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pmillen

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Everything posted by pmillen

  1. Oh, yeah. That's for the 560. The 1050 is significantly different.
  2. 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.
  3. 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?
  4. I don't get it. Please explain it to me.
  5. This is a welcome modification, John, if it continues to provide the results you want without a major downside. Please keep us apprised.
  6. 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
  7. 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 bee
  8. 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 g
  9. 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.
  10. I bought mine July 7th. I've cooked on it four times with excellent results. It's abilities convinced me to sell my Cookshack Fast Eddy PG500 pellet pit. And, I'm still learning.
  11. Dang! I suppose that's where I saw it. I wonder how the reviewers even found out about it.
  12. I think I saw, in a video, that the two top shelves fold down flat against the back of the cooking area so as to not interfere with large items being smoked. Someone please show me how that is done. The Owners' Manual doesn't address it. I can't seem to accomplish it.
  13. I don't think that charcoal provides only heat. I think that various woods provide different tastes or at least same taste at differing strengths. However, that doesn't make much difference to me since I almost always add smoke flavoring wood chunks. The only time I skip wood chunks is when grilling. Then the renderings from certain meats drip onto the coals and provide the flavor we want. So, I'm in John Setzler's camp. And, like @Larrsz, I'm also concerned with the lump size.
  14. Remember these ads for My Sin perfume? I'd name that cat Lanvin.
  15. Ingredients 2 Chicken half breasts cut into ½-inch strips Marinade Ingredients 1½ Tablespoon of Italian Fusion Seasoning 1 Cup of garlic infused extra virgin olive oil ¼ Cup of balsamic vinegar Directions 1. Marinate the chicken strips for at least an hour (longer is fine) 2. Preheat the Masterbuilt 1050 to 400° with apple chunks in the ash basket for smoke. 3. Grill on Frog Mats until the internal temperature is 160° 4. Flip after 8 minutes 5. I grilled for 16 minutes and the IT was slightly over 160° Note: Th
  16. Welcome to KG. I love PEI. I caught the biggest steelhead I've ever caught in your river. As I recall, someone told me that's the only place on the island where you'll find rocks.
  17. During my burn-in I noticed that my Fireboard on the middle shelf consistently registered 8°F lower than the MB 1050. It's easy to compensate for that if I feel the need to. My first cook was beef ribs right after the 400°F burn-in. I chased the temperatures a bit... My second cook was a couple of meat loaves. Again, I chased temperatures until I realized that the wind was blowing into the exhaust port and cooling my Fireboard probe... After I moved the pit to block the wind, the Fireboard temperature settled in just fine. The f
  18. From page 9 of this thread– I bought a 1050 last week. I did the initial burn-in with a few old Kingsford Original briquettes and some no-name lump on top of that. The Kingsford briquettes made quite a lot of ash (no surprise there) and a number of lump shards fell through the large grate openings without burning. The shards didn't burn because of– ● The amount of briquette ash ● The short cook duration The hope is that it's immaterial whether they burn in the fuel column or in the ash pot when hot coals fall on them. That's not nec
  19. Yeah, Regina is nothing but a few log cabins and mud all around...
  20. Welcome aboard. You live in what I think is one of the most underrated cities in the world.
  21. That looks like a fine meal. A nice treat for the Mrs.
  22. @Graham, you wrote that "tongue in cheek" but I "get" your point. "We eat first with our eyes." The tomahawk steak is impressive and is a huge part of the presentation. I'm not immune to that. I've done similar... For years I sliced tenderloins and rib roasts with this plebeian 40-year old Chicago Cutlery knife. But I switched to this beautiful slicer because the knife is part of the presentation. It doesn't slice appreciably better.
  23. No offense, @Graham, but I don't see the allure of the tomahawk or hatchet ribeye. I think it's all marketing hype that people buy into. Tomahawk steak or Hatchet Rib Eye, I first heard the terms...maybe five years ago. They're just a fancy way of trying to rename what, for 100 years, has been called rib steak. The rib “eye” is a long round part of a beef that you can “roll” out of the front quarter by separating it with a knife. You get boneless rib eye steaks if you slice it before you cook it. If you roast it first and then slice it, you get prime rib, also bonel
  24. Holy cow! After reading the recipe, this looks better than I thought it would. It's a winner!
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