vtron
Got Wood.
- Joined
- May 16, 2016
- Location
- Annandal...
I've had the M1 for a little over a week. I've done 2 smokes and several grill sessions. All in all, I'm very happy with the purchase. It really is the best of both worlds, being able to smoke just like a reverse flow offset and a full Hastybake style charcoal grill.
It did a great job grilling burgers and veggies. It also did great with greek kabobs. It's very fuel efficient in that you can close it up after grilling to quickly put out the coals. Next time you want to grill, you can light a half chimney and dump it on what's left from the last cook. On my overnight smoke, I took what was left on the charcoal grate and dumped it into the fire basket to start the coal bed.
It also did great on my overnight smoke. I was able to go 1 to 1.5 hours between adding sticks, depending on the size. It did a great job holding temperature. The one exception was when I put in a smaller stick and took a 1.5 hour nap. The coal bed got pretty low and the temp dipped to 220. I had to babysit it for a bit after that. Lesson learned. Other than that, I was able to just thrown on a new stick, close the door and walk away. Nice thin blue smoke almost immediately and held right around 260.
The one thing I haven't yet tried is using it like a set and forget charcoal cooker. I want to see how long it will go before I need to tend to the fire if I want to be lazy on an overnight cook. That probably won't happen for a few weeks though.
I started with a 12lb brisket, 2 7lb butts that I threw on around 1:30AM. At 10 the next morning, I threw on a fatty stuffed with cheddar and hatch chilis. The brisket came off at 11 when it was probe tender. The butts came off at 12 when they hit 195. The burnt ends went on at that point. Everything was off and in a faux cambro around 2. Then I started the grill and cooked some wings around 3. All the food was out and ready to serve at 4. The timing was perfect.
So on to the most important part, the pron! I didn't take as many pictures as I wanted because of beer and naps. But here it is.
Brisket and butts around 3AM
Pork done and pulled
Wings cookin
Lots o' meats
It did a great job grilling burgers and veggies. It also did great with greek kabobs. It's very fuel efficient in that you can close it up after grilling to quickly put out the coals. Next time you want to grill, you can light a half chimney and dump it on what's left from the last cook. On my overnight smoke, I took what was left on the charcoal grate and dumped it into the fire basket to start the coal bed.
It also did great on my overnight smoke. I was able to go 1 to 1.5 hours between adding sticks, depending on the size. It did a great job holding temperature. The one exception was when I put in a smaller stick and took a 1.5 hour nap. The coal bed got pretty low and the temp dipped to 220. I had to babysit it for a bit after that. Lesson learned. Other than that, I was able to just thrown on a new stick, close the door and walk away. Nice thin blue smoke almost immediately and held right around 260.
The one thing I haven't yet tried is using it like a set and forget charcoal cooker. I want to see how long it will go before I need to tend to the fire if I want to be lazy on an overnight cook. That probably won't happen for a few weeks though.
I started with a 12lb brisket, 2 7lb butts that I threw on around 1:30AM. At 10 the next morning, I threw on a fatty stuffed with cheddar and hatch chilis. The brisket came off at 11 when it was probe tender. The butts came off at 12 when they hit 195. The burnt ends went on at that point. Everything was off and in a faux cambro around 2. Then I started the grill and cooked some wings around 3. All the food was out and ready to serve at 4. The timing was perfect.
So on to the most important part, the pron! I didn't take as many pictures as I wanted because of beer and naps. But here it is.
Brisket and butts around 3AM
Pork done and pulled
Wings cookin
Lots o' meats
