The Pulled Pork Disaster that Led Me to the HIDDEN Feature I LOVE on the Masterbuilt Gravity 1050

[@tommygun83]

For a heavier smoke profile, put a full split in the hopper on it's side and surround with charcoal, you'll get much closer to the same results an offset will give you. Quite a few people have started doing this with exceptional results.

[@SmokingDadBBQ]

I did the next video with only wood and if you told me it came from an offset I would believe it

[@tommygun83]

@@SmokingDadBBQ looking forward to it!

[@tomm9493]

@@SmokingDadBBQ Only wood in the Masterbuilt, no charcoal at all??

[@SmokingDadBBQ]

@@tomm9493 ya. It was pretty awesome

[@crashcopter6000]

@@SmokingDadBBQ Seems like creosote would really build up as you turn the wood to Charcoal. Definitely works though. Thanks for the great video!

[@robking9857]

I have an 800 and love it. I did competition BBQ for years and was a die-hard stick burner fan who would never consider a pellet smoker. They do not impart the same smoke flavor, period.
First, and I still use it on occasion mostly as a warming cabinet when doing larger cooks for our family reunions and parties, is my Masterbuilt gas cabinet smoker. That was my first "set it and forget it" moment. I use splits of wood and an Ink Bird Bluetooth thermometer and let it ride. But then the Masterbuilt Gravity Feeds came along and changed my life!
Since I no longer compete, I sold my pull-behind rig and now enjoy sleeping through 20-hour brisket smokes and the pool rather than chasing a fire constantly. True bliss.
I refer to them as pellet smokers for adults, LOL! Charcoal and wood as it should be... But GOOD charcoal and not Krapsford.
To make certain that I get smoke for the full burn I will core the hopper with splits of wood. If you don't have access to splits, use a postal tube, the one I use is 2.5 inches in diameter and place it in the core of your hopper, filling in around it with GOOD charcoal. Then drop wood chunks down the tube and once filled to the level of your desire, for me is to the top, remove the tube and you will have constant wood smoke. This is also a great way to blend woods in the ratio that you prefer.
Yes, I made a DIY grate for my ash pan and will add additional wood for extra smoke if I want it or to blend woods. For instance, I love the addition of apple wood to hickory for ribs. A butt will be wrapped when I put ribs on so the apple won't impart on it while the ribs suck it up. A smoker tube filled with chips in the cooking chamber works also.
The convenience factor alone is worth the price. I did quite a bit of mods on mine and use my Ink Bird as a backup as the chamber thermometer for some reason is not accurate. I have replaced my controller to no avail. The meat probes are spot on, however. I just double up a meat probe inside the cook chamber affixed to a cooking grate if I forget to charge my Ink Bird or if I am using it on my other smoker.

[@scottintexas]

In addition to adding wood in layers in the feeder, I bought an aftermarket metal grid that goes in the ash bin on which I place wood chucks (that are then close to the underside of the fire) during the cook.

[@jasonsams4258]

Put wood chunks in the ash pan to get more smoke flavor.

[@tarussmith37]

Every now and then I will smoke my brisket for about 7 or 8 hrs the day before then foil boat my brisket and switch over to my masterbuilt and let it go at 190 til morning. Then I'll bump it up to 250 til I hit my tenderness. It is amazing. I do that when I want to cheat on my brisket, but want my smokey flavor. You should try that.

[@joelf5413]

I had a Pit Boss Pellet and was soooooo disappointed in it, with a very, very light smoke flavor. I went to the MBGF560 and a complete difference in smoke flavor!!!!!

[@EddDavisFB]

I have a 560, i always do pork butts at about 260, which actually cooks at 275, i put in a good few wood chunks and just let it go for about 5 hours, i usualy get a decent bark after that time, maybe 6 hours, once the fats rendered and you can push through, then wrap! It took a bit of getting used to, but i love these machines!

[@SmokingDadBBQ]

They are so capable

[@joelf5413]

How many pounds are your pork butts?

[@billdonahue4345]

There is a mod that you put in the ash bin that holds wood chunks up that will allow you more hands on just remember the fan is off while door is open. If you bump the heat 50 to 75 degrees above your smoking temp it will get the wood going better then drop it before you add the meat. New to it myself but it is fun

[@JoeAnshien]

I made a stand for a nice size wood chunk out of chicken wire for my ash bin so the wood stays up closer to the fire. I also mix charcoal and splits. Smoke flavor is great and so much cleaner than I used to do with my WSM. I really like my MB 800.

[@tomroeder7348]

Very cool, and the fact that you don't have to worry about using a cooler for the rest is really nice.

[@SmokingDadBBQ]

Ya that feature was pretty handy. Unlike the Kamado it’s not so insulated it can actually drop down quickly and not over cook the food

[@SuperThebrand]

adding more wood even a split in the middle surrounded with coal, it works wonders. Great smoke!

[@RumandCook]

Sounds the flavor is pretty good for a hands off cook. Those have intriged me, but I'm out of room. Great vid! 🍻

[@j-clevesque7007]

I have the MB 560 and have done the vent mod from Klotse mods. Sure does help hold temps longer / shorten cooks and increase smoke flavour.

[@joelf5413]

I did the same mod and WOW it made a huge difference!!!!

[@wesleydrew9242]

Great video. I generally use a temp controller on my overnight cooks which works well for my schedule. I think of it as an insurance policy against waking up to a ruined expensive brisket. I'd love to see a comparison of different automation types like this, the Fireboard on a KJ, the Konnected Joe, and maybe a pellet grill if you can borrow one.

[@praetorxyn]

I don't use a smokeware drip pan, I use the SnS Grills one made to go with the Slow N Sear, but I stopped using foil on my drip pan ages ago. What I do to clean mine is just take a metal spatula and scoop / scrape out what comes easy into the trash, then squirt a stream of Dawn across it and run the hottest tap water I've got into it, let it soak for 5-15 minutes depending on how bad it is, and after that whatever's left generally comes out very easily.
I like the app driven control as an option, that's why I have a FireBoard 2 drive. Unfortunately though I can't connect a blower fan to my kamado. The Lone Star Grillz pellet smoker looks to be best in its class, and it uses FireBoard technology. I'd love to see a head to head on say a FireBoard 2 Drive controlled cook in the Big Joe 3 vs a cook in this or a pellet smoker, as I expect you would have the same ease of use with a better result (at least better than a pellet smoker, the gravity fed might turn out about the same since it also uses charcoal and wood).

[@giordanomiguelperez7132]

I’ve always thought these charcoal gravity feed might turn out to be the best all worlds but haven’t used one.
Looking forward to more vids on it and comparisons.

[@BehindTheFoodTV]

Very cool that you’re doing thee tests James. And way to find the bright side!

[@SmokingDadBBQ]

Thanks! 👍. The auto holding chest that drops heat faster than my Kamado did come in handy even though we missed dinner by a country mile lol

[@robking9857]

An 8-pound butt or picnic only requires 10 hours at 220 at the most. Knock an hour off if wet-brined for at least 24 hours. Injection knocks off time as well in my experience. This is why you need an oven thermometer or an Ink Bird in the cook chamber. To get a true 220 to 225, I set mine to 235 and let it roll on. As I stated in my previous reply, the heat controllers are not accurate in any of the gravity feeds for some reason. I can't get an answer as to why from anyone, although the meat probes are accurate. They can be used in place of an additional thermometer.

[@scottyparsonas6018]

Love the video, James! I still love my KJ's, but I added one of these MB gravity grills, and I like it a lot also.
For more smoke flavor, you could try getting one of those ash bucket grates to lift the smoking wood closer to the ashes.
You could buy the ash pan grate, then simply place one or two wood chunks on the grate and IMO has given me better results than just dropping chunks in the hopper by itself.
Love your content!

[@TheCsmith321]

Definitely check your grate level temps. My 1050 runs 20-25 degrees below the display set temp, which I have to compensate for in my set point to keep cook times on target.

[@samacc2536]

Love that you’re doing some 1050 videos. Reading your comments has me worried the BJ3 would lose in a brisket face off, which would break my heart. My friends are always trying to get me to switch to one of these haha.

[@SmokingDadBBQ]

Well I am sure the KJ3 will last much longer. The MB is dang good for food but the internet ratings suggest it may not last forever

[@samacc2536]

@@SmokingDadBBQ Yeah my friends have had theirs for about a year, each one of them has had to place a warranty claim or is facing some sort of issue. But if it could put a better brisket out, might not be bad for the occasional parties or special events.

[@shannonlynn488]

Put a split in the corner of the hopper and fill charcoal around it, the smoke flavor would be more

[@Hihihihihihihijojhi]

He stated "The Grill has cooled off considerably" The temp reading on the grill was 148 degrees.

[@SmokingDadBBQ]

That’s a great temp for holding the pork

[@PeterSz73]

Can you add the new Gravity XT to the stable and do a side by side? I think a video like that would do awesome with your viewership.

[@SmokingDadBBQ]

I have asked for it but Masterbuilt can't supply one until the fall time frame

[@PeterSz73]

@SmokingDadBBQ I figured, it is out of stock everywhere :(

[@joseturrado2303]

I would love to have that Mastebuilt smoker

[@SmokingDadBBQ]

It’s pretty slick

[@paulthomas3782]

Great video James looking forward to your head to head comparison, Cheers

[@SmokingDadBBQ]

Thanks 👍

[@dariodizanni]

Great video! You make a compelling case for me not wanting to get the Masterbuilt Gravity 1050 lol

[@SmokingDadBBQ]

I’m not on a quota lol so whatever information we get is what we get … the time is more like an offset vs my kj. That’s more my gamelan than a grill issue

[@brentsabourin4607]

I looked at one of these, but ended up with a New Pk 300, as I wanted a charcoal grill

[@markwilliams813]

My control panel has gone out 3 separate times on my 1050. I'm going to invest in aftermarket upgrades and then it'll churn out great BBQ. All wood is possible if you cut to size

[@SmokingDadBBQ]

If it didn’t need mods to improve the longevity based on the results I would be all over recommending this grill. On food alone it was pretty epic on the all wood ribs

[@GMan56M]

I’ve had a few mechanical issues with my 850 but so far the control panel has held up well. The door panel sensors have been my biggest headache! Love the way it makes food other than a few small quirks.

[@timbo78]

James, surely a comparison between this and one of the KJs is also in order?? Similar amount of work once they are set up. Be keen to see the results.

[@SmokingDadBBQ]

For sure. Cheers

[@SmokedReb]

Great video! Congrats on 100K too!!!!

[@MyAlanwhite]

Keep the MB and do more videos on it.

[@soumynonareverse7807]

Could you do wood fired cook on an automatic grill and compare it to charcoal and could you compare both of these cookes with and without adding firebrick of other materials that soak heat like ceramic to speed things up?

[@sourdoughhome2571]

From what other people have said, the MB controller seems to run about 25F cool. If it was at 200 rather than 225, that would make a big difference.

[@gegarza]

Great video! I’m on the fence in deciding to replace my 22” Weber charcoal grill for a MB gravity fed. My question is this, if I primarily use my weber for short cooks and sear (one of my favorites is Tomahawk with 2 zone setup), and occasionally stretch the cook to 2-3 hours for prime ribs etc, would I be able to do the same with the MB? Can it sear even though it’s not direct heat? I have a pit boss pellet grill for all my long low n slow cooks.

[@SmokingDadBBQ]

It’s got a better sear than any pellet I’ve used but it’s not as strong at searing as any direct over charcoal grill would be. If I didn’t have one I would get a charcoal chimney hot and a small grate above it to sear on that

[@brad4527]

Nice job James!
Brad.

[@dres-bbq3569]

Nice video again, Pulled pork looked amazing

[@SmokingDadBBQ]

So good

[@KristianH1986]

Cant wait to see how the MB does with only wood, ive been wondering this for a while.

[@SmokingDadBBQ]

Spoiler … shockingly good

[@KristianH1986]

@@SmokingDadBBQ omg dont tell me that, ive been holding off on the MB for so long hahaha

[@SmokingDadBBQ]

@@KristianH1986 it did cause the hopper paint to peel some so it’s not risk free. But if I closed my eyes and you said they were cooked on an offset I’d believe it … and that the Pitmaster knew what they were doing with fire management. Except it was crazy easy

[@KristianH1986]

@@SmokingDadBBQ ive seen people put tin foil over the top of the hopper before closing it to prevent peeling falling into the coals so maybe this is the solution. Cant wait to see the vid :D

[@SmokingDadBBQ]

@@KristianH1986 if I was keeping it forever I would do some of these for longevity- klotesmods.com/collections/1050-mods
On food quality alone, it was devastatingly good

[@frankus8359]

When you talk about pellet grill you talk about how you can't sear. Why no mention here?

[@SmokingDadBBQ]

700 is in the ballpark more than the 350 my camp chef got or the 450 my Traeger got. It’s not comparable to a charcoal grill but passable for sure

[@kenmitchell3784]

Sorry about dinner, how much fuel was used on that cook

[@rrtull26]

You are better off adding smoking wood in the ash catch

[@crazykev5]

I would like to see this vs the new automated komato.

[@SmokingDadBBQ]

Will do. Based on separate cooks this running wood will likely win a smoking test whereas the kj will win grilling, pizza etc

[@GEB1974]

Good video. I know everyone has there on taste on rubs but I have started using church meat rubs the holy gospel. Very good. I think it’s one you should try.

[@SmokingDadBBQ]

I have it and agree he does a good job

[@SmokingDadBBQ]

Vodoo too

[@GEB1974]

Being I’m a coonass I also like voodoo

[@stevefowble]

Hey James, Do you know if Smokeware has come out with their low profile drip pans? Looking on the site it is hard to tell. I did email them, but nothing yet.

[@mrhappy9911]

Would you go masterbuild, traeger or konnected joe?

[@ScottysBackYardBBQ]

not a fan of lump coal in my MB. get a lot of bridging. pork needs salt. good job

[@SmokingDadBBQ]

The ribs I did with just wood were pretty epic. It’s a capable smoker with low effort

[@ThatGuy-zu7ze]

Why doesn't anyone every soak the wood in water anymore... all I see is people throwing in dry wood..

[@SmokingDadBBQ]

Check out this read - amazingribs.com/more-technique-and-science/more-cooking-science/soak-your-wood-first-myth/

[@shnill]

Had a few draaaaanks! Hahha

[@SmokingDadBBQ]

Cheers 🍻

[@TheRssr1979]

Could you reverse sear a steak in a MB?

[@tommygun83]

Absolutely, it's one of the things they do best.

[@SmokingDadBBQ]

Yes. Did that in my first cook video ruclips.net/video/b_3hRRXTFJ4/видео.html

[@gumbie7]

You started it at a too low of a temp. 250 for 6 hrs would have been better.

[@michaell31]

ill pay freight for that mb 1050

[@SmokingDadBBQ]

This one has a home already. Only the Carlisle Gen 2 not sold yet

[@natebrain1]

Still trying to understand what the hidden feature is ?

[@SmokingDadBBQ]

the ability to drop to 150f remotely and cool off quick (to not overcook food) and keep it food safe temps for as many hours as you need

[@NelsonAguiar-yl3xm]

Dude wrap at 170% watch the magic 200% done pulled pork

[@aaronaaron1611]

this or kamodo joe?

[@SmokingDadBBQ]

This is easier for lots of smoke but if you’re ok working harder to get it the kj is comparable. This looks like cold smoking an hour or two before you start cooking with a pellet tube and then a double indirect setup adding wood in the bottom every few hours whereas in the gravity it’s toss wood in and keep feeding it.
Outside of smoke though. All the other advantages lean more kj

[@aaronaaron1611]

@@SmokingDadBBQ Thank you mate. I'll go BJ3!

[@aaronaaron1611]

@@SmokingDadBBQ Can you do a video on high temp wok cooking on a KJ? Not many people seem to do it and instead just use the KJ as a stir fry which they could have done on a hob. From my limited knowledge, the BJ3 should be able to get VERY hot... to the extent it will probably with the right wok cause some amazing stir fries a bit like on the high temp burners but with a charcoal flavour.

[@craigflatley7370]

🇨🇦

[@SmokingDadBBQ]

Cheers Craig

[@wmrrock]

Anthing Masterbuilt is made of cheap materials. They look great and have a low price point but these units are only designed to last 5-7 years at best. Masterbuilt has the WORST customer service in the industry. Buyer beware.

[@CoolJay77]

In five years, the technology may be improved and may be good time to replace it.

[@SmokingDadBBQ]

Too bad as the food quality is pretty awesome… especially the all wood burn. You spend nearly as much on mods to protect the grill as the unit itself - klotesmods.com/collections/1050-mods

[@MrJunglebear1]

You can send that 1050 to me, I will be happy to have it , I have been baby sitting smoke houses and off sets for 55 years, got tired and let my age dictate my need for my 250 gal smoker I had for 30 years , and sent it on it's way to a new home , bought a little auto kamado , was that a mistake , to small 17 lb brisket is the best you can do on that thing , i need a much larger smoker

[@CoolJay77]

Great video. Being a charcoal based smoker, I thought the result would have been more comparable to Kamado. Often people add a wood chunks in the ash tray for added smokiness. However I am more curious to see what you achieve by running just wood! Also, great tip to be able to use it as a holding warmer. H a p p y E a s t e r.