Hi Mike, Correct. re-watching I can see I was not so clear on what I was doing. 170f then I bumped it up to 225f as my Potatoes were done:)... then the 700f+ sear. Thanks Brother and stay safe.
**WARNING** MASTERBUILT LIED! I know everyone saw the videos and complaints of the cheap metal in the firebox burning holes in it after just a few uses, and I know you saw that email from MB stating the metal panels were for shipping and meant to burn away and that there are “fire bricks” behind it. That is a lie. Someone just made a video showing what the actual insulation is, and it is NOT fire brick. It is soft insulation that disintegrates to the touch so that when the charcoal slides down it will scrape off the insulation. Here is the video: ua-cam.com/video/7pB7s6dYUmY/v-deo.html People are reporting on other forums that the insulation is showing up in their ash bucket, which means it blows into the cook chamber. MB knew it would be a disaster so they lied. Actual IFB kiln/oven fire bricks cost less than 3 dollars and would actually last years, instead they decided to go even cheaper with insulation that looks like it belongs in your attic and lie about it. There is no way around it. The original metal panels will fall apart after a few uses and the exposed insulation will scrape off. That’s just the bottom line. Amazing MB would create and sell such a product to the mass market. This literally won’t last a year. I suspect we will probably need to add new gaskets down the line as well. I had a piece of metal chip off from the firebox after just seasoning the grill and that’s what made me look into all this. BUYER BEWARE
@@joesmith9421 there is an aftermarket firebox upgrade you can get for this pit. It's in the 200 dollar range but its 12ga stainless and will last a lot of years. Doesnt excuse the Qc issue from masterbuilt, but let's be honest , theyve never made a single product out of quality materials. With a few aftermarket investments however you can have a quality gravity fed cooker for pennies on the dollar compared to purchasing a competition smoker, which is the only other place you'll find a gravity feed system like this lss-mods.square.site/
@@benb6274 just register the MB unit w/ pic of receipt and every time something goes to shit, MB will send you new, yea, I know, pain in the ass, but free parts, I use mine only for low & slow, so no issues at all so far after around 40 or so cooks. Did buy another brand new back-up 560 at Walmart in Forney, Texas for $199.90, they are really clearanceing them now for winter
Beautiful sear. I usually smoke it @225 until it reaches 132 (med. rare), then sear it with my sous vide torch 30 sec. each side. I'm going to try your way of a lower temp. cook then cranking the Gravity 800 up to 700 and sear it that way.
@@thegalleryBBQ Tom, I forgot to follow up. Hands down MUCH more flavor your way, over searing quick with the sous vide gun. Thank you for improving my steak dinners!
Thanks Tommy! First your videos helped me decide to get the Masterbuilt over a pellet smoker. Also, the reverse sear was another selling point. And you videos really help me expand my smoker/grill toolbag for great chow! Keep on rocking the great grub!
If you flip the grates over on the masterbuilt. You will see they have more surface area for searing. The grates the way you have them ore for smoking. The grates actually say smoke side and sear side.
Tommy that is an AWESOME steak brother!! When you touched the steal before taking it out I felt my mouth watering!! Love it brother!! Great steak, great marks, great colors! 😀😀😀 Lovely! Now you made me light that grill up and make me one just like that one!!
My first try at searing ribeyes didn't go so well. First time I had it up high, I think it was 600 , and even tho I kept checking them they had a burnt grease taste. I'm assuming I needed to clean the grill before a sear. They weren't too done but just a little to burnt tasting. Was going to start searing in a cast iron pan with some garlic but after watching this video I got to give it another try. Thanks for the great video.
Cary, Your going to love it. Check my out over here for Pics Chats and any questions you may have. facebook.com/groups/264734041353275/265938281232851/?comment_id=265943724565640&reply_comment_id=266464057846940¬if_id=1587055938897743¬if_t=group_comment
Thanks for your videos! I have one question about the Gravity 560 model. Can you grill or sear with the lid open? Does the metal under the grates emit infrared heat so that the meat doesn’t cook with hot air?
Temps outside hit 40f you better believe I fired up the grill and made this again. I’ve probably made it close to 10 times and it’s amazing every time.
Jonnny, Stick around buddy for more great 560 and the newer 1050 which is a bigger upgraded modal of this cooker. Any questions, just reach out here, or here gallerybbq@gmail.com
5:24 sold me, and 6:43, nice!!!!!! I don't like the cheap build insulation walls comments though, kinda scared to buy now??? Please advise, thanks! Is this the BBQ Pitboys man doing the voice over ??????????
Rick I get that from time to time unfortunately there is nothing I can do about that. This is the way the show has developed. I hope you stick around for more awesome cooks. Appreciate the comment. Enjoy!
Hi mate.. Ryan from The uk here.. Great to see the Masterbuilt get up to high temp.. I tried to get mine up to “sear today” it wouldn’t go over 200 degrees (Celsius) (uk) I’m wondering would it be because I need more coals in the hopper? It was my first time using it! Worried Iv broken it! Thanks. Ryan
Hah Darn Tommy!....that's Steak Heaven right there perfection everytime beautifully done my brother. You and your family be safe out there and be good.
O man killer ribeye steak Tommy! Perfect crust and perfect temp. I just had steaks the other night too and now i want another one lol. Great job Brotha. Cheers and keepbbqing
Hey Tommy that sear KICKS ASS!!!!!!!! That steak looks beyond delicious, now I'm hungry, thanks a lot lol :-) I give this an Extra "BIG" thumbs up :-) ROCK ON!!!!!!!
The exact video i needed, was wondering how the Gravity 560 would do actual grilling since i only saw smoke jobs so far. Thank you for this one, looks delicious! It's a personal preference but for me its a little bit too close, i like to see the whole action going on but thats okay :)
Dominik, Appreciate that and I will keep that in mind moving forward. I just did Grilled Country Style Ribs that were off the chart in good ol Charred Flavor. i did them grilled at 700f... Beautiful flavor.
@@thegalleryBBQ You dont need to, everyone else is happy and thats how you prefer to do your videos. I just like to speak my thoughts, sometimes a little to often :D What do they say about us germans, we are only happy if we find something to complain about. Sometimes thats just true ;) I need that grill badly but since my boss kicked me out and the current virus situation makes it a little rough, 700€ is a little too much. Glad you keep us posted with more content :)
@@derpizzadieb who the heck is charging 700??? The masterbuilt 560 is only $499 US! Imo, it's an inexpensive machine that punches above its price point due to its versatility. Sure, it's not built from a solid block of aluminum, but that's why the price is lower than so many other grills
Would you re commend this grill for a beginner? I am looking at pellet grills but I live the taste of charcoal cooked food. Here in the South wood and charcoal is our fuel source of choice. I am a beginner but would love to do brisket, smoked chicken, rib and sausage and would like to try different cooking types as well. What is your opinion of the vertical cookers as well. Thanks in advance. You steak looks delicious
Hi Pam. Although I don't feel I've used this cooker enough to recommend, I am leaning to a big YES. I've got a few more tests to run and a few more cooks to make before i'd feel comfortable recommending, Especially to a beginner. this weekend I've got a Hot Spot test coming and some awesome cooks, Ill be putting this cooker to the drills. I also own a Vertical and the KC COMBO. have you seen those cooks?? I love them both and love Pit Boss. You can check Facebook Marketplace and score some amazing deals. All that said, if you can wait a few weeks Ill give you a solid recommendation on this Masterbuilt smoker compared to them. Hope that helps.
@@thegalleryBBQ thanks. I can wait. I want to learn how to smoke meat. I feel that the vertical smoker is good but I feel it is harder to maintain the temperature. Love you videos. You make it look so easy. So I look forward to any recommendations and tips. Can't wait to see your brisket video because I am wanting to do one.
@@pamelawilliams1996 Thanks Pam. Any questions feel free to Email me. gallerybbq@gmail.com. The vertical is an awesome smoker but huge in size. It does one thing and does it well. The KC does multiple things, and does them well...lol Masterbuild, Well that maybe the future in grilling.... Give me two weeks:)....
Looks delicious really liking this new grill and thinking about picking one up for myself I have a couple of concerns and questions hoping maybe you can help question 1 what prevents the flame from going up the whole stack where the charcoal is stored Question 2 I'm wondering how efficient it is with the charcoal for doing small Cooks & how fast does it extinguish when you insert the block plates etc . And then lastly do you thinkthere is a excessive amount of flame UPS from grease burn off when searing Thanks ✌️🍻
Hello and thanks for the questions. As far as question number 1. Tomaroow when I fire the grill up, I'll take a closer look and update this post. I've done some small cooks and would say it's pretty efficient considering even a small cook on a kettle you lose some leftover fuel when the cook is done.. I think that's the nature of the beast. It May extinguish pretty fast but stays warm enough to not put a cover on for at least a few hours. Imho.. Any other questions please , Lmk
@@monkeyboy9896 when you insert the 2 slides, it blocks off the oxygen supply to the firebox. No air no fire.. basically it chokes it out. I didn't understand it myself at first, but once u see it in action you understand. Also, there r different ways to stack ur fuel in the hopper, one of which I'm going to try tomorros.. basically using straight up firewood except splitting them down into smaller (almost kindling size) logs n placing them in vertically. Supposedly this approach will be even more efficient. I guess I'll know more after I try it!
Juice is running because you poked it with the instant read thermometer how many times?! Anyway, the steak looks good. Congrats! I'm interested in the MasterBuilt 560 that's why I viewed your video. Thanks!
OK, I’m new to the channel and I like what I’ve seen. Any grill issues? I had a rec tech which the model was discontinued and it rusted out so looking for something new and want know your opinion.
Mars Hall I had the Rec Rec for 3-4 years the bottom black paint was flaking off. Though I did maintain the grill and covered it. I did like the grill but it was on the small side. The grill did take time to get up to temp. Now I’m looking at the Masterbuilt 560 I haven’t cooked on Charcoal in years so this will be new territory for me.
Hey Tommy! Nice......Very Nice! Perfectly done Ribeye! 👍 Darn.......I thought I'de see the low n slow smoke on the upper grate. Maybe next time? :-) Couple questions......... How loud is that fan when you kick it up to Sear mode? During the Sear I see flames from below. Where is that coming from? Man,... You really got excited about this Pit! The Fun I Could Have!!!! \m/
The fan, You can't even hear it.... As far as the flame, www.google.com/search?q=Masterbuilt+MB20040220+Gravity+Series+560+Digital&rlz=1C1CHBF_enUS836US836&sxsrf=ALeKk00j8F4QFcqRqDEThVwFRqQsOueI5w:1584911140702&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi32KqM_q7oAhWXhHIEHWE_BfYQ_AUoAnoECAwQBA&biw=1920&bih=937#imgrc=iZ6vvjAED3MYVM
Thanks for the Link. I'll be curious to see what your findings are with the Fuel Consumption. Not just the Sear but the low n slow. Lump or briquettes and the combo. I'm liking it! Top Shelf Tommy! :-) Metal On! \m/
I am thinking about purchasing this smoker. Are you happy about it ? I have watched a few of your videos they are great. Also if i wanted to purchase additional racks to go along the top 2 have you done that?
Hello. Ive not done that but people have. You can sign up here, Its my group and of course its free. Lots of people willing to help. facebook.com/Masterbuilt-Gravity-Series-5601050-Unite-113198257018485/
Thats old School cooking and works well. This is Reverse sear and also works well. What you get on the RS is a more even cooking on the inside. www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html
700 is also the max on mine. The temp just kept going up up and up. lol On the pad it read 740+... I think It depends on the fuel.... Thanks for watching.
If you like it rare, 115-120. I say this because it depends on how long you sear for. Remember to rest it, as you bring the grill temp up. When resting it may rise a few degrees. Also after searing and under the tent it'll rise a few degrees. When searing close the hood quick and not offend.
@@stephenramsey9304 Thats awesome. You can check me out over here to:)... facebook.com/Masterbuilt-Gravity-Series-5601050-Unite-113198257018485/?modal=admin_todo_tour
Do you clean your grill all the time. I keep mine pretty clean. Everytime I crank my 560 up i get a bad grease fire. How do you keep from getting a grease fire.
Hey Tommy, I’m thinking of getting that 1050 when it comes out soon hopefully. I read where you said it was at 170 before 225. I thought the minimum temp for this grill was 225. What say you? Thanks!!
The close ups are way too close. The constant switching of steak and temperature made me dizzy. But the star of the video is the Master built cooker and the perfect steak. Great job grill master.
Ok ima say this one time.. the way you grilled n finished the steak is EXACTLY how I'd like my steak.. and that is not rare to medium rare (which I dont actually like). At the very least I'd call that medium (or slightly above) which is more than ok with me because I prefer a fat dense steak that way. Everyone has their preferences, but I get a bit irritated when "experts" recommend a specific done-ness and then cry wolf when another prefers their steak a bit more well done. To each their own.. it's one thing if ur backyard grilling to entertain friends, but it's another to charge a decent amount of coin to a paying customer that wants it done a certain way without being scrutinized or criticized for their preference. Ok, I'm done ranting.. this sincerely was an absolutely mouth watering video n vant wait to fire up my masterbuilt tomorrow w a new fire log technique! :P
I microwave my steaks for 30 seconds flip then another 30 seconds. That’s perfect to me. Hot on the outside and a good rare-med rare on the inside. Everyone gets too fancy using grills and seasoning when that’s honestly ruining what a steak is supposed to be.
That steak looks as good as any I've ever seen. A couple of questions: How did you use the hickory chunks? Did you put them in the ash pan or in with the charcoal and how many, how big were the chunks. I bought my 560 preassembled from Walmart. In a UA-cam video, I saw a grate in the bottom of the ash pan. My grill did not have a grate in the ash pan. Are these grills shipped with an ash pan grate?
Hello. Question 1, I put my Chunks in with the briquettes. Chunk size = to a pool ball.:).... I have no grate on the bottom of my ash pan... If i'm understanding you correctly. Can you point me to this Video.. Thanks-
Isn’t searing on a fire like this, on an indirect grill such as this, just cooking on a grease fire? I know just a few seconds on a grease fire that big puts funky non attractive smoke(not wood smoke) taste that most people notice. How is this any different? Momentary Flares ups I understand but long periods to sear?...I’m really considering purchasing a grill such as this or a Pellet grill so just curious. I don’t mind and often prefer a cast iron sear post cook so I’m fine with that.
Well this will out cook any Pellet Grill any day. Enjoy and if you need any further help you can email me gallerybbq@gmail.com And searing over grease=flavor IMHO;).
@@thegalleryBBQ yes the 560 gravity and recteq 340. Thanks for your opinions and quick responses. People appreciate you tubers that are active with their viewers. I’m really leaning 560
Oh yeah, that’s a perfect steak Tommy! So it looks like you smoked at 175 before searing, right?
Hi Mike, Correct. re-watching I can see I was not so clear on what I was doing. 170f then I bumped it up to 225f as my Potatoes were done:)... then the 700f+ sear. Thanks Brother and stay safe.
**WARNING** MASTERBUILT LIED!
I know everyone saw the videos and complaints of the cheap metal in the firebox burning holes in it after just a few uses, and I know you saw that email from MB stating the metal panels were for shipping and meant to burn away and that there are “fire bricks” behind it.
That is a lie. Someone just made a video showing what the actual insulation is, and it is NOT fire brick. It is soft insulation that disintegrates to the touch so that when the charcoal slides down it will scrape off the insulation. Here is the video: ua-cam.com/video/7pB7s6dYUmY/v-deo.html
People are reporting on other forums that the insulation is showing up in their ash bucket, which means it blows into the cook chamber. MB knew it would be a disaster so they lied. Actual IFB kiln/oven fire bricks cost less than 3 dollars and would actually last years, instead they decided to go even cheaper with insulation that looks like it belongs in your attic and lie about it.
There is no way around it. The original metal panels will fall apart after a few uses and the exposed insulation will scrape off. That’s just the bottom line. Amazing MB would create and sell such a product to the mass market. This literally won’t last a year. I suspect we will probably need to add new gaskets down the line as well. I had a piece of metal chip off from the firebox after just seasoning the grill and that’s what made me look into all this. BUYER BEWARE
@@joesmith9421 there is an aftermarket firebox upgrade you can get for this pit. It's in the 200 dollar range but its 12ga stainless and will last a lot of years. Doesnt excuse the Qc issue from masterbuilt, but let's be honest , theyve never made a single product out of quality materials. With a few aftermarket investments however you can have a quality gravity fed cooker for pennies on the dollar compared to purchasing a competition smoker, which is the only other place you'll find a gravity feed system like this
lss-mods.square.site/
@@benb6274 just register the MB unit w/ pic of receipt and every time something goes to shit, MB will send you new, yea, I know, pain in the ass, but free parts, I use mine only for low & slow, so no issues at all so far after around 40 or so cooks. Did buy another brand new back-up 560 at Walmart in Forney, Texas for $199.90, they are really clearanceing them now for winter
Beautiful sear. I usually smoke it @225 until it reaches 132 (med. rare), then sear it with my sous vide torch 30 sec. each side. I'm going to try your way of a lower temp. cook then cranking the Gravity 800 up to 700 and sear it that way.
Tom. Enjoy brother and thanks for the comment!
@@thegalleryBBQ Tom, I forgot to follow up. Hands down MUCH more flavor your way, over searing quick with the sous vide gun. Thank you for improving my steak dinners!
Wow I thought it, searched it, and here you are... thanks guy!
Joe. Got plenty more ass-kicking recipes coming.
Oh lordy, that opening sizzle gave me butterflies.
Nailed it....lol Thanks K Jones. Enjoy and stay safe.
I must say you did a great job with this stake thanks for all your hard work
Eric, Appresate that. Any questions, reach out here, or Email. gallerybbq@gmail.com
Thanks Tommy! First your videos helped me decide to get the Masterbuilt over a pellet smoker. Also, the reverse sear was another selling point. And you videos really help me expand my smoker/grill toolbag for great chow! Keep on rocking the great grub!
Joseph that's so much appreciated! Thanks for commenting and I hope to see you commenting more in the future. Cheers.
If you flip the grates over on the masterbuilt. You will see they have more surface area for searing. The grates the way you have them ore for smoking. The grates actually say smoke side and sear side.
I got that. I just feel it's more marketing than anything else. Thanks brother though for taking the time and letting me know.
TOMMY... great job my buddy!!! You are just like me.. the crust is very important on a steak!! Beautiful my friend!! 👊🏼🍻
Thanks. I think of you and your Steaks every-time i'm selecting meat:)....
I like this. I wondered how many pitmasters were flipping the grates for searing. Probably too much of a pain when things are hot.
Yeah.... Agreed!
I use vice grips, easy breezy even when hot
Absolutely beautiful 👌
Thank you! Cheers!
Tommy that is an AWESOME steak brother!! When you touched the steal before taking it out I felt my mouth watering!! Love it brother!! Great steak, great marks, great colors! 😀😀😀 Lovely! Now you made me light that grill up and make me one just like that one!!
I think I was channeling my inner you.... Thanks:)....
Nothing better than a great ribeye steak! Well done 👍👌👌👍👍😊
Well done, or, Well done;)... I like it Rare. lol Kory, Stay safe buddy!
My first try at searing ribeyes didn't go so well. First time I had it up high, I think it was 600 , and even tho I kept checking them they had a burnt grease taste. I'm assuming I needed to clean the grill before a sear. They weren't too done but just a little to burnt tasting. Was going to start searing in a cast iron pan with some garlic but after watching this video I got to give it another try. Thanks for the great video.
Jeff. If you need any tips reach me here gallerybbq@gmail.com
Just bought mine can’t wait to use it!!!
Cary, Your going to love it. Check my out over here for Pics Chats and any questions you may have. facebook.com/groups/264734041353275/265938281232851/?comment_id=265943724565640&reply_comment_id=266464057846940¬if_id=1587055938897743¬if_t=group_comment
What a beauty
Nailed it:).... Thanks, Appreciate the comment. Be Good and Stay safe!
my mouth literally started watering watching this lol, great video, I think you've sold me on the 560 as my next grill/ smoker. subscribed!
Stephan, Thanks bud. Its greatly appreciated. Wait to you see the country style ribs I just did. Un-Real Char flavor;)... Welcome aboard:)...
@@thegalleryBBQ just started that one lol, can't wait and thanks!
I love the MB 560 for steaks! I did the reverse sear last night...turned out great!
Awesome. I'm do for another.:)
@@thegalleryBBQ next time, I will low and slow at your temp vs the 250 I used...
@@studiodemichel You definitely want to go lower then 250.... LMK when you do it again.
Tommy that steak turned out fantastic .. Cooked perfectly . The Masterbuilt did a great sear job ..
Thanks John. Stay safe buddy!
Thanks for your videos! I have one question about the Gravity 560 model. Can you grill or sear with the lid open? Does the metal under the grates emit infrared heat so that the meat doesn’t cook with hot air?
I've NEVER seen a better ribeye!
It was defiantly one of the better ones that ive cooked. Awesome cut. Stay safe buddy.
Great video please keep them coming can't wait till I get my own
Will, Thanks;. Enjoy and Stay Safe.
Fantabulous looking steak Tommy! That big boy was cooked perfectly.🤘
Thanks Joe. Appreciate the stop by.
Drooling again... thanks...
Me too, Still. lol
Wow that looks good! I get my 560 next weekend
Hope you enjoy it! Any questions feel free gallerybbq@gmial.com
Omg that steak is a dream! You should please do a tomahawk steak with butter, garlic, and rosemary.
Dave. On this pit or cast iron.
@@thegalleryBBQ YES! On the masterbuilt. Love your videos!
Temps outside hit 40f you better believe I fired up the grill and made this again. I’ve probably made it close to 10 times and it’s amazing every time.
awesome man. Happy eats brother
Love your videos. Talked to you on the masterbuilt Facebook page. Gonna have to try the reverse sear on this thing
Awesome matt. Appreciate you letting me know... Enjoy and thanks for the comment
It’s 2:47 am, I am starving now lol. I just learned about that grill/smoker. I’m intrigued.
Jonnny, Stick around buddy for more great 560 and the newer 1050 which is a bigger upgraded modal of this cooker. Any questions, just reach out here, or here gallerybbq@gmail.com
That looks Amazing!! Stay safe my friend. 😌👍
Jason, you also brotha. Stay safe and Stay tuned. Ill have lots and lots of cooks a coming.
Looks absolutely delicious. Love those cross grill marks. Take care Tommy.
Thanks. Everything was awesome. Stay safe,.
oh that close up though!! Drool!
Oh yeah...... thanks for the comment;)..
Wow so yummy recipe dear 😍😍😍😍
Thank you so much hun.....
Awesome sear! That’s something the 1050 has that I don’t have in the regular smoker. Looks delicious!
Right on... Thanks for the comment:)....
Looks awesome Tommy!
Tom, Thanks- Stay safe bud!
What a rib eye steak! Man, that looks epic! Cheers, Tommy!
That was pretty epic;).... It just all came together. the char, the cut, temp was perfect. good stuff. Thanks and stay safe.
Tommy, great looking steak. Hungry just watching. Thanks for sharing.
Thanks Tom, Be well.
Wow that’s a great looking steak Tommy! The new grill really seems to be working well, I’m liking the high sear temp! Take care brother!
Charley, Thanks brother.
5:24 sold me, and 6:43, nice!!!!!! I don't like the cheap build insulation walls comments though, kinda scared to buy now??? Please advise, thanks! Is this the BBQ Pitboys man doing the voice over ??????????
Haha. The 1050 is the best pit under 1k that money can buy. It does everything a pellet grill wants to do. :).... Thanks brother!
@@thegalleryBBQ you using the 1050? or 560? Title says Gravity 560, probably all I need to do a few ribeyes or just 1 brisket at a time
This video is good, but reminds me very much of the BBQ Pit Boys style.
Rick I get that from time to time unfortunately there is nothing I can do about that. This is the way the show has developed. I hope you stick around for more awesome cooks. Appreciate the comment. Enjoy!
But the BBQ pit boys dig into there meat without gloves and lick there fingers and do nasty stuff gallery don't lol
veryvvery good cooking😋👍👍👍👍
Ty........Enjoy.
Nice looking steak Tommy. Haven't seen that cooker before. Interesting
Thanks Phil. So far, So good. Stay safe buddy!
Dude! That steak is heavenly! Can only imagine the smoky flavor as well...subbed.🍻
Thanks for the sub! and thanks for the comment. We got some pretty good stuff a coming!
Hi mate.. Ryan from
The uk here.. Great to see the Masterbuilt get up to high temp.. I tried to get mine up to “sear today” it wouldn’t go over 200 degrees (Celsius) (uk) I’m wondering would it be because I need more coals in the hopper? It was my first time using it! Worried Iv broken it! Thanks. Ryan
Make sure your ash shild right above the ash bucket is clear of ash.
steak looks beautiful... thank you for sharing.
Thanks for watching
Hah Darn Tommy!....that's Steak Heaven right there perfection everytime beautifully done my brother. You and your family be safe out there and be good.
Stephan, Be well.....
O man killer ribeye steak Tommy! Perfect crust and perfect temp. I just had steaks the other night too and now i want another one lol. Great job Brotha. Cheers and keepbbqing
Thanks bud.
Your tommy from bbq pitboys yall are awesome
Yes, yes I am......Shhhhh
This steak has my mouth watering 🤤🤤🤤 awesome cook Tommy!
Kevin. Loved it... Awesome flavor.
Nice job,looked tasty, I'm not sold on the grill yet, entice me with more
Sneaky, You know I will TRY. The door latch broke so lets see how customer service is. Thanks brother and stay safe.
I had an electric Masterbuilt and wore it out in a couple of hears of abuse, I called customer service to get parts and they were good 10 yrs ago
@@sneakyblackdog Thanks, will see.
How do you keep the fan going when you open the door?
No tricks on my end. Sometimes when I open up the hood the fan stays on!
That's a great looking steaks bud.. I've never had one from a pellet smoker.
Thanks Joe. Be well.
This grill is not a pellet smoker. Google or research masterbuilt 560 gravity grill. It does so much more than a pellet grill!
Perfect Ribeye cook Tommy! Beautiful medium rare! As you said, Drop the Mic! LOL
Drop the mic oh hell yeah. lol Thanks bud.
Great video just wondering does it leave the same grilling charcoal flavour as grilling over charcoal ?
Very close. If you add wood it's more even. I love the pit. It does it all.
Hey Tommy that sear KICKS ASS!!!!!!!! That steak looks beyond delicious, now I'm hungry, thanks a lot lol :-) I give this an Extra "BIG" thumbs up :-) ROCK ON!!!!!!!
Thanks Fred and I hope your doing well.....
OK so this is my first time to this channel. Is it me or does this dude sound exactly like the voice from BBQ Pit Boys????
Thanks but not exactly...
Ribeyes are delicious! Take care bud!!
Thanks brother!
Wow that steak looks awesome bro!!!! I would love to see you cook a brisket on that master built
Doing a 14lb full packer today:)....
The evolution of BBQ: Charcoal to Gas to Pellets and back to Charcoal.
Fred Childs charcoal is always best!
Freddy. Thanks brother.
The exact video i needed, was wondering how the Gravity 560 would do actual grilling since i only saw smoke jobs so far.
Thank you for this one, looks delicious!
It's a personal preference but for me its a little bit too close, i like to see the whole action going on but thats okay :)
Dominik, Appreciate that and I will keep that in mind moving forward. I just did Grilled Country Style Ribs that were off the chart in good ol Charred Flavor. i did them grilled at 700f... Beautiful flavor.
@@thegalleryBBQ You dont need to, everyone else is happy and thats how you prefer to do your videos. I just like to speak my thoughts, sometimes a little to often :D
What do they say about us germans, we are only happy if we find something to complain about. Sometimes thats just true ;)
I need that grill badly but since my boss kicked me out and the current virus situation makes it a little rough, 700€ is a little too much. Glad you keep us posted with more content :)
@@derpizzadieb who the heck is charging 700??? The masterbuilt 560 is only $499 US! Imo, it's an inexpensive machine that punches above its price point due to its versatility. Sure, it's not built from a solid block of aluminum, but that's why the price is lower than so many other grills
Great vid,awesome steak👊🏾💯
Bobby. Thanks and thanks for watching;).... Enjoy!
When you were searing, did you have the grates in the “smoke” position?
Kind of looks like it
I did and I feel it makes no difference in the outcome! Thanks-
thats what im talking about can i get a Hell Yeah!!! what!!! what LOL keep tubing my friend
You got it Brother. Stay safe!
🔥🔥🔥
Perfecto.
Would you re commend this grill for a beginner? I am looking at pellet grills but I live the taste of charcoal cooked food. Here in the South wood and charcoal is our fuel source of choice. I am a beginner but would love to do brisket, smoked chicken, rib and sausage and would like to try different cooking types as well. What is your opinion of the vertical cookers as well. Thanks in advance. You steak looks delicious
Hi Pam. Although I don't feel I've used this cooker enough to recommend, I am leaning to a big YES. I've got a few more tests to run and a few more cooks to make before i'd feel comfortable recommending, Especially to a beginner. this weekend I've got a Hot Spot test coming and some awesome cooks, Ill be putting this cooker to the drills. I also own a Vertical and the KC COMBO. have you seen those cooks?? I love them both and love Pit Boss. You can check Facebook Marketplace and score some amazing deals. All that said, if you can wait a few weeks Ill give you a solid recommendation on this Masterbuilt smoker compared to them. Hope that helps.
@@thegalleryBBQ thanks. I can wait. I want to learn how to smoke meat. I feel that the vertical smoker is good but I feel it is harder to maintain the temperature. Love you videos. You make it look so easy. So I look forward to any recommendations and tips. Can't wait to see your brisket video because I am wanting to do one.
@@pamelawilliams1996 Thanks Pam. Any questions feel free to Email me. gallerybbq@gmail.com. The vertical is an awesome smoker but huge in size. It does one thing and does it well. The KC does multiple things, and does them well...lol Masterbuild, Well that maybe the future in grilling.... Give me two weeks:)....
Looks delicious
really liking this new grill and thinking about picking one up for myself I have a couple of concerns and questions hoping maybe you can help
question 1 what prevents the flame from going up the whole stack where the charcoal is stored
Question 2 I'm wondering how efficient it is with the charcoal for doing small Cooks & how fast does it extinguish when you insert the block plates etc .
And then lastly do you thinkthere is a excessive amount of flame UPS from grease burn off when searing
Thanks ✌️🍻
Hello and thanks for the questions. As far as question number 1. Tomaroow when I fire the grill up, I'll take a closer look and update this post. I've done some small cooks and would say it's pretty efficient considering even a small cook on a kettle you lose some leftover fuel when the cook is done.. I think that's the nature of the beast. It May extinguish pretty fast but stays warm enough to not put a cover on for at least a few hours. Imho.. Any other questions please , Lmk
Tyty ... For the quick response looking forward to lots of videos on this grill I won't be able to purchase until we get past all this craziness
@@monkeyboy9896 when you insert the 2 slides, it blocks off the oxygen supply to the firebox. No air no fire.. basically it chokes it out. I didn't understand it myself at first, but once u see it in action you understand. Also, there r different ways to stack ur fuel in the hopper, one of which I'm going to try tomorros.. basically using straight up firewood except splitting them down into smaller (almost kindling size) logs n placing them in vertically. Supposedly this approach will be even more efficient. I guess I'll know more after I try it!
Guess there is no need for a pellet smoker now as that's what I WAS going to purchase. Thanks
I still love my two pellets and am in no rush to sell...
@@thegalleryBBQ What's better? Pellet or coal?
Why is there flame under your steak? Doesn't the fan just blow in heat and smoke from the charcoal hopper?
No. Thats never been a problem.
Great question and no.There’s only flames from the fat creating a grease fire on the manifold
Juice is running because you poked it with the instant read thermometer how many times?!
Anyway, the steak looks good. Congrats!
I'm interested in the MasterBuilt 560 that's why I viewed your video.
Thanks!
Thanks.
OK, I’m new to the channel and I like what I’ve seen. Any grill issues? I had a rec tech which the model was discontinued and it rusted out so looking for something new and want know your opinion.
So far so good and ive also owned a rec tec. This pit is awesome especially if you like cooking with charcoal.
How long did you have the rectec for it to rust out completely?
Mars Hall I had the Rec Rec for 3-4 years the bottom black paint was flaking off. Though I did maintain the grill and covered it. I did like the grill but it was on the small side. The grill did take time to get up to temp. Now I’m looking at the Masterbuilt 560 I haven’t cooked on Charcoal in years so this will be new territory for me.
Does the 560 have a temp probe like the top model?
Yes...
How did you get a fire under there? Was that just grease burning? I didn't think it offered direct flame.
Grease. Since ive been using the grillgrate to keep that down.
Do you have any difficulty getting the flame for a good sear on the MB 560?
Yes. Grease needs to hit the fire for flame.
Hey Tommy! Nice......Very Nice! Perfectly done Ribeye! 👍 Darn.......I thought I'de see the low n slow smoke on the upper grate. Maybe next time? :-)
Couple questions......... How loud is that fan when you kick it up to Sear mode?
During the Sear I see flames from below. Where is that coming from?
Man,... You really got excited about this Pit! The Fun I Could Have!!!! \m/
You are mentioned on that upper grate on my next video. lol
The fan, You can't even hear it.... As far as the flame, www.google.com/search?q=Masterbuilt+MB20040220+Gravity+Series+560+Digital&rlz=1C1CHBF_enUS836US836&sxsrf=ALeKk00j8F4QFcqRqDEThVwFRqQsOueI5w:1584911140702&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi32KqM_q7oAhWXhHIEHWE_BfYQ_AUoAnoECAwQBA&biw=1920&bih=937#imgrc=iZ6vvjAED3MYVM
Thanks for the Link. I'll be curious to see what your findings are with the Fuel Consumption. Not just the Sear but the low n slow. Lump or briquettes and the combo. I'm liking it! Top Shelf Tommy!
:-) Metal On! \m/
@@HeavyMetalBarBQue Thanks. Defiantly have much more testing to do....
Man this grill is finicky. Any issues with errors on the op panel and it heating up?
Nope. Not for me. Its been a work horse.
Dang tommy perfect steak brother!
Ricky, I was excited on every bite-. Thanks- Stay safe!
how long would you say the entire cooking process took you to complete?
Sorry. Its been to long!
I usually am about 1 1/2 hours.
Nice 👍🏻
Appreciate that. Stay safe.
Heavenly ...
perfect
The perfect comment. Cheers.
Drool! How long was the sear? Per turn
1-2 min.... Awesome steak. That said. When searing you must watch the flame. If your getting it heavy turn as not tochar the steak to much.
Man sound a lot like the bbq pit boys word for work lol.
Cousin BBQ Pitty booys.
I am thinking about purchasing this smoker. Are you happy about it ? I have watched a few of your videos they are great. Also if i wanted to purchase additional racks to go along the top 2 have you done that?
Hello. Ive not done that but people have. You can sign up here, Its my group and of course its free. Lots of people willing to help. facebook.com/Masterbuilt-Gravity-Series-5601050-Unite-113198257018485/
And yes, I'm way happy as I think it's the future in backyard grilling.😀. Cheers
I thought suppose to sear at the start to keep juices in, after it's cooked doesn't defeat the purpose?
Thats old School cooking and works well. This is Reverse sear and also works well. What you get on the RS is a more even cooking on the inside. www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html
I own this grill and love it. My question is I can only set mine to a max temp of 700. How are you getting it to 740+? Thanks!!
700 is also the max on mine. The temp just kept going up up and up. lol On the pad it read 740+... I think It depends on the fuel.... Thanks for watching.
Same here.
Great video and great steak . I over cooked mine when I was searing . What internal steak temp would you begin to sear ?
If you like it rare, 115-120. I say this because it depends on how long you sear for. Remember to rest it, as you bring the grill temp up. When resting it may rise a few degrees. Also after searing and under the tent it'll rise a few degrees. When searing close the hood quick and not offend.
Thanks again for info mate. New this but loving your videos and loving my new Masterbuilt . Keep them coming !!!!!
@@stephenramsey9304 Thats awesome. You can check me out over here to:)... facebook.com/Masterbuilt-Gravity-Series-5601050-Unite-113198257018485/?modal=admin_todo_tour
How did you get a fire in a smoker and fire box on the end for charing steaks
That happens when your flipping and grease falls below.
Can't type...drooling...must have that...!!
lol.... It was delicious. thanks-
Do you clean your grill all the time. I keep mine pretty clean. Everytime I crank my 560 up i get a bad grease fire. How do you keep from getting a grease fire.
I try. But sometimes I get so busy filming and such it gets tough to keep up.
If I crank my grill up past 400 it explodes, all I really do is smoke on it. Makes it hard to sear a steak
Hey Tommy, I’m thinking of getting that 1050 when it comes out soon hopefully. I read where you said it was at 170 before 225. I thought the minimum temp for this grill was 225. What say you? Thanks!!
No she'll go low at 170f..... Rod, Thanks for the question. Anything else, just reach out.
👍
thanks-)
Is this grill smoker good for fast cooks like chicken hotdogs hamburgers
Heck yeah....
about how long did this take from start to finish
Its been a while but id guess under 1 hour.
Hell yeah
Lol.... defiantly Thea approved.
In your opinion how big of a brisket packer can the smoker handle? I'm trying to locate a dealer in my area. Thank you.
glenn, I've got a 14lb full packer brisket going in today :)....
@@thegalleryBBQ looking forward to seeing pics and or video. Thank you very much for your response.
@@glennmcdonald4557 video should be out Saturday AM...
Right!
100% sopot on!
The close ups are way too close. The constant switching of steak and temperature made me dizzy. But the star of the video is the Master built cooker and the perfect steak. Great job grill master.
Sone I do appreciate that and I'll look to stay a tad back in the future. Stay safe and enjoy!
Looks awesome! Been seeing the 560 being used a lot, how do ya like it ?
Mike, see my latest pros cons on this cooker.. Any questions, Lmk
The Gallery Backyard BBQ cool thanks 🙏
Ok ima say this one time.. the way you grilled n finished the steak is EXACTLY how I'd like my steak.. and that is not rare to medium rare (which I dont actually like). At the very least I'd call that medium (or slightly above) which is more than ok with me because I prefer a fat dense steak that way. Everyone has their preferences, but I get a bit irritated when "experts" recommend a specific done-ness and then cry wolf when another prefers their steak a bit more well done. To each their own.. it's one thing if ur backyard grilling to entertain friends, but it's another to charge a decent amount of coin to a paying customer that wants it done a certain way without being scrutinized or criticized for their preference. Ok, I'm done ranting.. this sincerely was an absolutely mouth watering video n vant wait to fire up my masterbuilt tomorrow w a new fire log technique! :P
Scarf, Awesome rant, Awesome post. Enjoy, Stay safe brother.
I microwave my steaks for 30 seconds flip then another 30 seconds. That’s perfect to me. Hot on the outside and a good rare-med rare on the inside. Everyone gets too fancy using grills and seasoning when that’s honestly ruining what a steak is supposed to be.
@@authorityfigure1630 🤣 spoken like a true meat eater!
That steak looks as good as any I've ever seen.
A couple of questions:
How did you use the hickory chunks? Did you put them in the ash pan or in with the charcoal and how many, how big were the chunks.
I bought my 560 preassembled from Walmart. In a UA-cam video, I saw a grate in the bottom of the ash pan. My grill did not have a grate in the ash pan. Are these grills shipped with an ash pan grate?
Hello. Question 1, I put my Chunks in with the briquettes. Chunk size = to a pool ball.:).... I have no grate on the bottom of my ash pan... If i'm understanding you correctly. Can you point me to this Video.. Thanks-
@@thegalleryBBQ About 12:30 into the video. ua-cam.com/video/q_6pFJePEwg/v-deo.html
How many chunks did you use. That's pretty good smoke. Thanks
Isn’t searing on a fire like this, on an indirect grill such as this, just cooking on a grease fire? I know just a few seconds on a grease fire that big puts funky non attractive smoke(not wood smoke) taste that most people notice. How is this any different? Momentary Flares ups I understand but long periods to sear?...I’m really considering purchasing a grill such as this or a Pellet grill so just curious. I don’t mind and often prefer a cast iron sear post cook so I’m fine with that.
Well this will out cook any Pellet Grill any day. Enjoy and if you need any further help you can email me gallerybbq@gmail.com And searing over grease=flavor IMHO;).
@@thegalleryBBQ I’m having a hard time between this and the small recteq 340. 😬 my basic grill is a Weber genesis 3. I need a grill with flavor .
@@jcj8840 I'm guessing you mean the 560? I owned the rec tec stampede and would take 1050 over it any day;)..
@@thegalleryBBQ yes the 560 gravity and recteq 340. Thanks for your opinions and quick responses. People appreciate you tubers that are active with their viewers. I’m really leaning 560