I think this beats treager bc its more versatile you can run it off various fuels and even a with out electricity by using a solar powered battery bank. I have access to unlimited super cheap coconut lump charcoal for a few cents a pound.
I love it. I have a M/B 560 on the way but I've had a Traeger nearly 6 years now and love that thing. With my briskets now I like a glistening black bark and what gets me there especially with a pellet cooker is a lot of Garlic Powder in my SPG and I go heavy. The powder gives the smoke something to stick to and the bark comes out soft and black. One of my favorite cooks and yes I sleep while they cook at night like you say.
I have 2 offset smokers but I'm thinking about getting one of these for the simplicity of it. I use Mccormick grill mates sweet and smoky and Applewood and no sauce. They're always delicious and dont need sauce. Interesting choice with beer during wrapping.
The super smoker setting? It only allows you to use it at 225 or lower. I like it for the first 2 hours if the cook. Then I turn it off. It’s a waste of pellets to use it the entire time. Meat only absorbs the smoke flavor the first couple of hours.
My food on my Masterbuilt 560 doesn't smell good smoke and doesn't have a good taste could you helm me i use Kingsford briquets With the same charcoal on my hibachi it smell good ? and i use a propane torch to start the fire . thank you to help me Guy
I use kingsford or Jealous Devil briquettes and I mix in wood chunks every few inches of charcoal. I've never had a problem with that. You don't want thick billowing smoke when you cook. You want to see thin blue smoke. Warm up your grill a good 30-45 mins before you start your cook. I also add a wood chunk or two in the ash catcher. Good luck!
So you smoke at 225 for how long before you wrap in butcher paper. Then how long do you leave it in the smoker with buthcer paper.. before wrapping it with foil and putting it the cooler.
Cook to temp, not time. I go at 225 until the internal temp hits 165, then wrap in butcher paper. That could take anywhere from 6-10 hours. That's what all pitmasters say to always cook to temp, not time. Be sure to get a good temp probe. I love my fireboard set up. Inkbird makes a good one too.
Hey boss enjoyed your video. Question, I’ve been trying to find a video I saw a few months ago. It was someone using granulated honey to season a piece of meat. Was that you?
I don't make my own sauce anymore, there's so many good ones on the market. I love Killer Hogs BBQ Sauce and Sweet Baby Rays. It's in a pot in the video because I keep the sauce warm for basting the ribs. Yes, I keep the grill on the entire time. I always start with a full hopper so I don't ever need to add more fuel for ribs. A full hopper last about 10hours at 225.
You briskets are looking amazing!!!! Please, can you let me know where you got this rack? Mine came with a one that’s different. Another question, every brisket I did I started at 225 and it reached the stall within 4 or 5 hours. I always used the bottom rack. Do you think that’s why it went so fast? Thanks for sharing your knowledge
They were both fantastic. My family voted and the MB was the better taste of the two, but honestly I thought they both were damn good. The opinion I have is the MB is great for the price and if you like a real charcoal flavor. The Traeger is a higher quality build and much easier to use. You can't go wrong with either one. I will tell that the MB has had some issues and they had to send me a replacement controller but the customer service was great.
At the time to sauce the ribs, I cut them into 2 bone pieces. The meat seem to finish better and it add sauce on the meat edges. PS...I Love my Masterbuilt!!
