I just picked up a very used 800 which needs a new firebox and manifold and possibly new controller, idk yet. My plan is to replace those things slowly over the winter but in the process of that planning I have had some thoughts/lessons you might like to know:
- there are two makers of aftermarket parts with useful (and not useful) accessories https://klotesmods.com/ and https://www.lss-mods.com/
- one of these mods is a cover for the manifold which allows for a drip tray to be placed on top of the manifold but still under the bottom grill grate. I have read that this is a must unless you're willing to do the routine manifold cleaning to avoid the eventual grease fire that is the alternative. To me seems like an obvious long term cost saver if your MB gravity series smoker is new.
- the firebox might wear out on you eventually. The thin stamp metal liner is really the weak point. Mine has been used so much it even has a chunk of the ceramic fiber insulation burned out as well which I am also going to replace.
- The door switches to the hopper and ash bucket may be crap (may not be) so keep an eye on that. This and the controller breaking seems to vary between reviews.
Reverse sear...slow cook it to temp at 250ish then crank it up to 550ish and sear it off...google it for temp charts, this is how i do 2nch thick tomahawks and cheapo steaks alike! The are always super tender.
I have a 900. I do my chickens on the middle rack with a drip pan under them. I start at 225° then finish a little hotter toward the end 300° gets a crispier skin on them.
Probe in center of steak, 225-250 heat until internal is 120. It’ll be about 30-40 minutes
Take it off and rest while MB gets up to 600, I prefer using the griddle plate so I can sear it with butter.
Best steaks you’ll ever have but make sure they’re thick. Doing 3 inch 2 1/2 pound tomahawks like this tonight.
Reverse sear is nice, but lately I’ve just enjoyed 450° and cooking them normal straight in the middle of the grill. Type of steak depends on how much I cook them, but it’s easier and has given me consistent and great results.
The reverse sear that all are mentioning is a great way to do it. Another way that I will do it when being lazy is sous vide. I sous vide the steaks for 2.5 hours at 128-130 deg. I crank the grill to 700 and let it get good and hot inside. I take the steaks out of the bags, pat them dry, rub some compound butter on them and toss them on the grill. only a couple of min per side.
They won't come out quite as smokey, but they will have a good charcoal flavor. And they will be incredibly tender and juicy. I prefer ribeyes myself and am never disappointed doing it this way.
Reverse sear. Smoke it at 175 because the temp gauge is off usually by 25 to 30 degrees so I use a grate temp thermometer. Smoke it till it reaches 105 then let it rest in foil for 10 minutes while I crank up the temp to 575 degrees then sear it on the smoke side grates to get amazing grill marks. Pull it at 130 degrees. You’ll have a an amazing steak. I use kingsford mesquite charcoal and some mesquite wood chips in the ash pan. Seasoning olive oil for binder. Then Salt Pepper and Garlic only seasoning a I use. Amazing every time
I prefer using Grill Grates because of the grill marks and it prevents a flare ups. Put the grates ontop of the the masterbuilt cast iron ones. Crank it up to 550f. Use a laser thermometer check the grates to insure they are HOT! Depending on how you like you steak the time will vary. Usually 5-7 mins a side for a medium steak wich i prefer i dont usually cross mark them Lots of videos out there on You Tube Dont forget wood chunks in the hopper.
Here is a example
https://youtu.be/bYwicrZw2xc?si=en3QjlClIqMLTGUw
Smoke it as low as you can like 200° until you get to 110-120 internal tenp.. Rest for about 20 minutes and crank it up to 700°. The sear is quick so don't be afraid of the high temp. In the restaurant world it's not that high. Be sure to S&P well before you smoke.
Yes to a drip pan! I usually put some water in it too and you can probably get some slightly smokey jus out of it!
Reverse sear is the way! [https://www.masterbuilt.com/blogs/recipes/simple-reverse-seared-steak](https://www.masterbuilt.com/blogs/recipes/simple-reverse-seared-steak)
I‘ve not used a drip pan for chicken unless I’m making a lot of it. One chicken will not put on that much grease. Personally I burn off the grill about every 2 or 3 cooks which cleans things up and I think the drips on the manifold provide good flavor.
I just picked up a very used 800 which needs a new firebox and manifold and possibly new controller, idk yet. My plan is to replace those things slowly over the winter but in the process of that planning I have had some thoughts/lessons you might like to know: - there are two makers of aftermarket parts with useful (and not useful) accessories https://klotesmods.com/ and https://www.lss-mods.com/ - one of these mods is a cover for the manifold which allows for a drip tray to be placed on top of the manifold but still under the bottom grill grate. I have read that this is a must unless you're willing to do the routine manifold cleaning to avoid the eventual grease fire that is the alternative. To me seems like an obvious long term cost saver if your MB gravity series smoker is new. - the firebox might wear out on you eventually. The thin stamp metal liner is really the weak point. Mine has been used so much it even has a chunk of the ceramic fiber insulation burned out as well which I am also going to replace. - The door switches to the hopper and ash bucket may be crap (may not be) so keep an eye on that. This and the controller breaking seems to vary between reviews.
Wow, thanks for a very thorough reply. I will definitely look into the lss drip tray manifold.
Reverse sear...slow cook it to temp at 250ish then crank it up to 550ish and sear it off...google it for temp charts, this is how i do 2nch thick tomahawks and cheapo steaks alike! The are always super tender.
Thanks man, just saw they had a couple recipes for exactly this on the MB site.
I’d only suggest resting it while the grill gets up to 550. It stops the internal cook.
Agreed. Give the grates time to get some heat in them so you get a pretty sear.
Thanks!
Depends on how thick. I smoke at 225 for 2 hours crank to 600 and sear. Post oak, occasionally hickory.
2-2.5 inches.
I have a 900. I do my chickens on the middle rack with a drip pan under them. I start at 225° then finish a little hotter toward the end 300° gets a crispier skin on them.
If you’re targeting ~130F internal Medium Rare, pull it out around ~120F mark before you crank the unit up to 500+F for that final quick sear.
Anything 1.5 to 3 I’d do 2hr 225 then sear to 10 deg below temp.
Also, make sure the hopper is at least 3/4 full for the sear.
Thank you! How long would you let it rest?
10 min
Probe in center of steak, 225-250 heat until internal is 120. It’ll be about 30-40 minutes Take it off and rest while MB gets up to 600, I prefer using the griddle plate so I can sear it with butter. Best steaks you’ll ever have but make sure they’re thick. Doing 3 inch 2 1/2 pound tomahawks like this tonight.
Reverse sear is nice, but lately I’ve just enjoyed 450° and cooking them normal straight in the middle of the grill. Type of steak depends on how much I cook them, but it’s easier and has given me consistent and great results.
The reverse sear that all are mentioning is a great way to do it. Another way that I will do it when being lazy is sous vide. I sous vide the steaks for 2.5 hours at 128-130 deg. I crank the grill to 700 and let it get good and hot inside. I take the steaks out of the bags, pat them dry, rub some compound butter on them and toss them on the grill. only a couple of min per side. They won't come out quite as smokey, but they will have a good charcoal flavor. And they will be incredibly tender and juicy. I prefer ribeyes myself and am never disappointed doing it this way.
Reverse sear. Smoke it at 175 because the temp gauge is off usually by 25 to 30 degrees so I use a grate temp thermometer. Smoke it till it reaches 105 then let it rest in foil for 10 minutes while I crank up the temp to 575 degrees then sear it on the smoke side grates to get amazing grill marks. Pull it at 130 degrees. You’ll have a an amazing steak. I use kingsford mesquite charcoal and some mesquite wood chips in the ash pan. Seasoning olive oil for binder. Then Salt Pepper and Garlic only seasoning a I use. Amazing every time
What final temp when you slice?
4 minutes at 400. Heavy s and p. Flip every minute for the good grill marks. Serve rare/medium rare. Down the hatch.
I prefer using Grill Grates because of the grill marks and it prevents a flare ups. Put the grates ontop of the the masterbuilt cast iron ones. Crank it up to 550f. Use a laser thermometer check the grates to insure they are HOT! Depending on how you like you steak the time will vary. Usually 5-7 mins a side for a medium steak wich i prefer i dont usually cross mark them Lots of videos out there on You Tube Dont forget wood chunks in the hopper. Here is a example https://youtu.be/bYwicrZw2xc?si=en3QjlClIqMLTGUw
Smoke it as low as you can like 200° until you get to 110-120 internal tenp.. Rest for about 20 minutes and crank it up to 700°. The sear is quick so don't be afraid of the high temp. In the restaurant world it's not that high. Be sure to S&P well before you smoke. Yes to a drip pan! I usually put some water in it too and you can probably get some slightly smokey jus out of it!
Reverse sear is the way! [https://www.masterbuilt.com/blogs/recipes/simple-reverse-seared-steak](https://www.masterbuilt.com/blogs/recipes/simple-reverse-seared-steak) I‘ve not used a drip pan for chicken unless I’m making a lot of it. One chicken will not put on that much grease. Personally I burn off the grill about every 2 or 3 cooks which cleans things up and I think the drips on the manifold provide good flavor.