any suggestions? I would like one that has a range of more than 50 ft. Keep that fire going and smoke on!
Steve Ive had some pretty good luck with inkbird. Email me gallerybbq@gmail.com and if interested ill try and reach out to the company and get you a code.
look great nice job..
Thanks brother.
Oh man!! Just how many different types of smoking and grilling devices do you have on your deck/patio.....maybe give us a tour and your opinion on each one.....Stay healthy Tommy!!
Dwight, Thanks. Appreciate that. I just sold 5 and purchased 3. lol Wife says I gotta cut back. lol
@@thegalleryBBQ Please share. What 3 cookers you have now. Guess the 560 is one of them.
@@larrywong7834 that's 3 new cookers. I still have my Weber 26 and my Weber q1200 and my pit boss vertical 5, I'll probably sell this... New are my Pit Boss KC Combo, my Blackstone Air Fryer combo, and my Masterbuilt 5600....😁
Hell yeah, can't wait to do some BBQ - TinyTrainTrack
:)
Wow, looks perfect!
Thanks brother. Follow along and you can do it to.:)..
God. Thank you so much.
I appreciate that Larry:)... If you'd like to see anything, LMK...
Yumm-O!!!!!
Hi Ellen;).... ty for stopping by.
That's a heat manifold, the fire is actually in the coal box. I haven't experienced any overheating from cooking directly on the bottom grates on my 560.
Have you ever done hot and fast ? or longer cooks.? It definitely gets overly hot at the surface. Thanks for the comment.
@@thegalleryBBQ I just did a 9 Lb pork butt, hot and fast, 9 hours this past Sunday. I started off @225 for 3 hours just to get good smoke penetration, then went to 250 for 2 hours, then wrapped and finished @ 275. I injected, and sprayed it constantly (through the back vent). One thing i like about this as a smoker is it has a nice recovery time when you open the door, it actually kicks the fan on, and blows it hotter so you gotta watch out for that.
@@starmc26 Thanks. 225f and 250f is not really hot, and 9 Hrs certainly ain't to fast. lol That said, I appreciate you watching and definitely appreciate the comments. So far I am enjoying this cooker.
@@thegalleryBBQ Its faster than 15-16 hours it would normally take!!
I would have to agree with Tommy on this one. Bottom grates heat up a little hotter. I found that where the grates contact the meat it definitely cooks faster. I also think it depends if you have a water pan etc and how many pieces of meat are contacting the grates.
Been watching your videos on this 560 and loving the fact you're giving great hands on reviews and the end results have me drooling!
I do have a question you mention putting wood in the bottom. I see you add wood to the hopper and wanted to know if adding wood to the ash catch is working? I'm ready to move off from my trusty offset and have never cared for the pellet smokers but this gravity 560 is in my sights
Rich Awesome question and asked at the right time. lol... On my Brisket cook, video out soon. I added wood to the hopper and smoke was done about an hour in. well, I wanted more smoke in the Brisket so I add a few pieces down in the ash catch. BOOM, 10 minutes later a nice light blue smoke was raging... IT WAS A BEAUTIFUL THING. lol I got all this on tape:)... stay tuned for the live view.
MB 560 owner here. I came to the same conclusion as you regarding the lower grates and cooked two chuck roasts yesterday on the middle rack, just as you did. Came out great. I have some Joes Grill Grates on order to replace the stock middle and upper racks to allow for more cooking area on high quality, custom made grates from Joe.
WOW, Awesome. I'll have to check out this Joe. Thanks-
@@thegalleryBBQ Couple links for you: facebook.com/joe.grillgrates.9
facebook.com/groups/750191225406424/
m.facebook.com/groups/750191225406424?view=permalink&id=847093952382817
Noticed that when my digital is set to 250 my lid temp says almost into the "bbq" heat category which is above the "smoke" section. And I noticed yours hovers right in the middle of "smoke"
Yeah. those hood temps are justused for a guidance.
Going some one today!!
Enjoy!
I've been looking for a new grill for a while now.
I stumbled across your masterbuilt review and went and bought one.
Decided to do this as my first attempt!
ANY advice would be appreciated!
Best advice. Pick out a Chuck Roast with lots of inside fat:)... then cook one level up and follow the plan. You must come back and LMK how you did:)....
@@thegalleryBBQ Awesome tutorial! Found myself using poor execution, ha ha... I cooked a level up, followed the plan, but around 3.5 to 4 hours in it would not go past 140, I did some research and figured hey this must the be the "stall" everyone talks about. Covered it, threw it back in... and idiotically set the temp to 300 instead of 250 (we where going on about a 6.5 to 7 hour smoke). The smoke ring looked awesome, the crust was great.... but it was dry! Overall im 90% pleased with my first ever attempt at smoking!
@@Pyrotoxic92 You definitely wrapped before the stall. Remember, Your also developing that good Bark before the wrap. So sometimes you'll take it longer into the Stall because that Bark is not yet right, or dark enough. Sometimes it's just the opposite. That bark is rocking right at the stall. A good rule of thumb is around high 160s to mid 170s. Sometimes you get to 140s Quick then it seems like forever to get to the stall. lol
@@thegalleryBBQ That is definitely what happened, I need to make it a point to start cooking WELL ahead of time so I don't feel rushed when its 7pm and the meats still at 140, I appreciate the advice and the quick response. I think im going to just try some smoked pork ribs today.
@@Pyrotoxic92 Tiss why i'll be putting a Brisket Point on Tomaroow between 5-6AM:)...
This is very helpful information for me. I bought this grill but haven’t really had a chance to do much cooking. One issue I have had is trying to prevent the chunks from igniting in the ash box. How do you manage that? Do you just let them burn? Thanks!
Hi Chad. I usually mix a few chunks in with the fuel. That said, anything put in the Ash box I'd guess will not ignite for long do to the lack of oxygen... Try mixing with the fuel, I did a Trip Tip yesterday that was loaded with smoke...thanks and keep me posted
The Gallery Backyard BBQ I still have wood catching fire. I’m going to have to try it in the chute. Works great when I blow out the fire.
I think this will be my first cook :)
thanks brother.
I never smoke meat on the cast iron grates.
They are to close to the heat source for me.
I'm sure they work great for the hotter cooks .
Agreed Nick. Cheers
I was going to order the WSM 22 inch but I’m not sure now after watching your videos. Which would you recommend for smoking ribs? Great vid by the way!
I sold my 18"WSM, 22"Performer, 22"Kettle. Those pits are beasts and put out amazing food. That said, It just got old for me. The Masterbuilt can do more and it puts out the same food. I love this Pit.
The Gallery Backyard BBQ So true I think I’ll have to give one a try in the near future. Thanks for sharing!
Have you noticed a different temperature from an external monitor than what the digital box is reading? Mine is anywhere from 20-40 degrees cooler then the digital control. Also does your masterbuilt app work properly? Mine is always disconnecting and it’s frustrating. Thanks for your time.
Hi T V...The app sucks. That said, So does the one from Pit Boss. lol I have only used my trusty Weber Weber iGrill 2. I have not even dialed in or played with the onboard external Temp monitors. Have you checked the readings by doing ice water/boiling water tests??
@@thegalleryBBQ You got to adjust to get the right temp at the grate
There should be a baffle plate above the heat manifold to disperse the heat. Could you put a water pan on the heat manifold?
Not on it but you could use something on the grates and cook most things first level... Thanks brother for the question.
Looks great... just put mine on the smoker. Did you bump the heat after the stall or do you leave it at 250?
Sometimes ill bump to 275. depends on the size and my time(how hungry i am). lol You can check me out and post up pics at my masterbuilt group. facebook.com/groups/264734041353275/
Does the excessive bottom temp occur if you cook 275 F or less? You mentioned hot and fast, but what about low and slow, which in my mind is 275 F?
I think the temp of the baffle is important when searing. Hot air is not enough to sear. You need radiant heat like off of a direct fire.
Best guess, yes. I'd prefer to cook first level.
Does that mean the second level up?
@@shumardi1 Yes, you've got the bottom, then second level, then third. Thanks-
The Gallery Backyard BBQ Funny......it’s a bit like when I talk to my US colleagues (I’m in the UK).........when we say 1st floor in the UK, my US folks think I’m saying ground floor! :-)
noticed you had a grate temp probe in there. Can you talk about what temp it was reading vs what you had the grill set to? Thanks!
Hi Brian. Tomorrow I'm filming Char Siu (Chinese takeout Spare ribs ) Ill take some grate temps and report back.
Can you use Duck fat rendered down as an injectable for pork and brisket ? Serious question...
Bob Cooney
Salt Lake City Utah
Not sure. Thanks Bob.
Last couple times I went to the store the only meat they had was chuck roast but they’re a hidden gem grind it up and make burger or smoke it up like this
Grants, Its one of my most done cooks. I love it and like you said, It's always available.
Did you keep the grill at 275 after you put it in the pan?
Hi John, Yes. Just make sure you have that nice bark before wrapping. Cheers!
Nice
Thanks
I was thinking the same thing about the fire manifold underneath. Can you fit an aluminum foil water pan on top of it?
On top in like sitting right on it?? If that's what you meant I'd think thats not a good idea as it would boil up and get to hot. But what you can do is but one on the grates and cook first level. That would work great as long as the water is hot to start so Temps stay stable. Thanks River for the question.
Make a circle outta foil to set it on.
Great job Tommy! Looking forward to the final assessment of the grill. How about this idea for the lower grill: replace the cast iron grill with a stainless grill?
Do they make such a beast ???? Id prefer SS, I think;)...
The Gallery Backyard BBQ they don’t, but maybe could find one at Ace or barbecue grill store, EBay or Amazon. What are the dimensions of each grill?
Were u at anytime with the BBQ guys? You talk just like them lol
Cousin Jeb. Cheers and thanks for watching.
What exactly is in the spray that you are using?
Apple Juice.
Was thinking between the kc combo or 560 which one would you recommend
Hecktor, Tough choice. How many you cooking for. Can you see yourself out there in the AM cooking breakfast? Any interest in whipping up Smashburgers?
The Gallery Backyard BBQ cooking for 5 and yea I do see mySelf cooking breakfast and smash burgers. I love cooking steaks and would want something that will dish out good sear
@@MrHector1207 Get the KC Combo. Its built like a tank and does it all. and does it well. ua-cam.com/video/Rf0m6WwiJ4Q/v-deo.html
Well......... Halle-Fricken-Lujah!!!!!!
Lol.... I knew you'd like that. I think you'll see me up there more often.
Cool........this back and forth thing has been fun. I had a feeling You had a plan to work your way to the Top! 😁 👍
Very entertaining series of Vids My Brother! Thanks for including me and my little channel. Metal On! \m/
thank god i'm not there. i would eat the whole thing.
George, Ain't know leftovers thats for sure-. Haha.
That’s money
Strait up..... Cheers.
Hey just a observation, When you were checking that meat it seemed like a lot of dust from the charcoal was flying around can you comment on that ?
Good observation. I went back and watched and see what you mean. I kind of remember it happening while I was cooking but do not recall it being a problem. Thanks for the question.
@@thegalleryBBQ I'm not sure if you answered Stardus' question, but is this dust/ash flying around related to heavy air flow with this grill? Is the fan producing a strong airflow that causes the dust/ash cloud? As you stated, you don't recall this as a problem, but do you still feel that way? I'm just slightly worried if the device produces a strong airflow drying up the meat surface too quickly.
@@capodituttitoopeli I'm not sure-. I think its something the camera picked up and made it look like more then it was. Its never been a noticeable problem. Thanks-
Heat should be no problem if you have fat cap. Fat down low heat fat up heat from above
Thanks but I disagree. not on a long cook. My measurements showed average 10f hotter above the heat Assembly. thats direct heat. Enjoy and thanks-
I’m having major issues with mine! It gets super hot! Very uncontrollable to stop! It’s like the fan stays on. I’m very disappointed in this cooker.
That's unfortunate. I've had a few things go whacky with mine. Did you contact the company ?
The Gallery Backyard BBQ it’s spitting out an error code 5- I ended up unplugging all of the wires to the fan and the probe that controls the temp- and that seemed to do the trick. My first cook was a brisket, i set it to 275 walked away came back and it was cooking at 375 and the fan wouldn’t stop going. It’s seems to working fine now but we shall see.
@@JGONTX WOW, Keep me posted on that.
You picked a noisy place to spesk
Fred. Just focus my man, Focus!!!
The background noise is terrible.
Thanks. Its been fixed.
Heat should be no problem if you have fat cap. Fat down low heat fat up heat from above
Thanks. Appreciate the comment.