Re: Grills Gravity Series
Jonathon Here’s my dollars worth on the Masterbuilt Gravity Series - buy one. I was in the market for a new smoker this spring and I have had an electric Masterbuilt, offset smoker, charcoal can smoker, weber grill, etc. I was pushing towards a pellet because I like the idea of temperature control. Call it lazy but I had been doing sole stick burning for 6-8 months and just a time drain with our growing family. So, a buddy of mine pointed me in the direction of the gravity series but said you should wait until the 1050 comes out but this looks to be great. I went to BassPro, they had one and I felt it was good quality and enough space if I got an extra rack. I left that day with it and have enjoyed ever since!. After getting it home, I used the hell out of it! Now that was a 560 and why did I upgrade? The buddy who recommended it waited and was dropped shipped a 1050, he ordered a cover and got a call from freight company about a 350lb delivery and low and behold he was shipped another 1050!! We contacted BBqHQ and paid for the new unit and I sold my 560 the same day.

Best description I tell people is this is a convection oven with charcoal as its heat source. If you cook some pork shoulder, fatty brisket or bacon, you’ll need to be careful (LIKE EVERY GRILL) about grease build up before firing up to over 400. I haven’t had any issues yet and take the time to clean up or have a drip pan if its something really fatty. The food area is not above the fire box so you will have to clean semi-regularly. A good burn off helps every now and then too but you’re not on top of the fire.

I looked into modifications and have made a couple but I have gone back to the original grate covering. It allows for better smoke on wood chunks in the ash pan. You can also use all wood if you want in the hopper too as a side note. They designed it a certain way and it works great. Nothing I have done is permanent, the metal cover can come off and I do save charcoal but did really well with the char logs from B&B on original grate. I did put a firebox insert but only because I have access to plasma cutter and welding equipment to do it myself. Inherently, many smokers are tinkerers and I think that’s why people are doing more modifications, because you can. One of the cool additions I have done is use a power bank to power the grill, its a solar unit so you can move it around a little more if you want to. This wasn’t a need and more convenience thing.

The most common drawback is the app and using it. It has its ups and downs and they need to work on keep it connected easier to your phone. Not really needed but a nice addition to have. They only send one temperature probe and you have to use Masterbuilt brand or get an error.

Burgers are great, chicken, ribs, brisket, loin, bacon, sausage, etc. I can get a range from 175ish to 700. i’ll try to share a couple pictures. I"ve done some great steaks and did my first tri tip on it. turned out amazing.

I would come to this and would prefer not happening during the fall hunting season.

A Couple ideas to cover
Whole animal butchering
seasoning and curing
Basic sanitation and storage solutions
Tour of a commercial facility would be good.

one point of consideration is how do we transport our work home? can we ship it or have some swag included in registration for a cooler or something. I’d be coming from central Illinois so i’d need to know a good place to stay.

Jonathon That amount of bacon had it maxed out. I rotated top and bottom after and hour and a half, followed by a filp and seemed to do well. the bottom definitely cooked faster as it was closer to the heat but all tasted great!

Hey my name is Josh and I am a beginner at home processing and meatgistics.

Where are you from (city/state)? I’m from Peoria, Illinois
How much experience do you have in meat processing or smoking/grilling? Mostly Deer processing for 15 years and recently home livestock. I have been smoking and grilling for d**n near all my life in some for or another. Really gotten into it the last 5-10 years and trying to do better.
What is your favorite meat snack or seasoning flavor? Favorite product to eat and make are Brats. Favorite season is about anything
What is your current smoker or grill? I have Materbuilt 1050 Gravity Series and a Kenmore propane 4 burner.

Jonathon Thanks for the update. I figured as much and hope things straighten out for everyone.

Jonathon can do. i’ll work on it now

Just wondering the same on the 30lb.

Something else to think about if you have the capital for it and are on the wait list. Buddy has one and been great for him to hang and get to them later.
https://www.koolabuck.com/product/koola-buck-jr/

Joe Hell I was just looking at upgrading from a 5 lb stuffer. We don’t use much when doing several hogs because it’s just faster with grinder at that amount. if you had a preference would you do the 11 or 26 lb stuffer. I’m leaning towards 11 since it is closer to deer processing size but our group is ok with the larger price if it speeds up the process time.

The waltons stuffer look to be great build and cleaning so going that route for brand of course.

Jonathon Thanks for the update. I figured as much and hope things straighten out for everyone.

Did anything ever come of this potential event? even with COVID?

Jonathon That amount of bacon had it maxed out. I rotated top and bottom after and hour and a half, followed by a filp and seemed to do well. the bottom definitely cooked faster as it was closer to the heat but all tasted great!

tried posting a couple more but flagged as spam.

Re: Grills Gravity Series
Jonathon Here’s my dollars worth on the Masterbuilt Gravity Series - buy one. I was in the market for a new smoker this spring and I have had an electric Masterbuilt, offset smoker, charcoal can smoker, weber grill, etc. I was pushing towards a pellet because I like the idea of temperature control. Call it lazy but I had been doing sole stick burning for 6-8 months and just a time drain with our growing family. So, a buddy of mine pointed me in the direction of the gravity series but said you should wait until the 1050 comes out but this looks to be great. I went to BassPro, they had one and I felt it was good quality and enough space if I got an extra rack. I left that day with it and have enjoyed ever since!. After getting it home, I used the hell out of it! Now that was a 560 and why did I upgrade? The buddy who recommended it waited and was dropped shipped a 1050, he ordered a cover and got a call from freight company about a 350lb delivery and low and behold he was shipped another 1050!! We contacted BBqHQ and paid for the new unit and I sold my 560 the same day.

Best description I tell people is this is a convection oven with charcoal as its heat source. If you cook some pork shoulder, fatty brisket or bacon, you’ll need to be careful (LIKE EVERY GRILL) about grease build up before firing up to over 400. I haven’t had any issues yet and take the time to clean up or have a drip pan if its something really fatty. The food area is not above the fire box so you will have to clean semi-regularly. A good burn off helps every now and then too but you’re not on top of the fire.

I looked into modifications and have made a couple but I have gone back to the original grate covering. It allows for better smoke on wood chunks in the ash pan. You can also use all wood if you want in the hopper too as a side note. They designed it a certain way and it works great. Nothing I have done is permanent, the metal cover can come off and I do save charcoal but did really well with the char logs from B&B on original grate. I did put a firebox insert but only because I have access to plasma cutter and welding equipment to do it myself. Inherently, many smokers are tinkerers and I think that’s why people are doing more modifications, because you can. One of the cool additions I have done is use a power bank to power the grill, its a solar unit so you can move it around a little more if you want to. This wasn’t a need and more convenience thing.

The most common drawback is the app and using it. It has its ups and downs and they need to work on keep it connected easier to your phone. Not really needed but a nice addition to have. They only send one temperature probe and you have to use Masterbuilt brand or get an error.

Burgers are great, chicken, ribs, brisket, loin, bacon, sausage, etc. I can get a range from 175ish to 700. i’ll try to share a couple pictures. I"ve done some great steaks and did my first tri tip on it. turned out amazing.

Jonathon can do. i’ll work on it now

Hey my name is Josh and I am a beginner at home processing and meatgistics.

Where are you from (city/state)? I’m from Peoria, Illinois
How much experience do you have in meat processing or smoking/grilling? Mostly Deer processing for 15 years and recently home livestock. I have been smoking and grilling for d**n near all my life in some for or another. Really gotten into it the last 5-10 years and trying to do better.
What is your favorite meat snack or seasoning flavor? Favorite product to eat and make are Brats. Favorite season is about anything
What is your current smoker or grill? I have Materbuilt 1050 Gravity Series and a Kenmore propane 4 burner.