Sideyard Barbecue You can get these from Masterbuilt website or Walmart.com. I just did an amazing brisket for Christmas on mine. Best brisket I’ve ever had.
Protect the upper gasket on hopper. Do this with a sheet of aluminum foil. Foil will be clamped and sandwiched between gasket and gasket seal surface. Replace foil when it becomes laden with carbon soot after a few uses.
I just got one. Works great for grilling. It's not an even heating smoker. I placed a brisket in at 1230am and set it to 235. When I checked it in the morning it was already at 210 degrees at 7am. I didnt even wrap it. The bottom was dry but the top was still moist. Never had these problems with my rec tec. I'm guessing it doesnt hold temperature steady or the temp probe is not accurate. I was real excited about having a cooker that used charcoal and wood chunks that has automatic temp regulation. I'll try another brisket and turn the temp down and place the brisket on the middle rack and see how it turns out. The grilling feature does work as advertised. It did get to over 700 degrees.
Jimmy Palmer I agree with you. I cook pork shoulders on the middle rack with a water pan. Masterbuilt also had to send me another temp probe. Mine was reading about 50 degrees warmer than actual. Customer service was great.
It's actually a VERY good smoker. Where it falls short is grilling, because of uncontrollable flare-ups and recovery time (heat @ the grates after you put a lot of meat on) because the cooking surface isn't directly over flame.
@@starmc26 its decent but it's too small if you're trying to cook a big brisket. Hopefully the bigger model will drop soon. I think the Rec Tec performs better for smoking and the Rec Tec build quality is by far better
I'd like to see a video of someone doing a smoke job with it and maybe get a place with less wind and noise, other than that, thank you for the longer and in depth video. Wonder if the double walls provide a better heat insulation, since air is very efficient at doing that. Also maybe you could fill it with a heat resistant foam if you desire so
It didnt work that great for me. Rec tec performed better. It cooked my brisket too fast. Bottom got dry top was moist. I only had it set at 235. Brisket was done in 7 hours with no wrap. So I'm assuming the temp probe is off. Promising concept. They might want to make a heat deflector to even the heating in the chamber
i also have a GMG just a jim Bowie, i saw this at walmart today and i think having these two grills would be awesome. BEST of both worlds, put some more videos out man ill watch them
The GMG isn’t useless away from your home WiFi, it can be reset and has its own WIFI server built into it so you can connect to the grills WiFi network so it’s better then Bluetooth connection.
Have you had this running in a cold winter? Wondering how it handles it with a wind. How long it may take to heat up, all of those things compared to a pellet. Do you find yourself burning through more charcoal bags than a similar sized pellet bag?
The wind, rain, and cold don't seem to affect this cooker. The charcoal and ash pan are completely sealed off from the elements, and the fan is discretely tucked up underneath.
I am trying to figure this grill out. I don't understand why you would want a charcoal grill with this design. Nor do I understand how it doesn't just light the whole stack of coals at once as there doesn't seem to be anything stopping that from happening. Besides that, the fan blows UP into the coal chamber, which means the majority of your burning coals and the heat they create goes up, instead of straight into your barrel. This seems to be a really dumb design. It's far more efficient to have your heat source directly below and inside your barrel, not off to the side with a tiny hole for it to enter.
w1rth it’s actually an interesting design, since the top of the charcoal hoper is sealed the heat can only flow into the header in the cooking chamber. Masterbuilt has some graphics on their website that illustrate the design.
Andy, would you mind instrumenting the cook chamber, and doing a review? This can be done with bi-metal oven thermometers similar shown at about 2 minutes in: ua-cam.com/video/dY0LMwkL6NM/v-deo.html I will understand if you don't as it will be some expense on your part. It also seems to me that there should be a temperature delta in cooking chamber from right to left, especially as heat enters chamber on right side.
Do you use the app to control it? If so any problems? I just got the 560, the app connects and I can read the data from the probes but when I go can try to change the temp or timer from the app it doesn't work. I just wanted to see how's your run.
@@A1Tuck88 have you tried smoking anything on it yet? I put a brisket on last night at 1230am and set temp at 235. When I checked it in the morning around 7am the brisket was already reading 208 degrees. The bottom pretty much overcooked while the top was still moist. I've never seen a brisket cook that fast at 235. So I'm guessing temp probe in the chamber is not accurate or there were some wild temperature fluctuations. Only problem with my Rec Tec grill is not enough smoke flavor. Rec Tec grills will cook a lot more even then this masterbuilt.
Jimmy Palmer I’ve smoked ribs and a pork but on it and they turned out good, but I haven’t done anything overnight yet. Brisket was next up and I planned on doing it over night but not so sure now. The temp probe connected to the grill stopped reading around 170 on the pork butt, at first I thought it was just stalling then I tried a different one and it read 180
Best video on this grill I’ve seen. Not in the market till spring so hopefully many more videos will come out on this.
Sideyard Barbecue You can get these from Masterbuilt website or Walmart.com. I just did an amazing brisket for Christmas on mine. Best brisket I’ve ever had.
I work at Cabela's and we carry this grill now. Feb.2020
Protect the upper gasket on hopper. Do this with a sheet of aluminum foil. Foil will be clamped and sandwiched between gasket and gasket seal surface. Replace foil when it becomes laden with carbon soot after a few uses.
mefobills this is a great idea, I am going to give this a try on my next cook! Thank you!
Good vid but you sound like you are whispering, combined with the wind made for a difficult listening experience.
Nice video. I just stumbled my way through trying to put one together today.
Nice overview! Thank you!
I just got one. Works great for grilling. It's not an even heating smoker. I placed a brisket in at 1230am and set it to 235. When I checked it in the morning it was already at 210 degrees at 7am. I didnt even wrap it. The bottom was dry but the top was still moist. Never had these problems with my rec tec. I'm guessing it doesnt hold temperature steady or the temp probe is not accurate. I was real excited about having a cooker that used charcoal and wood chunks that has automatic temp regulation. I'll try another brisket and turn the temp down and place the brisket on the middle rack and see how it turns out. The grilling feature does work as advertised. It did get to over 700 degrees.
Jimmy Palmer did you get around to cooking another brisket? I want this grill but only if it will be a good smoker.
@@stlmoto5129 yes. If you cook something big. Cook on the middle rack or top rack. Use a water pan.
Jimmy Palmer I agree with you. I cook pork shoulders on the middle rack with a water pan. Masterbuilt also had to send me another temp probe. Mine was reading about 50 degrees warmer than actual. Customer service was great.
It's actually a VERY good smoker. Where it falls short is grilling, because of uncontrollable flare-ups and recovery time (heat @ the grates after you put a lot of meat on) because the cooking surface isn't directly over flame.
@@starmc26 its decent but it's too small if you're trying to cook a big brisket. Hopefully the bigger model will drop soon. I think the Rec Tec performs better for smoking and the Rec Tec build quality is by far better
Definitely want to see your next video on this one. Very interested in purchasing.
I'd like to see a video of someone doing a smoke job with it and maybe get a place with less wind and noise, other than that, thank you for the longer and in depth video.
Wonder if the double walls provide a better heat insulation, since air is very efficient at doing that. Also maybe you could fill it with a heat resistant foam if you desire so
It didnt work that great for me. Rec tec performed better. It cooked my brisket too fast. Bottom got dry top was moist. I only had it set at 235. Brisket was done in 7 hours with no wrap. So I'm assuming the temp probe is off. Promising concept. They might want to make a heat deflector to even the heating in the chamber
Thatdd GMG is way too clean. Do u ever use that. Also would have been nice to see Masterbuilt in action.
Great video.
i also have a GMG just a jim Bowie, i saw this at walmart today and i think having these two grills would be awesome. BEST of both worlds, put some more videos out man ill watch them
Not sure where you are at, but you should be smackin' those snow geese!
how do you get it from burning all the charcoal when done cooking? Do you just have to guess how much you will need so you don't waste?
joshkauai it comes with a damper set that seals off the hopper. It snuffs out the coal and you can re use the remainder
The GMG isn’t useless away from your home WiFi, it can be reset and has its own WIFI server built into it so you can connect to the grills WiFi network so it’s better then Bluetooth connection.
Had to stop the video because of the audio.
Have you had this running in a cold winter? Wondering how it handles it with a wind. How long it may take to heat up, all of those things compared to a pellet. Do you find yourself burning through more charcoal bags than a similar sized pellet bag?
The wind, rain, and cold don't seem to affect this cooker. The charcoal and ash pan are completely sealed off from the elements, and the fan is discretely tucked up underneath.
So now you've owned it a while? Is it any good?
Its great
I am trying to figure this grill out. I don't understand why you would want a charcoal grill with this design. Nor do I understand how it doesn't just light the whole stack of coals at once as there doesn't seem to be anything stopping that from happening. Besides that, the fan blows UP into the coal chamber, which means the majority of your burning coals and the heat they create goes up, instead of straight into your barrel. This seems to be a really dumb design. It's far more efficient to have your heat source directly below and inside your barrel, not off to the side with a tiny hole for it to enter.
w1rth it’s actually an interesting design, since the top of the charcoal hoper is sealed the heat can only flow into the header in the cooking chamber. Masterbuilt has some graphics on their website that illustrate the design.
What’s the smoke ring, bark, and taste? Similar to cooking on a kettle? Must bark better than the Daniel Boone ?
Mark Padykula it most definitely does. Head and shoulders better than a pellet smoker
Andy, would you mind instrumenting the cook chamber, and doing a review? This can be done with bi-metal oven thermometers similar shown at about 2 minutes in: ua-cam.com/video/dY0LMwkL6NM/v-deo.html I will understand if you don't as it will be some expense on your part. It also seems to me that there should be a temperature delta in cooking chamber from right to left, especially as heat enters chamber on right side.
Do you use the app to control it? If so any problems? I just got the 560, the app connects and I can read the data from the probes but when I go can try to change the temp or timer from the app it doesn't work. I just wanted to see how's your run.
Mike Debarbieris jr no problems with the app yet, I use an iPhone
@@modchipman67 What do you use to light your charcoal?
I have the same problem with the app, I have an iPhone. Also the paint that they used on the hopper lid melted, other then that I love it
@@A1Tuck88 have you tried smoking anything on it yet? I put a brisket on last night at 1230am and set temp at 235. When I checked it in the morning around 7am the brisket was already reading 208 degrees. The bottom pretty much overcooked while the top was still moist. I've never seen a brisket cook that fast at 235. So I'm guessing temp probe in the chamber is not accurate or there were some wild temperature fluctuations. Only problem with my Rec Tec grill is not enough smoke flavor. Rec Tec grills will cook a lot more even then this masterbuilt.
Jimmy Palmer I’ve smoked ribs and a pork but on it and they turned out good, but I haven’t done anything overnight yet. Brisket was next up and I planned on doing it over night but not so sure now. The temp probe connected to the grill stopped reading around 170 on the pork butt, at first I thought it was just stalling then I tried a different one and it read 180
lol... he said meat probe.
Cant watch with all the noise.
Hope you cook better than you video.