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pmillen

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Posts posted by pmillen


  1. 3 hours ago, Buddy110 said:

    Temps hold steady at ~225

     

    ~225° should be ~225°, irrespective of the smoker.  Have you–

    • verified the thermometers in both devices
    • taken the temperature in the same locations (i.e., grate vs. dome)

    Are there any other possible differences?


  2. 4 hours ago, Chasdev said:

    I suggest you abandon KIngford original as they are pretty low grade.

    Everyone knows this so try one of their better offerings like hardwood or pro comp and see who wins.

     

    Good idea.  The only Kingsford I have on hand is Original (bought for this comparison).  I'll probably end up doing the Original burn this weekend and adding the Hardwood or Pro Comp later.

     

    I chose Kingsford Original for testing because the original Masterbuilt introductory video showed them loading the 560 hopper with it and my focus is performance in my 1050.  But there are better briquette choices, per your suggestion.


  3. How about this for part of this analysis?–

    • I count out 20 briquettes of each and weigh them to ascertain the size difference
    • I weigh out the same amount of Kingsford Original and Jealous Devil Maxxx briquettes, maybe a half pound of each
    • I burn them in a chimney,  capture and weigh the ash

    Thoughts? Suggestions?


  4. 2 hours ago, Chasdev said:

    I use KIngsford pro comp briquettes and they most certainly do relight.

     

    1 hour ago, K_sqrd said:

    I  use regular Kingsford and have no problem relighting used briquettes.

     

    My problem has been that after they've burned for a while there isn't much charcoal left to ignite, only the nonflammable filler/binder.  That's why briquettes make more ash.  I'm not doing something right.


  5. 5 hours ago, Bearded Dawg said:

    which one is "correct" for longer cooks?

     

    If I'm following a recipe where the poster gives the temperature measured at the dome thermometer I'll use my dome thermometer for that cook.  If the recommended temperature doesn't specify "at the dome" then I assume that it's grate temperature.

     

    There was quite a discussion on your exact subject in this thread–

    You'll discover that the search function is your friend as you get familiar with this site.


  6. 3 hours ago, John Setzler said:

    The masterbuilt gravity series has an ash pan big enough to deal with the ash from a full chute of Kingsford with room to spare.

     

    Yes, it'll collect a lot of ash, but I put smoke wood chunks in it.  Deep ash tends to impede the smoke wood chunk burning.


  7. This isn't a complete product review...yet.  I haven't burned any of these but I will soon and will add to this thread.  Hopefully other users will also add their thoughts.

     

    I'm sometimes annoyed at lump charcoal because of either the–

    • small shards that pack too tight or fall unburned into my Masterbuilt 1050's ash bin
    • huge chunks that sometimes reduce the heat produced

    Briquettes don't usually work out for me because they–

    • make more ash than I want
    • usually can't be relit after snuffing

    IMG_0089.thumb.jpeg.77cf3ed24d487e593ebbbb4edc84596f.jpeg

    Jealous Devil introduced a line of extra large briquettes.  Their web site describes them as, "The same incredibly dense hardwood we use to make our lump charcoal – plus a pinch of plant-derived starch (that is it – Yes, really)."  They go in to say that the briquettes have, "Extremely low ash production."

     

    IMG_0091.thumb.jpeg.1c0c58409e02a2dc397efaa1fea0d955.jpeg

    They're certainly larger than Kingsford Originals, and much thicker.  I didn't weigh them.

     

    My first use will be in my Masterbuilt 1050.  I'll report back on that.


  8. 7 hours ago, fbov said:

    My only "proof" is the temperature rise when the water's gone.

     

    From my perspective that's caused by there being no more water using the available heat for change of state from liquid to vapor.  The now-available heat energy can be measured.

     

    I don't want you to think that I'm angry or discount your right to publish your opinions.  I just don't agree with you on a water pan's merits in a kamado.  And I'll ask you to elaborate every time you bring it up.  Nevertheless, I'd happily share a table with you.

     

    Many of my friends are wrong about something.

     

    (That's a joke.)


  9. 13 hours ago, DrunkenMeatFist said:

    why would you not get a receipt?

    As you can probably surmise, I didn't consider it essential.  Most receipts go directly to the trash.  It's never before been an issue in registering or a warranty claim.

     

    Most of those receipts fade in less than a year.  So if you're going to retain it you probably should retain an image.


  10. I was willing to jump through a hoop as an alternative to having the required receipt.  I thought maybe something like a statement from the retailer along with my CC bill.  But—it's the Golden Rule.  Those with the gold, rule.

     

    I wonder how they think I was to know, or the average buyer is to know that the receipt is essential.  These units are sold in the biggest of the big box stores.  They can't expect every cashier or clerk to know their rule.


  11. Whatdyaknow!  Masterbuilt CS replied this morning (July 28).  "Thank you for contacting Masterbuilt Customer Service and I apologize for the delay in someone getting in touch with you. We have to have a copy of the proof of purchase for your Gravity Series Grill in order to both complete the registration for it and as well as for the one year manufacture's warranty."

     

    @John Setzler, do I have you to thank for generating the reply?


  12. I'm wondering if there's a way to enclose the FireBoard probe in a shield to prevent the wind from cooling it.  It would be much the same as Masterbuilt's solution.  I've not done anything about it because I'm thinking that I may learn to trust the Masterbuilt's controller and only require the FireBoard for monitoring the meat's internal temperature.  Then, too, the Masterbuilt has a meat probe (that I haven't used) that may make the FireBoard completely unnecessary.

     

    So, I'm biding my time.


  13. 33 minutes ago, Marty said:

    For what it is worth there is already a mod for a wind baffle for the masterbuilt as well as a firebox mod made from stainless after weeks of use, the charcoal chute was already rusting and flaking.

     

    Thanks for the tips.  Masterbuilt's official comment about the chute degradation is that it's planned.  They say that the lightweight metal is there to hold the firebrick in place during shipping.  When the metal is completely gone the firebrick will be the chute lining.

     

    I have the stainless steel charcoal chute liner on hand (and the SS manifold cover) but haven't installed it.

     

    Please tell me more about the wind baffle for the 1050.  Where will I find more information?


  14. 2 hours ago, John Setzler said:

    I have been playing around a LOT with using a smaller basket inside the grill to keep my charcoal together.  When charcoal is spread out over a wider area, it will not burn as efficiently.  In this photo, I am using a kick ash basket for the small Big Green Egg inside of my Kamado Joe Classic.  This definitely gives me a more efficient burn.

     

    This is a welcome modification, John, if it continues to provide the results you want without a major downside.  Please keep us apprised.


  15. Whatever I’m cooking is done when its internal temperature reached my target.  And I don’t agonize over moderate pit temperature swings as long as the average pit temperature is close to my setting.

     

    However, I closely monitor each cook’s pit temperature with a FireBoard because I want to estimate the schedule for getting side dishes on the table at the same time as the entrée and I need to know about flameouts or temperature over-runs.

     

    I’ve cooked four meals on my Masterbuilt 1050.  On the second cook I realized that the wind was blowing into the pit through the exhaust opening and cooling the FireBoard sensor more than the controller sensor.  Fortunately, I have a two-sided place on the patio, in a corner of the house, that provides effective wind abatement.

     

    Chicken Strips

    1417368293_TemperatureProbes01.thumb.jpg.8961de8a9e7442eb43a5e600a84588cb.jpg

    For this cook The FireBoard probe was close to the controller probe but pointed at the cold food.

    1331329981_TemperatureChart01.thumb.jpg.b9c4ce98f01ee435bd2531715dfe9324.jpg

    The 1050 registered 400°F but my Fireboard, with the temperature probe within an inch of the Masterbuilt’s probe, but pointed at the close by cold food, registered 360-365°F.

     

    The 40°F temperature difference was a bit disconcerting, but the chicken strips cooked at the normal rate, so I figured that the proximity to the cold food caused the difference.  

     

    Salisbury Steak

    1145722783_SalisburySteakinPit.thumb.jpg.32d75b29964c0a8cf1ee4e9341b4edb7.jpg

    I parked the 1050 out of the wind and put the FireBoard probe behind the baking dish.

     

    1363642969_SalisburySteakPItTemp.thumb.jpg.46ee208356464440f51e8d0a506617dd.jpg

    I was pleased that the FireBoard tracked with the 1050’s controller.

     

    I’m beginning to think that the Masterbuilt 1050’s controller is spot-on.  The secret seems to be to–

    • Stop the wind from blowing into the pit and cooling the FireBoard probe
    • Position the FireBoard probe in the proper location

     

    Are you monitoring the Masterbuilt controller's temperature accuracy?  What results are you getting?


  16. I went to the Masterbuilt web site to register my purchase and found that they required a copy of my sales receipt.  I couldn't provide one since I had turned down a receipt when I bought it.

     

    I filled out their Customer Support document with these comments, "When I bought my Gravity Series 1050 a week ago, I told the cashier that I didn't need a Credit Card receipt. But I see that I need one to register it.  Do I have an alternative?"

     

    On Monday, July 13, 2020 I received this reply (in part), "Thank you for contacting Masterbuilt Customer Support.  Case #: 146267 has been created for you.  A member of our Masterbuilt Customer Support Team will respond to your case within 5 business days."

     

    It will be two weeks tomorrow.  I'm thinking that they are probably not going to reply further.

     

    I thought that I should remind you Masterbuilt buyers to obtain and retain your sales receipt.


  17. I use my BBQs and smokers like an oven during the hot part of the summer.  Not using the kitchen range oven keeps the kitchen cooler and adds a welcome smoke flavor if I want it.

     

    This is a pretty straightforward salisbury steak recipe.  I'm sure that your favorite one will be just fine baked in your smoker.

     

    Ingredients

    2 pounds ground beef

    1 can (10¾ ounces) condensed golden mushroom or cream of mushroom soup, undiluted

    1 cup quick-cooking oats

    2 eggs, lightly beaten

    ½ cup each chopped green pepper, celery and onion

    ½ teaspoon salt

    2 garlic cloves, minced

    ¾ cup water

    ¼ teaspoon pepper

     

    Directions

    1. Preheat your pit to 350°F.
    2. In a large bowl, combine the oats, eggs, green pepper, celery, onion, salt and garlic.
    3. Crumble beef over the mixture and mix well. 
    4. Shape into six or eight rectangular patties.  (Use the baking dish upside down on the hamburger spread out on a cutting board as the pattern and then slice the whole into patties.)
    5.  Brown the patties on both sides in a skillet.
      image.png.24bb71491b7523adfc1194e5902dc798.png
    6. Place patties in an ungreased 13-in. × 9-in. baking dish. 
    7. Combine the soup, water and pepper; pour over beef. 
      image.png.59527ebc3574253fb75b7179f2bd2c06.png
    8. Bake at 350°F for 30-35 minutes or until the meat is no longer pink.
      image.png.d48d6c137f56aeb999f76d24293e5b9c.png
    9. Done and sitting in the center of the dinner table.
      image.png.ef0d82a690306db14566b4b153bb9132.png
      Dinner is served.

  18. On 4/24/2020 at 2:56 PM, Brissybbq said:

    They look great!  What wood did you use for the smoke? 

     

    Sorry to be late with an answer.  I didn't notice your question until now.

     

    They were cooked on a Karubecue C-60 with Burr Oak wood.  I think that's the midwestern counterpart to southern post oak.

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