The Masterbuilt Gravity 560 Smoker has been an awesome grill so far taking everything I have cooked on it without missing a beat, but I wanted to see what I could fit in it, ie. how much capacity there was for cooking for a lot of people.
So I set about an epic cook to feed an army to put it through it’s paces. I wanted some thing low and slow, brisket, beef short ribs, baby back ribs, and a few things to ramp up the heat for, smoked ham, boudin negra and Argentine chorizo sausages.
The Masterbuilt grill held temperature perfectly at 140c for around 7 hours for the brisket and short ribs, I popped the baby back ribs on with a few hours to go along with the ham. I used everburning charcoal with some hickory and cherry wood chunk for a nice smoke. Placing some in the charcoal hopper, and some in the ash bucket for a nice balanced smoke.
Once I got the smoked stuff out the way, I ramped up the temperature to 180c for the ham to caramelise up the glaze and to cook the sausages. On some grills you would worry about how the fat coming off the meat would be handled and whether it would flare up when you ramp up the temperature. But the Masterbuilt Gravity Smoker handled this without any issues or fat flaring. But the Masterbuilt Gravity Smoker handled this without any issues or fat flaring.
The meat was all perfectly cooked and tasted amazing from the masterbuilt gravity series smoker. Check out the video below for the full cook.
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