Man I appreciate this video so much my father in-law passed away and I inherited this brand new no manual so thank you for the this I gave you a sub and follow
The dirs say to also oil the charcoal grate, which is where the starter block goes. Can't very well remove the hot charcoal to do it. Maybe next cook, I will oil it before startup.
The manual says, for the second stage, to heat the grill to 400 for 30 minutes. You indicated to go back to the very beginning, and to start at 225 -- the manual says 250. Do the specifics really make a difference?
After I did the burn in and shut down process my left over coals stayed lit in the hopper ....even though I put the slides back in to block off air flow....is this normal 🤔....seems like a waste of coal🤔
Yes, the fire will burn out when you put the slides back in. Make sure the top of the hopper is also closed. The coal will be ready for next time. Very minimal waste. The coals will burn out and won’t continue to burn up everything in the hopper.
Okay update ....the fire in the hopper did eventually go out completely it took a little longer than I thought but in the morning there was still coal left in the hopper....I had my first cook this evening porterhouse and bone in chicken breast....I have to admit I am impressed.... this thing did its job👍few spikes in temp but fan did what it was supposed to and temp went back swiftly....I can't wait for slow and low😁
jboggie D'znuts yes sir I did. I have seen others with the 560 with their lids burnt to hell after only a couple weeks. Paint pealing, and warping. I have also seen others use the tin foil and had no issues when using. So figured I would use. So far after about 10 cooks in 2 weeks with various temps it’s held up good with the foil.
@@SmokinBonesBbq I agree that foil is a good way to go. Now if one has a bit of extra money this foil can be replaced by a Stainless Steel Mod. The guy who is making the SS firebox, heat manifold Topper and Water tray all out of Stainless Steel (SS) is now making that top piece to upgrade from foil. Just wanted to share what I just learned 2 days ago. I went to order one and he had just sold his last one. So when they are back in stock I will get one. The good thing for you is you already have preserved the lid with foil and you will get good benefits if you add one.
@@cruzearnold2664 I do not know him or how he works. Nathan would be your best bet and an email from you to him asking would bring light to this question. Its really just a matter of postage....
I just assembled my gravity series 800 and was starting my burnin… I happened to put a MP in the grill to compare to the control the temp…the control panel temp SLOWLY crept up to 81 degrees while I was getting an error message that my MP reading was over 300. Plus the thermometer on the front was approaching “grill”. How can I fix this issue? Is it a reset or do I have a bigger issue?
If the temps on the display are not matching other temperature measurements I recommend reaching out to Masterbuilt. Sounds like might be an issue with the control board or temp sensor. You can also check to make sure your firmware is up to date on the panel. That might help, might not.
When I first started it after putting it together, I started the pre-season step. The dial temp gauge showed sear, but the digital readout was only at 145 and climbing is this normal?
the only thing i dont like about this thing right out of the gate is the power cord lol I also have a Traeger Timberline 1300 and while that smoker was $2K it doesnt get too 600-700 so I bought the masterbuilt 560 for searing but i would have easily paid $50 more for a 12 or 14 gage wire on the masterbuilt
Just my opinion here, I don’t believe the 560 necessarily needs 12 or 14 gauge like other pellet grills because it doesn’t have a hopper auger that runs pellets to the burner. The 560 only needs power for the fan and ecu for the controller of the fan.
I was half expecting Clint Eastwood to show up with a good old piece of hickory 😅 great video Sir
The music did make it hard to hear you, but I this was a great intro video. Thanks for helping me season my Masterbuilt!
Man I appreciate this video so much my father in-law passed away and I inherited this brand new no manual so thank you for the this I gave you a sub and follow
Sorry to hear about your family's loss. Happy to help. and thank you
I just used a spray bottle for the oil application.
The dirs say to also oil the charcoal grate, which is where the starter block goes. Can't very well remove the hot charcoal to do it. Maybe next cook, I will oil it before startup.
My 1050 comes Tuesday. Beyond excited
How'd it go?
I just won one on auction. It's awesome!! Super convenient, excellent flavor. Can run lump charcoal, briquettes or straight wood. Love it!
Have had my 1050 for a year now. Other than issues with the app it’s been great and extremely easy to use.
Appreciate the video!
R.e. vegetable oil - try flaxseed oil - very high smoke point. Works great in cast iron and carbon steel.
What? Flaxseed has one of the LOWEST smoke points! Veg Oil: ~400F Flax: 225F DO NOT LISTEN TO THIS MORON!
If the "introduction" music stopped we would be able to hear you better
369darkknight I agree. It was my 1st one. And have not done it after that. Thanks for the comment
Nice video but the music was a bit too much.
Straight to the point !
Good job!! Worked great!!!
The info was good but the music was too loud in spots making it hard to hear you...but overall a good video
I can’t wait to buy one!! Nice!!
thanks for the help, just bought one today.
Thanks for info. I enjoyed the music and didnt have many issues hearing you outside of the first 30 seconds. Thx for sharing!!
Good quick video. Instructive no BS about your dog or some other crap.
Very informative. Thanks.
My pleasure. More to come
Great Video!!!
Going home to do this right now. :)
The manual says, for the second stage, to heat the grill to 400 for 30 minutes. You indicated to go back to the very beginning, and to start at 225 -- the manual says 250. Do the specifics really make a difference?
No man just light the damn thing up really hot for 45 min and it’s done
I just put mine together last night. Smoking a turkey on Sunday.
Craig Widdison you will love it
After I did the burn in and shut down process my left over coals stayed lit in the hopper ....even though I put the slides back in to block off air flow....is this normal 🤔....seems like a waste of coal🤔
Yes, the fire will burn out when you put the slides back in. Make sure the top of the hopper is also closed. The coal will be ready for next time. Very minimal waste. The coals will burn out and won’t continue to burn up everything in the hopper.
Okay update ....the fire in the hopper did eventually go out completely it took a little longer than I thought but in the morning there was still coal left in the hopper....I had my first cook this evening porterhouse and bone in chicken breast....I have to admit I am impressed.... this thing did its job👍few spikes in temp but fan did what it was supposed to and temp went back swiftly....I can't wait for slow and low😁
hey man. how is your 560 holding up after 3 years? reading some reviews of the charcoal chamber burning up
My instructions say after coating with oil to cook at 350 for 30 minutes, decide to deviate or are yours different?
mesabog2 I followed the manual
Prior to lighting it up to season it, what oil did you use for the seasoning..?
He said in it he seasoned with vegetable oil before the second time heated up. The first run up to temp is to burn of any residue from manufacturer
Should the second part of this with the oil be done before every cook?
No, only needed. Once. I would recommend after a years worth of use, to give it a deep clean. At that point re do the seasoning process
I prefer using wood. Can I use that with this?
As long as its small enough to fit in the ash bucket. Not in the gravity chamber. Thats charcoal
Did you add tin foil to your lid, it looks like that's what you did. What benefit does this have in your opinion
jboggie D'znuts yes sir I did. I have seen others with the 560 with their lids burnt to hell after only a couple weeks. Paint pealing, and warping. I have also seen others use the tin foil and had no issues when using. So figured I would use. So far after about 10 cooks in 2 weeks with various temps it’s held up good with the foil.
@@SmokinBonesBbq thanks
@@SmokinBonesBbq I agree that foil is a good way to go. Now if one has a bit of extra money this foil can be replaced by a Stainless Steel Mod. The guy who is making the SS firebox, heat manifold Topper and Water tray all out of Stainless Steel (SS) is now making that top piece to upgrade from foil. Just wanted to share what I just learned 2 days ago. I went to order one and he had just sold his last one. So when they are back in stock I will get one. The good thing for you is you already have preserved the lid with foil and you will get good benefits if you add one.
@@GaryKettwig does he ship to Australia?
@@cruzearnold2664 I do not know him or how he works. Nathan would be your best bet and an email from you to him asking would bring light to this question. Its really just a matter of postage....
I just assembled my gravity series 800 and was starting my burnin… I happened to put a MP in the grill to compare to the control the temp…the control panel temp SLOWLY crept up to 81 degrees while I was getting an error message that my MP reading was over 300. Plus the thermometer on the front was approaching “grill”. How can I fix this issue? Is it a reset or do I have a bigger issue?
If the temps on the display are not matching other temperature measurements I recommend reaching out to Masterbuilt. Sounds like might be an issue with the control board or temp sensor. You can also check to make sure your firmware is up to date on the panel. That might help, might not.
When I first started it after putting it together, I started the pre-season step. The dial temp gauge showed sear, but the digital readout was only at 145 and climbing is this normal?
the only thing i dont like about this thing right out of the gate is the power cord lol I also have a Traeger Timberline 1300 and while that smoker was $2K it doesnt get too 600-700 so I bought the masterbuilt 560 for searing but i would have easily paid $50 more for a 12 or 14 gage wire on the masterbuilt
Just my opinion here,
I don’t believe the 560 necessarily needs 12 or 14 gauge like other pellet grills because it doesn’t have a hopper auger that runs pellets to the burner. The 560 only needs power for the fan and ecu for the controller of the fan.
@@erkd83ify I agree
Should I oil the outside?
Shouldn’t have to it doesn’t have a finish that will rust
My coworker did burgers on it and called it seasoning, instead of actually seasoning it.🤦♂️
Turn the music off
Your music is so loud I can't hear you talk.
Do away with the music on your next videos nobody cares about it they want to hear you, just my 2 cents.
bad sound, recording vertical...