Gravity Series® 800 Griddle + Grill + Smoker
www.masterbuilt.com
With the Gravity Series® 800 Digital Charcoal Grill + Smoker w/ Griddle by Masterbuilt® experience charcoal grilling with traditional grates or a full flat top griddle. The DigitalFan™ maintains the cooking temperature. A hopper holds enough charcoal for up to 10 hours of use. Gravity ensures constant fuel to the fire.

Hey all! I’m pretty new to smoking, just upgraded from an old webber charcoal cylinder to a modded masterbuilt 800. Curious to know if anyone here has tips for using one of these, or general tips/resources for getting started with smoking!

  • downhomechunkMEnglish
    2·
    1 year ago

    pork butt (aka bone in pork shoulder)! make this your first long cook. pork butt is easy and very forgiving. put some rub on it and cook at 250 until the internal temp hits 200 - 202. you can wrap once the temp hits 160-170 to speed it up if you want. wrap in a towel and put in a cooler with the lid cracked for about an hour or until the temp falls back down to 160 - 170. put it on a big ass platter and shred for delicious pulled pork. i’ll also sometimes spray with apple juice as i’m slicing to keep it moist. i like to serve on warm kings sweet hawaiin rolls with red onion and sweet baby ray’s bbq sauce.

    • hodor@lemmy.worldEnglish
      1·
      1 year ago

      Hah - I’ve got one in my Pit Boss as I type this. The best thing about a pork shoulder as the first smoke is that it smokes for a while and gets a good first seasoning in the smoker. I’ve always heard an hour to an hour and a half per pound, I usually plan on the longer side and then if it’s done early wrap it in foil and then beach towels and throw it in a cooler and let it rest until I’m ready, the foil-beach towel-insulated cooler combination keeps it hot.

      • downhomechunkMEnglish
        1·
        1 year ago

        Do you wrap in the smoker at the stall? I don’t for pork butt.

  • inihaw@waveform.socialEnglish
    2·
    1 year ago

    congrats! i have the 560

    resources: amazingribs.com for getting started and the fb group for Gravity-specific discussion

    if i could talk to 2012 me (when i first started):

    • don’t put the meat in until the charcoal smoke has died down
    • if something went wrong, it probably has to do with heat and air
    • keep a log so you know what works for future cooks
    • don’t stress out over things too much
    • learn what kind of smoke causes bad flavors

    lastly, it’s helpful to get a thermometer to track the internal temp of the food you’re smoking, and the temp of the cookbox. this is all i’ve ever needed, but there’s all sorts of gadgetry out there