Let's Talk BBQ
MEMBER VIDEOS => Videos => Backyard Jack => Topic started by: Jaxon on May 28, 2021, 08:49:44 PM
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I got the Char-Griller Gravity 980 yesterday...
https://youtu.be/lExrx0X1Vqk
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Looks awesome Jack! Can't wait until we get together to try some of the great food that I know will be coming off that cooker.
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Looks awesome Jack! Can't wait until we get together to try some of the great food that I know will be coming off that cooker.
ME TOOOO!
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Looks awesome Jack! Can't wait until we get together to try some of the great food that I know will be coming off that cooker.
ME TOOOO!
ME THREEE!!
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Add me to the list :thumbup:
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I've been eyeballin' that grill for a while, Jackson. I think that charcoal provides a unique flavor to grilled meats when they're cooked directly over the coals. Do you get that same flavor when the fire is in the gravity chute?
I, too, am looking forward to your subsequent posts on temperature control and food taste.
Do you have any more information if there's a connection between Masterbuilt and Char-Griller as we discussed in this (https://www.letstalkbbq.com/index.php?topic=24769.msg309982#msg309982) thread?
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Jaxon, I also can't wait for our fall cookout where you can show us how that beautiful blue grill can be put through its paces and we can taste some of that amazing food that will be coming off it. Great video presentation as well. I'm all ready starting to pack for this road trip to see you and all my best friends this fall.
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You wont have any problems getting grub in this bad boy Jack!!!
Did you get this at Ace??
Was it assembled and delivered????
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Very Nice
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very nice Jack best of luck with it
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PMillen, there is no connection between the two companies.
The charcoal chute on this grill is triple insulated, porcelain coated and REMOVABLE for easy cleaning, etc.
There are videos on the Tube with guys doing the "biscuit test" to show how evenly this grill cooks. The only spot that is hotter is right there where the heat and smoke are blown into the chamber. I think Tom Horsman did such a test. He also did a side-by-side comparison with the MB 560.
The folks at Char-Griller are really bringing some units that are high quality with plenty of good features.
They still have the flimsy little do-nothing grills for folks on a tight budget, but their higher end grills will compete with the best.
IMHO...
and I'm just a backyard jack.
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Smoke, for now these are only available at Lowes.
Mine was assembled and delivered for free. There is such a high demand, the stores have trouble keeping them in stock. I was on a list to be notified when a grill came in.
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Cook away, Jaxon. Let us know if you think the unique charcoal flavor is the same as when grilling directly over the glowing coals.
Do you have a way to monitor the grate level temperatures to see if they track with your settings?
I think I'm going to like this thread.
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Smoke, for now these are only available at Lowes.
Mine was assembled and delivered for free. There is such a high demand, the stores have trouble keeping them in stock. I was on a list to be notified when a grill came in.
Good news. I am a stones throw from Lowes :thinking: :thinking:
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Try this link for even more info about this super grill:
https://www.chargriller.com/pages/gravity980-landingpage
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Looks interesting. With the lump charcoal, do you leave the unused lumps in like you do in the Kamado grills? Wonder if the porcelain coating keeps the heat in as well as the Kamado grills?
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Actually, I use briquettes almost exclusively. With their uniform size and shape, I can load more into the chute giving me a longer cook time without reloading. The briquettes that are left will be snuffed out when I close the "shutter" and the fan door.
I'm sure it doesn't retain heat as well as a kamado (I just sold mine to buy this grill)...I just know it works great makes me seem like a better cook. AND it has the capacity to hold at least 6 racks of ribs on the main grates (probably more if I use the top rack,too).
Here's a video I did this morning:
https://youtu.be/ZiERv7bfbBo
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Another great video Jack
Now if you don't mind, lets see this bad boy in action :thumbup:
Would love to see the grub that comes off this grill.
Smokin and grillin if you please 8)
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Well, Jaxon, looks like you are ready not rock and roll ! ! !
Can't wait to see what comes off that thing !
BD
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boy that looks great...not in the cards now..keep up the good cooking Jack!
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Another great video Jack
Now if you don't mind, lets see this bad boy in action :thumbup:
Would love to see eat the grub that comes off this grill.
Smokin and grillin if you please 8)
Edited for content/clarity.
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You asked for it - you got it...
What I got off the grill today:
https://youtu.be/gH60BP3KCYY
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Nice work right there, I prefer the no wrap! Great color on those bad boys :thumbup:
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Try this link for even more info about this super grill:
https://www.chargriller.com/pages/gravity980-landingpage
Looks interesting. I see that you can use briquettes or lump. What about wood chunks?
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BB, I drop a couple of chunks down the chute as I'm loading the charcoal. I can also put a chunk or two in the ash catcher, but I have found that I don't get significant smoke action that way.
BTW, this grill has an adjustable vent to allow control of smoke and heat.
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Nice work right there, I prefer the no wrap! Great color on those bad boys :thumbup:
I agree
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Another great video Jack
Now if you don't mind, lets see this bad boy in action :thumbup:
Would love to see eat the grub that comes off this grill.
Smokin and grillin if you please 8)
Thanks Turtle :thumbup: :thumbup:
Edited for content/clarity.
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Those ribs look good Jack.
Did you get a smoke ring running the pit at 300?
Cause it still looked like you were getting smoke during the video.
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Had a thin smoke ring. What surprised me most is how juicy and tender these ribs turn out in about 3 hours.
As I was lookin' around on the tube, I found several more guys who prefer hot and fast. Here's one.
https://youtu.be/QpRROB5Rlf4
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Hey Jack,
would love a video on how to clean the 980
Looks to me like it is not that hard.
Smoke
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Criminy!!!
I did a thorough cleaning today. It IS easy. Easy to take everything out - most of it just wiped clean. The only tough thing was the heat tent. I used DAWN concentrate and let it set awhile. Came back with a light brush and they cleaned up well. Then I covered it with tin foil so next time, clean up will be even easier. Fortunately, the fire channel is protected by the heat tent and hardly anything drips on it - wipe it clean with a damp cloth.
The grill of my dreams cleans up like a dream.
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BB, I drop a couple of chunks down the chute as I'm loading the charcoal. I can also put a chunk or two in the ash catcher, but I have found that I don't get significant smoke action that way.
BTW, this grill has an adjustable vent to allow control of smoke and heat.
I always thought the chunks gave a better quality smoke than the briquettes. I may be wrong. I still use my old cheapo Brinkman!
Would you think about adding Grill Grates on top of your grates?
I am trying to think about either this, versus a Green Egg, or a Big Joe komado to the fold. My 4 burner Char Broil is now 12 years old--still going strong, but there will be a day!
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If I am correct the heat tent has louvers for smoke and heat distribution.
How do you go about foiling it without blocking the louvers?
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Would you think about adding Grill Grates on top of your grates?
I am trying to think about either this, versus a Green Egg, or a Big Joe komado to the fold. My 4 burner Char Broil is now 12 years old--still going strong, but there will be a day!
I sold my large kamado grill (Kong) to get this grill because the Kong didn't have near enough room for multiple racks of ribs.
I have grill grates and will be tryin' them out - only had the grill a short time.
BTW, I had a Char-Broil infrared 4 burner for years until it started to crumble a couple of years ago... Nice grill.
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If I am correct the heat tent has louvers for smoke and heat distribution.
How do you go about foiling it without blocking the louvers?
I took the time to cut the slots in the foil at each vent. I hope I can get multiple cooks before I have to replace the foil.
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One of the things I like about my Kamado is the easy cleanup. A drip pan sits right under the butt or brisket. On the other hand I dislike it because the smoke flavor can be lacking probably due to having the diffuser and drip pan under the meat and the smoke going up the sides and out the top without "kissing the meat".
Often times I'll get close to a quart of liquid in the drip pan. Where does this go on the CharGriller?
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BB, the 980 has a drip drain that flows down to a collection cup. I put kitty litter in the cup to absorb the liquid and make for an easier disposal. Additionally, the drip drain runs from one end to the other and the whole thing can be removed easily when I need to do a deep cleaning. This is the easiest to clean grill I've owned. It just takes a little more time because of its size.
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So not foiling the heat diffuser is not at all a necessity. Just has to be scraped off if not foiled
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You are correct, sir...Howsomever, I lined it just for you...take a look.
https://youtu.be/CC8JqCY1zGs
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Jaxon I know we all use it at least I do but I have cut down on using foil with everything when I can. Is it safe to use foil in that way or is it unsafe only if it touches the food? Thanks. Keep up the great cooks!!!!
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Jaxon I know we all use it at least I do but I have cut down on using foil with everything when I can. Is it safe to use foil in that way or is it unsafe only if it touches the food? Thanks. Keep up the great cooks!!!!
Aluminum heated to high temperatures will (1) off-gas toxic substances and (2) leach aluminum into the food it contacts. There seems to be adequate proof for some people that aluminum in the body leads to decreased functions of the central nervous system, Alzheimer’s disease, and bone diseases.
(I don't care to enter into the old discussion that we tolerate other dangerous exposures, including the possible risks inherent in grilled or smoked food. I'm simply addressing Tailgating's question.)
If you're referring to aluminum leaching into food, the aluminum needs to contact the food. If you're referring to the gasses the hot aluminum emits, the problem apparently manifests itself when the gasses are inhaled.
Careful Internet searching will provide hours of reading material.
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Jaxon I know we all use it at least I do but I have cut down on using foil with everything when I can. Is it safe to use foil in that way or is it unsafe only if it touches the food? Thanks. Keep up the great cooks!!!!
Aluminum heated to high temperatures will (1) off-gas toxic substances and (2) leach aluminum into the food it contacts. There seems to be adequate proof for some people that aluminum in the body leads to decreased functions of the central nervous system, Alzheimer’s disease, and bone diseases.
(I don't care to enter into the old discussion that we tolerate other dangerous exposures, including the possible risks inherent in grilled or smoked food. I'm simply addressing Tailgating's question.)
If you're referring to aluminum leaching into food, the aluminum needs to contact the food. If you're referring to the gasses the hot aluminum emits, the problem apparently manifests itself when the gasses are inhaled.
Careful Internet searching will provide hours of reading material.
Thanks So much!
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I did the foil for Smoke.
I hardly ever use it...almost exclusively when cookin' low and slow.
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I am with pmillen on the use of aluminum foil. I don't.....Ther are too many studies out there that indicate it is a bad thing for us to get into our bloodstream. And, since it sees such high temps where we generally place it in the grill - near the fire - ...I just quit using it. Instead - I have resorted to placing a rimmed cookie sheet with an elevated wire rack under anything I cook. The net result is that the air and smoke circulation is unrestricted AND - I never have to clean off baked on food grease and carbonized sugars from meat juice, sauces, marinades etc - that would invariably find their way to heat tents, drip pans and the belly of your cooker. Amazing what you are forced to learn from many days in the sun cutting your knuckles while sanding and scraping and scrubbing hard baked black stuff from parts of your grill. I restored/up-graded 2 MAK Stars. I learned a very hard lesson about this. ;) :)
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I remember my mother had a set of Club aluminum pots she used for most of my youth. That probably explains a lot. On the other hand, at my current age I'm all about easy. Not saying y'all ain't right - just that I'm already about 50 years past my expiration date and less concerned with rare possible side effects than I might have been earlier.
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I did the foil for Smoke.
I hardly ever use it...almost exclusively when cookin' low and slow.
Thank you sir :thumbup:
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Last I heard cookie sheets are made from aluminum.
Just sayin'...
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I remember my mother had a set of Club aluminum pots she used for most of my youth. That probably explains a lot. On the other hand, at my current age I'm all about easy. Not saying y'all ain't right - just that I'm already about 50 years past my expiration date and less concerned with rare possible side effects than I might have been earlier.
Yes Turtle...you are..."special". Wait right there....you bus will be along .."shortly"...( see what I did there...? :D )
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Last I heard cookie sheets are made from aluminum.
Just sayin'...
Jack you can get good ones that are not aluminum. ;)
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- I have resorted to placing a rimmed cookie sheet with an elevated wire rack under anything I cook. The net result is that the air and smoke circulation is unrestricted AND - I never have to clean off baked on food grease and carbonized sugars from meat juice, sauces, marinades etc - that would invariably find their way to heat tents, drip pans and the belly of your cooker. Amazing what you are forced to learn from many days in the sun cutting your knuckles while sanding and scraping and scrubbing hard baked black stuff from parts of your grill. I restored/up-graded 2 MAK Stars. I learned a very hard lesson about this. ;)
Any pictures of this?
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Don't get me wrong as I still use foil but I have cut way, way back on it's use. Tee there was a time when real Tin foil was used. Before the second world war as I understand it. Would that have the same health issues & if not does anyone make it anymore? Even if it cost more I might buy some.
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Don't get me wrong as I still use foil but I have cut way, way back on it's use. Tee there was a time when real Tin foil was used. Before the second world war as I understand it. Would that have the same health issues & if not does anyone make it anymore? Even if it cost more I might buy some.
I haven't seen true tin foil recently. You can but buy stainless steel foil out of the Grainger catalog.
EDIT: You can see it.
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safe I take it
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Last I heard cookie sheets are made from aluminum.
Just sayin'...
Jack you can get good ones that are not aluminum. ;)
Are yours aluminum or steel?
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safe I take it
I haven't heard that it isn't.
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How long you thing the grill could go at 225 with a full load of fuel? Could it go overnight for a brisket?
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I don't have any experience with extended cooks yet. Howsomever, I really doubt that I would get 10 hours on one load.
Your best method would be to load it up, start your cook around 10 PM, and get up around 6 to add more fuel.
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I don't have any experience with extended cooks yet. Howsomever, I really doubt that I would get 10 hours on one load.
Your best method would be to load it up, start your cook around 10 PM, and get up around 6 to add more fuel.
I've seen pellet poopers where users add hopper extensions. Maybe that would be possible if the additional weight wouldn't affect the feeding of the coals.
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With any extension you'll have to be sure it is a completely sealed system so that the only air it gets comes from the fan.