Thank you for your videos. I am not in the market right now for a grill/smoker, but I am very interested in this very versatile grill/smoker. I like that the only moving part is a fan and that it uses all charcoal types. Hopefully the body will hold up and that the fan and electronics are durable. Also important for me would be that spare parts will be available as needed.
Thanks! This thing is definitely versatile, but outperforms dedicated grills and smokers. Only time will tell on how it holds up, but it seems fairly well built considering the price point and how much it offers. Masterbuilt customer service has been incredible to work with, like none that I've ever dealt with before. I know others that have had issues with theirs, Masterbuilt has replaced all parts quickly, so parts are easy to acquire if needed.
I did my first pork ribs yesterday on the 560 and also have done beef back ribs both times the top looked good but the rub on the bone side was burnt crusted. I have been using a pellet grill previously were the large drip pan is over the fire pot and I haven’t had this issue.
Thank you for being the first person on planet Earth to review this smoker. Just learned about it today. My question is, how do you turn it off, or more to the point, kill the smoke? Does the airflow just stop and the charcoal/lump charcoal smolder? Cheers!
Once you turn it off, the fan stops. There are 2 metal plates that you slide in (1 from the fan to the firebox and another from the firebox to the cook chamber). The firebox is air-tight, so once you put in those plates, the fire is starved of oxygen and it goes out. The remaining charcoal doesn't burn and can be used in your next cook. We have a Facebook group "Masterbuilt Gravity Series fans" where you can ask any other questions you might have (or you can ask on here)
How'd the smoke flavor on ribs? I have Camp Chef pellet grill but in ribs it's garbage for smoke. This is using coal so it looks like a pellet/kumado blend of phenomenal.
The smoke was phenomenal. Definitely got a more defined smoke profile with this smoker over a pellet grill. I added cherry and pecan wood chunks to the ash pan for more smoke flavor than just straight charcoal.
@@oneGINGANINJA it's good for everything but ribs. You can make absolutely beautiful ribs with the Camp Chef but even with a smoke tube the ribs won't catch hardly any smoke. Now steak, chicken, sausage; they all get a nice smoke flavor and reverse searing a steak on it is amazing. Plus they put a new PID controller on the newer models, and it has new smoke modes. I'll check it out but I got a pit barrel a few weeks ago and it's basically set it and forget it as well but with absurd smoke flavor.
@@beasthunt Got ya! Thanks for the reply. How long are you cooking the ribs for? Also have you tried a longer smoke on it yet, like a twelve hour brisket? I'm so torn between the camp chef woodwind, Weber smokefire (when it comes out in january) & this masterbuilt gravity series. I'm really leaning toward the electric pellet grills as it is easy enough for my fiance to grill on. I dont want her to have to mess around with lump charcoal starting it & all of that. If this masterbuilt had a built in igniter it would be a done deal!
Is there no chimney? Are you burning straight charcoal or did you mix in wood chunks? Thanks for the vids. If you do more I'd love to see the fueling process from the start.
There is an open slit vent on the back side. I was skeptical with the placement of the vent, but it seems to work well. As far as wood chunks, I just add some every now and then to the ash pan, but you can mix them with the charcoal. I'll keep posting more videos as time allows and I hope to do a full review/overview soon.
I don't know what steel is used. Temp stays rock steady where I set it, it only fluctuates a few degrees. Can't post any pics of the finished ribs as a UA-cam comment, but they had an excellent smoke ring on them and I was very pleased with the results. Couldn't have been easier.
@@TimHoff85 thanks for the reply! two more question, I see it advertises 225 in 7min. is that the lowest you can set ? like can you set it to 180 degrees and hold it there?
Bluetooth and Wi-Fi seem to work great. I have a brisket on right now, but had to run to work for a couple hours earlier. I was able to monitor the temp on my phone the whole time via Wi-Fi
@@hinds90 I'm on Android. They did issue an update the grill's firmware which should fix most issues. I have noticed an issues controlling the temp of both the grill and the meat probe with the app. Hopefully they can fix this fairly quickly and push out an update.
So far I love it. It has held temps wonderfully and I really like being able to adjust the temp from my phone. It has produced good clean smoke consistently. Really happy with the purchase.
Thank you for your videos. I am not in the market right now for a grill/smoker, but I am very interested in this very versatile grill/smoker. I like that the only moving part is a fan and that it uses all charcoal types.
Hopefully the body will hold up and that the fan and electronics are durable. Also important for me would be that spare parts will be available as needed.
Thanks! This thing is definitely versatile, but outperforms dedicated grills and smokers.
Only time will tell on how it holds up, but it seems fairly well built considering the price point and how much it offers. Masterbuilt customer service has been incredible to work with, like none that I've ever dealt with before. I know others that have had issues with theirs, Masterbuilt has replaced all parts quickly, so parts are easy to acquire if needed.
Great video! got mine a few days ago and I love it so far!
Thanks! Yeah, this thing really is incredible!
I did my first pork ribs yesterday on the 560 and also have done beef back ribs both times the top looked good but the rub on the bone side was burnt crusted. I have been using a pellet grill previously were the large drip pan is over the fire pot and I haven’t had this issue.
What temp were you cooking the ribs at? If the rub was burned, it sounds like the sugar in the rub burned, but that only happens at 350° and higher.
Thanks ...look forward to it.
Just finished the season on mine. I am pleased with it so far
Robert Thompson. How do you clean the heat manifold?
Seasoning mine tomorrow, just looking for tips
@@A1Tuck88 just run it really hot for a while and it cleans its self
Thank you for being the first person on planet Earth to review this smoker. Just learned about it today. My question is, how do you turn it off, or more to the point, kill the smoke? Does the airflow just stop and the charcoal/lump charcoal smolder? Cheers!
Once you turn it off, the fan stops. There are 2 metal plates that you slide in (1 from the fan to the firebox and another from the firebox to the cook chamber). The firebox is air-tight, so once you put in those plates, the fire is starved of oxygen and it goes out. The remaining charcoal doesn't burn and can be used in your next cook. We have a Facebook group "Masterbuilt Gravity Series fans" where you can ask any other questions you might have (or you can ask on here)
@@TimHoff85 this was the question I had. This is such a brilliant idea for a smoker. It's like the best hybrid possible.
@@TimHoff85 A belated thank you for the reply. I am thinking about getting one in Spring.
Very nice!
How'd the smoke flavor on ribs? I have Camp Chef pellet grill but in ribs it's garbage for smoke. This is using coal so it looks like a pellet/kumado blend of phenomenal.
The smoke was phenomenal. Definitely got a more defined smoke profile with this smoker over a pellet grill. I added cherry and pecan wood chunks to the ash pan for more smoke flavor than just straight charcoal.
How is the camp chef as far as smoking capabilities? I've heard mixed reviews about pellet grills for smoking as far as long cooks brisket/ribs
@@oneGINGANINJA it's good for everything but ribs. You can make absolutely beautiful ribs with the Camp Chef but even with a smoke tube the ribs won't catch hardly any smoke. Now steak, chicken, sausage; they all get a nice smoke flavor and reverse searing a steak on it is amazing. Plus they put a new PID controller on the newer models, and it has new smoke modes. I'll check it out but I got a pit barrel a few weeks ago and it's basically set it and forget it as well but with absurd smoke flavor.
@@TimHoff85 that's awesome!
@@beasthunt Got ya! Thanks for the reply. How long are you cooking the ribs for? Also have you tried a longer smoke on it yet, like a twelve hour brisket? I'm so torn between the camp chef woodwind, Weber smokefire (when it comes out in january) & this masterbuilt gravity series. I'm really leaning toward the electric pellet grills as it is easy enough for my fiance to grill on. I dont want her to have to mess around with lump charcoal starting it & all of that. If this masterbuilt had a built in igniter it would be a done deal!
Is there no chimney? Are you burning straight charcoal or did you mix in wood chunks? Thanks for the vids. If you do more I'd love to see the fueling process from the start.
When he opens the lid it looks to be a exhaust at the back
There is an open slit vent on the back side. I was skeptical with the placement of the vent, but it seems to work well. As far as wood chunks, I just add some every now and then to the ash pan, but you can mix them with the charcoal. I'll keep posting more videos as time allows and I hope to do a full review/overview soon.
When you are done with the cook how do you choke out the charcoal. It looks like it holds a lot. Thanks.
Darby Carpenter im interested in this as well I was curious how you kill it 🤔
It comes with to plates you slide in to snuff the charcoal
You essentially cut the air, and the charcoal snuffs out. Very quickly might I add.
How easy is it to clean ash out? Does it have pull out pan or drawer?
It has an ash pan that comes out and can be dumped. It works well to catch most of the ash, so there is very minimal to clean after using.
what grade metal does it use? like 304 210 430? have you notice any temp swings? any pics of the finished ribs
I don't know what steel is used. Temp stays rock steady where I set it, it only fluctuates a few degrees. Can't post any pics of the finished ribs as a UA-cam comment, but they had an excellent smoke ring on them and I was very pleased with the results. Couldn't have been easier.
@@TimHoff85 thanks for the reply! two more question, I see it advertises 225 in 7min. is that the lowest you can set ? like can you set it to 180 degrees and hold it there?
What is the max temp the control can set too?
700°. The lowest is 150°.
Would you happen to know how many inchs it is side to side.
The cook chamber is roughly 22.5" wide, 14.75" deep, and 12.75" tall.
@@TimHoff85 Ordered last night.
@@hinds90 Good for you. I think you'll be happy with it, I know I am.
Can you purchase extra racks for the upper levels? I cant find them online anywhere.
I don't think they're available yet, but according to Masterbuilt, you'll be able to buy them sometime in the (near) future.
You put the 2 accessory racks (included) together, and they make an upper rack.
Have any luck with bluetooth and wifi?
Bluetooth and Wi-Fi seem to work great. I have a brisket on right now, but had to run to work for a couple hours earlier. I was able to monitor the temp on my phone the whole time via Wi-Fi
@@TimHoff85 its off and on for me. It will only work for a little while to where i can control the temps. Are you using a iPhone or android
@@hinds90 I'm on Android. They did issue an update the grill's firmware which should fix most issues. I have noticed an issues controlling the temp of both the grill and the meat probe with the app. Hopefully they can fix this fairly quickly and push out an update.
@@TimHoff85 besides that its rock solid. Got a chuck roast going now
Thanks. Do a video on how to shut off and to clean ash. Do you think one could use wood chips as I have a lot left over.
How are you liking it so far?
So far I love it. It has held temps wonderfully and I really like being able to adjust the temp from my phone. It has produced good clean smoke consistently. Really happy with the purchase.
@@TimHoff85 ordering once I get home
How hot have you gotten it?
With the uncontrollable fires, about 1,000 degrees.