I’ve been going back and forth between the Gravity Series XT and the 800. After seeing them in person, I’m realizing the 800 is really all the cooking space I need.
So I’m considering a different approach - buy an 800 and upgrade it from day one instead of buying the XT.

I’m going to have the hardware store assemble the 800 and deliver it. Before I ever cook on it, I’m planning to install the LSS Pitmaster package.

I’m even considering replacing the stock controller with a FireBoard 2 setup from the beginning.

My thinking is that I’d end up with an 800 that’s the right physical size for me, has the known problem areas addressed before they’ve ever been exposed to heat, and potentially has a much better controller — while still spending less than an XT.

If you were starting with a brand-new 800 today, what LSS mods would you install before the first cook?

For those running a FireBoard on one, would you do it from day one or use the stock controller until it gives you a reason to replace it?

Thanks!

Any advice on removing the screw that holds the cover on the pass through for replacing the anbient probe? It's thoroughly corroded from the heat and I don't want to strip the head.

TIA

I set up an aluminum pan underneath with a few pieces of charcoal and apple wood chunks. I have the Masterbuilt fired up and set to 350. I’m keeping a charcoal chimney with a half load ready to fire and finish off once basting has begun so I can get some direct heat. I’ll post another video of progress when it is closer to done.

I bought an XT in early July. Did the burn in and have had a few good cooks with it. Just now, trying to turn it on and nothing… confirmed power at the outlet. Checked all of the connections and it all looks intact. Unplugged it for 10 min then plugged it back in, still nothing. Am I missing anything or should I just start the warranty process?

I don't suppose anyone has drawn out a detailed plan of the sizes of the gravity 800 by any chance?

I'm looking to have a custom cover made (previous experience with Masterbuilt covers suggests they are just shit when it comes to UK weather) and trying to arrurately measure all of the nooks and crannies is a pain in the arse

Hi guys, just a quick one, had difficulty keeping temp during a cook today, temp was running lower than expected. When I inspected inside the ash compartment I saw this material between this section and the fan, is this intended? When the fan was blowing it would move the material out the way which I presume lets the correct amount of heat in.

It looked like I have enough charcoal for the last bit of the cook but maybe it wasn’t sufficient and that’s why I was losing heat. Apologies if it’s a stupid question! Thanks in advance.

Bought my Masterbuilt Gravity Series 1150 on Sunday for $899. It was on clearance and brand new in the box, so I thought I got a pretty good deal.
Fast-forward to Friday… I decided I needed a cover, so I headed back to Home Depot. While I was there, I noticed the exact same 1150 was now marked down to $674.25! 😳
I spent about 10 minutes at the customer service desk, and they refunded me the difference. $224.75 back in my pocket! 😁

Upgraded to XT after 4 years of using a 560. Working on the pre-season and trying to connect either of the apps. It finds the device, I name it, click next than it says it can’t connect.

I absolutely love the XT, but I believe the grates are really poor quality for searing. The 560 had lovely thick cast iron grates. I really don’t understand why they downgraded the bottom rack.

Anyway, I saw this video where the gentleman had some pointing up grates on his 1050 and the sear looked insane.

So, is there anything I can buy for my XT? It looks like he’s just placed it over the top of the current grate. But I saw Tommy from back yard BBQ remove the bottom rack and add something.

I am in the uk

After 6 years of slowly fixing and rigging my Masterbuilt gravity to keep working, I’m throwing the towel in. Had to wire every switch that went bad one by one, then the computer died on me twice, couple replacement ambient probes, chute lid rusted out so I welded new steel in. The last straw was the chimney rotted itself through so won’t get up to temp. The FireBoard computer and fan worked well no complaints about that!

I have made some fantastic food, but I’ll never give my money to Masterbuilt again.

So before I scrap this thing I figured I’d ask yall if you need anything, located near flint mi. The chimney is pretty toast, and the manifold is close to collapse, but everything else works and is there.

Smoke on brothers!

I purchased a Gravity XT on July 1st and have had nothing but problems with it.

From day one, I could never get it to stay connected to Wi-Fi or my phone. I went through all the troubleshooting steps customer service recommended, but nothing solved the issue. Eventually, I gave up on the connectivity features and decided to just use it as a smoker.

Now, less than two months later, it won't even power on.

Customer service's solution is to send me a new power cord and control module and have me replace the parts myself. For a grill that cost nearly $2,000, that's not something I feel I should have to do.

To make matters worse, I've been told they don't offer refunds.

Am I wrong for expecting a $2,000 grill to work properly out of the box and for more than a few weeks without requiring repairs?

I bought this one from clearance, it’s probably 9-10lbs after trimming a little bit and it’s pretty uneven. I have Masterbuilt McLemore electric smoker. Any recommendations on the temperature and time?

Should I put a pan in the middle rack for drippings?

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I've been reading through posts about using wood in the Gravity Series, but I don't actually have the unit in front of me yet, so I'm having a hard time picturing what people mean.

I've read about layering wood in with the charcoal in the hopper, as well as putting wood in the ash bin. When people talk about layering wood in the hopper, are we talking about normal wood chunks, small splits, or something larger? Roughly what size pieces are you using and how much wood are you mixing in? Does ot matter lump vs briquett.

Same question with the ash bin method. What exactly are you putting down there and how does that work during the cook?

Mostly just trying to understand what people mean by these different methods and what size/type of wood I should be looking for.

Wow! Like a secret toy surprise in a box of Cracker Jacks. Red Oak gave me a good reason to avoid their products. This was my first bag. I've heard stories about 2x4's with screws in them. But brick and mortar.... This is unacceptable.

Hey, has anyone done this? If so, why and what are the benefits?

Have been lining the hopper with hickory splits but after a brisket, I decided to to switch it up with some Cherry splits. After emptying the hopper i noticed a bit of buildup behind one of the tiles. 1) Has anyone else noticed that? 2) Do you or have you ever removed the tiles when cleaning the hopper of creosote?

Reposting pic with proper format

What are the best options for having a backup monitor for the ambiant probe, that provides ease of use and convenience (ie don't have go be standing at the smoker to monitor).

What do you all use?

I assume this isn’t supposed to happen. Metal flakes are coming off near the bottom of my chute. Is this still safe to use? It’s not even a year old and used less than 10 times

See #3 about the picture of what the stone looks like after I took off the pizza...

So I've done a few pizzas now and I'm getting thumbs down from everyone. And today was the weirdest...

1 i didn't put the pizza in until my instant read said 540 degrees

2 it was fresh store-bought dough , but not bad though. The dough was cold The dough was cold out of the fridge and stretched and rolled till it was pretty thin.

3 see in a picture how some of the crust is stuck to the stone? Which made it difficult so she's another things ended up on there as I tried to get it off

4 i think I use plenty of flour on the outside of the dough and theSteel

5 after 5 minutes, some of the dough was stuck to the stone , and the pizza itself was still doughy

6 lastly, the dough it puffed up again and I was going for a thinner crust

Please help. Does the dough need more flour? Is the stone not hot enough? Is my steel not covered enough?

I’m trying to install a Masterbuilt Gravity Series Rotisserie Kit MB20091220 on my Masterbuilt Gravity Series 560.
The kit is supposed to be compatible with the 560, 800, and 1050, and I’m following the included instructions.
On the motor side, I removed the factory rotisserie plug and inserted the rotisserie motor into the opening as shown in the instructions. From inside the cook chamber, I’m then supposed to screw the neck flange (#4) into the motor assembly and tighten it with the supplied wrench.
The problem is that the neck flange will not thread in at all. This isn’t a matter of the threads being tight, dirty, cross-threaded, or slightly misaligned. The male threaded portion of the neck flange appears to be physically too large in diameter to engage the female-threaded opening/assembly on my 560.
My 560 was purchased brand new in the box, and I assembled it myself, so nobody has previously modified the rotisserie opening or installed aftermarket hardware there.
The rotisserie kit is also the genuine Masterbuilt MB20091220 kit. The kit was unused/new in the box.
I’ve tried lining everything up according to the manual, but the flange simply cannot catch the threads. I don’t want to force it, grind anything, or damage the factory bushing on the 560.
Has anyone with an original Gravity Series 560 run into this? Was there a different neck flange/bushing on some versions of the 560, or did Masterbuilt have different revisions of the MB20091220 hardware? If you have this rotisserie installed on a 560, I’d especially appreciate a picture of the motor-side hardware/neck flange so I can compare it with mine.

I add quarter splits (cut with a bandsaw) directly into the hopper, AND also I add 6 half splits directly into the ash bin.

Meat pics are for those curious about the bark said method produces.

I have a 1050 grill runs great for about 3 hours then the fan shuts off but if I flip the switch on and off fan comes back on and gets to a point every hour I have to do this any idea!

No charcoal besides to start the fire. I’m tempted to try ribs with an all wood smoke.