SHOCKING Temperature Test Results! Char-Griller Gravity 980

[@AndersonsSmokeShow]

If you enjoyed this video, then you'll enjoyed this list of videos that I put together for you! Gravity 980 Overview: kzbin.info/www/bejne/rKeWamZjh6-EbMk Gravity 980 vs Pellet Grill: kzbin.info/www/bejne/Zputl4mFpJaAl9U Gravity 980 Assembly: kzbin.info/www/bejne/f3qnm3lniqytmKs

[@lancerowland6947]

The assembly directions that you get with this grill are vague at best however, your video on assembly tandem with the directions made it very easy for assembly. Thank you.

[@jorgearellano9346]

Such an informative video

[@AndersonsSmokeShow]

Thanks! And thanks for watching!

[@BeerforBreakfastFactsforSnacks]

I have been looking into one. Loving my Broil King pellet Crown though. Watching from BRANTFORD Ontario

[@lawrencebecht660]

Your water pants should go to the right closest to your heat source cooking with water is generally a great idea

[@SteveGraham-l5k]

I think you should do the biscuit test after the grill comes up to temp not while it's trying to reach its temperature. The Char-Griller takes longer to get up to temperature because it has an extra heat deflector say over the Masterbuilt. You're not supposed to start cooking until whatever you're cooking in is preheated. It would be interesting to see a new biscuit test . It would also be interesting to see if you tried cranking the temperature up an extra hundred degrees if it would get to the cooking temperature quicker then turn it down when it hits your desired cooking temp that might cut the long preheat time down. Just my thoughts I do not own one of these smokers but I am interested in purchasing one thanks for your help

[@marcusfabiousmaximus3463]

Good video,do they use a PID controller?

[@AndersonsSmokeShow]

They call it “digital lcd controller” but never use the words PID. It does have a variable speed fan which would make one believe that it is a PID…

[@marcusfabiousmaximus3463]

@@AndersonsSmokeShow thank you

[@BBQMikeW]

What happens if you close the vent down more

[@sc_catfishhunter1449]

Do you leave the unused charcoal in the hopper after cooking?

[@cmindel01]

Wait.. Is that Kevin Malone among your family photos! Haha

[@AndersonsSmokeShow]

🤣🤣🤣

[@crysis1138]

I finally had to return mine. Went through 3 fans, they all melted.

[@AndersonsSmokeShow]

Wow! I wonder what was going on? I never had an issue honestly

[@stanleybrooks7731]

Nice video Anderson.. I plan on installing tuning plates or water baffle to my Chargriller to help evenly distribute the heat.. You may want to try it out..

[@AndersonsSmokeShow]

Tuning plates might just be a solution!

[@stanleybrooks7731]

I’ll update you once my plates are completed.. A water baffle is a cheap and easy way to balance the temperature as well.. Also adds humidity to the cook which keeps the proteins moist..

[@downnoutdubin]

My guess is because that's where the indirect manifold meets where the heat is coming from the hopper. Then that heat is pulled towards the vent in the back of the grill.

[@CaptCroctopus]

Just found this channel, great video.

[@AndersonsSmokeShow]

Thanks!!

[@wjhemtp]

Question, I just got a Char-griller 980 and my problems is reducing the temp on the control system, either way when I turn the knob all it does is increase the temp. If I want to go to a lower temp I have to shut the control system down and started it back up and turn it to the lower temp just wondering if anyone else has had this problems or is there something else you have to do. Thank you.

[@AndersonsSmokeShow]

There must be something wrong with the knob/controller. I’d contact Char-Griller

[@wjhemtp]

@@AndersonsSmokeShow I did contact them and they keep saying it the knob. I think it the control system too. Like I said you turn one way the temp goes up you turn the other way the temp goes up but if you shut it down and then turn it back on to be able to set for a lower temp but if you turn to far you have to shut it down again. Thank you for replying back to me and thank you for the video I enjoy watching them while I am on duty waiting for calls. Again thank you

[@AndersonsSmokeShow]

Are they doing anything to help?

[@wjhemtp]

@@AndersonsSmokeShow They are sending me a new knob. LOL I sent another email to them about it and waiting to see what they say. Again thank you.

[@jamesnave2670]

What's the brand gasket you got and from where?

[@AndersonsSmokeShow]

It’s an Oklahoma Joes gasket: amzn.to/3uqWIK4

[@donnielong1692]

It operates more like an offset than a pellet grill with the center fire. That gives you more surface area of regulated temperature. I see it as a plus. I have to get one. I also have a signals and i put most of my faith in that. The thermoworks pen is the best accuracy.

[@AndersonsSmokeShow]

I'm using one of my Thermoworks products on every single cook that I do. I have 2 Thermapens, a Smokex2, and Signals..... love them all!

[@charlessheppard2089]

So after 2 years and around 150 cooks my mb560 disintegrated from the inside out. I bought the chargriller 980. I like the larger cook area and it seems to be a tad sturdier. Thx for the info

[@throughthemuckandthemire677]

Have you ever tried only running wood? I’d be very interested in seeing how that preforms

[@AndersonsSmokeShow]

I have not. I know that other people have done it.... but the user manual doesn't suggest it

[@bobbyratt]

Where did you buy the gasket material for the charcoal top?

[@AndersonsSmokeShow]

I put a link towards the top of the description where you can get the same one from Amazon.

[@fergieferguson2457]

I just caught your channel because I’m comparing the two grills,the char-griller 980 and masterbuilt 1050..I’ve heard you talk about your masterbuilt so I’m assuming you have one??I’ve been using 2 green eggs for over 15+ years and a custom built 250 gallon reverse flow smoker..but wanted a grill my wife could use,so I bought a rec-teq RT-700 now it’s had a few problems but in no way pellets give the flavor we’re use to!! So it’s now collecting dust in my barn..so that led me down the road of gravity fed she can use and flavor..now I just need to choose if you or anyone has input let’s hear it.. thanks good info to

[@AndersonsSmokeShow]

I’ve got a Masterbuilt 560 and 800. They are pretty darn nice, especially the 800! I plan on doing an MB800 vs Char-Griller comparison soon that might help you decide

[@dgunty]

What kind of "gasket" material did you put on the lid of the hopper? and how did you affix it? Where would I find it? single lady here..lol! not real handy. I also have a question on using wood...you said you put more down at the bottom...so, like 4-5 chunks? then would I use some in the middle? I usually do pork butt and ribs. I know meat only absorbs smoke until it reaches like 140 internal, so at what point do I stop putting wood chunks in the hopper? Thank you! Love your videos..was looking at the Masterbuilt smallest one, but now I'm not sure...I'm thinking this char griller. Thanks again.

[@dgunty]

Ah, I should have read the other comments before writing..so I see the gasket material is sticky backed and is OK Joes...that answers one question. Guess the second one is just if I'm doing a pork butt (8 pounds)...how much wood and where? Thank you.

[@AndersonsSmokeShow]

I typically follow the owners manual on the wood. There’s a ratio that they recommend

[@steeeler8888]

Do you think there would be any difference with lump charcoal?

[@AndersonsSmokeShow]

Lump and briquettes do burn a bit differently so it’s possible that it could produce different results

[@koryhudspeth530]

Hey I’ve got a temp problem with mine. First ten or so cooks went smooth with minimal temperature variation but now if I set it to smoke it’ll raise all the way up to 350. Flap by the fan is still intact. Any ideas what the issue could be?

[@AndersonsSmokeShow]

How long into the cook are you seeing The fluctuation?

[@koryhudspeth530]

Almost immediately. Seems like once it hits 225 it just continues to climb.

[@AndersonsSmokeShow]

Make sure the temp probe is clean… if it’s dirty it can give bad readings to the controller

[@buddygainey9634]

I struggle to get my grill above 300 degrees. It doesn't seem to matter if I'm using lump or briquettes. It seems everything is working properly but I can't reach high temperatures. Anyone able to help?

[@firstnamelastname2014]

lol Kevin from the office on your family portraits shelf. just stumbled upon your channel the other day and have been binging, great content and style. keep it up! very informative videos and engaging

[@AndersonsSmokeShow]

Awesome! Thank you!

[@beasthunt]

I have this grill. It's fantastic but it's temp inaccurate AF and takes a solid hour to hour and a half to get close to up to temp. Electrical Engineer tech here, 4th year EE student. The smoker needs tweaking but it's a fantastic first start.

[@AndersonsSmokeShow]

Yeah that’s my only complaint… I didn’t realize it until my ribs took like an hour longer than normal.

[@elcajondavid1]

Pretty much the same with my pellet grill. You can actually burn stuff on one side of the grill while under cooking on the other side of the grill. Great video and using biscuits as a visual also. I went through hell trying to figure out why I was having hot spots and cold spots a few years back. Once I learned where to locate my meat on the grill, I really ended up enjoying it.

[@AndersonsSmokeShow]

Yeah I always recommend everyone to do a temperature test with biscuits so that they can understand their new grill. I remember seeing the differences being pretty drastic when cooking in my pit boss vertical a few years ago

[@elcajondavid1]

@@AndersonsSmokeShow. Yes, it took me a while to figure it out, which drove me crazy.

[@anthonysmith778]

Like your stuff dude. Your "experiments " are actually kinda using scientific method. Especially this one. New sub. How did you do the graphs? Was that a data entry thing or did you have a....thing...doing it? Love empirical evidence

[@AndersonsSmokeShow]

Thanks! That’s the Thermoworks Signals! It’s a 4 probe wireless thermometer that can track and chart everything on the app

[@bradhelfrich6602]

Great video! Andrew what is the fuel consumption rate? 1 lb per hr etc...

[@AndersonsSmokeShow]

I think it’s around 1lb per hour at the temperatures I run, which is usually 225-300F

[@acr1980]

Good vid. Very informative

[@AndersonsSmokeShow]

Thanks for watching! Glad you found it useful

[@philliphenry4691]

When cooking how do you know to either fill the hopper or just half way? If I wanna just do hotdogs and burgers what happens with the remaining brickets that I don't use?

[@AndersonsSmokeShow]

I typically fill it up. When you shut it down you close off the air intakes so that it chokes the fire out

[@carljackson297]

Can this be used as a bbq as well a smoker I am looking for a two in one smoker

[@AndersonsSmokeShow]

This smoker temp ranges from 200-700F so you can use it for anything from a low and slow up to a scorching sear and everything in between

[@daletaylor8102]

why not run turbo mode until you reach desired temp?

[@AndersonsSmokeShow]

Technically you could. Turbo will open up the possibility for overshoots on temp and I wanted to run it in its normal form

[@RobsBackyardBBQ]

Great video! Strange that your results showed it hotter on the right side. My biscuit tests showed much more even across the board. I had my vent fully open, however. Why did you close yours halfway? Thinking that kept heat pooled in the right side maybe instead of flowing evenly through the manifold?

[@AndersonsSmokeShow]

The damper could’ve played a part in the temperatures…In terms of the damper I cook with mine 1/2 open on pretty much every cook, so I wanted to run the test just like I was cooking. How long had yours been running before you put the biscuits on? That could have something to do with it as well

[@bobbicatton]

I was wondering the same thing. Rob had much more consistent results in his tests. Interesting.

[@ronc4146]

Just presuming the 1/2 open damper (vs full-open) by itself might not be the culprit, from an engineering standpoint, what may have caused the differences seen on the biscuit test? Ambient heat escaping from the hopper over to the cook chamber? Ambient or air-forced heat finding a way through the gap between the chamber flange and the manifold / air-chamber? The size of the openings in the manifold / air chamber? Insufficient rate of air flow from the fan, particularly low-&-slow (perhaps not creating enough air flow to simulate a proper air draft vacumn, such as in an offset, resulting in air flow "slowing" too much at the entrance from the hopper)? Plenty of possibilities for a solution, all mod solvable.

[@GradientLens]

When do you use the damper in the exhaust port? What effect does it have on smoke in the chamber and stability of temperature?

[@AndersonsSmokeShow]

It does make the grill run a little hotter but that’s to be expected. It does also increase the smoke concentration in the chamber as well.

[@GradientLens]

@@AndersonsSmokeShow Seems like the controller would adjust the temperature back down fairly quickly, so that would only be a transitory effect. In s stick burner or my Green Egg, the vents are used to control the temperature. I'm just trying to figure out what I would use it for on the new Gravity 980 that I just purchased. It should arrive next week, so I will experiment with your biscuit test.

[@travisdaye3304]

Can you cook outdoors if it drizzling doors? Trying to see what’s safe for cooking long periods of time outside

[@garyfulcher36]

Does anyone manufacture a small fan that can run inside a smoker? A fan would change the smoker to a convection oven and would even out the heat distribution..

[@AndersonsSmokeShow]

I tried a smoke daddy pellet smoker fan in my masterbuilt gravity series but I didn’t get the results that I expected…. It couldn’t reach temperature

[@JGrizzel]

It would have been interesting to see biscuits on that second shelf as well

[@isomwhite1365]

Hope you respond... I've had about a 50 degree temp difference from controller vs thermoworks probe. so to reach 250 i had to set the controller to about 300. IM not sure what the fix here should be. My concern is when / if the temp starts to drop the fan wont kick in to stabilize the temp. Ideally id like to get the range around 25 degree difference. I get that the temp probe is an "average" of the entire grill. ANy ideas or suggestions?

[@AndersonsSmokeShow]

I had the same concerns initially. I had email conversations with Char Griller and some engineers on their team and they confirmed that the temperature readings are meant to be for when the grill reaches equilibrium…. Since then I start my grill up like 30min beforehand and haven’t seen any temperature issues since

[@isomwhite1365]

@@AndersonsSmokeShow Thanks man I will try letting it reach equilibrium first (waiting 30 minutes) and do another test.

[@mclaughlin1342]

I really feel like mine is way off. I put it on 300 and put 2 temp pucks in it for 30 min and it never got last 200. Did the same thing at 650 and never got past 400.

[@AndersonsSmokeShow]

I know it’s a long shot, but is there any chance that the hopper insert is turned 180 degrees? I’ve seen some issues similar to that due to the insert not being installed properly

[@mclaughlin1342]

@@AndersonsSmokeShow no it’s parallel with the side of the smoker. I’m just going to reach out to Char grilled because I really do like the cooker. Thanks Anderson.

[@Justanoutdoorsguy]

I’ve read the char griller only goes down to 200 degrees. Do you know a good method on the char griller to get the results you might want on lower temperature dishes such as smoked salmon or beef jerky. Both of which are typically cooked at 175.

[@AndersonsSmokeShow]

I’ve seen people place a pan of ice cubes directly below cheese when trying to cold smoke… not sure how well that would work for a longer smoke

[@Justanoutdoorsguy]

@@AndersonsSmokeShow anything you might think would be worth making a video over?

[@AndersonsSmokeShow]

I think that could be a valid video topic

[@Justanoutdoorsguy]

@@AndersonsSmokeShow I look forward to it!

[@jlaw9793]

How well will the 980 hold temp with the lid open? Say you have it open for 5 mins or so cooking on a griddle, how low would the temp be?

[@AndersonsSmokeShow]

I doesn’t do too bad because unlike the masterbuilt gravity series, the 980 doesn’t have a limit switch on the door

[@Steelviper61]

Question: Andrew the biscuit case clearly states to cook the biscuits at 350 or 375. Why are you testing the biscuits at 275 which is barely in the "Grilling Section" of temperatures? Just curious. I just bought my CG 980 and I LOVE it! Selling my BGE for sure, I hate that thing, temps are all over the place but not with my CG! Set it and leave it baby! 2 steaks and 2 briskets in and I am in love with this smoker/grill!

[@AndersonsSmokeShow]

So I do most of my smoking under 300F so I wanted to see how it performs under the conditions that I’d be using it. I love it!

[@Steelviper61]

@@AndersonsSmokeShow Gotcha, that makes sense. Great vids man love the show.

[@AndersonsSmokeShow]

Thanks Joe!

[@tbullock79]

I've always thought with these offset style smokers. Why not make them dual sided and have the exhaust in the center of the cooking chamber? That would solve the problem with the heat gradient and you would have a much more diverse smoker/grill.

[@AndersonsSmokeShow]

I’ve thought about that as well…

[@JasonSmith-qx3zh]

What did you glue that added gasket down with!??

[@AndersonsSmokeShow]

It’s got an adhesive backing on it

[@AndersonsSmokeShow]

It’s an Oklahoma Joe’s gasket

[@Dc25211]

What one do you think is best between the char griller 980 or masterbuilt 800/1050

[@AndersonsSmokeShow]

You know I don’t think you could go wrong either way. I think that Char Griller has a better grease management system and has some other features that I like better, but overall the quality of the food is about the same coming from either grill.

[@Dc25211]

@@AndersonsSmokeShow thanks sir. Decided to go with the 980 since I can get it cheaper than the masterbuilt options for the same size. Appreciate you and your work.

[@julieburdick8128]

Just got my 2nd 980. First one was dropped. Who know who dropped it. Not me. 2 nd one, the hopper can’t seal. Already reached out to char grill. So frustrated. Missed Father’s Day, my birthday and now 4 th of July.

[@AndersonsSmokeShow]

Dang I’m sorry to hear that Julie… I hope they get everything squared away

[@julieburdick8128]

@@AndersonsSmokeShow I am sure it will and then I will be smokin!

[@sojo8525]

I ordered my char griller gravity fed 980 before the 4th of july and now waiting on delivery. I will get the cover for the grill but how do I store this grill here in Kansas City, KS. We get hard winters. Do I put it in the unheated garage or in the basement. Can it stand the outside cold because of the wifi part of this grill?

[@AndersonsSmokeShow]

I would say the garage is fine, just as long as it’s out of the elements. The cold shouldn’t hurt the controller or any of the electrical

[@mrdnglbry]

Hi, I just bought one of these, still need to perform the initial burn and seasoning. I did notice that there is approximately 1 inch of positional variation allowed in order to install and remove the heat diffuser box. If the diffuser box is not pushed completely (to the right) against the smoke box passageway, there is the potential for uncontrolled heat to escape into the smoke chamber before ever being pushed into the diffuser. This might explain why the smoker appears to burn hotter closer to the heat source. Try snugging the diffuser box as close to the smoker passageway as possible.

[@AndersonsSmokeShow]

I’ll have to take a look at mine to see if that’s the case. Thanks for pointing this out

[@h_jt_ii7553]

After doing research I’ve read mixed reviews. Since it’s been about a year since you’ve had it, can you offer any advice on if I should buy one or not?

[@AndersonsSmokeShow]

I can’t exactly “tell you what to buy”… but I can address your questions or concerns.

[@h_jt_ii7553]

@@AndersonsSmokeShow understood, I guess I’m more concerned about the quality. Some people were saying it doesn’t hold up after a year or two. Also about temp control. However, I watched a couple more of your videos and saw about the equilibrium and also insulating the hopper. I think the more I watch your videos the more confident I am with this grill. Thanks man!

[@h_jt_ii7553]

@@AndersonsSmokeShow also, is there a way to sear with this grill? I thought I saw an advertised picture of an open flame but haven’t seen anyone use it.

[@AndersonsSmokeShow]

The fire itself is contained in the hopper for the most part. The flame that you see are likely small flare ups. Now quality, the Char Griller 980 has only been out less than a year so it’s hard to say… I also keep mine in the garage except for when I’m cooking. The equilibrium stuff is true, but my work around has been to start the grill a solid 30 minutes before I start cooking.

[@h_jt_ii7553]

@@AndersonsSmokeShow Makes sense. Do you think it would hold up fine if you kept it out back under a cover? Lastly, have you tried to crank it up enough to get a good sear on the meat for reverse searing or do you mainly use it to smoke?

[@nbgambler]

Glad a friend turned me into your channel! This and the 980 brisket videos will be quite helpful for my overnight cook (brisket) for father's day lunch tomorrow. I love the 980 so far, sold my WSM and planning to sell my Weber Genesis as this guy seems to do it all, and do it well!

[@ronc4146]

Holding on to my WSM "just in case"!

[@jamesnave2670]

So which gravity-fed is better?

[@AndersonsSmokeShow]

You know I don’t think you could go wrong either way. I think that Char Griller has a better grease management system and has some other features that I like better, but overall the quality of the food is about the same coming from either grill.

[@clivescott984]

Andrew, have you tested the temperature on the upper/warming grill. I was thinking in terms of longer cook at a lower temp, like cooking the salmon. Thanks for your curiosity.

[@AndersonsSmokeShow]

No, but that’s a valid point. I might just have to revisit this test and include the shelf

[@speters6868]

Great video! Maybe CG will come up with a design with the gravity chamber on the backside of the grill (like Rec Tec) so the heat can be distributed more evenly.

[@AndersonsSmokeShow]

Wouldn’t be a bad idea… 🤔

[@markscott4059]

Can you shut this grill off? Or do you have to burn all your coal?

[@AndersonsSmokeShow]

You close everything off which chokes out the fire. It’s not immediate and will stay hot for a while, but their will be charcoal left

[@Ardie321]

Thanks for the video. I have noticed a lot of people questioning if the grill was functioning as it should due to temperature differences throughout the cooking area. I also have a small leak at the top of my hopper as well as around the door. Is there a specific grill gasket you would recommend.

[@AndersonsSmokeShow]

I used the Oklahoma Joe brand gasket

[@mefobills279]

Thanks for spending the energy and time for doing this experiment.

[@jefftaylor9250]

Question, do these smokers give more smoke flavor than a pellet grill? I currently have a camp chef sg24. It cooks well but smoke flavor isn't as strong as we'd like

[@AndersonsSmokeShow]

The charcoal does give a more bold smoke flavor than pellets

[@pmf5427]

I would love to challenge you to devise a method to run this baby at 150, which is important for smoking beef jerky and for holding briskets/shoulders. Beef jerky, by definition, is uncooked. Anything 160 and above is cooking the meat. Also for holding briskets for long periods of time, which I do on my GMG at 150. So I cook on this thing, but hold on my Green Mountain. I'd love it if I could use this unit by itself, and sell my GMG.

[@AndersonsSmokeShow]

Not sure if it’s possible with the grill running… you may be able to use some tubes or make a super small coal bed in the ash pan and leave the grill off… I haven’t tried that and I dont know if there are negative side effects from doing that

[@TJCalmando]

The only thing I would add is a Micro 850 with a wireless connection and then a Panelview 800 so that you could bring in the data with some plug-in analog modules and Wi-Fi it to the Panelview for display.

[@AndersonsSmokeShow]

I actually want to build a smoker with some Allen Bradley equipment. I’ve been tossing the idea around for a while now

[@dbrownss1480]

I contacted Char Griller about this too. My smoker never reaches equilibrium, so I've had to bump the Temps up, which isn't a big deal for smoking. Even with the grill completely cooled off, the ambient Temp is reading 30-40° above ambient temp. CG is sending me a new heat sensor. Only issue I've had is with searing. Even with the right side being hotter, I couldn't get my grates over 650°

[@AndersonsSmokeShow]

I’ve heard of people inserting the hopper liner wrong, where the vents are on the opposite side. Do you know if the insert is in correctly?

[@sneakyomni]

I came to find some tests to compare to my experience. In my last few cooks where I'm searing, I was expecting what you saw. Hottter closer to the fire box. In my last 2 sears, the hot spot for me was strangely the opposite. I was searing hotter near the far end of the grill, near the front. Items that were closer to the hot box took longer to cook and didn't quite sear. My guess is because I'm searing vs baking as you are. The manual states that searing should be done with the door open to prevent damage to the door. So I'm guessing the fan is blowing all the time to keep the heat up and pushing the air all the way down the manifold and that's why I get that hot spot in such an odd area.

[@universaldonor3100]

how a biscuit reacts vs a protein is so different as to make the 'fan favorite' biscuit test a moot point....before you did this video..when you did your 12 cooks...did you at any point go..'hmmmm.....my protein is really cooking unevenly'? probably not....but, you nailed it at the end....know your grill..and use the spots to your advantage....well done!

[@AndersonsSmokeShow]

Sure it’s not equivalent to placing a 17lb cold piece of meat…. But it does give a visual of how and where the heat flows throughout the grill. In terms of noticing it during cooks I have 100% noticed it. I meal prep every week and typically have the grill filled with wall to wall food and in those cases it’s very very easy to spot.

[@bobkantek7312]

Future test idea. Load up the MB and CG with 10# of charcoal. Set to 250 and see who is the most efficient.

[@AndersonsSmokeShow]

Great idea

[@cdvax11]

Perfect test. Definitely shows where the hot spots are. But, as you said, that's expected of any grill. Even my (way overpriced) home oven has me rotate the food half way through cooking. It's just important to confirm where they are so we can use that as a tool too. Thanks for posting this.

[@AndersonsSmokeShow]

Exactly! Thanks for watching

[@trutano]

Good video. I think this test it's only good for baking/smoking recipes. I do have this grill and temperatures at the grates are not a reflection of the real temp in the controller. There is a 20 deg difference between the grate temp (measured) and the controller. But more interesting is the huge different between the hottest temp grate (right) and the lowest temp grate (left), 40 def delta. For grilling and searing this is a big problem. Here is one test of many tests performed: controller 450, left 410, center 430, right 450. The delta temp in the grates is consistent in any temp set in the controller

[@mikebrewz]

Thanks for the videos on this grill they are very informative. I'll probably be getting one of these based on your feedback.

[@AndersonsSmokeShow]

I really like the gravity 980! I’ve made some greaaaaaat food

[@richgeorgia1120]

Just got mine home, not sure how to feel about the 100 degree temp difference right to left? What are your thoughts about making modes to the deflector to better balance the heat? I primarily want to smoke and do low and slow cooks so this is a little concerning to me.

[@AndersonsSmokeShow]

I’ve learned with other smokers that it’s best to rotate your protein. It removes any concern of that… now I did see it even out a little and get to about 50-60F difference from left to right… could we mod this to compensate? Possibly. I’ve thought about a few things, but I haven’t tried anything as of yet.

[@ptpitbbq]

Another great and very informative video man

[@AndersonsSmokeShow]

Thanks!

[@daddydutchbbq]

Great demonstration on the biscuit test Andrew. That is a good looking cooker .

[@AndersonsSmokeShow]

Thanks Kent!

[@davidfrey8669]

Great vid as usual. I had a very similar experience, where my Thermoworks ambient probe at the center was reading significantly lower than the controller. It did eventually even out, but took a long time. I was pretty irritated at first, but then I remembered that with an offset, I’m fine with a plus or minus 25F variance from target temp. So I quit worrying about it. Everything I’ve cooked has turned out perfect, so my approach at this point is to just relax and trust the grill.

[@AndersonsSmokeShow]

It doesn’t bother me either, but it really helps to understand that way we can use it to our advantage. Everything that I’ve made so far has been great too, and it’ll be even better from here.

[@javimirelesjr5601]

New pet name...fun biscuit...lol

[@DrDerek1]

Thank you so much for explaining that the grill needs to get to equilibrium and that the temperature will fluctuate reasonably dramatically until it reaches that point.

[@AndersonsSmokeShow]

Thanks for watching

[@hillsidesmoke7592]

Kinda stinks that you only get half a top shelf. After watching this ,it's pretty clear that the flat on your brisket needs to be all the way to the left lol

[@AndersonsSmokeShow]

That’s why this test is a good test for everyone to try on their grills. You learn a lot about where to place your food.

[@hillsidesmoke7592]

@@AndersonsSmokeShow 100% agree.

[@bruceharlick3322]

Andrew, always appreciate your videos like this. Very well done, very informative. Thank you!

[@AndersonsSmokeShow]

Thanks for watching Bruce!

[@BigLewBBQ]

Interesting and a thorough well conducted test.

[@AndersonsSmokeShow]

Thanks for watching Lew!

[@FieldfareFirepit]

Great video as always. Really logically thought through and clearly explained. I bought my MB560 after watching your videos and it’s been great. I bought a load of the LSS mods after your video on them as well. The suggestion/query I have is maybe for a next temperature test you could look at how ambient temperature affects how both grills maintain temperature, which could be important for long overnight cooks. This really affects me, but I live in Scotland and you might have much less temperature swings where you live. Would still be interesting to see the graphs of the probes with ambient temperature plotted with them. Keep making these excellent videos.

[@ELX3OCELOTL]

When not in use where do you store your unit?

[@AndersonsSmokeShow]

I keep all of my grills in the garage

[@ELX3OCELOTL]

@@AndersonsSmokeShow thanks for the reply so I unfortunately don’t have a garage and I’m pretty new to the whole buying smokers and grills so if I were to leave this unit covered outside will it still work properly and efficiently or would keeping it indoors some way pro long the life of this unit

[@hardwaydave6636]

Thanks for the test Andrew, Love the no BS just down to brass tacks review... I've been watching a few videos concerning the Char Griller and will probably run out and pick one up. (I've been a Weber Kettle fan for years and want to give this style of cooker a go). After watching your video and others, my one thought to this "Right side Hot Spot", Is. Much like the offset smokers that produce the same effect, a possible solution would be to employ a "Tuning Plate" so to say. I'm thinking of a short piece of metal curved to fit over the first six inches of the heat deflector on the right-side of the cooking chamber. In a sense, offering a double walled thickness to restrict the direct heat coming into the fire box... Also, Possibly a side wall that would extend up the right side of the cook chamber to offer protection from the radiant heat. Seems like a simple mod that could be done by most grillers. And if Char Griller wanted, they could reduce the size of the first openings (Or delete them) to allow the cook chamber to even out.... Most of the upscale offset smokers come with tuning plates that are not only movable, but offer different size holes smallest to the right largest to the left... Anyway, Thank you for the review and i'll let you know how my first cook goes.

[@AndersonsSmokeShow]

You never know, you might’ve just solved some of the temperature concerns! Something that I’ll definitely look into

[@tractioncontroloff9796]

I always thought it was “brass tax” 🤯

[@nephewsque6751]

Great video and information. Do you ever put foil under the grates to help with the clean up?

[@mikespencer9913]

Very helpful test and, after the explanation, not entirely unexpected. Yes, I will be picking up some ‘crash dummy’ biscuits to try this on my Pit Boss vertical smoker. Adding that 3rd dimension will be… interesting. Thanks, Andrew!

[@AndersonsSmokeShow]

I did this on my Pit Boss vertical and it really helped me understand placement within the smoker. Thanks for watching Mike!

[@AOqueso]

Why would you put the biscuits on before the grill is up to temp? That’s makes no sense. No wonder you got the results you did

[@AndersonsSmokeShow]

The grill was up to temp per the controller display.

[@ozspoz1317]

Thanks for the video, like the temp test and understanding how long to reach equilibrium. The biscuit test would have been great after it reached temperature and to see more variety on temps (set 200F and 350F) as it goes forward, will have a look at your channel and subscribe, thanks again for the vid and please keep making awesome content

[@AndersonsSmokeShow]

Thanks for watching! Yeah so I don’t know the whole equilibrium thing until afterwards so I’m sure if I let it run and heat up prior to adding the biscuits, it would warrant much better results

[@ozspoz1317]

@@AndersonsSmokeShow The temperature data was perfect to see, I ended up buying a Traeger 780 today because no-one had and gravity fed smokers in stock, cant wait to get cooking!!!

[@AndersonsSmokeShow]

Nice! I’m sure you’ll love it

[@mikesweeney1127]

Another great video Andrew! I’m wondering what you feel the effect of keeping the rear vent half open was as well as adding the gasket on the hopper. I appreciate you sharing your in depth research with us. I hope everyone has an amazing Father’s Day. Thank you again Andrew!

[@AndersonsSmokeShow]

While the damper setting can impact temperatures, I cook with mine 1/2 open because I personally want more smoke on the food. I figured if I’m going to run this test I want to run it like I was making food. The gasket truthfully is more for shutdown. In order to choke out the fire, all oxygen sources have to be eliminated… and a weak seal could mean the coal burn for longer.

[@mikesweeney1127]

The gasket makes a lot of sense on the shutdown. I ran a biscuit test with my 980 with the vent fully open and my results were much more even than yours. I only let my 980 run for about 20 minutes prior to placing the biscuits. I hope my info helps you sir!

[@jebcampbellc4]

@@AndersonsSmokeShow As a follow engineer, I would propose a test. Full open stack/vent versus 1/2 open. I’d bet full open consumes more fuel, therefore more smoke flavor. I’ve never seen stack choked off on an offset….

[@torpol]

AMAZING video! Straight to the point!! Awesome details.

[@isthatsydney]

Biscuits look good

[@kristopherhanley7922]

Great experiment! Would you say that for now on you’re going to allow the grill a solid hour or so to reach equilibrium prior to placing a shoulder or brisket on the grill? Also for loading the hopper with wood chunks on a low and slow cook if you did wait an hour you would have to find the sweet spot in placement for those chunks, right?

[@AndersonsSmokeShow]

Yeah I would say that would be a good idea! Especially if I planned to let it run for an hour beforehand. Probably a layer of charcoal, layer of wood, layer of charcoal.

[@0069rob]

Bought the Char Griller 980, and what a total disappointment. Came with a dent from Lowes, which appeared to not have any impact on performance. Did my first cook which was a brisket and it came out great. Next cook was ribs and wanted to smoke them at 200 and the temperature went way up, as high as 225-230. Figured that maybe it just could not handle smoking so low so moved temperature to 225 to smoke and it shot up to 250. Checked the rubber flap and it was down, this thing is just poor quality and does not have an accurate or controlled temp. Will be returning.

[@spiritsofthedistilledkind3633]

Good biscuit test… very interesting on the temperature. I’m surprised it takes the pit an hour to get to the set temperature. When you going to post a video of a comparison b/t the CG and MB?

[@AndersonsSmokeShow]

That’s coming soon!