Jump to content

Cardiff BBQ'er & new Masterbuilt 560 owner

Will Paidallosgi

Recommended Posts

Howdy y'all

After 6 weeks of research and dozens of YouTube videos by drawling Texan BBQ experts  it came down to the Masterbuilt 560 and a Pit Boss pellet grill (as it can sear if you move the unreachable flap)! I worried that pellet consumption would be high and costly and that food may not be crispy or smoky enough - SO MANY opinions out there. So my 560 comes in a few days. 

I've had a Brinkmann Pitmaster for 15 years which finally corroded through in one spot - plus its an absolute beast to babysit and maintain temps.  I did these ribs on it and I just could not get it to sit at under 300F due to the perforation by the fire box flap so it had to be done - and at a terrible furloughed time!  The ribs were still very good indeed (although a bit pepperty so will change my S&P rub to 40% pepper now) and I actually like them to be a little firm rather than more like those very soft wet ones you can buy vac packed in supermarkets.



My first ever brisket too (was a bit tough but learnt some more tricks since) :)


Looking forward to sharing tips and mods for the Masterbuilt gravity fed!

Will (and my handle surname means 'watchoutyoudontburnit' in Welsh - which has me in stitches LOL)  🙂🤣



Edited by Will Paidallosgi
  • Like 2
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...