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  1. #451
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    Click here to enlarge Originally Posted by Sticky Click here to enlarge
    You got lazy Click here to enlarge
    Yep Click here to enlarge

    -Rich

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    Click here to enlarge Originally Posted by richpike Click here to enlarge
    Attachment 60172

    Got my Masterbuilt Gravity 560 in. It is... amazing. So simple to use. Flavor is incredible. No hot spots. Tons of space. WiFi control/monitor is awesome. Goes from 150° to 700°+. Gets up to temp super fast (less than 10min from lighting it to clean smoke and 225°). Price is great ($497 - most gravity smokers are $2,500+). Tons of space (ordered extra racks for the top). Honestly blows the pellet smokers I was considering (RecTec, SmokeFire) out of the water.

    Had a few issues getting it set up and I $#@! you not, the owner of Masterbuilt contacted me and offered to FaceTime to get me going. Crazy good customer service. Highly recommend if you want a smoker/grill that has the ease of a pellet/gas grill with the taste of a WSM. Couldn’t be happier.

    -Rich
    That thing looks nuts! too high speed for me but sounds awesome
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  3. #453
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    Loving this Gravity 560. For the Super Bowl I did 7 racks of ribs:
    Click here to enlarge

    I do the 3/2/1 method. Tried wrapping them with different liquids. A couple with beer. A couple with just BBQ sauce. And a couple with my normal apple juice. Had about a dozen people try them. All very good, but the Apple juice the clear winner. I’ll stick with the tried and true moving forward, but fun to experiment.

    Then the other night I reverse seared pork loins. WOW. Incredible. Smoked to 140° internal then cranked the G560 to 600° and reverse seared.
    Click here to enlarge

    Let rest for about 10 minutes. The sliced up. Amazing.
    Click here to enlarge

    I did one with just SPG and one with 2 Gringos Chupacabra Rub. I can’t recommend the Chupacabra Rub enough. Get some. You won’t regret it.

    https://www.amazon.com/dp/B01LWZN6GT..._PtusEbVYZ63EB

    -Rich

  4. #454
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    ^ I love this thread.

    7 racks eh?

    I'm planning on doing three ducks and some lamb for the fight next week

  5. #455
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    Click here to enlarge Originally Posted by Sticky2 Click here to enlarge
    ^ I love this thread.

    7 racks eh?

    I'm planning on doing three ducks and some lamb for the fight next week
    Nice. Looking forward to seeing that.

    If I had used rib racks I could have probably put 10-12 racks on. That’s a huge amount of food.

    -Rich

  6. #456
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    Decided to smoke a whole chicken today because why not? Taking forever...

    Smoker up to 241 temp though. I find it hard to get the smokey mountain running really hot or maybe I need to use more coals.

  7. #457
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    Click here to enlarge Originally Posted by Sticky2 Click here to enlarge
    Decided to smoke a whole chicken today because why not? Taking forever...

    Smoker up to 241 temp though. I find it hard to get the smokey mountain running really hot or maybe I need to use more coals.
    Do a larger chimney to start it and let the chimney get roaring. Then vents all open. Should get well over 300° that way.

    -Rich

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    Click here to enlarge Originally Posted by richpike Click here to enlarge
    Do a larger chimney to start it and let the chimney get roaring. Then vents all open. Should get well over 300° that way.

    -Rich
    I thought vents closed got temp up? Am I doing it wrong?

  9. #459
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    1 out of 1 members liked this post. Yes Reputation No
    Click here to enlarge Originally Posted by Sticky2 Click here to enlarge
    I thought vents closed got temp up? Am I doing it wrong?
    Can't tell if you are trolling?

    Vents open = more oxygen = more fire = more heat. Crank all of the bottoms and the top open, I bet you can take it over 400F.

    When you are done smoking, close all vents to choke the fire out and save whatever fuel you have left.

  10. #460
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    Click here to enlarge Originally Posted by ATP Click here to enlarge
    Can't tell if you are trolling?

    Vents open = more oxygen = more fire = more heat. Crank all of the bottoms and the top open, I bet you can take it over 400F.

    When you are done smoking, close all vents to choke the fire out and save whatever fuel you have left.
    Wasnt. The Weber I have up to the 280's now with vents mostly closed.

    I'll open a bit and see what happens.

  11. #461
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    Click here to enlarge Originally Posted by Sticky2 Click here to enlarge
    Wasnt. The Weber I have up to the 280's now with vents mostly closed.

    I'll open a bit and see what happens.
    Always keep the upper vent 100% open. The three lower you can use to adjust temp - as ATP said: more closed, less air and lower temp. More open, more air and higher temp.

    -Rich

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    Click here to enlarge Originally Posted by richpike Click here to enlarge
    Always keep the upper vent 100% open. The three lower you can use to adjust temp - as ATP said: more closed, less air and lower temp. More open, more air and higher temp.

    -Rich
    Yeah I'm an idiot. Opened the vents a bit and now over 300

  13. #463
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    Click here to enlarge Originally Posted by Sticky2 Click here to enlarge
    Wasnt. The Weber I have up to the 280's now with vents mostly closed.

    I'll open a bit and see what happens.
    Once you open them up, assuming you have enough fuel, it will rise pretty quickly.

    Click here to enlarge Originally Posted by richpike Click here to enlarge
    Always keep the upper vent 100% open. The three lower you can use to adjust temp - as ATP said: more closed, less air and lower temp. More open, more air and higher temp.

    -Rich
    Yep, this is how I control. Top wide open and manage the bottom vents to the desired temp.

  14. #464
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    This chicken guys.. holy $#@! what a chicken!

    Took it off at 170 in the breast. Used the water pan. Juice dropping everywhere.

    Used this all purpose honey rub and wowsers!

    The dog was quite pleased as well with his little pieces...

    Click here to enlarge

    Click here to enlarge

    Click here to enlarge

  15. #465
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    Looks amazing.

    -Rich

  16. #466
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    Click here to enlarge Originally Posted by richpike Click here to enlarge
    Looks amazing.

    -Rich
    Got the temp up so high the thermometer stuck on the outside melted. Sigh...

    At least the chicken was amazing!
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  17. #467
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    Click here to enlarge Originally Posted by Sticky Click here to enlarge
    Got the temp up so high the thermometer stuck on the outside melted. Sigh...

    At least the chicken was amazing!
    Time to buy a G560! Click here to enlarge

    -Rich

  18. #468
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    I’ve been wanting to cook a brisket “hot and fast” and was finally able to make it happen last week. Super pleased with how it turned out, but I will say it took a bit longer than I expected.


    Method:
    I bought a 3lb flat from Trader Joe’s. Wanted to keep it small. Trimmed the silver skin and some of the fat off of it. But left a fairly hefty fat cap knowing it would be going face down because of the high heat. Rubbed it with Chupacabra rub.
    Click here to enlarge


    Set my Gravity 560 at 375° and added some cherry and post oak to the ash bin. Added the brisket fat cap down right at 1pm thinking I’d be able to pull it by 3:45PM for a brisket this small. Sprayed with water ever 45min. Let it go to about 165° until I had a nice bark then I wrapped in foil (2:45PM) and tried to slowly pour some beef broth on it so it would soak in. I saw Harry Soo do this to help keep it moist. I failed. It didn’t soak in to it well, so I just left some in the foil with it.
    Click here to enlarge


    I turned it down to about 300° once wrapped. By 3:00PM I could tell it wasn’t going to be done when I needed it. So I kicked it back up to 375°. I wanted to take it to 207° and then let it set for at least an hour with us eating at 5PM. By 4:45PM it had “stalled” at 203°. I probed it and it felt pretty tender so I pulled it and let it set for 30min.


    It was shockingly good. I was nervous it wouldn’t be juicy or tender. But it was. My son and I ate and then rewrapped it for my wife and daughter who ate it about two hours later. It was awesome then. This is definitely my new way or doing brisket. Can’t wait to try it on a bigger brisket and actually let it go to 207° and then sit for a few hours.
    Click here to enlarge


    Love the G560.

    -Rich

  19. #469
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    Thanks for sharing. I'm going to give a go in 2 weeks or so as we're heading out this week. So 207 should do eh? 5-6 hours?

  20. #470
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    Click here to enlarge Originally Posted by quattr0 Click here to enlarge
    Thanks for sharing. I'm going to give a go in 2 weeks or so as we're heading out this week. So 207 should do eh? 5-6 hours?
    207° is what Harry Soo recommends. But generally it should be probe tender. I think this one was ready, I just didn’t get to set it for as long as I’d have liked. If you wrap in foil, then in blankets and stick in a cooler it will hold for hours. I’ll start mine earlier this next go round and plan for about five hours. If it finishes early, no biggie as the longer it sets, the better. A lot of people can finish a 10lb brisket hot and fast in 5-6 hours and then set. But sometimes things just stall.

    -Rich

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