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So do you leave the two side slats in the unit while cooking?

Not doing 3 equal rows of 4 sausages triggered my OCD

Hey mate! great video, super helpful and explained a lot of things i was confused about setting it up, the only thing im still confused about is do you need to physically power on the masterbuilt grill to get the fireboard to control it, or once you plugin the fireboard to the fan, the grill doesnt have to be powered on anymore to work? thanks so much!

Holy shit, CLEAN YOUR GRATES!

I like the fact that you didn't wrap the ribs and put them back in the smoker. 👍 It seems to me if you're going to do that, you may as well just finish them in a conventional oven because they're not absorbing anymore smoke.

Set it to 150? I thought the lowest it could go was 225?

So it was off by 50 degrees but consistent? How about different temp ranges, is it still 50 degrees off? Good vid but I wish you would of concluded it better

I don’t see any mention of what temperature to set the grill at

Subbed - keep up the good work Also, just bought a 560 this week, I live in Ireland so the weather here is somewhat more well... wet! how did your 560 hold up so far? I am worried about mine rusting into nothing like my previous grill

Why did you have to set it to 250 to get 200?

Going to try this. I noticed this was posted awhile ago. Did it work as said?

That’s a neat trick. It’ll try it out. Subbed.

amazing!

Do you have a wiring Diagram for this mod it would be very helpful thank you

Dd

Just purchased a 560. Looking for all the tips I can get! Great video! Thank You!

Great info!

I like your reviews there short and straight to the point not dragging on and on and on.

Without spending the additional money for a fireboard... if I’m going to continue to cook on the middle rack (drip pan on the lower grate) would you suggest running the stock controller at 265°ish to hopefully attain 250° at the meat? Seldom will I ever do anything other than “smoke” just hoping to gain some faith in the stock control panel.

Looks great, thanks for the video, I'm going to try it.

only problem wrapping is the skin becomes all rubbery and not crispy anymore, I reheat it again and crisp up the skin

My 560 goes max 8 hrs with Kingsford. What are you using?

my control board cuts off when i set the temperature. Have you encountered this?

My stock board keeps shutting off when I set my temperature right before fan kicks on. Any ideas? Is this a switch issue?

forgive a dumb question but will this work on the 1050? I'm assuming yes but just double-checking. great vid

Excellent job. Perfect pace. Good information.

Great job,Just got a 560 and i know you are using Regular B&B Charcoal wondering if you have tried the B&B Competition char logs in one of these yet.i use it in my other cookers and it burns better and cleaner and there is nothing left after a cook.they are long tubes, just wondering if they would drop down with out getting stuck in the chamber.

Great video I'm about to fabricate a cable can you elaborate on the polarity of the barrel connector or even better can you post a schematic diagram of the cable? Thanks for making the video!

How many and what was your placement of the ambient temp probes?

You got me as a new sub bros. Keep up the good work. Flameon!

I purchased this incredible smoker/grill/BBQ/sear station. I have gotten 13-14 hours before I added more during a recent smoke. One addition I highly recommend is to install a stainless steel insert to the firebox in order to extend the life of your investment. It is built by Luke Simington, LSS Industries. It is a solid built, tig welded 304 Stainless Steel Insert that fits (extremely) snugly in the firebox portion only. It sells for $115 with free shipping. Highly recommend this modification. Took me an hour to do the install.

Good to know how many hours I have on a full charcoal hopper! Thumbs up! I have a Masterbuilt 1050. Would it be the same? Or, would it use more charcoal because it's bigger than the 560? Thank you!

Did you mention what type of charcoal you were using for this test?

Thanks for the great video. Any thoughts on if lump would be more or less efficient than briquettes?

Awesome info!! Thanks

Where was the hottest and the coolest areas on the 560 gravity

You left your slides in!

Why didn't you pull the air flow slides out during your cook?

Do you do the ramp up with the fireboard as well or just with the MB controller? Thanks

Did you have to build your grate mod and if you didn't, where can I get one?

I have not put my 560 together yet but I didn't understand exactly what you were testing

What did your total cook time come out to be?

Can the hopper be reloaded during an active cook. Say if you know you need 18hrs for a large brisket.

Love your approach.

Why is it so important to wrap at the end? Also, I'm a fan of good skin. How was it? Why don't you up the temp at the end to tender out the skin?

How inaccurate is the Masterbuilt board? Is it consistently hot / cold, or does the temperature just less consistent?

How hard is it to install the fireboard especially for someone with no wiring skills lol

Is there a “rule of thumb” for how long to cook chicken by pound? I just purchased the Masterbuilt 560 and will be watching you guys for tips and tricks. Thanks for the quality video

I want to know what this grate mod is and would love to see the test to see how much longer the charcoal lasts

Comparable to the weber smokey mountain, 16# of charcoal for 14 hours, the ceramics will get probably 6-8 hours more