I'm glad I'm not the only charcoal-sale-guy and hoarder after the fact. Im with you 100%. It effectively halves the cost of cooking. I really like your videos with the 1050!
Your build up is Creosote. From Wikipedia: "Creosote is a category of carbonaceous chemicals formed by the distillation of various tars and pyrolysis of plant-derived material, such as wood or fossil fuel". Thanks for taking the time to do the videos! Very helpful.
Thank you and appreciate your research. 2 months ago I was seeing big blisters on many 560's and 1050's and could not figure out what was doing that. I felt it was paint blustering and it seemed a few guys we supporting that idea. When I put this 1050 together I looked the burn chamber over real good and saw not thick paint job. Even the lid had no more than over spray and not enough to blister in any case. Looking at the chamber for about 10 cooks i was only seeing a nice even blackening and it started to go from a flat finish then satin finish then just started to turn glossy. The next time I looked Blisters. It was then I knew all the other videos was not a paint problem, rather a build up that needed scraping off. It looked a bit ugly just after scraping but a few cooks later it all smooths out again. I'll show this cycle a few times over the next few months. So its not a problem, its maintenance.
I got the electric char-broil .. should have gotten the master built electric mainly for the ability to add chips without opening + separate burner for chips The char-broiler is AWESOME for short cooks 6-8 hrs but the chip box only holds enough for 4 hrs of smoke counting warmup smoke
Clearly explained. I noticed that with my 560, I still had heat in the firebox HOURS after performing shutdown. Not a lot, but definitely some and probably enough to continue to consume fuel. My take is that there is still air entering somewhere and as such is allowing the fire to continue to burn. I like your method of waste not. I have several grilling/smoking meals coming up and will update as I use your method. Thanks!
Yes, Thats how I started to look into this. That lead to sealing the door better, etc etc. So I short stack fuel on small predictable cooks, and load it with more for longer cooks. I do not have all this that figured out or on a chart. However, if your keeping an eye on your temps, you will see it drop as it starts to run out and can just add a little bit more and get fairly close that way. Good luck. If you grow tired of all this, just go back to adding a lot, it probably only costs a buck or two. I did not do a cost analysis, over a year it might add up.
@@MXP90DL Exactly my plan. I ran out the other day but was watching temps as I mulled about the yard and noticed that the chicken wasn't rising in temps any longer even though the grill still had the same temp. I also noticed no more smoke being produced. That triggered the thought to check the charcoal and sure enough it was out. I added some and away it went again. With the retained heat energy, haystacks and the powered fan, restarting is a synch and was back to normal cooking quite quickly.
You are really going to have fun with this cooker. Figure out what you want to do with it or how your use/abuse it and take action to help it get your there. I wanted it to last as long as possible and that was my reason to get mods. But I think none of those are important as just having fun and good meals. Good luck !👍
I have a 560 and never have this issue. I believe it is because I use lump charcoal all the time. Lump snuffs out faster and it also lights faster than briquettes. It also burns much cleaner with much less ash to clean up after you're done.
Great info and great idea about only using the amount of coals you need for the cook, very smart! That's just carbon build-up on the inside, no biggie. Get the same thing on the inside of a Weber kettle after enough time. And yes, huge improvement without the music, not necessary. Or maybe it could be used strategically here and there, but not the whole time, competing with what you are trying to say. Really appreciate the info, I can really use it in making a decision about purchasing one of these units.
Is the top inside portion of your hopper the porcelain version? I understand MB went from plain metal to porcelain-coated and it has improved the hopper longevity quite a bit. From all the videos Ive watched, it seems the firebox mod is esp. important. I think the creosote buildup is indicative of poor quality charcoal.
No porcelain in mine. You are the 1st to tell me this. I would agree that it would be better to have that version. As for the creosote buildup you are absolutely correct. When I use a lesser quality I get that thick black buildup that will blister then chip off. When I use a quality Lump Charcoal that does not happen and in fact the inside of feeder is a white dusting finish. I point that out in the videos where I use the Lazzari Brand Lump Charcoal. I also get the best tasting smoke finish with that cleaner burning brand plus big smoke ring in meat. Thx for telling me about the upgrade.
This really is an important question. I have never cooked on a kamado. The Masterbuilt 1050 using Lump Charcoal is the strongest smoker I have ever used and out of my cooking buddies with what they cook on I just don't see them keeping up. Let me put it this way. Many of my cooks the smoke ring goes almost to the center of the cut. Not a little 1/8 " hint of a ring. The smoke flavor is a bit too much for a small few who have tasted it. I used to put chunks in the ash bucket to get more or extra smoke. I don't do that anymore. I have found that it's a matter of picking a great Charcoal. The lowest quality briquettes vers a high quality Lump is what makes the difference. My ol trusted weber gets a better ring using Lump. In short, use any cooker with best coal and your now in the game. But if your cooking a 14 hour brisket and want smoke the MB 1050 is in my opinion the king of low and slow and great smoke. Just answering your question as if you were my nieghbor. Hope this helps
Hello Hugh, Thx for the hello. Yes, I read the warnings that came with the unit. After reading that my backyard is not even big enough to place this cooker with a 10' radius. I would have to place it in the middle of my double wide driveway. So I really had to give it a good think on ALL levels of what I wanted to do. So, I just had to start with small steps and see what I really had and what to do too deal with it. So i knew I wanted to have this smoker on the same level as my kitchen for the kind of cooks i was wanting. Placing MB1050 in middle of this deck i stated it up. Checked on how heat was affecting surrounding objects constantly. I did not detect any heat gains on anything around cooker. I got braver and cooked higher temperature foods and again nothing even started to get warm. My next plan was putting it against the edge where I wanted it and tested again. I figured if the wall got warm I would put sheet metal with 1" standoffs to absorb the extra heat to my decking. After all the cooks you might see on this channel I never had a surface get warm to the touch. Not even a little. So with this in mind, I don't want to burn down a million dollar house for a steak. So I keep checking and have my heat shield backup plan at the ready if needed. This 10' warning is most likely corporate lawyers taking it to highest levels of safety. If you look at grill you would have to use it on cement only in the grill is only 3' from the floor. Even at floor level we do not get any heating from doing cooks. So again, I want to thank you for your concern or warning. I would only double your concerns with others to make sure they are aware and alert and doing their best to keep it under control. This grill can get over 700° and if someone was going to try going that high in temps I would be very concerned about the 10' warnings. I run under 300° on almost all my cooks or about 80% anyway. Do you have a MasterBuilt cooker?
@@MXP90DL very thoughtful reply. 10' does seem excessive given that the firebox is insulated. You did your own due intelligence. We heat with 3 woodstoves and their setbacks are in inches and generally less than one foot. we couldn't meet the setbacks so we had to do what you considered using ss sheets attached to concrete board with a 1" gap and then placed concrete pavers in front of that. The wood and logs behind never got above 90 deg F even burning wide open. Your comment about the liars writing the specs is correct. My son gave me a new 1050 to smoke our livestock we raise, pigs, sheep, steers for the local market. We grill a little but prefer game meat like elk and deer which are so lean that grilling dries them out so we do better pan frying in oil. I think I will do your suggested mods before firing up the unit. We plan smoking bacon , hams, sausage etc. Regards from Wy.
@@cal48koho it sounds like a wonderful life for you and your family. You seem to be enjoying the freedoms and lifestyles that make living special and fulfilling in this great country. We here can sample these but are a bit more restrictive. Our land is small and laws are tight. We have lost our leaders who would embrace what you enjoy. So we pinch our little freedoms and risk law bending of simple life rules and do things like squeezing our bbq's into corners to enjoy celebrating special days with wonderful feasts to share with friends and neighbors. I try not to think about the spaces I invade or the pollution I create while doing an overnight cook on a brisket and focus more on consumption and drinking wine hoping that I'll be able to do it all again before it's all taken away. ;) I have enjoyed your stopping by and sharing with me. You surely have figured out how to cook your cuts of meat. As too mods for your bbq, I went a bit overboard to have something to make videos for and would not want everyone thinking these are all necessary to make this thing work. The truth is simple, the 1050 is really great on it's own. If I was just starting over again I don't know witch ones I would do again and what I'd wait to do. I have not so far found a mod I would flat out remove. The S/S firebox is a definite yes. Fixing the switches would wait till they failed then I would have to do them. After a bit more than a year they are still working perfect after fix. The one I like as well is being able to control the rear vent for air and smoke control. The others just make for ease of use. I am now looking at more rack space and see that I can have 3 levels of full racks and this would be very handy for jerky. I'll most likely spend the 2 hundred to have that by next spring. I used a 26" Weber for years that replaced my 18" Weber for over 30 years. I still have it, but have not cooked on it since the 1050. It is just so versatile. Have fun
Yeah i agree its a coal hog i did 2 hours at 250 for 6 chickens and it took 10 lbs of charcoal and i threw in several hunks of Mahogony in the ash catcher as well.
Grin, yes we will have stories to tell about some special cooks that gobbled up more than it's share of fuel. “ I tend to keep my eye on my favorite brands and once in a while it seems a big price reduction happens for a few days. ” It’s at this point I’ll get at least 10 big bags. ” I store them till needed. “ Like most things I never run out but rather keep a little buffer. 🍴🍳👌
@MXP90DL I'm burning coconut charcoal. I wonder how that compares to some Kingsford? I saw a lump vs Bricket video and lump burns faster and hotter. But what about different charcoals??
Later after the cook, I think hours later. In that I lift the lid, and then bare hands pick up the Stainless Steel plate the fire had to be out and cold. If I peek say 1/2 hour after a cook they will be glowing. I try not opening it up if its warm because a big gulp of fresh air will relight the rest and everything will be gone after that.
What temp and how long for the burn to go thru the 3/4 chimney worth of charcoal. The ERR4 is just a notification. I just hit the power button once and it goes away and keeps on chugging.
I really want one, but I’m worried about the longevity of this cooker if you don’t have the insert. I do not want to have this wear out after 50 cooks. I’m on the fence.
You have your eye on the right spot. I can not say how it will last stock. I saw enough videos to know I was going to start with the insert and never looked back. MB will tell you it will work and you will need to repair that area. Looking at the costs, it just seemed SS would last longer than 2 of the replacement kits. I can't tell you what to do. My weber kettle is lasting a lifetime. Not sure this MB will. But my cooks and smoke is a few levels better than any cook on my kettle and I felt it was worth giving it a go. Its been a year or two by now that these have been out there and I would hope it comes with some upgrades. But if not a few guys do have your back in offering SS parts. Good luck. I tend to share my cooks with my nieghbors at times and it seems to be appreciated.
At the 1950ish mark in the video when you lift the hopper lid to review how much coal was left, you also have what looks to be some type of hopper cover which I am assuming you are using to cut down on air gaps from the seal similar to the foil trick that is out there. This looks like it might be more effective if that is what it is...So if it is, where did you get that from? Thanks in advance.
Good spot. It all started when I watched MB 560 videos a few months ago and I saw big blisters under the top cover on many bbq's like these. The guys were using aluminum foil and some used a few layers and I think it was to be a shield to protect under the lids that were blistering. So when I went to Lukes website to get his modes I saw he had that flat Stainless Steel part instead of me making it out of foil. Later when I was emailing him we talked briefly about how I liked it and was informed it was a limited run and I was one of the few that got one. It did not sound like he got enough interest in it and he dropped it from his site. I posted an idea in one of my videos around here that I would make one for myself if I didn't have this one, out of that much thicker aluminum baking tray bottom. It would just about fit and be stronger than foil. It still should get the soft tape gasket I think.
Sure think buddy, I am guessing your talking about the S/S firebox mod to repair/fix the stock thin metal firebox that breaks down after 10 hot cooks or so. The one I am using came from Luke and it's one piece. Videos are about showing taking down gravity feeder and then putting S/S Liner inside original box. In my description area on most of my videos I have him listed along with his link. But to speed things up, here it is, Luke's Mods lss-mods.square.site/
@@ericpalmer2754 you bet. Glad to share. Today I made a video for you. Spent over half a day and will start stitching the sections into a show and will try to post it in a few days. It was based on these messages and lump charcoal and clean burning. Hope you will enjoy it. Thank you for posting messages here, I value talking with you. 👍👀
We use the good nieghbor method. Any time a local bbqer sees a good price a group text goes out. This gives a chance for another to say they saw it cheaper. Did this for years. But after I found my favorite Lump Charcoal its been harder to get as good a price. At least I know I'm getting the best tasting smoke for what I'm spending.
An old term brought over from using my Weber Kettle. Weber sells a charcoal chimney that is nothing more than a large can with a handle on its side. It's used for measuring and lighting charcoal. With the Masterbuild I mostly do not use it anymore. I just pour the charcoal into the gravity feeder and have learned that in itself one can judge how much by the levels you trend to use. So that example you asked about it was just a way to report how much I was talking about for that cook.
I start bbq at 225° to warm up everything as well as the charcoal. I use this time to place vegetables on the racks. So call that 7 to 10 minutes from the time I started the fire. Once vegetables are in the lid is closed. I'll then dial up the temp to 465° and will set the timer for 18 to 22 minutes. The wood chunks I put in the ash bucket are well into smoking in all this. When timer goes off I will peek at vegetables for the first time and make decisions what needs to be moved around, or flipped, or removed from grill. I'll reset timer for about 8 minutes or a small bump up or down based on how things look. When I open lid to remove the rest of the vegetables I turn off computer and will blade the coals. That is how I have cooked the last 11 times. I'll sit in a chair and monitor the smells and the sounds of a small amount of dripping.
While you're right---its only charcoal...but I really thank you for the work in progress about this very interesting smoker/ grill! Waste Not Want Not!! 😄
@@judylynncarter9423 yes, thank you for your post. For 25 years I would do my cooks sitting next to my kettle. I would enjoy my burning of fuel and it would remind me of camping for all those years we did that. So enjoying a beer, tending the fire keeping it at balance with the food being prepared and sitting in one of my favorite chairs or swings and playing good music was everything to me during my working years and doing all this to unwind. So I never forget its just a cook but with a love for something more like a hobby. So when I found this bbq it fell right into my world like an old friend and this bbq much like my tesla is a partnership between it and me to help make what I do a little easier and a heck of a lot more fun. I try and hold back on sharing feelings about this thing because I think it can easily be misunderstood. I would rather all my cooking be just me and it with my beer and music, but I felt this needed to be explained a bit as a cooker and how easy it is to use and not be afraid to play with it. Some company should expand on this design and make it more substantial in quality. Anyway, if people find my videos maybe helpful then I'll keep trying to do videos. But it's not my whole world doing this and I try and not be like other guys around youtube. I am a yt user, not a creator. So as long as its fun, why not.
That that crumbly stuff in the hopper that looks like bubbly paint. That's creosote. Just get a chimney sweep or some hard brush and brush it right out. or maybe you could burn one or two of those Crystal removing logs in the hopper and it should melt it all away. It's the same stuff that builds up in chimneys for wood burning or coal burning stoves.
My 1050 just came in and i'm expecting my Stainless Mod on Wed or Thurs, so this will be a weekend project. Can you tell me the size of the stainless steel plate at the top of the hopper, my mod didn't come with it....... Thanks in advance.
I am really glad your getting your grill ready. It sounds like you ordered the mod package that comes with water tray, Manifold hood, fire box insert. The charcoal bin top cover is not included in the package. In face its not being offered as of the moment. I think it was a test run. The size is 9 3/4" x 12" and has temp tape around edges of one side. Many are folding a few layers of foil to make these. I would probably use a large drip tray or serving tray in that the aluminum foil they are made from are much thicker. Congratulations again on a powerful grill now in your control
So essentially use only the charcole im going to need. I grill burgers, Hotdogs, Carne Asada most times but smoke pork and brisket ecasionaly. Would you say this would replace my current grill and electric smoker? I want to consolidate and not sure about a pellet smoker. Have researched Pittboss, RecTec, and Grilla Silverback.
Yeah, I was burning way to much extra charcoal so I went back to my weber roots for the small stuff. Then I fill er up for the big cooks. So what is your current grill? A weber? Then you know what you like to taste and what charcoal you enjoy mostly. I wanted the pellet stove idea of controlled temps and being able to do long cooks easier with that. Months of researching for what I would want and Recteq was at the top of my list. So while I was doing all that I also looked to see who I knew that had a pellet stove. I loved how they work from a machine point of view, but really got disappointed with the flavor or lack of compared to my weber. Not worth ease of use for lack of smoke flavor. Then I found MasterBuilt and found I could use all my current stock of charcoal for both grills and get the controlled temps I wanted with the pellet grill. So I discovered I wanted temp control and charcoal flavor and I was hooked, I found what I needed, not what I was looking for. If you can understand that... grin
@@MXP90DL 😁 how is the clean up of the grill, maintenance and what not. I have a 30inch Masterbuilt Electric smoker and has worked great but shes got that let me rest look.
@@ja9159 it's much like a house oven that can self clean. As long as you do it before much grease builds up. If its greasy then scrape it all out. Then burn it off like take it to 250/300 for 20 minutes then something like 400/450 for 20 minutes then 550/600 for 20 minutes then let it go cold. Then scrape everything from top down. Use wire grill brush. Everything should be dry and flaky and fall to bottom. I just vacuum up the dust then. If your OCD get cloth shop rags and wipe the trouble spots. I did that dry cleaning video. Took about 15 minutes after it was all cold. The next day.
It's the printer and printer ink paradigm. buy the printer once...and keep buying the expensive ink. buy the grill once...keep buying the charcoal. No incentive for them to make them efficient. Your advice to only load what you are going to use is great advice. You can always add more...
Scrape it away, its easy enough. I however burn the Lazzarie lump charcoal now and it burns so clean that now its almost always Grey or off white and no build up.
Good question. I don't know. I also did not make this rather I got it from Luke. Maybe you can ask him for your answer. I am not sure if he has any in stock or even plans on doing more. My take on it is that I argue that this is very important and should be made avaliable to all who want it. Anyway go to lss-mods.square.site/ to see his accessories. Now if you do not find an answer to your question I suggest going to this site and I do not have a direct link to his accessories but he has 6 or 7 different mods. This is my only link to him that I'll share with you. You will need to leave him a comment asking your question about his Top Covers. His has a handle on top so you can use it when its hot. ua-cam.com/video/cH1mEAyLCQI/v-deo.html
When I go to Farmers Market I look at the days catch of what's available. Going field to dinner plate is the thinking. So of course it will change a bit week to week.
I have a old Traeger grill about 8 years old I am going to use charcoal directly in the pot no deflector just the grill with grill grates over open flame
Yes, no reason to fill up gravity feeder because you can. I dont know if you have a kettle grill but I only put in what I thought I needed and if I guessed to little, tossing in a few more was no problem. I never saw anyone using a kettle pouring in a whole bag to make burgers. As for pellets , I think they make a perfect house heater fuel. Not so sure I have ever tasted a pellet cook that beats the flavors of a weber. IMHO that is.
@@MXP90DL yeah I wouldn’t use a pellet with the intent to beat or compare to charcoal flavor. But they have their place. I love my Pitboss for how I use it. My ideal lineup is: My Built UDS, My Pitboss, and me buying a Masterbuilt Gravity.
@@marclemar you have your head on right and made a nice priority list. When I wanted to move up from my 26" weber I started looking for the end all to be all. I wanted to be able to do overnight cooks without having to check in every hour or two. After looking for a few months the clear answer was looking like pellet and in that I got into that lane and looked at them I started to settle in on Recteq and like the horn handles, but they were never part of the finial check box to make a decision. All I needed was to taste a pellet cook. If I could not then I would have jumped on the recteq for sure. Built like a tank to last. I got my chance. I liked the cook very much and enjoyed the freedom of the temp controller. But when I ate the ribeye I liked it, but it was not a weber taste and I understood the difference. I needed charcoal but I also needed a controller. Went a bit crazy searching and finding Almost what I thought I wanted. I feel into reading about the MasterBuilt, but it had all the magic I wanted but almost had none of the build quality that do many others had. Flavor and computer convenience was what made the decision and the rest I figured I would try and fix or tweak. This is when the channel took a new turn for me. I have this yt channel for my tesla but the day I got the grill I started sharing my experience and fixes or upgrades, or modifications. Then the 2nd video happened, and then the 3rd and the mods were getting interest. So we laughingly in my neighborhood started talking about my cooking channel. Lol, I am just a backyard bbqer and have no business giving cooking information. As long as my viewers see it that way then all this becomes the backyard fence and we can talk and share what were doing. Around here we share or sample cooks for taste tests and ideas. Its all fun and if or when you get a MB I think you will have fun. But MB needs to get just a little more serious in building and supporting this idea of a grill. Anyway have a safe day and I enjoyed you stopping by for a chat.
@@MXP90DL I’m in the same boat! Except I started watching UA-cam and smoking food. Now everyone in my family wants me to smoke their food for holidays. So I too am looking for that convenience of a pellet but Charcoal/true wood taste. I’ll end up with a MB soon
I have tried B and B. When I can find it. Locally here we have Lazzari Lump and we really love the smoke flavor and how it burns. As a bonus I find on the MasterBuilt Gravity feeder that I don't get that nasty build up and flakes. Rather it burns clean and leaves a light gray dry ash finish.
Interesting question, thanks. No one answer. Here are a few. If I only have a inch or two like most times, I just hit the grate with taps from a small Mallet to shake loose the ashes. If I have a short stack I'll leave them and just put what I want on top of them. If I have large Lump Charcoal I have removed them if I am switching to briquettes but that has only been done a few times. But what I would call my real answer is THAT I use Lazzari almost exclusively these days and no need to pull anything but to just add more. Now my overnight cooks I wanted to not experiment with lump for a long duration cook but just use what I know would do the job and used what I had on hand that is the professional kingsford. I also have 10 18pound bags of original kingsfords to use up but not in any hurry to do that. I am now building up my stock of Lazzari to have 10 bags at the ready. I try and add only what I think I'll burn to the smoker so mostly don't have a need to remove unused Charcoal. Not sure I helped here.
@@kevinperot grin, nice comment. We all get information on our cooks for the next one. I just wanted a channel where if one guy finds an answer the hardway that maybe sharing it will help us all from wasting time with the same thing. Where one goes we all go..... We will get stronger faster together. Hey, are you in Texas?
@@kevinperot S.F. bay area, on the other side of bay in Castro Valley next to Hayward. We have a buddy leaving here for Montgomery Texas area. I don't know Texas, other than really hot summers and imagine some snow in winter. I was just curious. My wife made it to the Alamo for a week.
Yes, I have not used the grill but once a little while back. I had to have a procedure on my hand and still working to get it working again. All in all everything is okay. Just that so much is going bad in the country its hard to feel like celebrating with bbq. Maybe soon. So thanks for the hello, in 8 months you are the 1st to ask. Thanks again
That's exactly my point. I was hearing many complaints about how much these grills ate up a lot of charcoal. So looking to remind people using different words..... Good catch. 👍
@@MXP90DL It's all good. I'm certainly not attacking you and I do appreciate the reply. Good luck with your future videos...I'm sure they'll be great 👍
@@paula.2422 it didn't feel like an attack so no worries. You gave a truthful comment. Turns out I agreed with you two years ago but didn't have the guts to delete it. Rather I kept it to remind where I started. Turns out, after doing all the rest I felt I was not making what I wanted. The other youtubers I watched made much better content and I just pulled the plug. Not everyone can make good content. I had some fun and for that I was thankful for the subscribers I did get. Never did it to make money. Still I am happy when I get a honest visitor stop by and the bonus is they like you take the time to say hey. So I am thanking you for the comment. 👍
I'm glad I'm not the only charcoal-sale-guy and hoarder after the fact. Im with you 100%. It effectively halves the cost of cooking.
I really like your videos with the 1050!
Your build up is Creosote. From Wikipedia: "Creosote is a category of carbonaceous chemicals formed by the distillation of various tars and pyrolysis of plant-derived material, such as wood or fossil fuel". Thanks for taking the time to do the videos! Very helpful.
Thank you and appreciate your research. 2 months ago I was seeing big blisters on many 560's and 1050's and could not figure out what was doing that. I felt it was paint blustering and it seemed a few guys we supporting that idea. When I put this 1050 together I looked the burn chamber over real good and saw not thick paint job. Even the lid had no more than over spray and not enough to blister in any case. Looking at the chamber for about 10 cooks i was only seeing a nice even blackening and it started to go from a flat finish then satin finish then just started to turn glossy. The next time I looked Blisters. It was then I knew all the other videos was not a paint problem, rather a build up that needed scraping off. It looked a bit ugly just after scraping but a few cooks later it all smooths out again. I'll show this cycle a few times over the next few months.
So its not a problem, its maintenance.
Really good video on fuel usage. Nice work.
Excellent tip, I plan on buying a 560 this weekend, that info will be usefull
Thanks for the update.....helps me make my decision on buying one of them!
I got the electric char-broil .. should have gotten the master built electric mainly for the ability to add chips without opening + separate burner for chips
The char-broiler is AWESOME for short cooks 6-8 hrs but the chip box only holds enough for 4 hrs of smoke counting warmup smoke
Great stuff! Thanks for sharing.
Clearly explained. I noticed that with my 560, I still had heat in the firebox HOURS after performing shutdown. Not a lot, but definitely some and probably enough to continue to consume fuel. My take is that there is still air entering somewhere and as such is allowing the fire to continue to burn. I like your method of waste not. I have several grilling/smoking meals coming up and will update as I use your method. Thanks!
Yes, Thats how I started to look into this. That lead to sealing the door better, etc etc. So I short stack fuel on small predictable cooks, and load it with more for longer cooks. I do not have all this that figured out or on a chart. However, if your keeping an eye on your temps, you will see it drop as it starts to run out and can just add a little bit more and get fairly close that way. Good luck. If you grow tired of all this, just go back to adding a lot, it probably only costs a buck or two. I did not do a cost analysis, over a year it might add up.
@@MXP90DL Exactly my plan. I ran out the other day but was watching temps as I mulled about the yard and noticed that the chicken wasn't rising in temps any longer even though the grill still had the same temp. I also noticed no more smoke being produced. That triggered the thought to check the charcoal and sure enough it was out. I added some and away it went again. With the retained heat energy, haystacks and the powered fan, restarting is a synch and was back to normal cooking quite quickly.
@@JeremyBlackston yeah, you got this....
Some big meats might slip into a bit of a stall but chicken will be fine.
Thats crazy. Great design. Cheap materials/build. Crazy.
I’ll have to keep this tip in mind when I get my grill
You are really going to have fun with this cooker. Figure out what you want to do with it or how your use/abuse it and take action to help it get your there.
I wanted it to last as long as possible and that was my reason to get mods. But I think none of those are important as just having fun and good meals. Good luck !👍
I have a 560 and never have this issue. I believe it is because I use lump charcoal all the time. Lump snuffs out faster and it also lights faster than briquettes. It also burns much cleaner with much less ash to clean up after you're done.
Great info and great idea about only using the amount of coals you need for the cook, very smart! That's just carbon build-up on the inside, no biggie. Get the same thing on the inside of a Weber kettle after enough time. And yes, huge improvement without the music, not necessary. Or maybe it could be used strategically here and there, but not the whole time, competing with what you are trying to say. Really appreciate the info, I can really use it in making a decision about purchasing one of these units.
Thanks, I appreciate you Stopping by. Happy New Years and yes I think this grill would be a fine gift for you in 2021.
Is the top inside portion of your hopper the porcelain version? I understand MB went from plain metal to porcelain-coated and it has improved the hopper longevity quite a bit. From all the videos Ive watched, it seems the firebox mod is esp. important. I think the creosote buildup is indicative of poor quality charcoal.
No porcelain in mine. You are the 1st to tell me this. I would agree that it would be better to have that version.
As for the creosote buildup you are absolutely correct. When I use a lesser quality I get that thick black buildup that will blister then chip off. When I use a quality Lump Charcoal that does not happen and in fact the inside of feeder is a white dusting finish. I point that out in the videos where I use the Lazzari Brand Lump Charcoal. I also get the best tasting smoke finish with that cleaner burning brand plus big smoke ring in meat.
Thx for telling me about the upgrade.
Posted followup on coal usages today along with grate upgrade.
I'm undecided between this device or a kamado... having to choose one which would be better for smoking?
This really is an important question. I have never cooked on a kamado. The Masterbuilt 1050 using Lump Charcoal is the strongest smoker I have ever used and out of my cooking buddies with what they cook on I just don't see them keeping up.
Let me put it this way. Many of my cooks the smoke ring goes almost to the center of the cut. Not a little 1/8 " hint of a ring. The smoke flavor is a bit too much for a small few who have tasted it. I used to put chunks in the ash bucket to get more or extra smoke. I don't do that anymore. I have found that it's a matter of picking a great Charcoal.
The lowest quality briquettes vers a high quality Lump is what makes the difference.
My ol trusted weber gets a better ring using Lump.
In short, use any cooker with best coal and your now in the game. But if your cooking a 14 hour brisket and want smoke the MB 1050 is in my opinion the king of low and slow and great smoke.
Just answering your question as if you were my nieghbor.
Hope this helps
Thank you for your precious advice, I am Italian and for me it is an honor to learn from you American smoking specialists
@@MXP90DL what is the best charcoal lump you have found?
Very nicely done evaluation. My concern is that your placement is too close to combustible surfaces. It is 10' per the manual.
Hello Hugh,
Thx for the hello. Yes, I read the warnings that came with the unit. After reading that my backyard is not even big enough to place this cooker with a 10' radius. I would have to place it in the middle of my double wide driveway. So I really had to give it a good think on ALL levels of what I wanted to do. So, I just had to start with small steps and see what I really had and what to do too deal with it. So i knew I wanted to have this smoker on the same level as my kitchen for the kind of cooks i was wanting. Placing MB1050 in middle of this deck i stated it up. Checked on how heat was affecting surrounding objects constantly. I did not detect any heat gains on anything around cooker. I got braver and cooked higher temperature foods and again nothing even started to get warm. My next plan was putting it against the edge where I wanted it and tested again. I figured if the wall got warm I would put sheet metal with 1" standoffs to absorb the extra heat to my decking. After all the cooks you might see on this channel I never had a surface get warm to the touch. Not even a little. So with this in mind, I don't want to burn down a million dollar house for a steak. So I keep checking and have my heat shield backup plan at the ready if needed. This 10' warning is most likely corporate lawyers taking it to highest levels of safety. If you look at grill you would have to use it on cement only in the grill is only 3' from the floor. Even at floor level we do not get any heating from doing cooks.
So again, I want to thank you for your concern or warning. I would only double your concerns with others to make sure they are aware and alert and doing their best to keep it under control. This grill can get over 700° and if someone was going to try going that high in temps I would be very concerned about the 10' warnings.
I run under 300° on almost all my cooks or about 80% anyway.
Do you have a MasterBuilt cooker?
@@MXP90DL very thoughtful reply. 10' does seem excessive given that the firebox is insulated. You did your own due intelligence. We heat with 3 woodstoves and their setbacks are in inches and generally less than one foot. we couldn't meet the setbacks so we had to do what you considered using ss sheets attached to concrete board with a 1" gap and then placed concrete pavers in front of that. The wood and logs behind never got above 90 deg F even burning wide open. Your comment about the liars writing the specs is correct. My son gave me a new 1050 to smoke our livestock we raise, pigs, sheep, steers for the local market. We grill a little but prefer game meat like elk and deer which are so lean that grilling dries them out so we do better pan frying in oil. I think I will do your suggested mods before firing up the unit. We plan smoking bacon , hams, sausage etc. Regards from Wy.
@@cal48koho it sounds like a wonderful life for you and your family. You seem to be enjoying the freedoms and lifestyles that make living special and fulfilling in this great country. We here can sample these but are a bit more restrictive. Our land is small and laws are tight. We have lost our leaders who would embrace what you enjoy. So we pinch our little freedoms and risk law bending of simple life rules and do things like squeezing our bbq's into corners to enjoy celebrating special days with wonderful feasts to share with friends and neighbors. I try not to think about the spaces I invade or the pollution I create while doing an overnight cook on a brisket and focus more on consumption and drinking wine hoping that I'll be able to do it all again before it's all taken away. ;)
I have enjoyed your stopping by and sharing with me. You surely have figured out how to cook your cuts of meat. As too mods for your bbq, I went a bit overboard to have something to make videos for and would not want everyone thinking these are all necessary to make this thing work. The truth is simple, the 1050 is really great on it's own. If I was just starting over again I don't know witch ones I would do again and what I'd wait to do. I have not so far found a mod I would flat out remove. The S/S firebox is a definite yes. Fixing the switches would wait till they failed then I would have to do them. After a bit more than a year they are still working perfect after fix. The one I like as well is being able to control the rear vent for air and smoke control. The others just make for ease of use. I am now looking at more rack space and see that I can have 3 levels of full racks and this would be very handy for jerky. I'll most likely spend the 2 hundred to have that by next spring.
I used a 26" Weber for years that replaced my 18" Weber for over 30 years. I still have it, but have not cooked on it since the 1050. It is just so versatile.
Have fun
Yeah i agree its a coal hog i did 2 hours at 250 for 6 chickens and it took 10 lbs of charcoal and i threw in several hunks of Mahogony in the ash catcher as well.
Grin, yes we will have stories to tell about some special cooks that gobbled up more than it's share of fuel. “ I tend to keep my eye on my favorite brands and once in a while it seems a big price reduction happens for a few days. ” It’s at this point I’ll get at least 10 big bags. ” I store them till needed. “ Like most things I never run out but rather keep a little buffer. 🍴🍳👌
@MXP90DL I'm burning coconut charcoal. I wonder how that compares to some Kingsford? I saw a lump vs Bricket video and lump burns faster and hotter. But what about different charcoals??
At the 20:00 point in the video was that right after the cook or later when the coals were completely snuffed?
Later after the cook, I think hours later. In that I lift the lid, and then bare hands pick up the Stainless Steel plate the fire had to be out and cold. If I peek say 1/2 hour after a cook they will be glowing. I try not opening it up if its warm because a big gulp of fresh air will relight the rest and everything will be gone after that.
Is the black not carbon build up from the smoke being trapped in there?
Yes, creosote.
Is MAPP gas a little over kill?
What temp and how long for the burn to go thru the 3/4 chimney worth of charcoal. The ERR4 is just a notification. I just hit the power button once and it goes away and keeps on chugging.
I really want one, but I’m worried about the longevity of this cooker if you don’t have the insert. I do not want to have this wear out after 50 cooks. I’m on the fence.
You have your eye on the right spot. I can not say how it will last stock. I saw enough videos to know I was going to start with the insert and never looked back. MB will tell you it will work and you will need to repair that area. Looking at the costs, it just seemed SS would last longer than 2 of the replacement kits. I can't tell you what to do.
My weber kettle is lasting a lifetime. Not sure this MB will. But my cooks and smoke is a few levels better than any cook on my kettle and I felt it was worth giving it a go. Its been a year or two by now that these have been out there and I would hope it comes with some upgrades. But if not a few guys do have your back in offering SS parts.
Good luck. I tend to share my cooks with my nieghbors at times and it seems to be appreciated.
At the 1950ish mark in the video when you lift the hopper lid to review how much coal was left, you also have what looks to be some type of hopper cover which I am assuming you are using to cut down on air gaps from the seal similar to the foil trick that is out there. This looks like it might be more effective if that is what it is...So if it is, where did you get that from? Thanks in advance.
Good spot. It all started when I watched MB 560 videos a few months ago and I saw big blisters under the top cover on many bbq's like these. The guys were using aluminum foil and some used a few layers and I think it was to be a shield to protect under the lids that were blistering. So when I went to Lukes website to get his modes I saw he had that flat Stainless Steel part instead of me making it out of foil. Later when I was emailing him we talked briefly about how I liked it and was informed it was a limited run and I was one of the few that got one. It did not sound like he got enough interest in it and he dropped it from his site. I posted an idea in one of my videos around here that I would make one for myself if I didn't have this one, out of that much thicker aluminum baking tray bottom. It would just about fit and be stronger than foil. It still should get the soft tape gasket I think.
Are you putting the air plates back in the slots during shutdown?
@@MXP90DL - It appears the top cover pieces are on Luke's site again if anyone is wondering.
Can you guide me to where you bought the stainless steel insert...We need to get ours replaced...Thank you
Sure think buddy, I am guessing your talking about the S/S firebox mod to repair/fix the stock thin metal firebox that breaks down after 10 hot cooks or so. The one I am using came from Luke and it's one piece. Videos are about showing taking down gravity feeder and then putting S/S Liner inside original box.
In my description area on most of my videos I have him listed along with his link. But to speed things up, here it is,
Luke's Mods lss-mods.square.site/
@@MXP90DL Excellent ...Thank you very much
@@ericpalmer2754 you bet. Glad to share. Today I made a video for you. Spent over half a day and will start stitching the sections into a show and will try to post it in a few days. It was based on these messages and lump charcoal and clean burning. Hope you will enjoy it.
Thank you for posting messages here, I value talking with you.
👍👀
How to know what charcoal is on sale where ??
We use the good nieghbor method. Any time a local bbqer sees a good price a group text goes out. This gives a chance for another to say they saw it cheaper. Did this for years. But after I found my favorite Lump Charcoal its been harder to get as good a price. At least I know I'm getting the best tasting smoke for what I'm spending.
What do you mean by a chimney or 3/4 of a chimney? Is there another way to measure that? I'm very new to the gravity series and charcoal in general
An old term brought over from using my Weber Kettle. Weber sells a charcoal chimney that is nothing more than a large can with a handle on its side. It's used for measuring and lighting charcoal.
With the Masterbuild I mostly do not use it anymore. I just pour the charcoal into the gravity feeder and have learned that in itself one can judge how much by the levels you trend to use.
So that example you asked about it was just a way to report how much I was talking about for that cook.
Good information. Thank you. So 3/4 of a chimney was more than enough for your vegetable cook. What temperature and time did you use?
I start bbq at 225° to warm up everything as well as the charcoal. I use this time to place vegetables on the racks. So call that 7 to 10 minutes from the time I started the fire. Once vegetables are in the lid is closed. I'll then dial up the temp to 465° and will set the timer for 18 to 22 minutes. The wood chunks I put in the ash bucket are well into smoking in all this. When timer goes off I will peek at vegetables for the first time and make decisions what needs to be moved around, or flipped, or removed from grill. I'll reset timer for about 8 minutes or a small bump up or down based on how things look. When I open lid to remove the rest of the vegetables I turn off computer and will blade the coals. That is how I have cooked the last 11 times. I'll sit in a chair and monitor the smells and the sounds of a small amount of dripping.
While you're right---its only charcoal...but I really thank you for the work in progress about this very interesting smoker/ grill! Waste Not Want Not!! 😄
@@judylynncarter9423 yes, thank you for your post. For 25 years I would do my cooks sitting next to my kettle. I would enjoy my burning of fuel and it would remind me of camping for all those years we did that. So enjoying a beer, tending the fire keeping it at balance with the food being prepared and sitting in one of my favorite chairs or swings and playing good music was everything to me during my working years and doing all this to unwind. So I never forget its just a cook but with a love for something more like a hobby.
So when I found this bbq it fell right into my world like an old friend and this bbq much like my tesla is a partnership between it and me to help make what I do a little easier and a heck of a lot more fun. I try and hold back on sharing feelings about this thing because I think it can easily be misunderstood. I would rather all my cooking be just me and it with my beer and music, but I felt this needed to be explained a bit as a cooker and how easy it is to use and not be afraid to play with it. Some company should expand on this design and make it more substantial in quality.
Anyway, if people find my videos maybe helpful then I'll keep trying to do videos. But it's not my whole world doing this and I try and not be like other guys around youtube. I am a yt user, not a creator. So as long as its fun, why not.
Is it not recommended to use the match light charcoal? I'm really considering this smoker.
You cant use that kind of charcoal on the masterbuilt.
You would not want to. O e might taste that in the cook. Think like the Egg. No lighter fluid ever in one of those.
That that crumbly stuff in the hopper that looks like bubbly paint. That's creosote. Just get a chimney sweep or some hard brush and brush it right out. or maybe you could burn one or two of those Crystal removing logs in the hopper and it should melt it all away. It's the same stuff that builds up in chimneys for wood burning or coal burning stoves.
My 1050 just came in and i'm expecting my Stainless Mod on Wed or Thurs, so this will be a weekend project.
Can you tell me the size of the stainless steel plate at the top of the hopper, my mod didn't come with it....... Thanks in advance.
I am really glad your getting your grill ready. It sounds like you ordered the mod package that comes with water tray, Manifold hood, fire box insert. The charcoal bin top cover is not included in the package. In face its not being offered as of the moment. I think it was a test run. The size is 9 3/4" x 12" and has temp tape around edges of one side. Many are folding a few layers of foil to make these. I would probably use a large drip tray or serving tray in that the aluminum foil they are made from are much thicker.
Congratulations again on a powerful grill now in your control
So essentially use only the charcole im going to need. I grill burgers, Hotdogs, Carne Asada most times but smoke pork and brisket ecasionaly. Would you say this would replace my current grill and electric smoker? I want to consolidate and not sure about a pellet smoker. Have researched Pittboss, RecTec, and Grilla Silverback.
Yeah, I was burning way to much extra charcoal so I went back to my weber roots for the small stuff. Then I fill er up for the big cooks. So what is your current grill? A weber? Then you know what you like to taste and what charcoal you enjoy mostly. I wanted the pellet stove idea of controlled temps and being able to do long cooks easier with that. Months of researching for what I would want and Recteq was at the top of my list. So while I was doing all that I also looked to see who I knew that had a pellet stove. I loved how they work from a machine point of view, but really got disappointed with the flavor or lack of compared to my weber. Not worth ease of use for lack of smoke flavor. Then I found MasterBuilt and found I could use all my current stock of charcoal for both grills and get the controlled temps I wanted with the pellet grill. So I discovered I wanted temp control and charcoal flavor and I was hooked, I found what I needed, not what I was looking for. If you can understand that... grin
@@MXP90DL 😁 how is the clean up of the grill, maintenance and what not. I have a 30inch Masterbuilt Electric smoker and has worked great but shes got that let me rest look.
@@ja9159 it's much like a house oven that can self clean. As long as you do it before much grease builds up. If its greasy then scrape it all out. Then burn it off like take it to 250/300 for 20 minutes then something like 400/450 for 20 minutes then 550/600 for 20 minutes then let it go cold. Then scrape everything from top down. Use wire grill brush. Everything should be dry and flaky and fall to bottom. I just vacuum up the dust then. If your OCD get cloth shop rags and wipe the trouble spots. I did that dry cleaning video. Took about 15 minutes after it was all cold. The next day.
How bout you leave one of the doors open to keep the fan off to save fuel 🤔
It's the printer and printer ink paradigm. buy the printer once...and keep buying the expensive ink. buy the grill once...keep buying the charcoal. No incentive for them to make them efficient. Your advice to only load what you are going to use is great advice. You can always add more...
Thanks for the tips!
What are we to do with blistering
Cleaning this thing is an ongoing issue
Scrape it away, its easy enough. I however burn the Lazzarie lump charcoal now and it burns so clean that now its almost always Grey or off white and no build up.
What thickness of stainless do you use to make the top cover?
Good question. I don't know. I also did not make this rather I got it from Luke. Maybe you can ask him for your answer. I am not sure if he has any in stock or even plans on doing more. My take on it is that I argue that this is very important and should be made avaliable to all who want it. Anyway go to lss-mods.square.site/ to see his accessories.
Now if you do not find an answer to your question I suggest going to this site and I do not have a direct link to his accessories but he has 6 or 7 different mods. This is my only link to him that I'll share with you. You will need to leave him a comment asking your question about his Top Covers. His has a handle on top so you can use it when its hot.
ua-cam.com/video/cH1mEAyLCQI/v-deo.html
What kind of veggies do you put on like this
When I go to Farmers Market I look at the days catch of what's available. Going field to dinner plate is the thinking. So of course it will change a bit week to week.
@@MXP90DL thank you
I just use piece of aluminum foil to keep my lid clean. :D
Thats all thats needed 👍
If you can get wood from someone who just cut down a tree cut it up an give it time to dry then cook 50 5o wood n coal
Try using much less coal and add a few prices of oak wood
Sounds good, thank you
I have a old Traeger grill about 8 years old I am going to use charcoal directly in the pot no deflector just the grill with grill grates over open flame
@@lm8443 no way! That sounds like a cool destruction test. Tell me your going to do a vid and post of this. 👍🇺🇲
So your saying for short cooks only load what you’re estimating to use. Sounds like I’ll use my pellet for burgers and hotdogs.
Yes, no reason to fill up gravity feeder because you can. I dont know if you have a kettle grill but I only put in what I thought I needed and if I guessed to little, tossing in a few more was no problem. I never saw anyone using a kettle pouring in a whole bag to make burgers. As for pellets , I think they make a perfect house heater fuel. Not so sure I have ever tasted a pellet cook that beats the flavors of a weber. IMHO that is.
@@MXP90DL yeah I wouldn’t use a pellet with the intent to beat or compare to charcoal flavor. But they have their place. I love my Pitboss for how I use it. My ideal lineup is: My Built UDS, My Pitboss, and me buying a Masterbuilt Gravity.
@@marclemar you have your head on right and made a nice priority list. When I wanted to move up from my 26" weber I started looking for the end all to be all. I wanted to be able to do overnight cooks without having to check in every hour or two. After looking for a few months the clear answer was looking like pellet and in that I got into that lane and looked at them I started to settle in on Recteq and like the horn handles, but they were never part of the finial check box to make a decision. All I needed was to taste a pellet cook. If I could not then I would have jumped on the recteq for sure. Built like a tank to last. I got my chance. I liked the cook very much and enjoyed the freedom of the temp controller. But when I ate the ribeye I liked it, but it was not a weber taste and I understood the difference. I needed charcoal but I also needed a controller. Went a bit crazy searching and finding Almost what I thought I wanted. I feel into reading about the MasterBuilt, but it had all the magic I wanted but almost had none of the build quality that do many others had. Flavor and computer convenience was what made the decision and the rest I figured I would try and fix or tweak.
This is when the channel took a new turn for me. I have this yt channel for my tesla but the day I got the grill I started sharing my experience and fixes or upgrades, or modifications. Then the 2nd video happened, and then the 3rd and the mods were getting interest. So we laughingly in my neighborhood started talking about my cooking channel. Lol, I am just a backyard bbqer and have no business giving cooking information. As long as my viewers see it that way then all this becomes the backyard fence and we can talk and share what were doing. Around here we share or sample cooks for taste tests and ideas. Its all fun and if or when you get a MB I think you will have fun. But MB needs to get just a little more serious in building and supporting this idea of a grill.
Anyway have a safe day and I enjoyed you stopping by for a chat.
@@MXP90DL I’m in the same boat! Except I started watching UA-cam and smoking food. Now everyone in my family wants me to smoke their food for holidays. So I too am looking for that convenience of a pellet but Charcoal/true wood taste. I’ll end up with a MB soon
@@marclemar cool. You will find it easy to work with and it takes a lot of workload off of you in fire control convenience. 👍
Try b and b lump and bricket
I have tried B and B. When I can find it. Locally here we have Lazzari Lump and we really love the smoke flavor and how it burns. As a bonus I find on the MasterBuilt Gravity feeder that I don't get that nasty build up and flakes. Rather it burns clean and leaves a light gray dry ash finish.
When you remove the used coals, do you just pull the grate and let them fall in the ash bin, or do you reach in and remove them?
Interesting question, thanks.
No one answer. Here are a few. If I only have a inch or two like most times, I just hit the grate with taps from a small Mallet to shake loose the ashes. If I have a short stack I'll leave them and just put what I want on top of them. If I have large Lump Charcoal I have removed them if I am switching to briquettes but that has only been done a few times.
But what I would call my real answer is THAT I use Lazzari almost exclusively these days and no need to pull anything but to just add more. Now my overnight cooks I wanted to not experiment with lump for a long duration cook but just use what I know would do the job and used what I had on hand that is the professional kingsford. I also have 10 18pound bags of original kingsfords to use up but not in any hurry to do that. I am now building up my stock of Lazzari to have 10 bags at the ready.
I try and add only what I think I'll burn to the smoker so mostly don't have a need to remove unused Charcoal.
Not sure I helped here.
@@MXP90DL absolutely!! Thank you for the videos with thorough explanations of what you’re doing. Us beginners really appreciate the information.
@@kevinperot grin, nice comment. We all get information on our cooks for the next one. I just wanted a channel where if one guy finds an answer the hardway that maybe sharing it will help us all from wasting time with the same thing. Where one goes we all go.....
We will get stronger faster together.
Hey, are you in Texas?
@@MXP90DL I am! North Dallas area. You?
@@kevinperot S.F. bay area, on the other side of bay in Castro Valley next to Hayward. We have a buddy leaving here for Montgomery Texas area. I don't know Texas, other than really hot summers and imagine some snow in winter.
I was just curious. My wife made it to the Alamo for a week.
Your channel has gone dark. What happened? BTW I was bummed your 'new seasoning' idea didn't gain more traction.
Yes, I have not used the grill but once a little while back. I had to have a procedure on my hand and still working to get it working again. All in all everything is okay. Just that so much is going bad in the country its hard to feel like celebrating with bbq. Maybe soon.
So thanks for the hello, in 8 months you are the 1st to ask.
Thanks again
@@MXP90DL Don't give up. That's all I can say. At least with America. Smoke some meat. Smoke some veggies. Do it! I say this for us, not your channel.
@@sonovabeach ;) 😉 also Ditto for your videos, 4 years is about long enough. 👍🏁👀
Chinese metal!!
Lol, that hit me funny, thanks. I needed a good one. You just might be onto something. 🤔 👍
Its creosote
So don’t fill it up with charcoal
That's exactly my point. I was hearing many complaints about how much these grills ate up a lot of charcoal. So looking to remind people using different words.....
Good catch. 👍
As you have probably learned over time finding new topics to post is not easy. Every good idea gets eaten up and IT demands more 💡
I'm sure your video is excellent but I can barely hear you so I can't finish watching...just fyi
Sorry about that. This was my very early attempt to make videos. I upgraded a few things to try and make better videos.
@@MXP90DL It's all good. I'm certainly not attacking you and I do appreciate the reply. Good luck with your future videos...I'm sure they'll be great 👍
@@paula.2422 it didn't feel like an attack so no worries. You gave a truthful comment. Turns out I agreed with you two years ago but didn't have the guts to delete it. Rather I kept it to remind where I started. Turns out, after doing all the rest I felt I was not making what I wanted. The other youtubers I watched made much better content and I just pulled the plug. Not everyone can make good content. I had some fun and for that I was thankful for the subscribers I did get. Never did it to make money.
Still I am happy when I get a honest visitor stop by and the bonus is they like you take the time to say hey. So I am thanking you for the comment. 👍