Category Archives: Smoking

Masterbuilt Gravity XT Digital Charcoal Grill + Smoker: Ultimate Outdoor Cooking Powerhouse

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Masterbuit Gravity XT

If you’re looking for the ultimate outdoor cooking experience, the Masterbuilt Gravity XT Digital Charcoal Grill + Smoker deserves your attention. This isn’t just a grill; it’s a versatile powerhouse designed for everyone from weekend warriors to seasoned pitmasters.

What We Love About the Masterbuilt Gravity XT

Smart Control

This grill is seriously smart. With its digital control panel and the Masterbuilt app, you can manage temperatures, monitor meat probes, and even get real-time updates on your cook, all from your smartphone.

GravityFed Hopper

This innovative hopper holds a massive amount of charcoal (up to 24 hours worth!), so you can focus on your food instead of constantly refuelling.

Masterbuilt Gravity XT Searing Power

Don’t be fooled by its smoker capabilities. The Gravity XT reaches a scorching 700°F in just minutes, giving you those perfect sear marks on steaks, burgers, and more.

Masterbuilt Gravity XT Fuel Efficiency

The FuelSaver™ body design ensures you get the most out of every charcoal briquette, saving you money in the long run.

Masterbuilt Gravity XT Versatility

Smoke low and slow, grill, sear, roast, bake – this BBQ does it all. Plus, it’s compatible with accessories like the Gravity Rotisserie and Gravity Pizza Oven, expanding your culinary possibilities.

Durability

Built to last with high-quality materials, this grill is an investment in years of delicious outdoor cooking.

Things to Consider

Size

This Masterbuilt Gravity XT BBQ is a beast, so make sure you have the space for it.

Price

It’s a premium grill with a price tag to match. But for serious BBQ enthusiasts, the investment is worth it.

The best UK Distributor – ProSmoke BBQ

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SmokeFire EX6 Wood Fired Pellet Grill

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SmokeFire EX6

Up until now I have been a traditional Weber Smokey Mountain (WSM) user. Most weekends I would have some meat or fish smoking on the WSM. I was lucky enough to get a new Weber SmokeFire at the end of May. Since then I haven’t even looked at my WSM.

The Weber SmokeFire has had some teething issues and from all accounts the initial Apple Iphone app had some issues. There have been stories and videos of flareups. This was not my experience.

Beef Short Ribs

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Beef short ribs are one of my favourite pieces of meat to smoke and eat. The long smoking time allows all of the fat and collagen to render making these ribs the juiciest ribs you have ever tasted.

Allow at last six hours but plan for more. The ribs shown in this post took eight hours. I wrapped them after six hours and covered them in a double wrap of tin foil. After they came off the heat I rested them in a cool box for two hours while still wrapped and insulated in a towel.

The basic recipe is as follows:

  • A rack of short ribs – 4 – 6 ribs
  • Equal measures of salt, pepper and garlic powder
  • A binding sauce – I used French’s Yellow Mustard

That is it, nothing overly complicated. To start with I removed some of the hard fat from the ribs. This fat won’t render down properly, stopping the flavour in the rub getting to the meat.

The finished article. It doesn’t look as moist as I would like. Next time I think I will wrap earlier.

Spare Ribs

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Who doesn’t like nice tender tasty ribs? This was originally going to be Baby Back Ribs, but my local butcher had run out. The next best thing was a rack of spare ribs. The butcher had already trimmed the rack so I was good to go.

Nice simple rub – see below for details

Smoked Turkey Legs

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Turkey legs fresh from the smoker

So, I was searching in the freezer the other day for something totally different from turkey legs. I didn’t even realise that we had turkey legs. They must have been leftover from the extras I purchased last Xmas.

They needed using as there was a bit of freezer burn. I found a nice brine in one of my Weber Cook Books. A top tip is to not over brine the turkey. I had mine in the brine for a bit longer than twelve hours, which gave the turkey a slightly more salty flavour then I would have liked, although the sweetness was very nice.

Smoked for about three hours at 140°C (285°F). I let the temperature get up to 82°C. These were probably the best turkey legs I have ever tasted.