Both online 1. klotes Fire box and vent (will void warranty) fire grate or fan protecter (grate has protecter built in new grills has grate change already) coal chute and lid for ease of cleaning and protecting grill 2. Lss Same as above with no voiding warranty (but did confirm both firebox mods will stack) #2 has better water pan both have manifold grease channelers #1 has a grease catcher/water (#2 has holders for a foil pan) holder manifold cover Am getting the fan protector and coal sleeve from #1 the big kit + rack + coal cover from #2
Good video. When I clean my 800 I do almost the same thing. However I take the heat manifold out and empty the ash and wash it separately. Then I spray the snot out of everything inside, scrape it down. Take the drip tray out and put a pail under it and pour boiling water on everything inside. Everything runs into the pail. Then I put the manifold back in and fire it up like you.
Manifold is real easy to pull out. Pull it out and empty it. It is full of ash that can get on your food and ruin the flavor. Also makes it much easier to clean without the manifold in the way
I never use a wire brush on my grill, only a wad of tinfoil! The wires, from the brushes, have been known to break off and can get into food. Also, I wrapped all of my lower surfaces with tin foil to keep from getting nasty. I bought a 560 a few months ago, and love the ease of use! Just set my temp and go!
You can't win! Nothing like rubbing aluminum all over your steak, it's good for dementia to! Very toxic. I've used tin foil ball also, but graduated. I think aluminum foil soon will be discontinued in the future aluminum and food should not go together. My opinion, take it or leave it.
Went and picked it up today Anderson. It was heavy as all get out! Luckily the wife wanted to go with me, so she held the cart while struggled to get it up and in the Rogue! Lol Didnt put it together yet want to wait for a really good weekend. But I know how to make a good cleaning of it too. Great Vid. And thanks for the info on the pork shoulders.
This is way more thorough than what I usually do. It looks like I need to up the grill cleaning game. When there's enough stuff baked on, it catches on fire. Ask me how I know. 😂
I always hate when people ask about things that aren't important to the video but I gotta ask...Where you at? I mean its sleeting! In May?? I thought at 1st it was tree droppings (yes I have evergreens in my backyard they drop a white round ball just like what those looked like) then I realized hes wearing a hoodie (in MAY!) here in Texas we're already having 100 degree days. Thank you I can see that cleaning the unit is more work than I would have thought? Waiting on the 1050 (its sold out) but still gives me a good idea of whats needed.
It was a strange day here in Ohio! I couldn’t believe that it was snowing/sleeting/whatever that was. But we had an off spring this year with some massive temperature swings! Thanks for watching!
Great job. I'm a new 800 owner and I noted a lot of ash inside the distribution manifold. That can accumulate moisture and cause corrosion good to shop-vac it out sometimes too I feel.
Right now, I have a traeger, I've seen the Masterbuilt 560 at the farm and home store. I didn't like the Traeger ,because when cleaning, you have to tilt the drip pan to remove from grill. Thus loosing all drippings/grease in the bottom of grill ! I thought, what genius designed this mess of steel. I was looking at the 560 but seen one of your videos that say put in 200 more dollars and get the 800! And noticed how much better it was designed. Easier to clean out! And it can sear steak at 700 degrees! Treager could not do that. Thanks for your videos!
Bro, I just figured out you are a fellow fisherman. I thought I saw a tackle warehouse hat in a previous episode and now you got on the JW fishing hat. My man! Wheeler is unreal.
Yeah I think there’s a couple videos where I’m wearing a Fisherman’s Central hoodie! I didn’t get to fish much last year, but me an my buddies typically hammer the lakes of Northeast Ohio
Awesome man. I'm in Central IL. I'm betting your spring is off to just as miserable of a start weather wise as mine. Haven't gotten out near as much as I'd like. Thanks for the great Masterbuilt videos. I am curious if the LSS manifold and bracket mods that you place water pans on under the bottom grate actually keep the heat down so you can smoke on the bottom grate.
Why not do what we do with our kitchen ovens, and do an oven self-cleaning by running it at 700 degrees for a while, to let the gunk just burn off on its own? Then, the gunk will have been burnt to an ash that can be easily brushed off. No chemicals needed!😁 Sorry if this post sounds like I know what I'm talking about, because I don't! But I will after I get my 560 up and running next week! Great vids!
A tip for making cleaning easier: Use white Vinegar. Warm the grill up just a little, then pour the vinegar on the things you want to clean. The vinegar will cut through just about everything and make it almost new.
Enjoy your channel, subscribed. Still getting some snow flurries, I see. That sucks. You must live pretty far north. I live in Southern Iowa. We are done with snow for this season. I'm planning to pickup a MB 560 in the next few weeks. Looks like a great cooker. Thanks for all your time putting these videos together.
Awesome you’ll like the grill! I’m in Ohio, where the weather has been diagnosed with a personality disorder. 75 one day.... snowing 2 days later. Thanks for the support!
Congrats on the subs and the views! just seems like the other day we crossed 500 together. Great job Anderson! Good cleaning job, full view! Reminds me, its about time to clean my grills
I found the best thing to start the fire is the used pink butcher paper. you used to wrap the meat it’s loaded with grease /fat it’s all oiled up and ready to burn
I really like your channels and videos. Very good at explaining and you don't constantly repeat yourself. I've seen on some FaceBook groups people complaining about degradation inside the hopper and folks modifying the hopper with a steel insert. Have you had this issue? Is it something to worry about? Are they freaking out over nothing? I would like to buy the 1050 but want to know about this issue
Paul I haven’t noticed anything too worrisome. I did see some small-mid sized pieces of charcoal in the ash clean out which you can see in the video... I feel like you conserve more charcoal with this Masterbuilt that any standard charcoal grill so I’m not too concerned. Could they have made the insert a little different in effort to hold the charcoal better.... yes, but maybe that wasn’t their plan. Pure speculation here..... but maybe in order to accurately and effectively maintain temperatures they want the smaller coals to fall through and get replaced by fresher and larger coals. No clue if that’s where their minds were, but typically products go through many prototypes and tests. So I have to give them the benefit of the doubt. Thanks for watching Paul!
Hi. I sure do enjoy the details in your videos. I am on the verge of buying this one here in Scandinavia - its 1000+$ here though! How is the grease management on this one? Is there a lot of grease fires ? For how long do you wait until you turn the grill on and close the lit on top & by the fire starter? Is it snowing in your area or is that ashes flying around :D hows temperature steadiness in colder weather? How is searing on this one .. where I live we sear a lot of beef, chicken, pork - not so much smoking and longer cooks. Keep up the details in your videos, they are more helpful than you may think ! :)
Wow that’s a hefty price! Are all grills marked up pretty high? I haven’t had any grease fires, but I try to keep mine relatively clean. Just about any grill will be fine with proper maintenance. I’d say usually 3-5min is about the average time that the fire starter is burning before I close the doors. I always check beforehand to make sure that the fire has carried over to the coals. I have seen very consistent temperatures with mine. I have heard that other people had issues, but none here. This this is a tank when it comes to searing! You can crank the temp from 150-700F! Thanks for the kind words and for the support!
@@AndersonsSmokeShow Thanks for answering. Not all grills are that much expensiver - I think its because there is only 1 shop selling this grill here so not much competition. I was really close to buying the Weber Smokefire cause the 2 gas grills I have I am not really happy with - I miss the char coal days/nights. I am pretty sure ill get one in 1-2 weeks - just gonna see if some problems comes up on youtube - like the Smokefire - I even see youtubers who returned the smokefire and got this one :)
I was really intrigued by the SmokeFire initially. Weber has always been highly respected when it comes to grills.... but I saw those same issues on TH-cam and reddit. I think they have worked through some of them by now.
@@AndersonsSmokeShow I wont be afraid to buy a Weber Smokefire when it comes to quality and problems with the grill, that will be sorted for sure. The taste is my concern - My wife dont like smoked food - and personally I always loved charcoal food. I always wished for a grill with digital temperature control on char coal and easy and fast start up - and yea ... I just discovered the Masterbuilt 2-3 days ago so now the smokefire is out in the cold.
This is extremely important for any owner of this thing. I've had 3 grease fires caused by residue left from long smokes. How do you advise cleaning of the "house" if you will, apart from fully disassembling it? Having a lot of trouble maintaining this thing as I continue to get fires when using this as a grill/broil platform. Honestly never had this much issue with a grill before.
I haven’t had too much of an issue with that, but that’s mainly due to the fact that most of my cooks are low and slow. Now the house that you’re referring to is the manifold. I always cleaned it every couple cooks depending on how greasy the foods were. I clean it just how you see in the video and sometimes I’d take it and dump the ash out. Now I have some modifications that help make it easier to clean. I have a video on it, you should check it out!
Thanks for the video! I bought this grill a few weeks back and already have some burgers, a couple steaks and a brisket through it. I was wondering though, the lid of my hopper has a ton of char on it. Almost like there was a plastic film that I didn't remove prior to using. I followed the proper burn in procedure and went over the directions more than a few times to make sure I didn't miss it. I don't think its effected anything so for, but I was quite surprised about it. Love the grill so far, and this is the only thing Ive noticed (other than my bluetooth not working as advertised). Thanks for any help!
fold a piece of foil and place over. then close lid on top of foil. works great! Blutooth works if you open lid then close and push connection button. usually links right up.
Nice video. I’ve been watching several of yours over the past few days and really enjoy them. I got my 560 put together last Thursday and did my burn in and seasoning. Like you I’m from Ohio and it has been crappy weather so I have not cooked on mine yet. After watching your video I think I’m going to line the drip tray and catch pan with heavy duty foil. Your thoughts? Thanks again 👍🏻
Thanks I appreciate the support! What part of Ohio are you from? I’m on the outskirts of Akron. I regards to foil, the only mentions in the owners manual is not to use foil on the cooking grates as it will trap heat and cause damage to the grill.
I am great full to you for showing me how to clean my Masterbuilt. Without you I would have done things all wrong. As a matter of fact I know how to bbq and smoke because of your show. Keep up the great work.
Great video. Heard some paper towel with a little bit of oil is cheaper and works faster. I keep convincing myself to sell my infared master built for this.
Do it! The flavor difference is worth it. I have the 1080. You may want to check out the new chargriller gravity feed. Seems they solved and improved many of the quality issues MB has.
Are you still using the Masterbuilt? Just curious if you have had any issues. i am reading quite a few mixed reviews online. Would like to get one eventually and I noticed our local Walmart now has them on clearance (or just a price drop). For such a new unit I am wondering why the price drop. The concept seems pretty awesome and the last thing I really need right now is another grill/smoker, I already have 2 Pit Boss's and another gas grill. But have been fascinated with this one since they first came out.
Yeah I’m still using it! I have been bouncing between the MB and my Camp Chef. I actually will have a Masterbuilt modification video coming later this week. I think it’s a good grill especially if you’re getting it on sale. I haven’t had any issues with mine and it continues to make great food. I think peak grill sales are probable late spring/early summer and that could be the reason you are seeing them on sale now.
Yeah! Funny enough this was filmed on my birthday which is the very beginning of May. In my entire life I never remember snow on my birthday except this one time… and it was completely random lol
I'm going to purchase one of these Master Built smokers so your videos are very helpful. I noticed you are in an area that it snows, me too. I would like to get now but it's winter now. How warm does it have to be outside before you can actually use the grill or smoker? Has anyone tried to use these in the winter? Below 32 degrees? Colder?
Hey Anderson, regarding the G560, just wondering how you feel about adding a smoker gasket along the front bottom of the lid ? Also, thanks for the cleaning video. It really helped a lot. My G560 is only five months old and definitely needed a cleaning. Thanks!
I don’t see it being an issue as long as it doesn’t it doesn’t interfere with the limit switch for the door. I would consider dry fitting it when the grill is running because the lid design may cause it to “open” up a little further up the lid. Thanks for watching!
Great job I'll be doing a clean on my 560 in a couple of days. Only thing is i looked away for a second an it sounded like Paul jr. Was cleaning your grill. You don't build Choppers on the side do you?? Y'all sound just alike..🤣
On my second cook today. I had a small grease fire at cooking chicken at 350 degrees. How do you prevent grease fires when searing steaks or crisping the outside of chicken?
Well I’ve read through the manual and the only mention of foil was in regards to lining the cooking grates which they say not to do. My only concern would be the temperatures that the foil is exposed to, and not interfering with the airflow within the grill.
At the time of this video I hadn’t done that, but since then I have several times. Initially I didn’t realize how much ash can make it into the manifold.... it wasn’t until I could see it blowing around in there that I removed it and cleaned it
It’s easy to remove and install it slides right out in 2 seconds. The top can get dirty from drippings so a lot of people just foil it for easy cleanup. A little bit of ash can be on the inside bottom but I wouldn’t call it necessary. Probably only need to remove it once in a while for a through cleaning. Foiling the drip tray and pan makes cleaning easier too.
I think that their recommendation is in efforts to prevent people from using abrasive chemical cleaners.... but that’s just my speculation. I have cleaned mine multiple times just as shown in the video with no negative results. There are “safer” cleaners that you can use like simple green grill cleaner or Citrusafe.
@@AndersonsSmokeShow I was using Easy Off oven / grill cleaner, but then I saw videos on TH-cam as tutorials to use it for removing seasoning from cast iron skillets. This kind of worries me that it might remove the seasoning from my manifold or other components. Do you think the cleaner you recommend is milder?
Yes of course it will!! If you heat the grill up over 400° for over 30 minutes it’ll take the seasoning off the greats also. Everything would have to be re-seasoned. Just like a cast-iron pan you heat it up too much you have to Re-season it. Some of the directions for cleaning and re-seasoning a pan or to heat it up in the oven! I definitely would not be spraying chemicals on them!
I would always read the labels and make sure that you understand the material restrictions for some cleaners. Most of the 40in vertical is painted surface and the ZEP is not meant for painted surfaces.
Ohio. The weather here is always a little strange, but this year we had some of the craziest weather that I’ve seen in my life. 40deg temperature swings in one day. I think when this was recorded it was about 70F the day before.... Welcome to Ohio. “The Beautiful State” 🤣🤣
You can. If I clean them I usually just scrape them off. My biggest concerns are typically the surfaces that touch the food and the surfaces prone to grease fires
Hi, I'm typing from Italy, can you tell me something about the degradation of the firebox? do you have experience? How long have you used your Masterbuilt 560? I have just bought one. Thanks and regards
Hey Marco! I haven’t had any issues with my firebox yet. I have seen and heard of many peoples issues with it but nothing on my end. I have had my 560 for about 2.5 months now with probably 20-30 cooks on it! Thanks for watching!
I'm due to take delivery of my 800 soon. I've watched your assembly video and also your pre season video. Do I need to clean the grill after my 1st pre season? I won't be cooking any food on it straight away after the pre season. But I wasn't sure weather to clean it after.
2 questions. I hear wire brushes are not safe as the bristles come off and end up in food. Also, is there any reason I could not line the grease tray and manifold with heavy duty aluminum foil for easier cleanup?
It depends on what your cooking. If it’s low and slow several cooks in a row, then you can get away with less frequent cleaning. If you’re going high heat and searing in between then a cleaner grill is needed or you’ll end up with a grease fire
I’m going to ask a quick question that you may or may not know the answer to: what is the care and maintenance required for those cast iron grates!?! Will they ever rust!?! I hate cast iron because they are so needy and rust easily...what do you think?
Typically is cool within the hour.... but I can’t be 100% certain on that. My procedure is remove the food, shut down and unplug, then go eat. Some times I end up doing dishes or clean up the kitchen before I ever walk back outside. At that point the grills always been cool. I did cook on it last weekend and had it around 300F, shut it down and went inside to eat. Right as we were finishing up dinner I saw lightning outside and ran out to put the grill away. It had been around 30min and it was cool to the touch. I would always be careful of storing the grill to soon as the charcoal may not be completely choked out.
It’s been a year since this video. Do you still have this grill? How is it holding up? Considering buying one but seeing mixed reviews especially on durability and quality
It’s actually been 2 years now. It’s kept up alright for me… definitely some age to it, but I’ve run a lot of cooks though this grill. One thing to consider though is that I keep mine in the garage when it’s not in use, so it’s out of the elements 99% of the time. Had it seen the harshest of weather I think it would show it’s age much more.
Charcoal the coals must be white before putting any food on the grill. How can you tell if those coals are white ash or black because that can be dangerous to consume
Yeah no kidding! I use to hate cleaning my Pit Boss Vertical Smoker.... until I realized how easy that is compared to some of the other grills out there! Thanks for watching!
No it depends on what I cook though... if I have a few really fatty cooks then I’ll clean it after 3-4 cooks. If not maybe every 6 or so. I don’t do this deep of a clean every time... just the key points and those related to the grease.
Why not just use tin foil on the surface of the thing your scraping with a plastic putty knife? Thats what I plan to do to keep it clean each time just put in new foil.
@@AndersonsSmokeShow Hey brother, could you do me a big favor and give me exact measurements of the grates and upper upper wire shelves, I'm gonna order custom SS grates and racks while I'm waiting for mine to get here … thank you in advance, Paul
Sorry for the late response. The MB 560 has 2 cast iron grates and two wire racks. The cast are 11inx14.5in each and the wire are 5.5inx 22 5/16in each
I always cook everything on the upper grates and always, repeat, always Put an aluminum man underneath anything I cook to catch all the fat, juices, etc..............you'll never have a grease fire again.
@@MyAlanwhite one of those aluminum pans to catch the drippings and keep the manifold or whatever it's called clean and zero flare ups and a clean grill.
Been really enjoying your videos, man, but please replace that wire brush! Those bristles come out, stick to the grill and then get on your food. You don't want to eat that, and you definitely don't want to serve that to someone else to eat. I've had it happen to me. Luckily it just impaled the roof of my mouth. It was no fun, but luckily I didn't swallow it. You could probably die. Don't mean to be a downer! I do really love your videos, they've been insightful and informative (including this one). But, when I see a wire brush use, I feel obligated to say something... just trying to keep people safe, man! Anyhow, keep the great videos coming!
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Both online
1. klotes
Fire box and vent (will void warranty) fire grate or fan protecter (grate has protecter built in new grills has grate change already) coal chute and lid for ease of cleaning and protecting grill
2. Lss
Same as above with no voiding warranty (but did confirm both firebox mods will stack)
#2 has better water pan both have manifold grease channelers #1 has a grease catcher/water (#2 has holders for a foil pan) holder manifold cover
Am getting the fan protector and coal sleeve from #1 the big kit + rack + coal cover from #2
Have you tried any of the above
I have the LSS mods on this smoker.
@@AndersonsSmokeShow check out the coal sleeve makes cleaning the hopper easier
@@AndersonsSmokeShow 500$ grill with 600$ of mods 😁 but if it increases lifespan and quality of life is a huge +
Good video. When I clean my 800 I do almost the same thing. However I take the heat manifold out and empty the ash and wash it separately. Then I spray the snot out of everything inside, scrape it down. Take the drip tray out and put a pail under it and pour boiling water on everything inside. Everything runs into the pail. Then I put the manifold back in and fire it up like you.
How do you take it out?
@@timthomas2125 Just push it towards the wall of the bbq (away from the fan) and it should slide, then lift.
Manifold is real easy to pull out. Pull it out and empty it. It is full of ash that can get on your food and ruin the flavor. Also makes it much easier to clean without the manifold in the way
I never use a wire brush on my grill, only a wad of tinfoil! The wires, from the brushes, have been known to break off and can get into food. Also, I wrapped all of my lower surfaces with tin foil to keep from getting nasty. I bought a 560 a few months ago, and love the ease of use! Just set my temp and go!
Have you used the app? I just got my grill yesterday, but the reviews on the app are the worst I've ever seen.
I have but they have a “safety” feature that disconnects the app when you open the lid
You can't win! Nothing like rubbing aluminum all over your steak, it's good for dementia to! Very toxic. I've used tin foil ball also, but graduated. I think aluminum foil soon will be discontinued in the future aluminum and food should not go together. My opinion, take it or leave it.
@@mitchdroese84 I use the app all the time. No issues with it.
Went and picked it up today Anderson. It was heavy as all get out! Luckily the wife wanted to go with me, so she held the cart while struggled to get it up and in the Rogue! Lol Didnt put it together yet want to wait for a really good weekend. But I know how to make a good cleaning of it too. Great Vid. And thanks for the info on the pork shoulders.
Yeah man that things a tank! Thanks for the support!
This is way more thorough than what I usually do. It looks like I need to up the grill cleaning game. When there's enough stuff baked on, it catches on fire. Ask me how I know. 😂
I think we all know what happens 🤣🤣
great video!... i got a new masterbuilt a couple of weeks ago and... cleaning it's the key I was missing.. thank you!!!
I always hate when people ask about things that aren't important to the video but I gotta ask...Where you at? I mean its sleeting! In May?? I thought at 1st it was tree droppings (yes I have evergreens in my backyard they drop a white round ball just like what those looked like) then I realized hes wearing a hoodie (in MAY!) here in Texas we're already having 100 degree days. Thank you I can see that cleaning the unit is more work than I would have thought? Waiting on the 1050 (its sold out) but still gives me a good idea of whats needed.
It was a strange day here in Ohio! I couldn’t believe that it was snowing/sleeting/whatever that was. But we had an off spring this year with some massive temperature swings! Thanks for watching!
Great job. I'm a new 800 owner and I noted a lot of ash inside the distribution manifold. That can accumulate moisture and cause corrosion good to shop-vac it out sometimes too I feel.
Right now, I have a traeger, I've seen the Masterbuilt 560 at the farm and home store. I didn't like the Traeger ,because when cleaning, you have to tilt the drip pan to remove from grill. Thus loosing all drippings/grease in the bottom of grill !
I thought, what genius designed this mess of steel. I was looking at the 560 but seen one of your videos that say put in 200 more dollars and get the 800! And noticed how much better it was designed. Easier to clean out! And it can sear steak at 700 degrees! Treager could not do that. Thanks for your videos!
Thanks for watching! The 800 and 1050 are better than the 560 and they make great food!
Bro, I just figured out you are a fellow fisherman. I thought I saw a tackle warehouse hat in a previous episode and now you got on the JW fishing hat. My man! Wheeler is unreal.
Yeah I think there’s a couple videos where I’m wearing a Fisherman’s Central hoodie! I didn’t get to fish much last year, but me an my buddies typically hammer the lakes of Northeast Ohio
Awesome man. I'm in Central IL. I'm betting your spring is off to just as miserable of a start weather wise as mine. Haven't gotten out near as much as I'd like. Thanks for the great Masterbuilt videos. I am curious if the LSS manifold and bracket mods that you place water pans on under the bottom grate actually keep the heat down so you can smoke on the bottom grate.
Why not do what we do with our kitchen ovens, and do an oven self-cleaning by running it at 700 degrees for a while, to let the gunk just burn off on its own? Then, the gunk will have been burnt to an ash that can be easily brushed off. No chemicals needed!😁
Sorry if this post sounds like I know what I'm talking about, because I don't! But I will after I get my 560 up and running next week! Great vids!
Masterbuilts instructions don’t make any reference to running it like a cleaning cycle. They say mild detergent and a damp rag, then dry thoroughly.
This is what I have in mind:
th-cam.com/video/0TtScjgEtBs/w-d-xo.html
I ran my MB 560 @ 700° and it warped some of the metal surfaces
I didn't realise when I posted this link, that the video is by Masterbuilt itself, so I guess you can say Masterbuilt recommends it!
@@lynnstewart4398 interesting...i wonder if they're aware of what those temps do to their bbq's
You do a good job presenting your material
Thanks! I appreciate the kind words!
A tip for making cleaning easier: Use white Vinegar. Warm the grill up just a little, then pour the vinegar on the things you want to clean. The vinegar will cut through just about everything and make it almost new.
Good tip! Thanks
Enjoy your channel, subscribed. Still getting some snow flurries, I see. That sucks. You must live pretty far north. I live in Southern Iowa. We are done with snow for this season. I'm planning to pickup a MB 560 in the next few weeks. Looks like a great cooker. Thanks for all your time putting these videos together.
Awesome you’ll like the grill! I’m in Ohio, where the weather has been diagnosed with a personality disorder. 75 one day.... snowing 2 days later. Thanks for the support!
Congrats on the subs and the views! just seems like the other day we crossed 500 together. Great job Anderson! Good cleaning job, full view! Reminds me, its about time to clean my grills
Thanks Mike! It’s been a wild n crazy month!
When I clean my grill with paper towels , don’t throw them away, they are excellent fire starters.
Good point Daniel! Masterbuilt suggests twisted paper towel as one method of fire started. I’ll have to do that and save a few to try!
Always thinking...great idea.
I found the best thing to start the fire is the used pink butcher paper. you used to wrap the meat it’s loaded with grease /fat it’s all oiled up and ready to burn
I really like your channels and videos. Very good at explaining and you don't constantly repeat yourself. I've seen on some FaceBook groups people complaining about degradation inside the hopper and folks modifying the hopper with a steel insert. Have you had this issue? Is it something to worry about? Are they freaking out over nothing? I would like to buy the 1050 but want to know about this issue
Paul I haven’t noticed anything too worrisome. I did see some small-mid sized pieces of charcoal in the ash clean out which you can see in the video... I feel like you conserve more charcoal with this Masterbuilt that any standard charcoal grill so I’m not too concerned. Could they have made the insert a little different in effort to hold the charcoal better.... yes, but maybe that wasn’t their plan. Pure speculation here..... but maybe in order to accurately and effectively maintain temperatures they want the smaller coals to fall through and get replaced by fresher and larger coals. No clue if that’s where their minds were, but typically products go through many prototypes and tests. So I have to give them the benefit of the doubt. Thanks for watching Paul!
@@AndersonsSmokeShow Thank you. I look forward to more videos
Gonna try this. Been fighting bad grease fires lately
A good cleaning should help for sure
Hi.
I sure do enjoy the details in your videos. I am on the verge of buying this one here in Scandinavia - its 1000+$ here though!
How is the grease management on this one? Is there a lot of grease fires ?
For how long do you wait until you turn the grill on and close the lit on top & by the fire starter?
Is it snowing in your area or is that ashes flying around :D hows temperature steadiness in colder weather?
How is searing on this one .. where I live we sear a lot of beef, chicken, pork - not so much smoking and longer cooks.
Keep up the details in your videos, they are more helpful than you may think ! :)
Wow that’s a hefty price! Are all grills marked up pretty high?
I haven’t had any grease fires, but I try to keep mine relatively clean. Just about any grill will be fine with proper maintenance.
I’d say usually 3-5min is about the average time that the fire starter is burning before I close the doors. I always check beforehand to make sure that the fire has carried over to the coals.
I have seen very consistent temperatures with mine. I have heard that other people had issues, but none here.
This this is a tank when it comes to searing! You can crank the temp from 150-700F!
Thanks for the kind words and for the support!
@@AndersonsSmokeShow Thanks for answering.
Not all grills are that much expensiver - I think its because there is only 1 shop selling this grill here so not much competition.
I was really close to buying the Weber Smokefire cause the 2 gas grills I have I am not really happy with - I miss the char coal days/nights.
I am pretty sure ill get one in 1-2 weeks - just gonna see if some problems comes up on youtube - like the Smokefire - I even see youtubers who returned the smokefire and got this one :)
I was really intrigued by the SmokeFire initially. Weber has always been highly respected when it comes to grills.... but I saw those same issues on TH-cam and reddit. I think they have worked through some of them by now.
@@AndersonsSmokeShow I wont be afraid to buy a Weber Smokefire when it comes to quality and problems with the grill, that will be sorted for sure.
The taste is my concern - My wife dont like smoked food - and personally I always loved charcoal food.
I always wished for a grill with digital temperature control on char coal and easy and fast start up - and yea ... I just discovered the Masterbuilt 2-3 days ago so now the smokefire is out in the cold.
bankor igorion that makes perfect sense.
This is extremely important for any owner of this thing. I've had 3 grease fires caused by residue left from long smokes. How do you advise cleaning of the "house" if you will, apart from fully disassembling it?
Having a lot of trouble maintaining this thing as I continue to get fires when using this as a grill/broil platform. Honestly never had this much issue with a grill before.
I haven’t had too much of an issue with that, but that’s mainly due to the fact that most of my cooks are low and slow. Now the house that you’re referring to is the manifold. I always cleaned it every couple cooks depending on how greasy the foods were. I clean it just how you see in the video and sometimes I’d take it and dump the ash out. Now I have some modifications that help make it easier to clean. I have a video on it, you should check it out!
Curious if your able to like the clean out tray and grease trap with aluminum foil for easier clean out? I run a pellet grill and do that currently.
So i actually wanted to see this (how to clean video), i m getting ready on making my decision on buying this smoker Thanks.
Thanks for watching!
Just purchased mine today and I’m loving it so far!
Thanks for the video! I bought this grill a few weeks back and already have some burgers, a couple steaks and a brisket through it. I was wondering though, the lid of my hopper has a ton of char on it. Almost like there was a plastic film that I didn't remove prior to using. I followed the proper burn in procedure and went over the directions more than a few times to make sure I didn't miss it. I don't think its effected anything so for, but I was quite surprised about it. Love the grill so far, and this is the only thing Ive noticed (other than my bluetooth not working as advertised). Thanks for any help!
I noticed the same thing. I think it’s paint or some coating that’s flaking due to the heat and condensation.
fold a piece of foil and place over. then close lid on top of foil. works great! Blutooth works if you open lid then close and push connection button. usually links right up.
I know this is 3 years old but that's probably creosote buildup.
Nice video. I’ve been watching several of yours over the past few days and really enjoy them. I got my 560 put together last Thursday and did my burn in and seasoning. Like you I’m from Ohio and it has been crappy weather so I have not cooked on mine yet. After watching your video I think I’m going to line the drip tray and catch pan with heavy duty foil. Your thoughts? Thanks again 👍🏻
Thanks I appreciate the support! What part of Ohio are you from? I’m on the outskirts of Akron. I regards to foil, the only mentions in the owners manual is not to use foil on the cooking grates as it will trap heat and cause damage to the grill.
How does it cook never have used one and I do like your videos and gives good tips
It does a great job! I actually just got the 800, which is a significant upgrade to the 560!
Great video.
Do you ever clean inside the chimney?
Thanks!
I haven’t really had any build up issues on the vent, so haven’t really worried about it
Can I get some details on that rolling cutting board cart I see in the background? Is that custom made?
It’s a kitchen cart from Bed Bath and Beyond. I bought it off a friend that was no longer using it.
Good rundown on the cleaning. Snow?
Ohio has a personality disorder. 75 one day... snow 2 days later. 🤷🏼♂️
I am great full to you for showing me how to clean my Masterbuilt. Without you I would have done things all wrong. As a matter of fact I know how to bbq and smoke because of your show. Keep up the great work.
Glad to help
Intersting but masterbuilt recommend to use a 50/50 mix of apple cider vinegar and hot water. I've got an 800 and planning on cleaning it tomorrow.
They don’t want people using harsh chemicals.,, as some oven and grill cleaners can be powerful
Al Bundy never cleaned out his BBQ grill. Hilarious episode!
🤣🤣 thanks for watching
Great video. Heard some paper towel with a little bit of oil is cheaper and works faster. I keep convincing myself to sell my infared master built for this.
Do it! The flavor difference is worth it. I have the 1080. You may want to check out the new chargriller gravity feed. Seems they solved and improved many of the quality issues MB has.
I may or may not be adding the chargriller to my lineup here REALLY soon! 😉
Are you still using the Masterbuilt? Just curious if you have had any issues. i am reading quite a few mixed reviews online. Would like to get one eventually and I noticed our local Walmart now has them on clearance (or just a price drop). For such a new unit I am wondering why the price drop. The concept seems pretty awesome and the last thing I really need right now is another grill/smoker, I already have 2 Pit Boss's and another gas grill. But have been fascinated with this one since they first came out.
Yeah I’m still using it! I have been bouncing between the MB and my Camp Chef. I actually will have a Masterbuilt modification video coming later this week. I think it’s a good grill especially if you’re getting it on sale. I haven’t had any issues with mine and it continues to make great food. I think peak grill sales are probable late spring/early summer and that could be the reason you are seeing them on sale now.
Is that snow at the end? I'm Australian so I've never seen it, looks so weird! II thought it was ash at first haha
Yeah! Funny enough this was filmed on my birthday which is the very beginning of May. In my entire life I never remember snow on my birthday except this one time… and it was completely random lol
Quick question. How long did you leave cleaner of grill before scraping?
Did your ribs cook last weekend.
Awesome flavor.
Awesome! I’d follow whatever they have on the cleaners label.
Thanks Andrew. Used cherry dr pepper spray on ribs. Worked like a charm. Continue success with videos. You have a fan in Chicago
Do you leave your smokers out in the elements covered in the Winter? I am in WI. So I am sure we have the same frigid Winters.
I do not. I’m fortunate to have enough room in the garage for all of my grills and smokers.
I'm going to purchase one of these Master Built smokers so your videos are very helpful. I noticed you are in an area that it snows, me too. I would like to get now but it's winter now. How warm does it have to be outside before you can actually use the grill or smoker? Has anyone tried to use these in the winter? Below 32 degrees? Colder?
I’ve cooked on this in below freezing temperatures. It burns more charcoal, but it performs well.
Hey Anderson, regarding the G560, just wondering how you feel about adding a smoker gasket along the front bottom of the lid ? Also, thanks for the cleaning video. It really helped a lot. My G560 is only five months old and definitely needed a cleaning. Thanks!
I don’t see it being an issue as long as it doesn’t it doesn’t interfere with the limit switch for the door. I would consider dry fitting it when the grill is running because the lid design may cause it to “open” up a little further up the lid. Thanks for watching!
@@AndersonsSmokeShow Got it!! Thx!
Helpful video. Thanks for sharing it. Looking forward to more cooks.
Thanks for the support Eric!
Great video dude. Thanks. Saving this for when I get to this point.
Thanks Jon!
Very thorough video. Well done!
Thanks!
Always watch ur videos - do you know why after first burn in a seasoning my manifold went orange/red ? Ta mark
Like a rusty red? Or just patina?
It’s like a rusty red sandy substance - however it is brand new and only seasoned - it went like this as soon as I seasoned it - ta
Had to look up what patina was lol
Do you need to re-season the grill after you use a degreaser? Especially in the cook chamber?
I have not done anything to re-season the grill after cleaning it, and there have been no issues.
@@AndersonsSmokeShow Yeah give it some time there will be once that rust sets in
Great job I'll be doing a clean on my 560 in a couple of days. Only thing is i looked away for a second an it sounded like Paul jr. Was cleaning your grill. You don't build Choppers on the side do you?? Y'all sound just alike..🤣
Funny thing... you’re not the first person to say that!
On my second cook today.
I had a small grease fire at cooking chicken at 350 degrees.
How do you prevent grease fires when searing steaks or crisping the outside of chicken?
Very cool. Thank you for doing this video. Cleaning made easy.
Thanks for watching Mark!
Could you line the top of the manifold with tinfoil as well as the grease pan??
Well I’ve read through the manual and the only mention of foil was in regards to lining the cooking grates which they say not to do. My only concern would be the temperatures that the foil is exposed to, and not interfering with the airflow within the grill.
I lined my tray and the manifold with heavy duty foil and it works really well. Made clean up a cinch
Josh Brown did it effect the temperatures or air flow? Were your cooks still satisfactory? I am thinking on trying this method as well.
Do you ever remove the manifold to clean the ash out of it?
At the time of this video I hadn’t done that, but since then I have several times. Initially I didn’t realize how much ash can make it into the manifold.... it wasn’t until I could see it blowing around in there that I removed it and cleaned it
In a video from someone else, the guy removed the heat manifold. Do you think that is necessary in order to do a thorough cleaning?
I don’t see any reason to. I’ll have to check out that video.
It’s easy to remove and install it slides right out in 2 seconds. The top can get dirty from drippings so a lot of people just foil it for easy cleanup. A little bit of ash can be on the inside bottom but I wouldn’t call it necessary. Probably only need to remove it once in a while for a through cleaning. Foiling the drip tray and pan makes cleaning easier too.
I would expect oven cleaner to strip the seasoning. Is that a risk?
I think that their recommendation is in efforts to prevent people from using abrasive chemical cleaners.... but that’s just my speculation. I have cleaned mine multiple times just as shown in the video with no negative results. There are “safer” cleaners that you can use like simple green grill cleaner or Citrusafe.
@@AndersonsSmokeShow I was using Easy Off oven / grill cleaner, but then I saw videos on TH-cam as tutorials to use it for removing seasoning from cast iron skillets. This kind of worries me that it might remove the seasoning from my manifold or other components. Do you think the cleaner you recommend is milder?
Yes of course it will!! If you heat the grill up over 400° for over 30 minutes it’ll take the seasoning off the greats also. Everything would have to be re-seasoned. Just like a cast-iron pan you heat it up too much you have to Re-season it. Some of the directions for cleaning and re-seasoning a pan or to heat it up in the oven! I definitely would not be spraying chemicals on them!
What cleaner do most people recommend? I live in the UK and have just purchased my 800
@@MyAlanwhite just use a putty knife and scrape it. No chemicals.
Great video! Would you recommend using the same procedure and products to clean the MB 40 inch vertical digital charcoal smoker?
I would always read the labels and make sure that you understand the material restrictions for some cleaners. Most of the 40in vertical is painted surface and the ZEP is not meant for painted surfaces.
@@AndersonsSmokeShow Thanks! Your videos are pretty informative!
Where do I live for it to be snowing in May? Anyways thanks for the great videos.
Where do u. Sorry fat fingers
Ohio. The weather here is always a little strange, but this year we had some of the craziest weather that I’ve seen in my life. 40deg temperature swings in one day. I think when this was recorded it was about 70F the day before.... Welcome to Ohio. “The Beautiful State” 🤣🤣
Why not clean the walls as well? Would you do those differently?
You can. If I clean them I usually just scrape them off. My biggest concerns are typically the surfaces that touch the food and the surfaces prone to grease fires
Hi, I'm typing from Italy, can you tell me something about the degradation of the firebox? do you have experience? How long have you used your Masterbuilt 560? I have just bought one.
Thanks and regards
Hey Marco! I haven’t had any issues with my firebox yet. I have seen and heard of many peoples issues with it but nothing on my end. I have had my 560 for about 2.5 months now with probably 20-30 cooks on it! Thanks for watching!
@@AndersonsSmokeShow thanks a lot
Could you put aluminum foil on that manifold diffuser to keep clean and easy?
Yeah people do that
I'm due to take delivery of my 800 soon. I've watched your assembly video and also your pre season video. Do I need to clean the grill after my 1st pre season? I won't be cooking any food on it straight away after the pre season. But I wasn't sure weather to clean it after.
Nah you don’t have to clean it after you season it. Wait until it gets a little food and grease down in there
I’m pulling the trigger and going with the Gravity Series 800 version of this.
I thinking about upgrading to the 800 as well
@@AndersonsSmokeShow So far so good. I like the size! Now i’m following for more cook ideas.
What gloves do you use? The black one you have on in this video
They are just black nitrile gloves off Amazon
Can I use this inside my oven?
Patricia Peacock Blogs that cleaner is designed for ovens. I would verify that your oven material is listed as acceptable.
2 questions. I hear wire brushes are not safe as the bristles come off and end up in food. Also, is there any reason I could not line the grease tray and manifold with heavy duty aluminum foil for easier cleanup?
Dumb Question! If you remove the drip pans could you just power wash the grill! Would that rust it out!
The issue there is that this grill has electronics.... that wouldn’t go so well...
@@AndersonsSmokeShow Crap! I did not think of that! Every time I clean a grill I cut myself! Lol Thanks for the reply You have great videos!
Thanks Manny. Use a tool like that plastic putty knife. That will help to keep your hand up and off the grill surfaces.
Nice vid, picking this grill up today.
I’ve enjoyed this grill so far! Thanks for the support!
Not sure about the idea of spraying a product.. isn't poison? Are there a more natural products to clean a bbq? Thanks
Citru-Safe is probably one of the more notable natural grill cleaners
How often should you clean the grill?
It depends on what your cooking. If it’s low and slow several cooks in a row, then you can get away with less frequent cleaning. If you’re going high heat and searing in between then a cleaner grill is needed or you’ll end up with a grease fire
thanks about to clean it now
I just cleaned my grill tonight too
Do you wish you got the 1080 ?
If I only had one grill, then yes. Simply for the extra space. But I have the Pit Boss 5 series vertical which I could really load up with some food.
I was more Impressed with the improved build quality of the 1080, 560 must be good enough if you like it.
Is that inside part the one I use if I wanna smoke my food? Plz help. Thanks.
I’m going to ask a quick question that you may or may not know the answer to: what is the care and maintenance required for those cast iron grates!?! Will they ever rust!?! I hate cast iron because they are so needy and rust easily...what do you think?
Like cast iron pans you need to season them read the instructions on seasoning a pan If you neglect them yes they will rust out to nothing
How long does it take to cool down. How do you close it off from the 700F
I have cooked around 300F and it was cool to the touch 30-40min later. I don’t quite understand your second question... can you rephrase it?
Anderson’s SmokeShow you answered it. When you use the sear temp does it take about an hour to cool down.
Typically is cool within the hour.... but I can’t be 100% certain on that. My procedure is remove the food, shut down and unplug, then go eat. Some times I end up doing dishes or clean up the kitchen before I ever walk back outside. At that point the grills always been cool. I did cook on it last weekend and had it around 300F, shut it down and went inside to eat. Right as we were finishing up dinner I saw lightning outside and ran out to put the grill away. It had been around 30min and it was cool to the touch. I would always be careful of storing the grill to soon as the charcoal may not be completely choked out.
Anderson’s SmokeShow that’s what I needed to know thanks. Love the detailed videos
The manifold is removable , wouldn't it be much better to take it out to clean it ? It just slides right off
You could do that as well
It’s been a year since this video. Do you still have this grill? How is it holding up? Considering buying one but seeing mixed reviews especially on durability and quality
It’s actually been 2 years now. It’s kept up alright for me… definitely some age to it, but I’ve run a lot of cooks though this grill. One thing to consider though is that I keep mine in the garage when it’s not in use, so it’s out of the elements 99% of the time. Had it seen the harshest of weather I think it would show it’s age much more.
Where is the temp probe for the unit. Wanna keep that clean.
I’m not home to verify, but I believe it’s on the left side about an inch above the lower grate. Lays horizontally
How often should you clean the grill
Depends how dirty the last cook was. I’m cleaning every several cooks unless the previous one was super greasy, then I’ll do it sooner.
Also depends on the temperature that I plan on running. Anything over 300F it’s best to ensure you start with a clean grill
Can’t you use foil on some of those components?
I have Kimble as well for trash. Are you out of Ohio?
Yessir! Im outside of the Akron area
Charcoal the coals must be white before putting any food on the grill. How can you tell if those coals are white ash or black because that can be dangerous to consume
*Can you put real charcoal lump instead of these chemically induced briquettes?*
Yes you can use lump too
@@AndersonsSmokeShow
Thanks.
Have you tried using Lump?
It's in different sizes of coal, and I am wondering if the grill can handle it?
Very practical, thanks for the video
Thanks for watching
Would I help to run it at 700 for 10-15 mins then letting cool, before scraping?
Depends on how greasy it is… that could be disastrous if it’s bad.
I line the drip pan and grease tray with foil, and then when it gets all gunky just take the foil throw it away and replace it, no cleanup
That works too
Just have to get busy , there’s no magic spray for it. Good job
Think I'll stop complaining about having to shop-vac my pellet burner!!
Yeah no kidding! I use to hate cleaning my Pit Boss Vertical Smoker.... until I realized how easy that is compared to some of the other grills out there! Thanks for watching!
How about a pressure washer
For a normal smoker that could work, but this has electronics built in and shouldn’t be cleaned that way
Do you clean it after every grill/smoke?
No it depends on what I cook though... if I have a few really fatty cooks then I’ll clean it after 3-4 cooks. If not maybe every 6 or so. I don’t do this deep of a clean every time... just the key points and those related to the grease.
@@AndersonsSmokeShow Awesome.. Thanks!
Why not just use tin foil on the surface of the thing your scraping with a plastic putty knife? Thats what I plan to do to keep it clean each time just put in new foil.
I agree! Does anyone advise against this? I just got mine today and want to keep looking as fresh as possible. Please comment.
I POWER WASH MINE A LOT EASIER WORKS GREAT NO NEED FOR DEGREASER,AND NO IT DOES NOT HURT THE ELECTRONICS OR THE FAN,I DO HEAT IT UP AFTERWARDS
I haven’t gotten to that level yet lol! I try to keep mine clean enough to where it’s a quick and easy process each time.
Almost bought one of these what a mess to clean up pellet smoker lot easier to clean up. Ill stick with my old school Webber charcoal grill
Nothing wrong with a Weber kettle
I have one & must say the cleaning is not easy
It definitely takes some time and effort
Perfekt!!!!!!!!!!!!!!! Liebe Grüsse aus Deutschland
One note on the wire brush...I stopped using and went to nylon. Wire is risky I feel.
You’re right! I quit too, and use nylon too
You live in Ohio ?, I see Kimble trash containers … I'm in Madison, 5 minutes from Geneva On The Lake
Yup! I’m down towards Akron. Nice! We would go there as a kid!
@@AndersonsSmokeShow Hey brother, could you do me a big favor and give me exact measurements of the grates and upper upper wire shelves, I'm gonna order custom SS grates and racks while I'm waiting for mine to get here … thank you in advance, Paul
@@hazman440 you can probably go to your closest Walmart or home depot and measure them
Sorry for the late response. The MB 560 has 2 cast iron grates and two wire racks. The cast are 11inx14.5in each and the wire are 5.5inx 22 5/16in each
My new 560 gravity fan does not start at all
I’d check wiring… also check the limit switches on the doors, and any of those could cause the fan not to run
Nice
Thanks!
Good man
Not sure why use micro fiber towels. Save for your car. Looks good though!
I always cook everything on the upper grates and always, repeat, always Put an aluminum man underneath anything I cook to catch all the fat, juices, etc..............you'll never have a grease fire again.
Did you mean aluminium mat? Or aluminium tray to catch the grease/juices. If so il try this on my 1st cook once I get my 800
@@MyAlanwhite one of those aluminum pans to catch the drippings and keep the manifold or whatever it's called clean and zero flare ups and a clean grill.
Been really enjoying your videos, man, but please replace that wire brush! Those bristles come out, stick to the grill and then get on your food. You don't want to eat that, and you definitely don't want to serve that to someone else to eat. I've had it happen to me. Luckily it just impaled the roof of my mouth. It was no fun, but luckily I didn't swallow it. You could probably die. Don't mean to be a downer! I do really love your videos, they've been insightful and informative (including this one). But, when I see a wire brush use, I feel obligated to say something... just trying to keep people safe, man! Anyhow, keep the great videos coming!
No worries, I switched to all bristle free lol
Cleaning it is a pain .all surfaces are hard to clean
So true, but yet so important too!
11:31 must be from the Midwest if it starts snowing and you don't even address it on the video lol
Yup! Ohio Lol