The Masterbuilt Gravity Series™ Digital Charcoal Barbecue and Smoker has been designed to redefine the outdoor cooking experience. With a unique fusion of authentic charcoal flavour and the technological innovation of digital control, this barbecue is available in two versions: Series 600 and Series 1050, adapting to both medium-sized spaces and the most demanding outdoor dining scenarios. Both versions are aimed at those who want to explore charcoal cooking in depth, from passionate beginners to culinary experts looking for precision, versatility and professional results.
Below, we break down the highlights of this product in depth, explaining how each can significantly enhance your cooking experience.
DigitalFan™ Technology for Consistent, Efficient Temperature Control
One of the most revolutionary features of the Gravity Series™ is its DigitalFan™ system, which provides total control over the internal temperature of the barbecue via an automatic fan. This system adjusts the airflow from the hopper to the cooking chamber, maintaining the desired temperature without the need for constant intervention.
This not only allows for much more precise and consistent cooking, but also expands the culinary possibilities: you can smoke for hours at low temperatures or quickly reach high temperatures for browning meats, all at the touch of a button.
Increased Autonomy and Charcoal Efficiency
Both models are equipped with the innovative GravityFed™ hopper, designed to continuously feed the fire through a gravity system. This feature eliminates the need to constantly replenish the charcoal, allowing you to concentrate on what really matters: the food.
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On the 600 Series, the hopper holds 5.4 kg of lump charcoal or 8.2 kg of briquettes, which equates to up to 18 hours of continuous use at low temperatures.
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In the 1050 Series, the hopper can hold 4.5 kg of lump coal or 7 kg of briquettes, offering up to 8 hours of autonomy.
This design ensures efficient and prolonged combustion, allowing for long cooking times without interruption.
Total Control from your Device
One of the advantages most appreciated by modern users is the possibility to control their devices from their mobile phone. With the Masterbuilt App, you can manage all aspects of cooking from anywhere with a WiFi connection.
From adjusting the temperature, monitoring the meat probes, viewing the cooking graphs in real time, to discovering new recipes directly from the app, this functionality transforms the traditional barbecue into a truly intelligent system. Ideal for those who want freedom of movement without losing control over the cooking process.
Dual Cooking for searing or smoking
Both the Gravity Series 600 and 1050 feature reversible cast iron grates, an essential component for maximising the cooking techniques available. On the one hand, they offer an ideal surface for slow smoking at low temperatures, perfect for ribs, brisket or fish. On the other hand, they allow temperatures of up to 370 °C for searing meats to a crispy, professional browning.
This type of grill not only optimises heat transfer, but also retains natural juices and flavours better and is superior to other conventional materials in terms of performance and durability.
Energy Conservation and Maximum Performance
Especially in the Series 600 model, the FuelSaver™ technology design becomes a key element for those seeking energy efficiency without compromising taste and texture. Thanks to its double-walled insulated body with porcelain inner lining, this barbecue better retains heat, moisture and smoke throughout the cooking process.
This system not only allows less charcoal to be used, but also contributes to more even cooking, reducing cooking times and improving the final quality of the food. The result is a more sustainable and professional experience, ideal for frequent cookers.
600 Series vs. 1050 Series
Gravity Series 600: Compact, Efficient and Fully Functional
Designed for users who have a smaller footprint but don’t want to compromise on performance, the 600 Series is the perfect choice for medium-sized gardens, terraces or outdoor kitchens with space constraints.
Main features:
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Cooking surface: 600 sq. in.
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Heating time: 105°C in 7.5 minutes / 370°C in 10 minutes
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Charcoal capacity: Up to 18 hours of use
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Double-wall insulation with FuelSaver™ body
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Fixed side shelf for food preparation
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Compatible with Masterbuilt® pizza oven and rotisserie
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1 probe included (up to 4 compatible)
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Removable grease tray
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2 year warranty
Ideal for: Frequent cooks who want a versatile, accurate and energy efficient appliance without taking up too much space.
Gravity Series 1050: Professional Power and Greater Capacity
Designed for the ambitious cook or those hosting large gatherings, the 1050 Series offers significantly higher capacity and features designed for intensive use.
Key features:
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Cooking surface: 1050 sq. in.
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Heat-up time: 110°C in 10 minutes / 370°C in 15 minutes
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Charcoal capacity: Up to 8 hours of use
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Stainless steel folding front shelf
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Rear cable storage
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Built-in temperature gauge and meat probe
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Removable grease tray and cast iron reversible grates
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2 year warranty
Ideal for: those who want a high capacity outdoor cooking centre, ideal for large families, events or professional outdoor dining.
Beyond Traditional Barbecue Applications
Thanks to their thermal precision, connectivity and versatility, these barbecues go far beyond a conventional barbecue. They are an excellent alternative for use as an oven in outdoor cooking or even in enclosed, controlled spaces such as pergolas or cabins.
Additional outstanding uses:
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Baking homemade pizzas.
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Baking homemade breads with a wood-fired aroma
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Baking vegetables, lasagne or casseroles
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Temporary replacement of a kitchen oven in case of maintenance or renovations
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Use as a free-standing smoker for sausages or cheeses
Maintenance and Uses to Preserve Your Barbecue, Optimise Its Potential
A barbecue like the Masterbuilt Gravity Series™ is an investment in quality, performance and durability. Its advanced technology and robust design require proper care to ensure not only flawless operation but also a long service life for the equipment. Proper maintenance improves thermal efficiency, prevents corrosion of key materials such as cast iron and ceramic, and ensures that every meal has the authentic charcoal flavour without residual flavours from previous cooks.
Detailed Step-by-Step Maintenance
1. Deep cleaning of the grates (every 3 uses):
Cast iron grates should be brushed with a heavy-duty wire brush while still warm (but not hot) to remove food debris. Then, a light coating of vegetable oil is recommended to prevent rusting and maintain the natural non-stick surface. If you find stubborn burnt-on residue, you can use a mixture of white vinegar and baking soda to soften it.
2. Emptying and cleaning the grease tray (after each use):
The grease tray must be removed, emptied completely and washed with hot water and a neutral detergent. Excess grease build-up can cause unexpected fires and affect the performance of the DigitalFan™ fan, as well as generating unpleasant odours.
3. Inspection and maintenance of the GravityFed™ hopper (monthly):
If you are not going to use the barbecue for more than a week, it is recommended that you empty the hopper completely and clean it with a dry brush. Damp charcoal can clump together and obstruct the flow of gravity, which will affect consistent combustion. It is also advisable to check that there is no ash accumulated at the base of the drop channel.
4. Checking digital connections and sensors (every 2 weeks):
Visually check the condition of the probe cables, digital panel and internal sensors. Use compressed air or a dry cloth to remove dust, ash or moisture from the connections. If you detect erratic temperature readings on the app, check the position and cleanliness of the meat probes.
5. Occasional calibration of the DigitalFan™ system (every 3-6 months):
Refer to the Masterbuilt app for steps to calibrate the fan system. This will ensure that the displayed temperature is accurate, especially after extreme weather changes or prolonged storage.
Alternative Uses Beyond Traditional Barbecuing
The Gravity Series™ is not just a barbecue: it is a complete cooking centre that, thanks to its advanced temperature control and enclosed air circulation design, can be used in a variety of ways.
1. Bread and dough oven:
The insulation of the body and thermal stability make it ideal for baking artisan bread with a crispy crust, focaccia, Neapolitan-style pizzas or homemade pies. All you need is a refractory stone or iron tray and you can bake just like in a wood-fired oven.
2. Slow cooking of stews or casseroles:
Using cast iron pots (Dutch oven type), you can use the barbecue to cook meat stews, chilli con carne, curries or legumes over a low heat. Cooking with charcoal adds a deep, smoky flavour to these dishes.
3. Cold smoking (with external accessory):
If you purchase a cold smoking accessory, you can prepare cured salmon, cheeses, butters or even nuts with a natural wood aroma, ideal for homemade charcuterie or gourmet cooking.
4. Tandoor method for spiced meats and vegetables:
At maximum temperatures, you can replicate Indian tandoor techniques, cooking spiced chicken or tikka-style vegetables with a charred exterior and tender interior.
Maintenance and Uses to Preserve Your Barbecue, Optimise Its Potential
A barbecue like the Masterbuilt Gravity Series™ is an investment in quality, performance and durability. Its advanced technology and robust design require proper care to ensure not only flawless operation but also a long service life for the equipment. Proper maintenance improves thermal efficiency, prevents corrosion of key materials such as cast iron and ceramic, and ensures that every meal has the authentic charcoal flavour without residual flavours from previous cooks.
Detailed Step-by-Step Maintenance
1. Deep cleaning of the grates (every 3 uses):
Cast iron grates should be brushed with a heavy-duty wire brush while still warm (but not hot) to remove food debris. Then, a light coating of vegetable oil is recommended to prevent rusting and maintain the natural non-stick surface. If you find stubborn burnt-on residue, you can use a mixture of white vinegar and baking soda to soften it.
2. Emptying and cleaning the grease tray (after each use):
The grease tray must be removed, emptied completely and washed with hot water and a neutral detergent. Excess grease build-up can cause unexpected fires and affect the performance of the DigitalFan™ fan, as well as generating unpleasant odours.
3. Inspection and maintenance of the GravityFed™ hopper (monthly):
If you are not going to use the barbecue for more than a week, it is recommended that you empty the hopper completely and clean it with a dry brush. Damp charcoal can clump together and obstruct the flow of gravity, which will affect consistent combustion. It is also advisable to check that there is no ash accumulated at the base of the drop channel.
4. Checking digital connections and sensors (every 2 weeks):
Visually check the condition of the probe cables, digital panel and internal sensors. Use compressed air or a dry cloth to remove dust, ash or moisture from the connections. If you detect erratic temperature readings on the app, check the position and cleanliness of the meat probes.
5. Occasional calibration of the DigitalFan™ system (every 3-6 months):
Refer to the Masterbuilt app for steps to calibrate the fan system. This will ensure that the displayed temperature is accurate, especially after extreme weather changes or prolonged storage.
Alternative Uses Beyond Traditional Barbecuing
The Gravity Series™ is not just a barbecue: it is a complete cooking centre that, thanks to its advanced temperature control and enclosed air circulation design, can be used in a variety of ways.
1. Bread and dough oven:
The insulation of the body and thermal stability make it ideal for baking artisan bread with a crispy crust, focaccia, Neapolitan-style pizzas or homemade pies. All you need is a refractory stone or iron tray and you can bake just like in a wood-fired oven.
2. Slow cooking of stews or casseroles:
Using cast iron pots (Dutch oven type), you can use the barbecue to cook meat stews, chilli con carne, curries or legumes over a low heat. Cooking with charcoal adds a deep, smoky flavour to these dishes.
3. Cold smoking (with external accessory):
If you purchase a cold smoking accessory, you can prepare cured salmon, cheeses, butters or even nuts with a natural wood aroma, ideal for homemade charcuterie or gourmet cooking.
4. Tandoor method for spiced meats and vegetables:
At maximum temperatures, you can replicate Indian tandoor techniques, cooking spiced chicken or tikka-style vegetables with a charred exterior and tender interior.
Maintenance and Uses to Preserve Your Barbecue, Optimise Its Potential
A barbecue like the Masterbuilt Gravity Series™ is an investment in quality, performance and durability. Its advanced technology and robust design require proper care to ensure not only flawless operation but also a long service life for the equipment. Proper maintenance improves thermal efficiency, prevents corrosion of key materials such as cast iron and ceramic, and ensures that every meal has the authentic charcoal flavour without residual flavours from previous cooks.
Detailed Step-by-Step Maintenance
1. Deep cleaning of the grates (every 3 uses):
Cast iron grates should be brushed with a heavy-duty wire brush while still warm (but not hot) to remove food debris. Then, a light coating of vegetable oil is recommended to prevent rusting and maintain the natural non-stick surface. If you find stubborn burnt-on residue, you can use a mixture of white vinegar and baking soda to soften it.
2. Emptying and cleaning the grease tray (after each use):
The grease tray must be removed, emptied completely and washed with hot water and a neutral detergent. Excess grease build-up can cause unexpected fires and affect the performance of the DigitalFan™ fan, as well as generating unpleasant odours.
3. Inspection and maintenance of the GravityFed™ hopper (monthly):
If you are not going to use the barbecue for more than a week, it is recommended that you empty the hopper completely and clean it with a dry brush. Damp charcoal can clump together and obstruct the flow of gravity, which will affect consistent combustion. It is also advisable to check that there is no ash accumulated at the base of the drop channel.
4. Checking digital connections and sensors (every 2 weeks):
Visually check the condition of the probe cables, digital panel and internal sensors. Use compressed air or a dry cloth to remove dust, ash or moisture from the connections. If you detect erratic temperature readings on the app, check the position and cleanliness of the meat probes.
5. Occasional calibration of the DigitalFan™ system (every 3-6 months):
Refer to the Masterbuilt app for steps to calibrate the fan system. This will ensure that the displayed temperature is accurate, especially after extreme weather changes or prolonged storage.
Alternative Uses Beyond Traditional Barbecuing
The Gravity Series™ is not just a barbecue: it is a complete cooking centre that, thanks to its advanced temperature control and enclosed air circulation design, can be used in a variety of ways.
1. Bread and dough oven:
The insulation of the body and thermal stability make it ideal for baking artisan bread with a crispy crust, focaccia, Neapolitan-style pizzas or homemade pies. All you need is a refractory stone or iron tray and you can bake just like in a wood-fired oven.
2. Slow cooking of stews or casseroles:
Using cast iron pots (Dutch oven type), you can use the barbecue to cook meat stews, chilli con carne, curries or legumes over a low heat. Cooking with charcoal adds a deep, smoky flavour to these dishes.
3. Cold smoking (with external accessory):
If you purchase a cold smoking accessory, you can prepare cured salmon, cheeses, butters or even nuts with a natural wood aroma, ideal for homemade charcuterie or gourmet cooking.
4. Tandoor method for spiced meats and vegetables:
At maximum temperatures, you can replicate Indian tandoor techniques, cooking spiced chicken or tikka-style vegetables with a charred exterior and tender interior.
Recipe for Jerk Chicken with Caramelised Pineapple
Serves 4 | Difficulty: Medium | Total time: 2 hours 30 minutes (including marinating)
Ideal for indirect cooking between 160°C and 180°C
Jerk chicken is a dish that originated in Jamaica, characterised by a marinade rich in spices such as allspice, garlic, cinnamon and ginger, combined with hot chillies and sweet touches. This recipe highlights the charcoal flavour and controlled smoke of the Gravity Series™ barbecue, allowing you to caramelise the outside without drying out the meat. The grilled pineapple adds a tropical and juicy contrast that enhances the spicy flavours.
Ingredients
For the chicken:
- 4 boneless, skinless chicken thighs (preferably with some fat to keep them juicy)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon grated fresh ginger
- 1 large garlic clove, finely chopped
- 1 seedless habanero chilli (or jalapeño chilli for a milder version)
- Juice and zest of 1 lime
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
For the caramelised pineapple:
- 4 thick slices of fresh pineapple (2 cm thick)
- 1 tablespoon honey
- 1 tablespoon melted butter
- Pinch of salt
For smoking:
- Apple, cherry or mixed mild fruit wood chips (ideal for balancing the heat of the jerk)
Equipment
- Gravity Series™ barbecue (600 or 1050)
- Probe thermometer (one included with the barbecue)
- Marinating container
- Long barbecue tongs
- Brush for glazing
- Chopping board
- Plate for resting
Step by step
1. Preparing the marinade:
In a large bowl, mix together the soy sauce, oil, brown sugar, dried spices (allspice, cinnamon, nutmeg), grated ginger, garlic, chopped chilli and lime juice and zest. Add salt and pepper to taste.
2. Marinating:
Place the chicken thighs in a sealable bag or container with a lid. Pour in the marinade and massage to coat the meat well. Cover and let marinate in the refrigerator for at least
2 hours, ideally
12 hours for a deeper flavour.
3. Preparing the barbecue:
- Preheat the barbecue to 180 °C, using the digital control or the Masterbuilt app.
- Place the wood chips in the smoker box if you want a more intense flavour.
- Set the grates to the middle position for indirect cooking (avoid direct contact with the flame).
- Insert the probe into the centre of the chicken (if using one) and set the target temperature to 74°C internal.
4. Cooking the chicken:
- Remove the chicken from the marinade and drain lightly.
- Grill for 20 to 25 minutes per side using indirect heat, checking that the internal temperature reaches 74°C without overcooking.
- Optional: For a crispier finish, raise the temperature to 200 °C for the last 5 minutes to sear the outside without drying it out.
5. Caramelised pineapple:
- Mix the honey, melted butter and salt.
- Brush the pineapple slices and place them directly on the grill for 2-3 minutes per side, until they are marked and begin to brown.
6. Rest and serve:
- Let the chicken rest for 5-10 minutes before cutting. Serve with the pineapple slices on top or on the side.
- You can accompany it with coconut rice, red cabbage salad or steamed yuca to complete a Caribbean experience.
Vegetarian version of Jerk-style eggplant and tofu with caramelised pineapple
Ideal for vegetarian or vegan diets | Total time: 2 hours
Ingredients
- 1 large eggplant (cut into 1.5 cm slices)
- 200 g firm tofu (pressed and cut into 1 cm fillets)
- Same ingredients for the marinade as for the chicken (reduce the salt by ¼ if using tofu)
- 4 slices of pineapple
- Honey or agave syrup (for vegan version)
- Vegetable butter
Step by step
- Marinade: Place the pressed tofu and aubergine slices in a flat container and pour over the marinade. Let stand for at least 1 hour, preferably longer.
- Preheat the barbecue to 180 °C, adjust the ventilation to maintain a medium air flow.
- Cook the aubergines and tofu on the indirect heat for 15-20 minutes on each side, or until they are seared and cooked through. Use a perforated tray if necessary to prevent them from falling apart.
- Add the pineapple, glazed as before, for the last 5 minutes to caramelise.
- Serve over basmati rice with fresh coriander or mango chutney for a complete and balanced meal.
Additional tips
- If you like intense heat, do not remove the seeds from the habanero chilli.
- You can use natural yoghurt with lime as a sauce to soften the jerk flavour of the chicken.
- For an elegant presentation, you can arrange the chicken on a slice of grilled pineapple, with coriander leaves and grated lime on top.
This recipe takes full advantage of the features of the
Masterbuilt Gravity Series™, leveraging digital temperature control, long-burning fuel and reversible racks. It combines technique, flavour and presentation in a dish you can make again and again, adjusting the spice levels and accompaniments to suit your preferences or those of your guests.
Recipe for Jerk Chicken with Caramelised Pineapple
Serves 4 | Difficulty: Medium | Total time: 2 hours 30 minutes (including marinating)
Ideal for indirect cooking between 160°C and 180°C
Jerk chicken is a dish that originated in Jamaica, characterised by a marinade rich in spices such as allspice, garlic, cinnamon and ginger, combined with hot chillies and sweet touches. This recipe highlights the charcoal flavour and controlled smoke of the Gravity Series™ barbecue, allowing you to caramelise the outside without drying out the meat. The grilled pineapple adds a tropical and juicy contrast that enhances the spicy flavours.
Ingredients
For the chicken:
- 4 boneless, skinless chicken thighs (preferably with some fat to keep them juicy)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon grated fresh ginger
- 1 large garlic clove, finely chopped
- 1 seedless habanero chilli (or jalapeño chilli for a milder version)
- Juice and zest of 1 lime
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
For the caramelised pineapple:
- 4 thick slices of fresh pineapple (2 cm thick)
- 1 tablespoon honey
- 1 tablespoon melted butter
- Pinch of salt
For smoking:
- Apple, cherry or mixed mild fruit wood chips (ideal for balancing the heat of the jerk)
Equipment
- Gravity Series™ barbecue (600 or 1050)
- Probe thermometer (one included with the barbecue)
- Marinating container
- Long barbecue tongs
- Brush for glazing
- Chopping board
- Plate for resting
Step by step
1. Preparing the marinade:
In a large bowl, mix together the soy sauce, oil, brown sugar, dried spices (allspice, cinnamon, nutmeg), grated ginger, garlic, chopped chilli and lime juice and zest. Add salt and pepper to taste.
2. Marinating:
Place the chicken thighs in a sealable bag or container with a lid. Pour in the marinade and massage to coat the meat well. Cover and let marinate in the refrigerator for at least
2 hours, ideally
12 hours for a deeper flavour.
3. Preparing the barbecue:
- Preheat the barbecue to 180 °C, using the digital control or the Masterbuilt app.
- Place the wood chips in the smoker box if you want a more intense flavour.
- Set the grates to the middle position for indirect cooking (avoid direct contact with the flame).
- Insert the probe into the centre of the chicken (if using one) and set the target temperature to 74°C internal.
4. Cooking the chicken:
- Remove the chicken from the marinade and drain lightly.
- Grill for 20 to 25 minutes per side using indirect heat, checking that the internal temperature reaches 74°C without overcooking.
- Optional: For a crispier finish, raise the temperature to 200 °C for the last 5 minutes to sear the outside without drying it out.
5. Caramelised pineapple:
- Mix the honey, melted butter and salt.
- Brush the pineapple slices and place them directly on the grill for 2-3 minutes per side, until they are marked and begin to brown.
6. Rest and serve:
- Let the chicken rest for 5-10 minutes before cutting. Serve with the pineapple slices on top or on the side.
- You can accompany it with coconut rice, red cabbage salad or steamed yuca to complete a Caribbean experience.
Vegetarian version of Jerk-style eggplant and tofu with caramelised pineapple
Ideal for vegetarian or vegan diets | Total time: 2 hours
Ingredients
- 1 large eggplant (cut into 1.5 cm slices)
- 200 g firm tofu (pressed and cut into 1 cm fillets)
- Same ingredients for the marinade as for the chicken (reduce the salt by ¼ if using tofu)
- 4 slices of pineapple
- Honey or agave syrup (for vegan version)
- Vegetable butter
Step by step
- Marinade: Place the pressed tofu and aubergine slices in a flat container and pour over the marinade. Let stand for at least 1 hour, preferably longer.
- Preheat the barbecue to 180 °C, adjust the ventilation to maintain a medium air flow.
- Cook the aubergines and tofu on the indirect heat for 15-20 minutes on each side, or until they are seared and cooked through. Use a perforated tray if necessary to prevent them from falling apart.
- Add the pineapple, glazed as before, for the last 5 minutes to caramelise.
- Serve over basmati rice with fresh coriander or mango chutney for a complete and balanced meal.
Additional tips
- If you like intense heat, do not remove the seeds from the habanero chilli.
- You can use natural yoghurt with lime as a sauce to soften the jerk flavour of the chicken.
- For an elegant presentation, you can arrange the chicken on a slice of grilled pineapple, with coriander leaves and grated lime on top.
This recipe takes full advantage of the features of the
Masterbuilt Gravity Series™, leveraging digital temperature control, long-burning fuel and reversible racks. It combines technique, flavour and presentation in a dish you can make again and again, adjusting the spice levels and accompaniments to suit your preferences or those of your guests.
Recipe for Jerk Chicken with Caramelised Pineapple
Serves 4 | Difficulty: Medium | Total time: 2 hours 30 minutes (including marinating)
Ideal for indirect cooking between 160°C and 180°C
Jerk chicken is a dish that originated in Jamaica, characterised by a marinade rich in spices such as allspice, garlic, cinnamon and ginger, combined with hot chillies and sweet touches. This recipe highlights the charcoal flavour and controlled smoke of the Gravity Series™ barbecue, allowing you to caramelise the outside without drying out the meat. The grilled pineapple adds a tropical and juicy contrast that enhances the spicy flavours.
Ingredients
For the chicken:
- 4 boneless, skinless chicken thighs (preferably with some fat to keep them juicy)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon grated fresh ginger
- 1 large garlic clove, finely chopped
- 1 seedless habanero chilli (or jalapeño chilli for a milder version)
- Juice and zest of 1 lime
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
For the caramelised pineapple:
- 4 thick slices of fresh pineapple (2 cm thick)
- 1 tablespoon honey
- 1 tablespoon melted butter
- Pinch of salt
For smoking:
- Apple, cherry or mixed mild fruit wood chips (ideal for balancing the heat of the jerk)
Equipment
- Gravity Series™ barbecue (600 or 1050)
- Probe thermometer (one included with the barbecue)
- Marinating container
- Long barbecue tongs
- Brush for glazing
- Chopping board
- Plate for resting
Step by step
1. Preparing the marinade:
In a large bowl, mix together the soy sauce, oil, brown sugar, dried spices (allspice, cinnamon, nutmeg), grated ginger, garlic, chopped chilli and lime juice and zest. Add salt and pepper to taste.
2. Marinating:
Place the chicken thighs in a sealable bag or container with a lid. Pour in the marinade and massage to coat the meat well. Cover and let marinate in the refrigerator for at least
2 hours, ideally
12 hours for a deeper flavour.
3. Preparing the barbecue:
- Preheat the barbecue to 180 °C, using the digital control or the Masterbuilt app.
- Place the wood chips in the smoker box if you want a more intense flavour.
- Set the grates to the middle position for indirect cooking (avoid direct contact with the flame).
- Insert the probe into the centre of the chicken (if using one) and set the target temperature to 74°C internal.
4. Cooking the chicken:
- Remove the chicken from the marinade and drain lightly.
- Grill for 20 to 25 minutes per side using indirect heat, checking that the internal temperature reaches 74°C without overcooking.
- Optional: For a crispier finish, raise the temperature to 200 °C for the last 5 minutes to sear the outside without drying it out.
5. Caramelised pineapple:
- Mix the honey, melted butter and salt.
- Brush the pineapple slices and place them directly on the grill for 2-3 minutes per side, until they are marked and begin to brown.
6. Rest and serve:
- Let the chicken rest for 5-10 minutes before cutting. Serve with the pineapple slices on top or on the side.
- You can accompany it with coconut rice, red cabbage salad or steamed yuca to complete a Caribbean experience.
Vegetarian version of Jerk-style eggplant and tofu with caramelised pineapple
Ideal for vegetarian or vegan diets | Total time: 2 hours
Ingredients
- 1 large eggplant (cut into 1.5 cm slices)
- 200 g firm tofu (pressed and cut into 1 cm fillets)
- Same ingredients for the marinade as for the chicken (reduce the salt by ¼ if using tofu)
- 4 slices of pineapple
- Honey or agave syrup (for vegan version)
- Vegetable butter
Step by step
- Marinade: Place the pressed tofu and aubergine slices in a flat container and pour over the marinade. Let stand for at least 1 hour, preferably longer.
- Preheat the barbecue to 180 °C, adjust the ventilation to maintain a medium air flow.
- Cook the aubergines and tofu on the indirect heat for 15-20 minutes on each side, or until they are seared and cooked through. Use a perforated tray if necessary to prevent them from falling apart.
- Add the pineapple, glazed as before, for the last 5 minutes to caramelise.
- Serve over basmati rice with fresh coriander or mango chutney for a complete and balanced meal.
Additional tips
- If you like intense heat, do not remove the seeds from the habanero chilli.
- You can use natural yoghurt with lime as a sauce to soften the jerk flavour of the chicken.
- For an elegant presentation, you can arrange the chicken on a slice of grilled pineapple, with coriander leaves and grated lime on top.
This recipe takes full advantage of the features of the
Masterbuilt Gravity Series™, leveraging digital temperature control, long-burning fuel and reversible racks. It combines technique, flavour and presentation in a dish you can make again and again, adjusting the spice levels and accompaniments to suit your preferences or those of your guests.
