This 'offset' runs itself! Masterbuilt gravity series 1050

Unboxing, first cook (ribeye) & impressions of the Masterbuilt gravity series 1050. Before parting ways with my cheap offset smoker, I wanted to test it side by side with the Masterbuilt gravity series to see which smoker provides the most utility and value despite too completely different ways of going about their business.

First, I am curious if this offset design provides more heat than pellet grills and can sear a steak so I picked up a bone in ribeye to reverse sear on this maiden voyage cook. Masterbuilt provided this grill at no cost.

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Chapters
00:00 - My wife might kill me for getting another grill
03:13 - Thoughts on Masterbuilt gravity series 1050 assembly
06:37 - My favourite way to prep steak
09:30 - How did it perform?
12:21 - Sear sauce for mega steak crusts
14:50 - Results & Taste test

#SMOKINGDADBBQ #masterbuilt #offsetsmoker

[Pilot]

Loved the intro with the Wifey!!! Cracked me up! Great job!!

[tommygun]

Just a heads up - when searing, the masterbuilt won't go above 500f with the hood open as a safety feature. As soon as you open the hood with it set at 700f, it begins to drop back down to 500f. I also found 700f a bit too aggressive, 600 to 650f is perfect. For best searing results, let it sit for a minute or two at searing temp to get the grill plate screaming hot, then quickly open hood, place steak and close hood. 90 seconds or so each side and you'll have a restaurant quality sear 👍😎

[BPFnSC]

This grill has always intrigued me. Look forward to future content on it!

[emmgeevideo]

My hearty congratulations on reaching 100K. I remember when Guga hit 100K -- 1M here we come! Also deep appreciation for all I've learned from you -- and the investments in kitchen gadgets you've inspired.

[TheRssr]

Have been curious about the masterbuild series. Can’t wait for a low and slow video

[davidwhite]

James, I am excited that Masterbuilt shared a 1050 with you! I've had one for just over a year in my arsenal of cookers. It has drawbacks as well as ease of use advantages. Chunks and chips of wood mixed with briquettes are my methods of smoking. Oh, and aftermarket upgrades galore are available for this unit. Looking forward to your next cook!

[wayne]

When smoking with the masterbuilt, for best results use 60% to 70% splits and 30% to 40% charcoal. I put a split in each corner of the hopper and fill the center with briquettes and not lumpwood as they are much more dense and uniform. Because of this you get a much longer burn time.

[codylyon]

If you want the best possible performance/ smoke flavor from your gravity you have to get the LSS mods (specifically the damper and ash bin grate). I got an 800 to replace my rusted out Char Griller Akorn and was disappointed with the smoke flavor on the ribs I cooked compared to the Komodo. However, with the damper to slow the flow of smoke out of the pit and the grate to throw some wood chunks on every cook since I've been nothing but pleased. I would also recommend the upgraded fire box and hopper cover for temps above 450. The manifold cover and drip pan brackets have been incredible for grease management as well.

[ManCaveMeals]

Congrats on rolling past the 100k mark! The gravity series from masterbuilt has produced the best flavor of any of the grills I have ever used so far. The Camp Chef Woodwind Pro make be taking that spot as my top flavor maker but it's still too early to

[jrfh]

I use the middle rack for the low n slow cooks on my MB. I think you’ll find the temperature will stabilize on longer cooks and be very close to the MEATER or other remote probes. You can add wood chunks to the ash bin for more smoke.

[guythecookingsam]

You're going to love the versatility of this pit. Low and slow, hot and fast, everything in between. Definitely layer charcoal and wood in the hopper. It's an everyday pit. You can get an inexpensive rotisserie and make it work on this as well. If you need to thin the herd, hang on to this one! (Pro tip: don't forget the slides!)

[samacc]

This is awesome! My friends all have a gravity, and that’s what they tried convincing me to get, but you won me over on team red. I’d love to see how these compare to traditional offsets, and even more a KJ. Super excited about this, and congratulations again on 100k!!!

[mikecalcagni]

Yes, James!! I love that you add equipment to your channel that I am very interested in. From Kamado Joe, to the offset and Dalstrong and now Masterbuilt! It's like you're in my mind
Thanks for another great video

[GregRocheleau]

I just bought this grill. So far I am impressed. My backyard is starting to accumulate grills like your. My wife has the same reaction as yours. Lol
Looking forward to more cooks on this grill.

[randallsnider]

Great video. I've been looking at the Master Built for awhile but get the look from my wife as I have 11 grills lol

[RodStiffinton]

I’ve had a 1050 since they came out. The control board temp and the 2nd shelf are spot on in mine. That’s where I do most of my smoking. It’s mostly a decent cooker. The firebox is a little thin and has warped some on me, but is still functional. I never bring it above 500 anymore. 700 a couple times and it was sketchy. I opted for a very high quality offset. Am looking forward to something that won’t break ever. Thanks for the video.

[rshea]

Another excellent video, bud! Congrats on the I found your channel to find out if I wanted a kamado joe or bge. Thanks to you, I'm team red all the way, and with your videos, there was no learning curve. I've been hitting my temps first try! I haven't had a single bad meal. Thanks again

[RumandCook]

Nice little change up with a new toy! 🍻

[kmbbmj]

I've been looking at this grill, though right now I'm using a Weber kettle. One thing that intrigued me about this morning's video. I noticed that you always use a lot of techniques from dry brining to sauce to finishing salt. Something I thought would be interesting when doing a grill comparison is to do just meat vs meat, no salt, pepper, anything but the smoke and heat source. I know that wouldn't be a normal cooking method but would make for a very head-to-head comparison of grills, wood, charcoal, etc because all the focus would be on those.

[JustGrillingandChilling.]

Another great video James…. Your unbiased and analytical approach to these “review” videos is much appreciated… and like others are noting, congratulations on hitting 100k subscribers…. You’ve worked hard to get here….👍🏼👍🏼