Masterbuilt Gravity Series 1050 - First Smoke - 3 Briskets
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- Опубліковано 10 кві 2020
- I smoked 3 - 15lb Choice Angus briskets on my Masterbuilt Gravity Series 1050 for its first smoke. Smoked at 250° for about 13.5 hours until they were probe tender. One finished earlier than the others and was slightly charred on the bottom (possibly due to crowding of the bottom grate?). Overall, very pleased with the performance of the 1050. It held rock solid on temp for the whole cook and produced a thin clean blue smoke. I got about 9.5 hours on a hopper of B&B briquettes (the 560 gets me 12 hours on a hopper), so I am pleased with the efficiency considering the increased capacity.
Looks great 👍🏻...perfect smoke ring..way to go. I’m impressed with this grill.
Thank you for taking the time and showing me. Great job.
Thanks!
Great job on these briskets!!
Love the 1050 and will be getting one very soon. Love the video and subbed.. stay safe!
Great video thanks for posting this process.
Well done. Your skills plus and good piece of equipment ! I hope to have a 1050 soooooon !
One ordered as of yesterday. 2 to 4 weeks back order....can’t wait...Dallas Tx.
Great video! They look amazing 👏
Thanks.
Great cook. Glad you’re liking it.
Thanks
I have that same inkbird thermometer that b stard is a beast I started my pellet smoker with it in it and it got up over 200 before I noticed. Still works great.
Looks great! I saw one getting put together at a bbq store in McKinney, TX. I am thinking of pulling the trigger on one of them.
I wish I could leave my smoker in my front driveway. Safe neighborhood you got there brother! Great cook, may pick up on as I have been looking for a few months.
great show!!
Nice bro! I can’t wait until I can get my hands on one
Thanks! You're gonna love it!
Thanks Tim. If you can, would you do a quick vid of how you clean the smoker after this cook?
How do you compensate for those hot spots? Do you just time that level different of use some material between the heat and that lower grill? Looking for tips.
Those look great!
I’ve been waiting for the 1050 to come out. I saw one location online selling them but they were back ordered till end of May? Where did you get yours and do you know if they will be widely available soon?
GREAT vid! I just got my 1050 today from Bass Pro!
Money dude. Keep em coming. Cooking a turkey breast tomorrow on the 560
Thanks! I've cooked some turkey breasts on my 560 before and they came out wonderful! I followed Malcom Reed's from @HowToBBQRight instructions. However you do them, I'm sure they'll be great!
Put the point on the right side, nearest the heat source. Other videos showed success with this. It protects the leaner flat from overheating.
LOL you know you made something good when you don't get any finished video. That's pure get in my belly mode!
That looks better than my local barbecue shop and theirs is really good and tasty this must be awesome
Thanks! Everyone at work seemed to like it.
Any more feedback on hotspots and whatnot? Are there adjustable vents to spread out the heat?
Nice job, Tim. Love your input on the FB channel as well! Peter
Thanks Peter!
Waiting for the 1050 to be back in stock!
Have you had any issues with grease dripping into the inside of the manifold and catching fire ?
Did you notice a difference in the briskets based on the different shelves you used? Thanks
Looking good! Thanks for the video. Quick question for you do you put your wood chunks in with the charcoal or in the ash pan? Thanks
Either way. Some do both.
How do you stop the fire once your done with the cook?
Did you put the wood in with the charcoal or in the ash pan?
Question, Have you been able to verify it this smoker has a hot spot, or was it a fluke? Also is there a way to use a water pan?
Looks good
Thanks!
How was the clean up inside the grill afterwards?
Do you see any temp difference between the upper and lower rack?
I wonder if it would have been better to put the point end closer to the heat?
Maybe just gonna have to turn those briskets around half way thru to avoid the char. That one on first shelf closet to the fire undoubtedly would get the hottest. Thanks for the video and great job
Just curious why did you switch from the 560 to the 1050?
Good job on the video and great job on the briskets. I’ve been thinking about getting a 1050 to go along with my Stumps Classic smoker. Can you tell me where you got your 1050 at and how much it was?
I got mine online at the BBQ Headquarters. I ordered it in the 7th and will get here on the 16th. It was 797 all in free shipping. I got a cover for 60.
Hey Tim, Great video... just a suggestion, you might want to get in the habit of opening the lid just a couple inches for a second then open it. I'm not sure the 560 or 1050 would do it but I have a Kamander and that's the way I was told to open it. It's to prevent a flashback. Keep cooking and posting your video's....
Not needed at lower temps
@@corylee2261 No flashback is possible on a Gravity Feed System. A Kamado will flashback, so you feed oxygen slowly by opening the lid slowly as you suggest.
I noticed a substantial temp change when you left them over night.. 156, 161, 185 degrees. Do you set your temp to lower temps when smoking over night?
Rusty Lozano, LPC that was meat temp, not cooking temp
Thank you for keeping your volume up so we can hear you thanks
How big were the pecan logs you put in and did you just put them in the hopper surrounded by briquettes?
Just ordered mine today. Ready to get into the grill games with a busy schedule.
here in texas you can buy B & B's bag of mini logs. you can put them into the hopper or down below in the ash area
I missed it but what temp did you wrap at?
How much charcoal did you go through for that cook?
How did you get the glue off of the inside of the lid?
Awesome! You mentioned you were using briquettes as opposed to charcoal lump. Was that by design because it's a long cook, or you just prefer the briquettes over lump coal in general? And second question.. you don't sense any chemicals on the briquettes as opposed to lump charcoal?
Just don't use matchlight lol
Are you putting your wood chunks in the ash tray or the gravity hopper?
Awesome
Thanks!
Tim, another UA-cam cook commented about how the heat diffuser beneath the bottom grate would get too hot and overcook the bottom of the meat on a long cook. Have you also experienced this?
I have on my 560. I'm guessing its how much hot air is flowing through
Looks awesome! Did you mention a size of the briquettes bag? 20lbs?
It's a 17.6lb bag of B&B Oak briquettes.
comparing lower level cast iron grate size of the 1050 vs the 560____ How many inches Left to Right is the 1050 grate longer???
He has another video where he actually puts the 560 grills on top of the 1050 grills to show the size difference. About 3" front to back and 6" left to right.
Hey man....let me start off by saying im a rookie at smoking....just trying to learn. youre not worried about any flare ups by not having a drip pan under those briskets?? I did pork belly and had a blazing inferno.....
Will a brisket fit on the top rack?
They should weld a small funnel on that drip pan and add a hose that will drain into a pail or jug. I also wish there was room for a drip pan or water pan below the bottom rack. I really like the idea behind this smoker/grill. I have heard of others saying the meat is too close to the heat source and are getting charred meat also..............good for grilling but the bottom rack seems hit or miss for long smokes. Does the fan blow ashes all over the meat?
I've only had an issue once with charred meat, still trying to figure out what happened. I like your idea about a drain for the grease. The fan doesn't blow any ash onto the meat.
@@TimHoff85 Thanks Tim, in a few videos I have seen it looked like maybe there was some ash flying around when the lid was lifted. I must have been seeing things. Thanks again for the reply.
Damn!!!
How do you clean up the smoker when finished?
What's the weight on those bags you used?
How is the clean up?
Gotta wonder how fast pork ribs would fill the grease pan.
I think you had the flats pointing towards the Heat element instead of the point. IMO
you haven't mentioned what size bag of briquets
I cannot find the 1050 on the Masterbuilt website. Where did you purchase yours.
I purchased mine from Keystone Barbecue Supply. They drop shipped mine directly from Masterbuilt.
I would categorize your briskets as a success!
I've heard from other owners/users of the Gravity Series about the bottom side closest to where the heat's coming from being too hot vs other location inside the grill. Maybe you'll need to cook 1 brisket in the bottom most and away from the heat source and 2 in the middle section next time.
It is impressive to be able to cook 3 - 15lb briskets in your own driveway.
I'm looking into the 560. I think it's plenty big enough and the price is right. The 1050 may be a little overkill for my household. I'm upgrading from a 22" Weber Kettle.
I'd like to be able to smoke and grill using one unit. I really think the Gravity Series is the one.
I looked into pellet grills but I didn't like the cons. Plus, they're pricey!
Thanks for sharing your video! It's awesome!
This is a follow up. I purchased the 1050 over the 560.
I saw the 560 at a Bass Pro Shop. It's small. I'm happy with my decision.
Looking forward to some cooks on it in a few days.
@@roderickl9539 thank you for the update. I'm on a 26" weber but busting out all the parts gets to be a bit of a pain after a while (i have a temp controller), would be so much nicer to have it all integrated into one unit. I thought I'd upgrade to a summit charcoal some day but I think this would be a much better decision. I just wish you could do true 2-zone cooking on it!
@@guitarchitectural I thought about purchasing a 26" Weber Kettle but it'll be too big to store in my garage. Plus, I want to buy a Slow n Sear accessories. With the total price, the Masterbuilt GS 1050 is the best choice for me. Plus, I can just roll it in/out of my garage.
Can't wait to cook on it soon!
Have u had issues with the 560 fan not starting up??
Yeeyong J - Check your door switches on the charcoal hopper.
how many bag of charcoal you burn in 12 hours ?
Looking like the point should be closer to the heat. The flat is looking slightly charred...??
The bottom grate closed to the fan is always gonna be hotter on these... I was gonna get one but went with a Pellet because I do 18 hour briskets and worried on refilling the box with charcoal
You can refill it as it's cooking. When it gets a little low, throw more charcoal in there and you're good to go for a while longer
You are selling me on this 1050. Been reading your FB posts on the group as well.
Glad to have you following along. It'll take more time with the 1050 for me to completely decide my thoughts, but so far it's looking VERY promising.
Tim, are you familiar with people doing a stainless mod insert in the 560 hopper because the old lining isn't very durable? Is this an issue that you are aware of? And is the 1050 built better than the 560?
Masterbilt responded to this issue on another video of the insert being installed. They say the metal is only there to keep the firebrick behind it from moving during shipping. It will burn away over time exposing the firebrick which is supposed to happen.
Do you have a link to that video? Thank u
@@dallas2585 ua-cam.com/video/SkseA_rG28U/v-deo.html
If you read the description there is the response from masterbuilt.
Thank you
how is the smoke falvor with the 1050? Wanting to move away from my Traeger
it will be the real wood you are smoking with and it will depend how much wood you put in plus you are using charcoal. the pellet smoker uses flavored wood. No comparsion
Waiting till the end to see pictures. Wtf. I was hoping a video of them being cut. Damn
You can throw a wood chunk in the firebox?
Yes, I do it all the time
Mmmm pecan and oak once i heard that i was thinkin this guys is talking flavor
Where do you put the wood chunks? i never see that explained in any videos.
Theres a few walk through vids
I’ve seen others add chunks to the hopper - coal, few chunks, more coal, few more chunks, etc.
Why no video of the cut?
I cut it at work for my coworkers. We were lucky to get pics. They were hungry 😂
Where can I order one of these 1050s?
Let's see how good it sears a steak.
I love how it turn to video to pictures..🤔 what happened? Lol it's ok. You'll learn. Advise, don't put brisket in the bottom. Middle and higher with water pan on bottom!
I will stick with my 560. I could easily cook 4 briskets on it and it was about 400 dollars cheaper.
I saw the 560 at a Bass Pro Shop. I purchased the 1050 instead.
The build quality is better on the 1050 vs the 560.
Roderick L I also have a Traeger, green mountain, barrel smoker, Bradley, 2 electric masterbuilts. So I didn’t need the larger one.
@@michaelgoff9671 I got rid of my 18" and 22" Weber Kettle as soon as I got my Masterbuilt GS 1050 assembled.
It will be my main cooker rolling out of the garage.
The Weber Kettles I got rid off were on its last legs.
For the record that was burnt. I know how hot it gets right next to that fan and you had the skinniest flat sitting there. That flat probably cut like concrete
burn't? bs...some clueless tard stops by playing food cop... check out his channel, he's a shill! lol
BBQ Pit Boys I have that exact grill and have cooked many briskets on it. Unless he has some special grill that I don’t have I am speaking from experience. I love your channel but I am going to politely say kiss my ass and worry about your content not some random guy on the internet.
@BBQ Pit Boys The brisket on the bottom left at the 3:15 mark, that flat he was pointing at stated it was bark and not burnt? Maybe at first it was bark? Not when it was finished. We all know how finicky the flats can get. At one point of the cook that bark turned to burnt was no longer edible. But from my experience of cooking briskets? Flat with an end that thin, to smoke as long as he did? Did not turn out edible. Now I'm just talking about the brisket flat on the bottom left. That end piece was very thin. I'll even go as far as saying he had to cut it off before serving
@@michaelgoff9671 I agree that the brisket on the bottom left at the 3:15 mark wasn't edible at the end of cook.
If you're lookin
You aren't cookin.
Lump coal would last longer. And you can control heat a lot better. Also get better flavor. Keep on cooking.
I've tried different brands of lump and briquettes and have found the B&B Oak briquettes to be the best for me. They last longer than just about all other charcoal (even lump) and produce enough hot embers to smolder the wood chunks I add to the ash pan.
Lump coal absolutely does NOT last longer than quality briquettes.