FireInTheWire
Caprock Crusader
Man... my weekend got crazy in a hurry. The ending of that post pretty much sums up how I feel too.Current models have addressed some, if not most of the initial learning curve. MB still has some packing challenges that result in cosmetic damage during shipment. The first gen rule of thumb was only buy one that was already assembled so you could examine it for damage.
I’ve replaced a door switch and the doghouse twice. As mentioned, the doghouse is pretty much sacrificial…it funnels smoke from the hot side under the meat on the cold side and collects drippings. Then, you run it up to 650 or 700 to sear a steak and a nice little grease burn off is expected. The doghouse is stamped .030 or thinner mild steel, so it’s gonna die eventually.
The one meat probe is only rated to 350*, so most serious chuck ‘em anyways and use a fireboard or similar. There’s a hamdful of people that 3D print a drop in mount to replace the MB temp controller with a fireboard. The rotary knob on my OEM controller is slowly dying, but temp control from the MB app on my phone solves that problem.
It holds temp from 205 to 700 all day long and is pretty efficient with a load of charcoal. Overall, it’s the best outdoor cooking instrument that’s not a dutch oven that I’ve owned; it’s a jack of all trades and damn good at most of them. .
Yes, and yes.Well, Crud. I was 1/2-ass paying attention to this thread. Now I'm gonna have to go back and actually read it. So - Brisket - smoke ring and bark or not?
Any purist will tell you; you can't push smoke; you can only pull. Which is fine and I understand. But I'm not babysitting a stick burner for 8-14hours on my weekends
The MB performs.