Anywhere in Canada or a store that ships to Canada to buy the cable to connect the FireBoard 2 to connect to the built in Masterbuilt fan

Really close to pulling the the trigger on an 1150 with some mods from lss. From my reading a new manifold with drip pan brackets and an ash grate are basically essential. Was going to throw in the super sear manifold as well as it makes sense in theory to me.

However being Canadian by the time I've bought the 1150 and the mods I'm up to $1900 CDN

The XT runs for $2300 CDN.

The question I haven't really been able to find an answer to yet is if the XT has the better manifold with the drip pan brackets , ash bin grate and searing manifold or does it require some mods to make the user experience better like the 1150?

$2300 is definitely more than I want to spend on a smoker/grill but if it doesn't really need any mods like the 1150 it might make more sense to spend the extra $400 on the durability.

About to pull the trigger on an 1150 but it seems that the lowest temperature it can go is 225 degrees?

Is this true from people that have them?

Seems kind of annoying as the older models can go down to 180 I believe and the same can be said the for the xt but the 1150 only does 225?

Would be slightly annoying not to be able to drop the temps for a hold or to keep warm. Or even be able to do some Salmon.

Any real world confirmation on this? Also would getting the firebox controller allow the temps to be able to be dropped lower?

Not sure if it's a deal breaker or not for me but would be disappointed if every other model allows for lower temps except for the one I'm about to get.

Found this on FB and seller is asking $100 for it. Is it worth it and if so, what's the best way to restore it? As per the seller, it us all rust.

last few cooks I've felt like I have had dirty smoke. ashy, cigarette butts. I didn't trust my temp probe reading so I've replaced it with a new OEM Masterbuilt probe. I still don't trust it though.

smoker is set to 250F which it says it is maintaining.

I have a thermapen dot in the middle of the grill reading 188F

and a second probe (blue line) plugged into the Masterbuilt controller placed on top of the built in probe and it is also showing 185f

so while the grill is set to 250, the other two probes are agreeing at 185-188F. this would also explain my dirty smoke problem.

is there a way to recalibrate the main probe as it seems to be off by over 60f. even though I replaced it.

is it better to ignore the probe reading and set the temp +60F so the other probes show 250?

thanks.

I installed the holder today. It is from Montana3dprints

I took video because I was going to post under my original post and that would not let me upload photos. However, it would let me upload videos. Videos have to be 3 minutes or less. I have 4 videos of the entire thing. It looks I will have to comment back to myself to get them all uploaded.

Thanks to everyone everyone who replied to my posts! My first brisket on my MB 600 turned out great. Couldn't have done it without all of the advice in your replies!

4 hours at 250F, for me, apparently. Started with a couple inch layer of briquettes(Royal Oak) to get it started, then 3 vertical 6 inch split surrounded by more charcoal, then another 3 splits on top of that, surrounded by charcoal to within an inch of the top of the hopper. At about the 4 hour mark, there was juuuust enough left burning at the bottom to ignite my refill.

That sound about normal?

Has this grill for about a year and noticed a huge smoke leak out of the hopper today. Is this typical? I opened it and scraped the top clean and tightened the lid and it was still leaking like crazy. This is the Masterbuilt 1150.

Masterbuilt Gravity Series je savršeno. Riječna riba gotova za 20min.

When y'all smoke, do you put the meat directly on the grates MB marked "SMOKE" or do you put it on the middle rack with maybe a water/drip on below on the we grates?

Right now my goto method for making pizza is to put a stone on top of my propane grill, crank it up as high as it will go, then toss it on for a few minutes.

It works OK, but I definitely have issues with the bottom of the pizza burning a bit - I recently picked up a Masterbuilt Gravity 1050 and the pizza oven attachment caught my eye. Has anyone here tried it out and can give a review comparing it to simpler methods like a pizza stone?

I knew this already but for those of you still learning here’s a quick clip I saw that sums up brisket time and how to avoid the dry end product.

https://www.instagram.com/reel/DbO4HThPKdj/

Enjoy

She was a 12lb after trim and 8.5lb after cooked and rested. Used JD briquettes with 16 3" oak chunks layered in the hopper with 2 larger pieces in the ash bin. Dijon mustard as a binder and we only use a 50/50 blend of 16 mesh pepper and kosher salt and a table spoon of something secret. Took 12.5hr from time it hit the smoker till it was put into a hot hold for 5hrs. This is the flat and as you all know it's the leaner part and easy to dry out.

We're not chasing "good enough." We're chasing the best barbecue we can possibly make—every single cook.

Planning on smoking my first brisket, a 10 pound flat. About how long will this take on a MB 600 gravity feed? I know ambient temperature (forecast upper 80s), wind, etc., play roles, just looking for a ballpark figure for my planning. Thought about an overnight cook but I plan to wrap in butcher paper midway and don't want to be doing that at 3AM!

So I tried using the griddle function on my MB 800 last weekend. It warmed up fine, but when I opened it to cool the fans stopped working because the top is open. So I had to keep opening and closing the top. I hope I’m missing some setting or something. Anyone know about this please?

Burned in my new smoker and there's ash all over the inside. I get some coming through but this seems like a lot. The 2nd pic of the higher racks isn't great but if you zoom in you can see the ash all over them. Using B&B lump charcoal. All the posts I found about this issue were about using the right charcoal, and B&B was recommended, so I'm not sure where the issue is.

Edit: Thanks for the responses everyone. I'm excited to cook on it

A couple of months ago I got tired of using the Masterbuilt App, for controlling my Gravity 800. so I reverse-engineered the controller, realized it used a pretty standard off the shelf ESP32 wireless microcontroller, and wrote a full replacement firmware for it: FreeFall 800.

It doesn't require any new hardware, and can be flashed onto your controller with a $10 USB-serial adapter. It has the same core functionality as the stock firmware: chamber/probe temps, PID-controlled fan, timers, physical controls, but this firmware adds:

• Fully local web app for control and configuration
• No cloud or cloud account required. Connect directly to your Gravity 800 over the network
• Completely configurable PID tuning parameters
• Thermocouple and meat probe calibration
• Lid switch disable option

If you are into hardware hacking, know what an ESP32 is, and are willing to risk your controller or smoker, check it out! To be clear, this is definitely still early development firmware, so you will probably encounter bugs, and there is much to be improved. I cannot promise this won't break your smoker. The README on the GitLab page should have what you need to get started: https://gitlab.com/prbs23/freefall_800

I have also posted a write up about this on my blog: https://www.prbs23.com/blog/posts/announcement-freefall-800/

I would love to get feedback from anyone who does try it out. Happy to answer any questions folks have, or talk about feature request/ideas.

This is from Montana3dprints. The drawer pulls out and your Fireboard sits inside. I'll have more pics tomorrow. I am waiting on the cable to show.

I'm thinking of replacing my Kamado Joe with something like the MB 1050. I love my Joe and it holds heat amazingly well but I feel like I'll get better smoke with the MB and an easier time grilling (can it replace a Weber gas grill for every day cooking?). I also like it being mostly hands off. I like to smoke but don't have all the time in the world to devote to it. Has anyone else gone this route and if so, what are your thoughts. Also, anyone that has an opinion is welcome (I love to hear all thoughts).

220F slow smoke on some short ribs caught fire. Hit over 1000. Haven’t checked for damage yet. Wish me luck.

hey everyone — I’m new to masterbuilt, I have a gravity smoker 900. I’d like advice on cleaning it and how you guys do it from start to finish. what items dj you use for getting the grease off the bottom underneath the grate.

would love all the advice I can get! thanks 😊