Masterbuilt Gravity Feed

[rexster314]

I've smoked several whole briskets using charcoal to start the 1050 up, but using nothing but mesquite splits to smoke them. I use a Fireboard as my controller, so I didn't have as many temp swings as others have said using the GF controller.

 

[deejus]

same here. We don't usually have a problem with the wind in Southeast Georgia. MB has addressed this issue with somewhat of a shield on the 1050 that helps block wind. I would think you'd be ok backed up toward a wall.

Yeah SAV doesn't get too bad. But I've never worried about wind and just keep it under a patio umbrella if its going to rain.

 

[Smokin Okie]

I'm gonna delay the brisket cook till Sunday

Oklahoma Mesonet

@okmesonet

·
3m

Be aware of increasing winds this weekend. This forecast map is sustained winds at 3pm Saturday. Expect gusts to be up to double this. Humidity is expected to fall as well so be fire cautious especially in the SW.

 

[912smoker]

Looks that that might be a good idea based on that forecast. We just have colder weather for us (high 20s to low 30s at night) but low winds. Planning on ribs tomorrow.

 

[Smokin Okie]

I can't compare the two but can tell you the 1050 is a beast. Just did a 10 hour pulled pork cook and it held temps perfectly the entire time. You will not be disappointed

I'm almost to 10 hours on this brisket cook. MB controller says its still holding at 287 ( set temp 290 ) but my Thermoworks digital and TelTru analog gauges are saying 250.

How does this act when its running out of fuel ?

I did not wrap this brisket, my plan is to run it out of fuel and then wrap and take it to the oven. If it doesn't finish cooking on the 560.

I ran it at 275 for 5 hours, then bumped it up to 290.

 

[Smokin Okie]

If im smoking I normally start with a small layer of lump charcoal first to get a nice bed of hot coals dropping down in the ashbin, then the rest will be normal kingsford mixed with whatever wood i need to use plus some wood in the ash bin to start the smoke.

This worked well for me.

I did notice that after a good amount of ash was in the ash bin, when a chunk fell through it would stir it up and saw ash coming out of the exhaust. I also see some ash inside the cooker. I'm thinking smaller chunks falling through is a good thing , or maybe the ash bin needs to be emptied during a long cook ?

 

[Smokin Okie]

I usually get around 6 hours from a stack of fuel.
I burn a 50/50 mix of KIngsford briquets and Mesquite lump charcoal.

I'm on 10 hours using B&B Char Logs

 

[Smokin Okie]

they do at times yes makes better smoke in the chute imho but i do both.

I put two chunks in the ash bin to start the cook, and it was dark when I started, but after it got light I was getting a lot of smoke from those chunks and it was grayish blue smoke . After an hour or so , it cleaned up to blue thin.

And I found that the chunks I put in the hopper burned cleaner than the chunks in the ash bin. I was getting the smoke I was looking for from the hopper chunks.

 

[Smokin Okie]

Early observation from my brisket cook. I did not get the early bark development that I do on the stick burner. At the stall, it was still a mahogany color, not the look of a meteorite. Which is when I usually wrap. I did not wrap this brisket.

Its at 198* IT now and I'm gonna finish it in the oven, as it appears my cooker temps are dropping fast.

 

[Will Squared]

How does this act when its running out of fuel ?

The temp drops.

 

[Will Squared]

Smoked some chicken leg quarters today then diced them for chicken chili.
Yum !
Used the warm 560 for Chocolate Chip Ghost Pepper cookies.
Life is Good !

 

[567Chief]

Thanks! I also need to check on the midsized 800 model to see if I can on that as well.

The bottom grate on the 800 is around 24 1/4” x 16 1/2”

The 2 shelves are 24 1/4” x 8”

I just seasoned my new 800 yesterday. I plan on trying some smash burgers on the griddle today!

A good review:

 

[Smokin Okie]

The temp drops.

Well, according to the controller, that did not happen. Set temp was 290 and it showed that to the end. I would've not have known the temp was dropping if not for my TW and TelTru gauge.

 

[912smoker]

Were you cooking on the grate or rack ? My grate temp is pretty accurate but middle rack is about 30* off based on my Thermoworks.

 

[BBQ Bird]

The bottom grate on the 800 is around 24 1/4” x 16 1/2”

The 2 shelves are 24 1/4” x 8”

I just seasoned my new 800 yesterday. I plan on trying some smash burgers on the griddle today!

A good review:

Got a Masterbuilt 800 coming tomorrow (hopefully, the local freight company is terrible). How did the set up and seasoning go? I hope to be able to get it assembled and seasoned over the next few evenings, so it's ready to go for the Superbowl.

 

[Smokin Okie]

Were you cooking on the grate or rack ? My grate temp is pretty accurate but middle rack is about 30* off based on my Thermoworks.

I was on the rack, with a digital TW probe in front of the brisket , in the middle. My TelTru replaced that cheap analog gauge that came with it.

Temps continued to drop on the TW and TelTru, all they way down to 220*. Controller was still saying 290*. Don't know what to think about that. I looked in the hopper and there's only a few very ashed over small coals left.

 

[912smoker]

That's strange never had that happen but Ive also never ran out of fuel. Good thing you a backup thermo going !

 

[Smokin Okie]

That's strange never had that happen but Ive also never ran out of fuel. Good thing you a backup thermo going !

I run the TW digital so I can keep a record of the cook , red is cook chamber, gold is IT of the brisket. I had some large diff early in the cook, the TW ran up to 50* cooler. But I'm sure it was because I'd put some water in the drip pan under the brisket. As the water evaporated, and I did not refill, the temps lined up much better.

Can see location of the TW digital probe.

And I wish this chart was in 25* increments, instead of 200*.

 

[567Chief]

Got a Masterbuilt 800 coming tomorrow (hopefully, the local freight company is terrible). How did the set up and seasoning go? I hope to be able to get it assembled and seasoned over the next few evenings, so it's ready to go for the Superbowl.

Assembly took a couple hours and I had help. Lots of parts and pieces. I believe it weighs just over 200 lbs so you might need a little help with the box.
Seasoning took 3 hours for the grill and another half hour for the griddle. The instructions don’t mention seasoning the griddle but I found a YouTube video showing how:


Coming from a pellet smoker, I’m amazed at how well it maintains temperature.

 

[Will Squared]

Well, according to the controller, that did not happen. Set temp was 290 and it showed that to the end. I would've not have known the temp was dropping if not for my TW and TelTru gauge.

When I run out of fuel the temp drops
That would be at the end.
I have come back to it during a cook and I forgot to keep up on the fuel, ran out...
temp dropped.