Making Ribs On A Grill I've Never Used Before - The Masterbuilt Gravity Series 600 

Thanks David

This is the new 600 series, I believe they have upgraded it a lot from the old 560?

How did the brisket turn out on this cooker?

LSS-MODS makes a very reasonable insert for the ash tray. It works great and gets the chunks closer to the coals. They also have some great other mods as well.

I have the Spider Grillz Venom on my Weber, thing is a freaking beast.

How easy is it to replace the PID controller? You got a how to?

@@zbassr2106 My friend made this video on how to do it. Super easy. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z1E_sVyvnfs.htmlsi=ohmx9gS0AENfKuxq

Tommy!! Love seeing you comment on Ry’s videos. Yall are both awesome!

@@alecweibel5935 Ry is good people that I hope one day to meet!!

Great to see you back Ry!! I have missed seeing regular content from you and really happy you took MB up on their offer. I bought one of the very first MB 1050's available and if I may tell you what I have learned. #1 Pull the slides and never put them back in, the time it takes to shut down is because you're wasting fuel because they are not airtight. I have had mine burn through a whole hopper of the charcoal after putting slides in after shut down. Which brings me to #2 NEVER fill the hopper full unless doing a long low and slow cook for the reason I just mentioned. Just load the amount of charcoal and wood chunks you need for each cook. I like to either put a wood split or chunks in the center of the hopper surrounded by lump charcoal. The ribs you just cooked would only require about 4 lbs. of fuel so that's all I would put in. This is good for a couple of reasons, you don't put the slides in at the end of the cook (which eliminates having to remember pulling them out when starting, everybody does it so don't feel alone) and you can do a self clean when your cook is done. Instead of turning it off turn it up to 500, it will probably never get that high but it will burn up what little fuel is left in the hopper and burn off any junk on the grates and any residual grease. When you do that the grill is clean so you don't have to worry about a grease fire if you use it for a high heat cook. It makes sense and saves on charcoal since what is lit is going to burn up anyway use that to your advantage for 5-10 minutes at the end to burn up hot then smolder for 2-3 hours. You wouldn't fill a Webber kettle with 18 Lbs of charcoal for a 4 hour cook and close the vents at the end and think it wouldn't burn up a bunch of the unlit charcoal would you? I usually set the temperature to 500 and timer for 15 minutes at the end of every cook and so I have never had a grease fire (something people always comment on) and I always start each cook with fresh charcoal and a clean grill. The other comment people post about is the grill not coming up to temp, the solution 90% of the time they forgot to pull out the slides or because they didn't shake the grate at the bottom of the hopper to get rid of the ash and old charcoal so it won't light. If you take my advice you will never deal with any of those issues. #3 I buy large foil pans at the $1 Store ($1.50 now) and put them over the heat manifold to catch fat drippings when using both of the top and the bottom grate (8 pork butts). I just bend them so they conform to the same shape as the "V" on top and it catches all of the drippings for au ju. #4 Putting chunks of wood in the ash pan works great for adding additional smoke flavor but they work best if they are put on a rack that raises them up off the floor of the pan, I use an inverted rib rack that is perfect for the job. #5 You can buy a cast iron griddle from Amazon that sits on the grates and is an awesome addition, just remember the grill fan shuts off at 500° when the lid is open so give the griddle plenty of time to heat up before using and you can make smash burgers, breakfast, philly cheesesteak sandwiches or anything else you can do on a flattop. #6 Don't rely on the hood temp grill, buy a good replacement with actual temp readings or just go with a good digital probe. Speaking of probes the one that comes with it for internal meat temps that connects to the controller is unreliable so don't depend on it, again use a good aftermarket device to ensure successful cooks. #7 Last but not least is the ability to use a small battery pack with an adapter to eliminate the need to run a cord to an outlet is a great feature and one that eliminates the possibilities you mentioned of pulling the cord out of the connector. I have done 16 hour cooks on a small battery pack and it still had over 50% power remaining. Not only does that make it portable it eliminates the power cord and the possibilities of tripping over it. Hope some of this helps, can't wait for you to do more cooks again in the future.

It worked flawlessly for the 4 hour cook. Next up will be a longer one. So far I’m really liking it.

It bridges worse. Worse temp fluctuations. You get only about half the burn time with a full hopper versus briquettes.

@@theingobeck4772 Thanks Ry for the feedback.

16 inches front to back and 22 inches side to side 😊

I'm in the same boat. Any idea what they improved on with the new 600 ?

The two main things that I noticed on Ry’s video where the replacement of the three plunger switches in the doors they went to magnetic switches. The other thing I noticed was that the fire box had thermal plates. I’ve been researching the gravity series for about a year and a half. I probably watched every RU-vid video and follow along on the Facebook group. It’s always hit or miss. It also looks like the fan placement was relocated? Ry also made a comment about the hopper cover, but I didn’t get a good enough look at it in his video - it looks like it was re-engineered to fit better and not leak smoke. Costco has the 900 markdown to $600 with a pizza oven, however that doesn’t do me any good if I have to drop more hundreds on LSS/Klotes mods. And I surely don’t want to drop $1500 on the XT. I’ve always liked smoking on charcoal/wood chunks, but I sold my Kamado for a pellet grill and just can’t get that smoke flavor!

@@johnmccaffery5186 yep, can't beat that charcoal flavor! Lots of hit or miss on the master built gravity series, just can't pull the trigger on it just yet

​@@johnmccaffery5186I have the 900 from Costco I got on clearance for $400 a year ago. I grill, BBQ, or cook pizza on it 3-4 times per week. Zero issues. It's the best home cooker out there, imo (the whole GS series). With the improvements on the new models I think they're more fool proof. If you love in a humid environment it's probably best to get the 600 or XT because of the ceramic coated metal. I live in AZ so rust isn't nearly as much of a concern.

Coming up soon 👍

Everybody has methods they prefer. You have to find what works for you. I like doing it this way 🍂

@@CookingWithRy But does it make the meat more juicy? I guess the question is Why do you spritz? Not that I believe one way is better. I just want to know your reasoning as to the advantages of spritzing over not spritzing. Because...I value your opinion. Thanks again.

@@jerebigler7520 I think it depends on conditions. In especially dry conditions I feel that it helps.

@@CookingWithRy Thanks and happy cookin!

Many people are saying they put wood chunks in the ash bucket. Haven’t tried that yet.

Tasted great. I rarely comment on smoke flavor unless it's just not there.

No auger. There’s a fan near the bottom that blows across the lowest bits of charcoal as needed. The entire hopper is sealed so the fire wants to travel through the opening to the cook chamber instead of straight up.

Thank you! It makes sense to me now.

Yes, there are ceramic plates where the burn takes place.

There is.

Sometimes it’s not prominent. That’s life.

Do you have the 600? I’m wondering if the switches are the same as on previous models. These appear to be magnetic.

I have a 1050 and I’m pretty sure it’s the same set up. The switches wear out in time. There are videos on how to bypass them, but I prefer to change them out. The concept of the grill is amazing and it produces amazing food, but the quality could be better.

No.

I can’t imagine it draws much. The fan looks like one you’d see in a computer and the control unit would be negligible.

I use a jackery 240 battery to power my MB 800. A 6hr + cook @ 250f uses around 15% of the jackery charge. Compared to my pellet smoker, 35% of the charge.

No. The fan does that.

I don’t believe it’s double in construction all around, but in the lower section of the charcoal hopper where combustion happens there are ceramic plates surrounding the burn area.

It has 2 wheels. Surprisingly easy to move.

Sorry meant, no front wheels, planning on keeping it in my garage, wondering about how strong the side shelf was @@CookingWithRy

It's pretty strong. Moving it by lifting with the shelf hasn't been any problem. And it still surprises me how light it feels compared to my pellet grill. Maybe it's the balance on the wheels. Not sure.

It's almost as if you can store it somewhere for future use. I mean, are you gonna make just enough sauce for a single rack of ribs? Sounds pretty impractical

I use it for other things.