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Started By
Message
re: Masterbuilt gravity 800 1st cook
Posted on 7/12/21 at 3:27 pm to GeauxTigers0107
Posted on 7/12/21 at 3:27 pm to GeauxTigers0107
quote:I don't understand how everyone doesn't see that.
Test actually worked out pretty good if you look at it the way you did...lol
1
Posted on 7/12/21 at 3:40 pm to AlxTgr
To be fair, it's not something I would've done but with the benefit of hindsight, here we are. Now you know.
Posted on 7/12/21 at 5:08 pm to GeauxTigers0107
I agree the test did fair OK when you look at it
That was a good move they made a few changes from the release. Mine is a original but the new ones from what I understand have a different material in the hopper so its less prone to warp and rust (big complaint from others). It also has a different grate that the charcoal sits on top of in the hopper. The old one let larger lumps of unburnt charcoal fall through and be wasted...this is something they had mods for on facebook now it comes from MB like that. I dont recall if thats all the changes...I may look into it.
I have a few that I just got in that I ordered a while back. Its a long story but I think the master built stuff might be better now...Kamado joe still seems to suck I have 2 560s, 2 800s, and 2 1050s.
Do you mind sharing what you paid AlxT?
quote:
decided to wait a year
That was a good move they made a few changes from the release. Mine is a original but the new ones from what I understand have a different material in the hopper so its less prone to warp and rust (big complaint from others). It also has a different grate that the charcoal sits on top of in the hopper. The old one let larger lumps of unburnt charcoal fall through and be wasted...this is something they had mods for on facebook now it comes from MB like that. I dont recall if thats all the changes...I may look into it.
I have a few that I just got in that I ordered a while back. Its a long story but I think the master built stuff might be better now...Kamado joe still seems to suck
I have 2 560s, 2 800s, and 2 1050s. Do you mind sharing what you paid AlxT?
This post was edited on 7/12/21 at 5:10 pm
Posted on 7/12/21 at 5:13 pm to NOLAGT
My pops has the older 1080 and says he gets some decent sized charcoal pieces fall through but nothing crazy.
He hasn't has any issues with it that I know of including switches.
That sucker looks huge compared to my 800 though
He hasn't has any issues with it that I know of including switches.
That sucker looks huge compared to my 800 though
Posted on 7/12/21 at 5:18 pm to NOLAGT
quote:
Kamado joe still seems to suck
Yeah I don't have a ceramic but a friend has one (Kamado) and he doesn't care for it. He told me he'd make me a good price on it because I appear to be a collector
. I told him I was good.
Posted on 7/12/21 at 6:10 pm to BallsEleven
quote:
says he gets some decent sized charcoal pieces fall through
This mod helped me with that issue. YouTube video link starts at 1:00. I did something similar and immediately noticed a reduction in fuel consumption. You can buy the new updated design charcoal grate for around $10 but, I like tinkering and Kroger had a close out on stainless steel skewers so I grab a pack and made this.
Posted on 7/12/21 at 7:20 pm to NOLAGT
quote:
have a different material in the hopper so its less prone to warp and rust (big complaint from others)
They just changed the material to not melt away as fast, not really an issue. It was designed to melt away and leave the fire brick there. People kept bitching about it, so they changed it.
The other fix besides the grate is the switches. They went with a beefier switch because they had a lot of switch failure on doors.
Posted on 7/13/21 at 7:08 am to NOLAGT
quote:Whatever it shows on the Walmart site. It's a Walmart exclusive. I bought it to get the griddle top and baffle. I want to cook weekend breakfast outside when it's not oppressively hot.
Do you mind sharing what you paid AlxT?
My grate doesn't let anything through but ash, so far
Bought new thermometer for lid and placed an oven thermometer on the lower grate. At both 450 and 250, all thermometers were within 7*. Next test is meat probes.
Posted on 7/13/21 at 7:18 am to AlxTgr
quote:
My grate doesn't let anything through but ash, so far
Yeah you got the new good one, all 800s have the upgrades, just the 560 and 1050 that can be the old version.
I really wanted that griddle, but for $150, it was worth trying out the 560.
This post was edited on 7/13/21 at 7:20 am
Posted on 7/13/21 at 8:36 am to Dam Guide
Does lump work or are these things briquettes only?
Posted on 7/13/21 at 9:53 am to AlxTgr
lump and briquette work the same
Posted on 7/13/21 at 11:07 am to Dam Guide
quote:
They just changed the material to not melt away as fast, not really an issue. It was designed to melt away and leave the fire brick there. People kept bitching about it, so they changed it.
The other fix besides the grate is the switches. They went with a beefier switch because they had a lot of switch failure on doors.
Yea MG was saying that material was meant to just be temp for shipping to hold the firebrick in. I thought I had heard they changed it but after some asking what they changed is the part of the firebox above that silver metal that holds the firebrick. The upper part is now porcelain coated to help protect that part, the bottom will still deteriorate as they say it should.
Along with that is new metal switches as you said and the grill grate.
quote:
Whatever it shows on the Walmart site. It's a Walmart exclusive. I bought it to get the griddle top and baffle. I want to cook weekend breakfast outside when it's not oppressively hot.
Ok cool I have seen WM do some Clarence stuff with them stupid low, but maybe that was to clear out the older version of things. They are selling them just at MAP pricing. I can beat that for TD peeps but I cant list that online if anyone is interested in the ones I have on hand now nolagt3 at gmail.
I like the griddle idea and have one I repurposed from another cooking device that fits on my 1050 but its overly built and not perfect. I really want a Blackstone but I am thinking a griddle for the grill might cut it. The 800 wasn't out when I ordered mine but I wanted max cooking area anyway.
quote:
Does lump work or are these things briquettes only
Yes they both work as stated. I tried lump in mine but it didn't last as long but that could be because I have the old charcoal grate and lump tends to have smaller pieces that fall through.
Posted on 7/13/21 at 11:50 am to NOLAGT
quote:
Does lump work or are these things briquettes only
quote:
Yes they both work as stated. I tried lump in mine but it didn't last as long but that could be because I have the old charcoal grate and lump tends to have smaller pieces that fall through.
I tried lump at first but then got worried when one bag of royal oak had a big arse rock in it about the size of my fist. I wouldn't have known it was there except the hopper was empty and the rock was the first thing to drop and hit the grate and I heard it.
It has been all briquettes since then.
Posted on 7/13/21 at 12:04 pm to AlxTgr
quote:
Does lump work or are these things briquettes only?
I use B&B of both, briquettes seem to burn a lot cleaner.
This post was edited on 7/13/21 at 12:11 pm
Posted on 7/13/21 at 4:44 pm to Dam Guide
Posted on 7/13/21 at 6:11 pm to NOLAGT
Good article
This post was edited on 7/13/21 at 6:40 pm
Posted on 7/15/21 at 1:30 pm to GeauxTigers0107
Cook #2 just started. One Tri-tip roast(I usual sous vide) and a pack of country style pork. I put a sheet pan at the bottom, tri-tip on lower grate, then fingers on top. Set at 220. Prediction: Tri-tip overcooked. Fingers under cooked. Will be interesting.
Posted on 7/15/21 at 6:48 pm to AlxTgr
Posted on 7/16/21 at 6:24 am to NOLAGT
As predicted, the Tri-tip was well past target and up to 165. Took off the grill, wrapped in foil and placed in the oven at lowest setting to wait for supper. Despite being so far past, the appearance wasn't terrible and it actually tasted pretty good.
The pork was at 155. I made a basting sauce and placed them in a bread pan. Raised the temp to 250 for another 1.5 hours. Came out great. Very tender, a little smokey and my so and son plowed through it.
I love this pit. I still can't believe how fast it gets to temp and how easy the overall use is.
The pork was at 155. I made a basting sauce and placed them in a bread pan. Raised the temp to 250 for another 1.5 hours. Came out great. Very tender, a little smokey and my so and son plowed through it.
I love this pit. I still can't believe how fast it gets to temp and how easy the overall use is.
Posted on 7/16/21 at 6:39 am to AlxTgr
quote:
I love this pit. I still can't believe how fast it gets to temp and how easy the overall use is.
That’s is exactly why I have not touched my 2 Primos since I got my 1050. Not that it “cooks better” but it’s so easy. It’s like a pellet grill with better fuel. Not near as efficient with fuel but good enough IMO.
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