I’m in the Midwest as well. Just watched 3 of your vids. Tomorrow I’ll be picking up the 1050. I need the extra size for comps otherwise I’d get the 800. Any new pointers on the grill now that you’ve had it a few months would be awesome. Thanks!
You’re going to love it. I just put together an 800 for a friend of mine who’s been using an offset for years and he’s already in love with it too. Suggestions would be if it will be kept out in the elements definitely get the cover. The safety switches on mine had issues since when I got it they were sold out. Also after about 4-5 cooks you’ll learn your hot spots and how to move and rotate food during slow cooks. I think everyone should do the biscuit test on theirs at 400° to see where their spots get hot. Other than that keep it clean to reduce flare ups and have fun with it. Like and Subscribe for me! Thanks
Nice video, I'm setting my 800 up right now and watchin vids to pass the time. Can you give us a rundown on the timing for your ribs? Like, what temp and the durations for the various stages? Thanks!!
Did the chicken skin get rubbery at all at a low temp? Always had that issue with my weber smokey mountain because I had trouble getting it very hot during the finish so that I could crisp the skin
Great cook! Thighs are the best part of the chicken and ribs look good too. I love my MB 560. Base cooks on my channel on it. You got a subscriber out of me today. See what else you put out. Keep that smoke rolling. 👍🏾
This number 37 or 38 subscriber...Blue Hogs is awesome... Good cook now you have had it for a couple months how do you like the 860???? Let me know I'm probably getting one...i have a 36 Blackstone so I don't need the griddle... But have you tryed it all ... Let me know brother
Hey thanks! If you don’t mind having multiple cookers out back then maybe look into the 560 or 1050 depending on how much you cook at a time. We have a smaller patio now and I have a gas grill out there too so the 800 was perfect. Stay tuned I’ve got a lot more coming out!
Sounds great... I do a lot of cooks and have been loking at the 1050 I think that would handle big briskets or multiple ribs chickens burgers...like I said I have a Blackstone and about 5 webers huge gas grill an Oklahoma Joe... Just built and UDS (still learning that one) And a barrel house cooker... (Rib cooking machine)... So if I ever start my channel back I'll have a lot of videos...hey keep putting out videos and I will keep sharing and try and help you build your channel and if I ever re start mine you can help me out... Thanks for responding
@@chrissutton8344 sounds like you have quite the Arsenal to cook on! I’ve learned a lot about editing and adding to my videos so they will become a little more polished as I keep this up. Not too much though just enough to make it smoother to watch. Hope to support your channel soon! Thanks again 🤙🏼
@@kansascitysmoked6263 wow wow . I'm so sorry.. I was watching ur videos back to back .. I had step away from the tv .. a new video must had come on still thinking about them taco the little soft shell u use a flat top on the grill.. but my real question was.. does a bag of charcoal last longer in the gravity then a regular grill we use to using with lighter fluid ..🤣😂😂
It definitely lasts longer since every time you’re done when you slide the air blocks in the fire dies down pretty quickly. Typically on a Weber kettle whatever you use in there typically gets burned up
I hope you love it. I switched from pellet to this and am glad with the choice. That being said my pellet was a mid tier camp chef that was ok it just never got hot enough to really grill on. Now I have this and an old Ok Joe’s offset. About to do a brisket on it today! Check out some of my newer videos. I’ve worked on editing quite a bit. Still do it all in one take though 😂🤙🏼
Man, I really like the way the grill grate came out of there. I think that is something about that particular model I like. I looked at the 1050 when it came out. I did NOT buy it based on how those grill grates were. I want them to just slide right in and out without dropping meat, like yours did. Do they fit in the dishwasher?
Do a comparison cook, butterfly half of the thighs and I swear to you they will cook much more evenly and especially if you brine them overnight, much juicier!
Thanks for the feedback. Everything was cleaned between filming. Never butterfly thighs only breast’s. Have to try that sometime 🤙🏼. They came out perfect at this temp and time though!
like the video's, but man you are making me crazy touching raw meat especially chicken and then touching everything else you're using. E.coli everywhere :)
It’s all cleaned afterwards. Thanks for the feedback though. I actually noticed after rewatching while editing and told my wife someone is gonna mention that but I get better! 😂
Great video thank you for sharing! Love seeing the whole family involved in the taste test .
The best taste testers at the end! Looks so good!
Had to get the experts opinion!
Put the ribs on the grill after being cooled in the refrigerator if you want them to get more smoke.
I’m in the Midwest as well. Just watched 3 of your vids. Tomorrow I’ll be picking up the 1050. I need the extra size for comps otherwise I’d get the 800. Any new pointers on the grill now that you’ve had it a few months would be awesome. Thanks!
You’re going to love it. I just put together an 800 for a friend of mine who’s been using an offset for years and he’s already in love with it too. Suggestions would be if it will be kept out in the elements definitely get the cover. The safety switches on mine had issues since when I got it they were sold out. Also after about 4-5 cooks you’ll learn your hot spots and how to move and rotate food during slow cooks. I think everyone should do the biscuit test on theirs at 400° to see where their spots get hot. Other than that keep it clean to reduce flare ups and have fun with it. Like and Subscribe for me! Thanks
Gotta start em young!!
Nice video, I'm setting my 800 up right now and watchin vids to pass the time. Can you give us a rundown on the timing for your ribs? Like, what temp and the durations for the various stages? Thanks!!
Did the chicken skin get rubbery at all at a low temp? Always had that issue with my weber smokey mountain because I had trouble getting it very hot during the finish so that I could crisp the skin
Great cook! Thighs are the best part of the chicken and ribs look good too. I love my MB 560. Base cooks on my channel on it. You got a subscriber out of me today. See what else you put out. Keep that smoke rolling. 👍🏾
Thanks man! I’ll check you out tonight too🤙🏼
@@kansascitysmoked6263 thanks. And I feel you on not falling off the bone ribs. Hate em. Bite thru clean off the bone tender is the way.
@@OutdoorsWithGeoff that’s how we do it!
This number 37 or 38 subscriber...Blue Hogs is awesome... Good cook now you have had it for a couple months how do you like the 860???? Let me know I'm probably getting one...i have a 36 Blackstone so I don't need the griddle... But have you tryed it all ... Let me know brother
Hey thanks! If you don’t mind having multiple cookers out back then maybe look into the 560 or 1050 depending on how much you cook at a time. We have a smaller patio now and I have a gas grill out there too so the 800 was perfect. Stay tuned I’ve got a lot more coming out!
Sounds great... I do a lot of cooks and have been loking at the 1050 I think that would handle big briskets or multiple ribs chickens burgers...like I said I have a Blackstone and about 5 webers huge gas grill an Oklahoma Joe... Just built and UDS (still learning that one) And a barrel house cooker... (Rib cooking machine)... So if I ever start my channel back I'll have a lot of videos...hey keep putting out videos and I will keep sharing and try and help you build your channel and if I ever re start mine you can help me out... Thanks for responding
@@chrissutton8344 sounds like you have quite the Arsenal to cook on! I’ve learned a lot about editing and adding to my videos so they will become a little more polished as I keep this up. Not too much though just enough to make it smoother to watch. Hope to support your channel soon! Thanks again 🤙🏼
Doing my 1st cook on my new MB 800. Going to do 1 rack of ribs and some chicken legs. At what temp and for how long should I cook them?
Great video does the Taco last longer in this machine then use a fluid in a grill wirh fire
I’m not sure what you mean by taco!😂
@@kansascitysmoked6263 wow wow .
I'm so sorry.. I was watching ur videos back to back .. I had step away from the tv .. a new video must had come on still thinking about them taco the little soft shell u use a flat top on the grill.. but my real question was.. does a bag of charcoal last longer in the gravity then a regular grill we use to using with lighter fluid ..🤣😂😂
It definitely lasts longer since every time you’re done when you slide the air blocks in the fire dies down pretty quickly. Typically on a Weber kettle whatever you use in there typically gets burned up
@@kansascitysmoked6263 thanks that's what I needed to hear... I have a pellet .. add this to the collection.. plus great videos
I hope you love it. I switched from pellet to this and am glad with the choice. That being said my pellet was a mid tier camp chef that was ok it just never got hot enough to really grill on. Now I have this and an old Ok Joe’s offset. About to do a brisket on it today! Check out some of my newer videos. I’ve worked on editing quite a bit. Still do it all in one take though 😂🤙🏼
Q39 is my favorite
Definitely in my top 3 here in KC!
Man, I really like the way the grill grate came out of there. I think that is something about that particular model I like. I looked at the 1050 when it came out. I did NOT buy it based on how those grill grates were. I want them to just slide right in and out without dropping meat, like yours did. Do they fit in the dishwasher?
I’m really happy with the 800 and picked it over the 1050 just for the griddle. The grates should fit in the top rack of a dishwasher
Do a comparison cook, butterfly half of the thighs and I swear to you they will cook much more evenly and especially if you brine them overnight, much juicier!
I’ll definitely add it to my list to try. Thanks!
@@kansascitysmoked6263
I hope so, I am very curious as to your results. For me, at least when it comes to thighs, it has been a game changer!
@@jackwebb5917 for sure. Thighs are my favorite 🤙🏼
Man your contaminating everything with raw chicken on your hands.
Two things : cross contamination city and butterfly the thighs!
Thanks for the feedback. Everything was cleaned between filming. Never butterfly thighs only breast’s. Have to try that sometime 🤙🏼. They came out perfect at this temp and time though!
👏🏾👏🏾👏🏾👏🏾👏🏾
Chopping board please.
like the video's, but man you are making me crazy touching raw meat especially chicken and then touching everything else you're using. E.coli everywhere :)
It’s all cleaned afterwards. Thanks for the feedback though. I actually noticed after rewatching while editing and told my wife someone is gonna mention that but I get better! 😂
Smh...Clean your hands before you grab the seasoning shaker and the oil. I had to quit watching before he even got to the grill.