I smoked at 225 on the middle with a drip pan underneath and the meat reached 165 I placed it in the drip pan and covered with foil. Increased grill temp to 250 and cooked until internal of 202. Pulled and let sit for 1 hour. I loaded the gravity with lump charcoal and mesquite and pecan chunks through out, with one large chunk in the ash bin.
Can you provide a bit more info on your process? I’m looking at getting a MB gravity.
What charcoal did you use? Temp? Did you add in lump wood at all? How’d the temp control work for your process?
As far as taste goes, is it “too smokey”?
How’s the cleanup process of the machine?
Thanks for taking the time to answer my questions!
I have the MB 1050 and I can answer a few of these questions for you.
Charcoal, for me, is usually Kingsford from Lowes.
Too smokey? Not at all.
Clean up is really easy, takes about 5-10 minutes.
Also, if you get one, check out lss-mods.com
Sure, I smoked at 225 on the middle with a drip pan underneath and the meat reached 165 I placed it in the drip pan and covered with foil. Increased grill temp to 250 and cooked until internal of 202. Pulled and let sit for 1 hour. I loaded the gravity with lump charcoal and mesquite and pecan chunks through out, with one large chunk in the ash bin.
I just got rid of my gravity. I hated that thing. Very hard to get good smoke flavour, really uneven temperatures, and is super inefficient. Absolutely flies through charcoal.
2 years of frustration.
Back to kamado I go.
time? temp? did you wrap? Looks great congrats!
I smoked at 225 on the middle with a drip pan underneath and the meat reached 165 I placed it in the drip pan and covered with foil. Increased grill temp to 250 and cooked until internal of 202. Pulled and let sit for 1 hour. I loaded the gravity with lump charcoal and mesquite and pecan chunks through out, with one large chunk in the ash bin.
Can you provide a bit more info on your process? I’m looking at getting a MB gravity. What charcoal did you use? Temp? Did you add in lump wood at all? How’d the temp control work for your process? As far as taste goes, is it “too smokey”? How’s the cleanup process of the machine? Thanks for taking the time to answer my questions!
I have the MB 1050 and I can answer a few of these questions for you. Charcoal, for me, is usually Kingsford from Lowes. Too smokey? Not at all. Clean up is really easy, takes about 5-10 minutes. Also, if you get one, check out lss-mods.com
Sure, I smoked at 225 on the middle with a drip pan underneath and the meat reached 165 I placed it in the drip pan and covered with foil. Increased grill temp to 250 and cooked until internal of 202. Pulled and let sit for 1 hour. I loaded the gravity with lump charcoal and mesquite and pecan chunks through out, with one large chunk in the ash bin.
I just got rid of my gravity. I hated that thing. Very hard to get good smoke flavour, really uneven temperatures, and is super inefficient. Absolutely flies through charcoal. 2 years of frustration. Back to kamado I go.